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Can you tell us about newer Edible Schoolyard-affiliated programs? We have affiliated programs in New Orleans , L. I wanted to demystify cooking. I want people to feel comfortable in the kitchen, and give them basic techniques so they can cut an onion, roast chicken, saute greens, cook pasta, and make eggs.

Leah Chase

I go to the same places over and over. I eat a lot at Chez Panisse, of course.

Books | Kim Severson

What I really care about is the purity of the food — where does it come from? I like ethnic food. I know the people who run it.

I like Ajanta , a neighborhood Indian restaurant on Solano Avenue, because they use organic produce and serve seasonal foods on their menu. The Cheese Board Collective is another favorite. This worker-owned and run collective, right across the street from my restaurant, sells fresh sourdough baguettes and a wonderful selection of cheeses from close to home and further afield, and people spill out onto the median strip to enjoy their pizza and the sunshine.


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The next generation of eaters — those under Somewhere between the lessons her mother taught her and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she needed to live her life.

It took a series of encounters with female cooks-including Marion Cunningham, Alice Waters, Ruth Reichl, Rachael Ray, and Marcella Hazan-to reteach her the life lessons she had forgotten, and many she had never learned in the first place. Some were as small as a spoonful, and others so big they saved her life-at any measure, the best lessons she found were delivered in the kitchen. It took a series of women cooks to reteach her the life lessons she forgot-and some she had never learned in the first place. An emotionally rich, multilayered memoir and an inspirational, illuminating series of profiles of the most influential women in the world of food, Spoon Fed is Severson's story and the story of the women who came before her-and ultimately, a testament to the wisdom that can be found in the kitchen.

Previously, she spent six years writing about cooking and the culture of food for the San Francisco Chronicle. Before that, she had a seven-year stint as an editor and reporter at The Anchorage Daily News in Alaska. She has also covered crime, education, social services and government for daily newspapers on the West Coast.

Leah Chase

She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in and four James Beard awards for food writing. She's a Midwesterner by birth.

Mark Feeney can be reached at mfeeney globe. Interview was condensed and edited. Local Search Site Search.

Kim Severson

Home Delivery. By Mark Feeney.


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