Restaurants Chefs Communal Table Podcast: Kim Severson Kim Severson talks about rabbits, bad men, and stories that stick in your soul. By Kat Kinsman Kat Kinsman Executive Features Editor, Food & Wine Food & Wine's Editorial Guidelines Updated on November 7, 2019 Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at [email protected] or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Episode 40: New York Times Food Correspondent Kim Severson You don't do Pulitzer Prize-winning journalism without asking tough, uncomfortable questions. New York Times food correspondent Kim Severson has made a much-lauded career out of finding the truth, beauty, and sometimes ugly humanity in the food system—and this time the tables are turned. Severson sat down for a deeply personal conversation about interviewing vulnerable people, deciding which stories to tell, and taking care of herself in the process. Learn more about Kim: kimseverson.com If you like what you hear, subscribe to, comment on, and rate Communal Table on these platforms: YouTube iTunes Stitcher Player FM Spotify Previous episode: Sean Brock Live at The Bell House Was this page helpful? Thanks for your feedback! Tell us why! Other Submit