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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.
3991 videos foundNext > 

Kim Severson Interview 4/25/2014

Cookfight! Kim Severson vs. Julia Moskin

The New York Times authors duke it out.

Kim Severson & Cooley Cross Border Prelim Dressage

15.7 Pine Top Farm HT March 13, 2015.

Mighty Himself - Kim Severson

Mighty Himself and Kim Severson at Five Points Horse Trials, September 2011 - OP Kim and Mighty finished in First place on a dressage score of 24.8.

Kim Severson & Cooley Cross Border Adv Dressage

Richland Park HT August 20, 2015.

Kim Severson & Fernhill Fearless CCI 3* Stadium

Fair Hill International Oct 20, 2013.

Kim Severson & Hope Cove OP SJ

Richland Park HT Aug 22, 2015.

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: ...

Kim Severson & Cooley Cross Border Adv SJ

Richland Park HT August 22, 2015.

Honey Gymnastics at Kim Severson CLinic

Honey is a game jumper and very keen to do her job. Selling as owner gone to college..

3991 videos foundNext > 

1086 news items

New York Times

New York Times
Mon, 24 Aug 2015 07:00:46 -0700

“36 Hours,” a television program inspired by The Times's 36 Hours column, airs Mondays at 8 p.m. Eastern on Travel Channel. The second episode, “Rockin' Nashville,” dovetails with our column from last September. Kim Severson, who writes about food for ...

Nashville Business Journal (blog)

Nashville Business Journal (blog)
Wed, 26 Aug 2015 06:06:18 -0700

You can watch a clip from the one-hour show on the NYT website, in which food writer Kim Severson takes the hosts for biscuits and jam at the Loveless Café. (The biscuits look as enticing as ever, though this Northerner finds the “how-to” split a ...

Hamilton Spectator

Hamilton Spectator
Fri, 28 Aug 2015 07:48:45 -0700

By KIM SEVERSON. NEW ORLEANS — On a brutally humid day almost 10 years ago, Donald Link was a sweaty, desperate man in a respirator mask lugging a rotting pig's head to the curb. Unlike nearly 80 per cent of New Orleans, his French-influenced ...
 
Eater New Orleans
Wed, 19 Aug 2015 10:27:38 -0700

10 years later the restaurant boom presents a debate on gentrification: The New York Times Kim Severson asks "Have the developers and true-believer transplants brought with them a brand of gentrification that is diluting the scruffy neighborhoods and ...

My New Orleans (blog)

My New Orleans (blog)
Thu, 06 Aug 2015 08:33:45 -0700

It's not quite as predictable as the 7-year plague of locusts, but this week the New York Times published a story by Kim Severson on the state of dining in New Orleans. Ms. Severson is a fine writer who has obviously talked to connected people, done ...
 
Bayoubuzz
Tue, 04 Aug 2015 11:11:15 -0700

Staff writer Kim Severson checked in with Donald Link, John Besh and anthropologist David Beriss. New Orleans restaurants, she reports, are widely regarded as better than before Katrina. "Global influences and a broader Southern canon have found homes ...
 
New York Times (blog)
Mon, 25 Aug 2014 13:03:33 -0700

Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow ...

New York Times

New York Times
Tue, 19 May 2015 13:20:50 -0700

The Fudgsicle was my move when the ice cream truck came around. But like so many childhood food memories, it just doesn't deliver in adulthood. So I went looking for a way to mix the fun and convenience of a chocolate ice pop with a better ingredient ...
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