Kim Severson

Journalist, The New York Times

Kim Severson has been a staff writer for The New York Times since 2004. She is a correspondent based in the South, reporting on the nation’s food and culture, and a contributor to NYT Cooking. Previously, Kim was the Times’ Southern bureau chief; spent six years writing about food for the San Francisco Chronicle; had a seven-year run as an editor and reporter at The Anchorage Daily News in Alaska; and has covered crime, education, social services and government for daily newspapers on the West Coast. 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. Her latest book is “Cookfight,” written with fellow New York Times food writer Julia Moskin and published by Ecco in October 2012. Her memoir, “Spoon Fed: How Eight Cooks Saved My Life,” (Riverhead) was published in 2010.