# Kim Severson
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Kim Marie Severson (born September 12, 1961 in Eau Claire, Wisconsin) is a writer for The New York Times.
== Biography ==
She has worked at The New York Times since 2004. In 2014, she joined the Times new digital cooking initiative and began reporting on national food news and trends.
Fall Food: School Lunches, Potlucks and Perfect, Dusky Plums
The food writers Julia Moskin and Kim Severson on school lunches, potluck dinners, plums and the joy of cooking in Julia Child’s house. Susan Lehman is host
Summer Cooking, Summer Eating
Times Food reporters Julia Moskin and Kim Severson talk food, zucchini, tahini, peaches and the perfect summer meal.
A Breakthrough for T.S.A. Funding, and How the War in Iran Will Hit Grocery Prices
Plus, the Friday news quiz.
Here’s what we’re covering:
Where Might the Iran War Hit Your Wallet? Start With Raspberries., by Kim Severson
Trump Extends Iran Deadline on Strait of Hormuz as Stocks Tumble, by Erica L. Green, Adam Rasgon, Eshe Nelson and Thomas Fuller
Senate Votes to Fund Most o…
Israel’s Deadly Airstrike on the World Central Kitchen
The Israeli airstrike that killed seven workers delivering food in Gaza has touched off global outrage and condemnation.Kim Severson, who covers food culture for The Times, discusses the World Central Kitchen, the aid group at the center of the story; and Adam Rasgon, who reports from Israel, expla…
Can Food Actually Be Medicine? Yes!
The idea that food is medicine has been around for centuries. On this week's Special Sauce The New York Times's Kim Severson and the Aspen Institute's Corby Kummer talk about how doctors, the government, and even insurance companies have been engaged in a half-century long process to treat various …
Behind the Scenes of “Top Chef” with Kristen Kish
We get real with “Top Chef” host Kristen Kish. She talks about her career, her show and what bugs her most about restaurant goers. Also on the show—we chat with Reya Hart about eating and traveling on tour with her father, Grateful Dead drummer Mickey Hart; Kim Severson explains why meat is on the …
Cellar Rat: A Sommelier's Restaurant Confidential
Former restaurant server and sommelier Hannah Selinger shares stories from her tell-all memoir, Cellar Rat, featuring run-ins with critics, strategies for spotting bad tippers, what she considers the stuffiest restaurant in New York, and how she thinks the industry may one day reform. Plus, Özlem W…
Death in the Kitchen: The Shocking Truth About Food Safety
This week, we take a look at the hazards lurking in our kitchens. Food safety experts Ben Chapman and Don Schaffner give their best tips for avoiding foodborne illnesses, including their protocol for cooking raw meat, the diseases hiding in your salt, how to actually clean a sponge, and the foods t…
Marion Nestle's 90th Birthday Party
Food Tank is live all week at WNYC-NPR's The Greene Space to talk solutions for food, agriculture, and environment during Climate Week NYC.
Food systems leaders celebrate author, nutritionist and NYU Professor Emerita Marion Nestle for her 90th birthday. Dani is joined by speakers including author…
Where Food Education Meets Food Systems Change
Food Tank is live all week at WNYC-NPR's The Greene Space to talk solutions for food, agriculture, and environment during Climate Week NYC.
In this episode, we're sharing three conversations from our Summit, "The Future of Food Education." First, Dani and Alexandra DeSorbo-Quinn (Pilot Light) talk…
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