Kim Severson

Guest

Atlanta Bureau Chief and food writer for the New York Times and author of Spoon Fed: How Eight Cooks Saved My Life

Kim Severson on KCRW

Turtle soup, pecan pie and shrimp po-boys are synonymous with New Orleans, which has always been famous for food.  But Katrina drove some beloved institutions quite literally under…

New Orleans Food Scene Shows the Katrina Recovery

Turtle soup, pecan pie and shrimp po-boys are synonymous with New Orleans, which has always been famous for food.  But Katrina drove some beloved institutions quite literally under…

from To the Point

Gluten is a protein, which humans have been consuming for some 10,000 years, mainly as a component of wheat.

The Crusade against Gluten: Health, Hype and Big Money

Gluten is a protein, which humans have been consuming for some 10,000 years, mainly as a component of wheat.

from To the Point

Gluten is a protein, which humans have been consuming for some 10,000 years, mainly as a component of wheat.

Going Gluten-Free: Science or Fiction?

Gluten is a protein, which humans have been consuming for some 10,000 years, mainly as a component of wheat.

from To the Point

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