Kim Severson
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 won the Casey Award Medal for Meritorious Journalism on childhood obesity and four James Beard Awards for food writing."
“You can find God, make as much money as God or be as good-looking as God, and you'll still need to figure out a way to pack the emotional baggage you were handed when you were a kid.”
Kim Severson
“I'll admit that the idea of being adored for nothing but my face and my body has had an occasional appeal, in the way winning the lottery does. The difference is that I have a much better chance of winning the lottery.”
Kim Severson