Kim Severson
Kim Marie Severson (born September 12, 1961, in Eau Claire, Wisconsin) is a writer for "The New York Times". Biography. She has worked at "The New York Times" since 2004. In 2014, she joined the "Times" new digital cooking initiative and began reporting on national food news and trends. Previously, she spent nearly four years as the Southern bureau chief for the" Times, "covering news and politics in the Southeast. Previously, she worked as a food writer at the "Times" and for six years before that at the "San Francisco Chronicle". She spent seven years as an editor  and reporter at the "Anchorage Daily News" in Alaska. She has also covered crime, education, social services and government for daily newspapers on the West Coast. Severson won a Pulitzer Prize for public service in 2018 as part of The New York Times coverage of sexual harassment and abuse in the spheres of Hollywood, politics, the media and restaurants. She has won four James Beard awards for food writing. She has also won the Casey Medal for Meritorious Journalism for her "San Francisco Chronicle" work, along with fellow reporter Meredith May, on childhood obesity in 2002. Severson's most recent  book, "Cook Fight," was co-authored with Julia Moskin, a New York Times food writer, and was published by Ecco Press, an imprint of HarperCollins, in 2012. Her memoir, "Spoon Fed: How Eight Cooks Saved My Life," was published by Riverhead Press on April 15, 2010. A new edition of her first cookbook, "The New Alaska Cookbook," came out in June 2009. Her first book, "The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet," was published by Ten Speed Press in 2003. Severson served as vice-president of the National Gay and Lesbian Journalists  Association. She has written about the economic and cultural impact of being a lesbian without the benefits of legal marriage.