As she announced on Twitter: “Look, I’ll still be writing about food. I’m just adding murder, natural disasters and politics to the mix.”
Why is she going? Maybe it’s for the food. In her memoir, Spoon Fed: How Eight Cooks Saved My Life, there’s a chapter on meeting the late, great food writer Edna Lewis. Says Severson, “I didn’t know how much I didn’t know about Southern cooking until I started reading what Miss Lewis had written. Soon it spoke to me in a way that is second only to the food of Italy.”
Or maybe she missed news reporting. Her passion for getting the story was clear when I interviewed her about a typical day as a full-time food reporter for the Times. Here’s an excerpt from the new edition of Will Write for Food:
A DAY IN THE LIFE OF A NEWSPAPER REPORTER
How does a food reporter at a daily paper cover her beat?
“I wake up at 6:30 a.m. and immediately hit the email to see what’s come in overnight. I subscribe to several RSS feeds and listservs. The USDA might have a package of news releases, and there are emails from grocery manufacturers associations and restaurant associations. A host of food institutions might have a valuable story idea. I can see how something’s trending, like the