Hurricane Highlight: Kathleen Flinn


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Kathleen Flinn left Manatee High with lots of memories, even though she was eager to start her life. The summer after she graduated, she packed her car and headed to Chicago. Flinn described herself as a “restless student.” In her era, all teachers were required to provide a syllabus that includes all of the homework for the semester.

“I often finished all of the homework for all of my classes in the first three weeks,” said Flinn. Through her classes she was able to discover her true passions in life.

Flinn is now a journalist, online producer and restaurant reviewer. Shortly after arriving in Chicago, she started writing for Chicago Sun-Times. Flinn wrote her way through college, publishing some 200 stories. She also had a variety of writing jobs, including stints at both Adweek and Playboy magazines as an intern.

Putting it into words One of the few helpful cookbooks that Kathleen Flinn has published. She just finished a book specifically for the Japanese market titled “Scary Fish”. Flinn is also working on an English variation called “Go Fish” that will be published next year. The U.S. book includes a chapter about Cortez, the fishing village.

“My first published piece was in The Macohi. I don’t remember the subject, but I do recall that I wrote it with my friend, Patrick Hogan. Our journalism advisor stripped our bylines because we turned the story in 10 minutes late. I understood she was trying to show us tough love about deadlines, but we received last-minute information that required quickly rewriting part of the story,” Flinn added.

Another passion Flinn holds is cooking and food reviews. She started actively cooking when she was only eight years old. When she was a little girl, she would play restaurant and pretend to take people’s orders and serve guests.

“I started making myself lunch. I used to watch a lot of Julia Child. The first thing I ever made was a steak. I made a grilled cheese sandwich, something I’d watched my father make. The first Girl Scout badge I earned was for cooking. I was around 10 years old and I made Julia’s beef bourguignon. My parents were both good cooks, and they encouraged me and taught me basics. After my father died when I was 13, I began making dinner most nights for my mother. Feeding her helped me get over my own grief. I still find a lot of comfort in cooking. When I am stressed out, I immediately go into the kitchen,” Flinn said.