Portrait of Kim Severson

Kim Severson

I look at food as cultural currency, and I think every story has a food angle. I keep an eye on how we grow our food, who cooks it and how we eat it, so I can tell larger stories about where we are as a culture and where we are heading. My interests might take me to the kitchen of a great Southern biscuit maker, or the front lines of feeding people in a disaster zone.

I’ve been writing about food full time since 1999, when I joined the staff of The San Francisco Chronicle. Before that, I was a reporter and editor in Anchorage and in Tacoma, Wash. I joined The Times in 2004 as a food writer, and later took a four-year detour to the National desk as the Southern bureau chief. I came back to the Food section with the start of NYT Cooking and now travel the country and sometimes the world looking for stories. I’ve won several awards, but the one that matters most to me is the 2018 Pulitzer Prize for public service; I was part of the team that brought the first #MeToo allegations to light. I’m a Midwesterner by birth, from a big Italian Catholic family. I’ve written four books, and live with my partner, our dogs and our teenager in Atlanta.

The Times has an extensive ethics policy, which all Times journalists follow. I pay my own way. I don’t accept free trips or free meals. I don’t lie to get stories and am transparent about what I am doing and how the information I gather will be used. I don’t disclose a source whose anonymity I have agreed to protect. I don’t directly invest in companies I might cover. I don’t join political parties or protests, but I do vote.

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