digplanet beta 1: Athena
Share digplanet:

Agriculture

Applied sciences

Arts

Belief

Business

Chronology

Culture

Education

Environment

Geography

Health

History

Humanities

Language

Law

Life

Mathematics

Nature

People

Politics

Science

Society

Technology

Kim Marie Severson
Kim Severson.jpg
Kim Severson speaks at the 2011 Alaska Press Club conference.
Born (1961-09-12) September 12, 1961 (age 53)
Eau Claire, Wisconsin
Occupation Journalist
Notable credit(s) The New York Times

Kim Marie Severson (born September 12, 1961 in Eau Claire, Wisconsin) is a writer for The New York Times.

Biography[edit]

She has worked at The New York Times since 2004.[1] 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 Atlanta 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 has won four James Beard awards for food writing.[2][3][4][5] 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.[6][7]

Severson, who is openly gay, 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.[8][9]

Severson's latest book, Cook Fight, was co-authored with Julia Moskin, a New York Times food writer, and was published by Ecco Press 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.[10] 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.

Bibliography[edit]

  • (2010) Spoon Fed: How Eight Cooks Saved My Life
  • (2009) The New Alaska Cookbook
  • (2003) The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet
  • (2012) CookFight, with Julia Moskin

References[edit]

External links[edit]


Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Kim_Severson — Please support Wikipedia.
This page uses Creative Commons Licensed content from Wikipedia. A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.
5717 videos foundNext > 

Kim Severson & Fernhill Fearless Red Hills CIC & Horse Trials 2014

footage provided by RNSVIDEOMEDIA .COM Horse Trials and Three Day Eventing in North America.

Cookfight! Kim Severson vs. Julia Moskin

The New York Times authors duke it out.

Kim Severson & Fernhill Fearless Adv Stadium

Kim Severson Interview 4/25/2014

Kim Severson & Fernhill Fearless CCI 3* Dressage

Fair Hill International Oct 18, 2013.

The New York Times food writer, Kim Severson, on her memoir: SPOON FED

From the prominent New York Times food writer, a memoir recounting the tough life lessons she learned from a generation of female cooks-including Marion Cunn...

2014 RK3DE: Kim Severson and Fernhill Fearless at the Rolex Head of the Lake

Kim and Fernhill Fearless navigate Rolex's most popular water obstacle.

Kim Severson & Fernhill Fearless CCI 3* Stadium

Fair Hill International Oct 20, 2013.

Kim Severson Clinic

We hosted a two days clinic with the amazing Kim Severson. Thank you to everyone who rode as well as those who watched. Go CIET! The riders in this video: No...

Kim Severson & Princesa OP SJ

5717 videos foundNext > 

992 news items

New York Times

New York Times
Tue, 28 Oct 2014 11:26:21 -0700

Kim Severson grills tri-tip prepared with a Santa Maria-style rub. Video by Jason Drakeford and Meghan Gourley on Publish Date October 28, 2014. Photo by Rikki Snyder for The New York Times. Continue reading the main story. Continue reading the main ...
 
New York Times
Tue, 11 Nov 2014 11:00:04 -0800

NATCHEZ, Miss. — Regina Charboneau, who is much more organized than you are, will host 145 people at her house this Thanksgiving. She is related to nearly all of them. Her family tree has been growing in this tiny charm of a town on the shores of the ...
 
Tribune-Review
Sat, 22 Nov 2014 15:26:15 -0800

It occurred to us recently that many of the same flavors we crave on grilled meats during the summer also would be superb on roasted turkey at Thanksgiving. So, we decided to see what would happen if we created a spice rub for our Turkey Day bird using ...

Minneapolis Star Tribune

Minneapolis Star Tribune
Wed, 19 Nov 2014 10:21:31 -0800

It's not often that "grape salad" blows up Facebook. Well, Facebook among Minnesotans, at least. That was the case last night as the New York Times posted its state-by-state nod to traditional dishes of the 50 states and the District of Columbia and ...
 
vita.mn
Wed, 19 Nov 2014 10:59:50 -0800

A tweet to the writer of the Minnesota blurb -- David Tanis -- and another NYT food writer -- Kim Severson -- brought some levity from them and what we will accept as an apology. Does this sound like a Minnesota Thanksgiving dish to you? Grape Salad
 
New York Times
Tue, 18 Nov 2014 10:14:24 -0800

... Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth. Kim Severson. + –. Lucy Buffett's Oyster Dressing. 1 hour 15 minutes 8 to 10 servings. (http://www.nytimes.com/newsgraphics/2014/11/18/thanksgiving ...
 
MiamiHerald.com
Wed, 19 Nov 2014 08:52:30 -0800

Whether it's your first time cooking Thanksgiving or your 20th, we all could use a few fresh ideas to make the feast a success. Here, we've compiled an alphabetical rundown of the essentials you need to know. Aperitif: Have a signature cocktail ready ...

New York Times (blog)

New York Times (blog)
Tue, 22 Jul 2014 11:00:00 -0700

Baking rice in the oven offers an easy way to control time and temperature and frees up the burner on the stove. Shallots or a little onion can be sautéed in the butter before adding the rice, and chicken stock or other liquid can be substituted ...
Loading

Oops, we seem to be having trouble contacting Twitter

Support Wikipedia

A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia. Please add your support for Wikipedia!

Searchlight Group

Digplanet also receives support from Searchlight Group. Visit Searchlight