Jul 282010
 

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.”

Food reporter Kim Severson is leaving her current job  at the New York Times, taking over the New York Times’ Atlanta bureau.

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 Continue reading »

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