Kim Severson

writer, New York Times

Kim Severson has been a staff writer for* The New York Times* since 2004. Previously, she spent six years writing about cooking and the culture of food for the *San Francisco Chronicle*. Before that, she had a seven-year stint 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. She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity in 2002 and four James Beard awards for food writing. Her previous books include *The New Alaska Cookbook* and *The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet*.