Cooking & Food Stage presented by Springer Mountain Farms
Award-winning pastry chef and a James Beard Award nominated writer for Serious Eats Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. She'll showcase a foolproof recipe that provides a fresh take on the history of American desserts.
Kim Severson is a Southern-based correspondent for The New York Times who reports on the nation’s food and culture. She is also a contributor to NYT Cooking, a website and app based on the extensive New York Times collection of recipes and cooking videos. Previously, Kim was the Times’ Southern bureau chief, covering a mix of breaking and political news. She has written about food for the San Francisco Chronicle, had a seven-year run as an editor and reporter at The Anchorage Daily News in Alaska. Kim has won several regional and national awards for news and feature writing, including four James Beard awards for food writing and the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002, and has written four books, including her memoir “Spoon Fed: How Eight Cooks Saved My Life,” (Riverhead).” She lives in Atlanta with her partner and her daughter.