National Food Correspondent, The New York Times
Kim Severson is national food correspondent for The New York Times covering trends and news. She was previously The Times’s Atlanta bureau chief and, before that, a staff writer for the Dining section. She won the 2018 Pulitzer Prize for public service for her contributions to the team that investigated sexual harassment and abuse against women. She has also won four James Beard Foundation awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity. Her first full-time food writing job was with the San Francisco Chronicle. She also spent seven years as an editor and reporter at the Anchorage Daily News in Alaska. Before writing about food, she covered crime, education, social services and government for daily newspapers on the West Coast.
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