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.
3655 videos foundNext > 

Cookfight! Kim Severson vs. Julia Moskin

The New York Times authors duke it out.

Kim Severson & Fernhill Fearless CCI 3* Stadium

Fair Hill International Oct 20, 2013.

Kim Severson Interview 4/25/2014

Kim Severson & Cooley Cross Border Prelim Dressage

15.7 Pine Top Farm HT March 13, 2015.

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

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

Kim Severson & Cooley Cross Border OP SJ

Pine Top HT March 13, 2015.

Kim Severson & Cooley Cross Border CIC 2* XC

Virginia HT May 23, 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: ...

Honey Gymnastics at Kim Severson CLinic

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

Kim Severson & Cooley Cross Border CCI 2 Dressage

Ocala International Festival of Eventing April 9, 2015 30.9.

3655 videos foundNext > 

1085 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
Sun, 12 Jul 2015 21:01:58 -0700

Time Inc., the nation's largest magazine publisher, is moving almost all its recipe testing and other food editorial production for its 29 domestic magazines and websites to Birmingham, Ala., where it is building a food studio with 28 test kitchens, a ...

New York Times

New York Times
Tue, 07 Jul 2015 12:16:17 -0700

SANTA CRUZ, Calif. — Andrea Nguyen, who writes cookbooks for a living, knows that making pho in a pressure cooker is not the solution to California's drought. Still, developing a reasonable version of the Vietnamese noodle soup that can be made in ...

New York Times

New York Times
Mon, 13 Jul 2015 09:18:56 -0700

Modern Farmer is back, sort of. From its inception in 2013, the magazine and its website drew a small but devoted following who appreciated its quirky attempt to marry agricultural journalism and practical farming advice with fashion and lush, ironic ...

New York Times

New York Times
Tue, 14 Jul 2015 13:20:22 -0700

MONROEVILLE, Ala. — Amy Burchfield, an English teacher, drove about nine hours from Arkansas to stand in line late on Monday night here in the town that Harper Lee made famous in “To Kill a Mockingbird.” Ms. Burchfield and her teenage daughter, whom ...

NOLA.com

NOLA.com
Mon, 13 Jul 2015 07:38:07 -0700

(Kim Severson/The New York Times). Stop Buying in Bulk – "Americans vastly underestimate their own food waste, which turns out to be driven mostly by a desire to avoid getting sick—even though saving money is also a top priority. That means we end up ...

The Seattle Times

The Seattle Times
Tue, 07 Jul 2015 20:07:16 -0700

By KIM SEVERSON. The New York Times. SANTA CRUZ, Calif. — Andrea Nguyen, who writes cookbooks for a living, knows that making pho in a pressure cooker is not the solution to California's drought. Still, developing a reasonable version of the ...
 
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 ...
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