Food Writer Kim Severson

In the 1990’s food writer Kim Severson was down and out, drinking hard and losing her way.

Then she moved to San Francisco, where she began connecting with women cooks who served up big life lessons — from Marion Cunningham, who taught her that it’s never too late to start over, to Alice Waters, who spoke of perseverance and tenacity.

Severson is now a food writer for The New York Times, with columns and cookbooks under her belt.

And she’s out with a punchy reflection on the food and women who brought her back from the brink.

This Hour, On Point: recipes for life, with Kim Severson.Guests:

Kim Severson, author of "Spoon Fed: How Eight Cooks Saved My Life." She has been a food writer for The New York Times since 2004. She is a four-time winner of the James Beard Award for food writing. Her other books include “The New Alaska Cookbook” and “The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet.”
You can read an excerpt of "Spoon Fed."
Alice Waters, famed chef and proprietor of Chez Panisse restaurant in Berkeley, California. Her new cookbook is "In the Green Kitchen: Techniques to Learn By Heart." She is the founder of the Chez Panisse Foundation, which supports the integration of gardening, cooking and the sharing of a daily school lunch into America’s public school curriculum.

More:(From KimSeverson.com)