Kim Severson of The New York Times - Biography
New York, NY
A Midwesterner by birth, Kim Severson’s journalism career has taken her from her hometown to the Alaskan peninsula, the West Coast, the East Coast, and finally, the South (which, she admits, she is learning to love). Severson began her career with a seven-year tenure as editor and reporter for The Anchorage Daily News in Alaska. From there, she moved to the warmer climes of the West Coast, covering everything from education and social services to crime and government for various dailies.
Severson made a definitive leap to the culinary side of reporting at The San Francisco Chronicle, where she spent six years covering the cooking and culture of cuisine in the city. Next, she moved cross country and spent another six years as dining writer for The New York Times. And in November of 2010, Severson was named bureau chief of the Times’ Atlanta outlet (Severson currently lives in nearby Decatur, soaking up southern gentility with her partner and daughter).
Throughout her career, Severson has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard Awards for food writing. Author of The New Alaska Cookbook and The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet, Severson also recently penned a memoir. Spoon Fed: How Eight Cooks Saved My Life, chronicling Severson’s account of her therapy-through-food (and food writing), was published by Riverhead in April 2010.