Atlanta, Georgia
Kim Severson is a New York Times correspondent covering food trends and news across the United States. She was previously the New York Times Atlanta bureau chief and, before that, a staff writer for the Dining section of The Times. She previously wrote about cooking and the culture of food for the San Francisco Chronicle, after a seven-year stint as an editor and reporter at the Anchorage Daily News in Alaska.
Before writing about food full time, she covered crime, education, social services and government for daily newspapers on the West Coast. She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism and four James Beard awards for food writing. She has written four books, “The Trans Fat Solution," “The New Alaska Cookbook," a memoir called “Spoon Fed: How Eight Cooks Saved My Life,” and, in 2012, "Cook Fight!" a collaborative cookbook with fellow New York Times food writer Julia Moskin.