Kim Severson is a national food correspondent for the New York Times 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. 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.

Severson 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 awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.

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.