Categories: Indiana News

Former Hospice Nurse, and Current Internet Influencer from Bloomington Shares Lifelong Love of Food in Debut Cookbook

Written from press release

BLOOMINGTON, Ind. — After more than three decades caring for patients in hospice, Sharon Kaye Aikman is turning her attention to another kind of comfort—food.

The 60-year-old former nurse from Bloomington has released her first cookbook, Putting the ‘K’ in Kitchen, which celebrates the flavors, traditions, and resilience that have shaped her life. Drawing inspiration from the meals she learned to make alongside her grandmother, Aikman’s recipes are a testament to creativity, warmth, and perseverance.

Aikman’s life has been one of service beyond the hospital. She fostered 19 children over the years, ultimately adopting eight. She’s also the founder of Backpack Blessings, a volunteer-run organization that has distributed more than 80,000 weekend meals to children facing food insecurity. The program, based out of Aikman’s garage, currently feeds 80 kids each week.

Now, her passion for cooking—and sharing it—has reached new heights. Aikman built a large online following on TikTok (@sharonkayeaikman), where she showcases home-cooked meals and stories behind them. That popularity led to a partnership with Found, a publishing company that turns digital content into books.

Sponsored

The result is Putting the ‘K’ in Kitchen, which features a collection of Aikman’s favorite recipes, including both treasured family classics and tributes to her mother, who famously joked that kitchens were only good because “they came with the house.”

Aikman was also a national finalist in the famed Pillsbury Bake-Off competition in Hollywood, where her talent gained national recognition.

Putting the ‘K’ in Kitchen is available at https://found.us/cookbooks/67ed69609ae0d2de28125bec, in hardcover for $26.99 and as a digital download for $14.99.

The post Former Hospice Nurse, and Current Internet Influencer from Bloomington Shares Lifelong Love of Food in Debut Cookbook first appeared on The Bloomingtonian.

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