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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.

1026 news items

New York Times

New York Times
Tue, 30 Jun 2015 12:12:43 -0700

A seafood boil is one of the great communal eating experiences of an American summer. On the shores of the Great Lakes, cooks with a taste for Scandinavian tradition heat caldrons over wood to prepare whitefish or trout scented with bay and allspice.

New York Times

New York Times
Tue, 09 Jun 2015 12:57:16 -0700

WEST CHESTER, Pa. — Consider the power of David Venable, a towering Southerner with a helmet of brown hair who moons over cookware on television. Between his two weekly live shows on QVC and his broad digital platform, Mr. Venable last year sold ...
 
NJ.com
Tue, 30 Jun 2015 11:56:15 -0700

Select a recipe to prepare from "Cook Fight: 2 cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance" by New York Times food writers Kim Severson and Julia Moskin. We'll talk about the cookbook while we sample the dishes you bring to ...

Treehugger

Treehugger
Fri, 19 Jun 2015 09:22:25 -0700

Food reporter Kim Severson writes that the secret to homemade fudge pops is emulsion, so my recipe is inspired by her non-vegan version and a dairy-free recipe from The Creekside Cook. Generally speaking, freezing dulls sweetness, so I went for a bit ...

The Seattle Times

The Seattle Times
Mon, 15 Jun 2015 08:30:31 -0700

By KIM SEVERSON. The New York Times. WEST CHESTER, Pa. — Consider the power of David Venable, a towering Southerner with a helmet of brown hair who moons over cookware on television. Between his two weekly live shows on QVC and his broad ...
 
New York Times (blog)
Mon, 25 Aug 2014 11:56:15 -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 ...

Bend Bulletin

Bend Bulletin
Thu, 11 Jun 2015 23:56:15 -0700

The last full sentence I heard from my mom was around Easter. “You better call Michael,” she said. The only Michael in our family is a distant cousin I can't be sure I've even met. But I went with it. Sure, Mom. I'll call him. That's what it's like ...

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 ...
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