Kim Severson is a world-renowned American journalist. She has been the national food correspondent for The New York Times since November 2014. Previously she served as the Atlanta Bureau Chief from October to November of 2014. She worked as a food writer for the San Francisco Chronicle for five years and ten months before joining The New York Times.
Kim Severson Age
Kim Severson was born in Eau Claire, Wisconsin, United States of America on September 12, 1961. She is 60 years old.
Kim Severson Height
Kim is of 5 ft 5 in/1.65m tall
Kim Severson Family
Kim’s loving father, James Severson, and her caring mother, Anne, raised her in Eau Claire, Wisconsin. James retired as the Colowyo Coal Company’s director of human resources in Meeker, Colorado. Anne, on the other hand, is also retired. She worked at Steamboat Springs’ Homesteader, a kitchen and cookware business, as a sales representative and a cooking instructor.
Kim Severson Partner
Kim’s sexual orientation is lesbian. She is happily married to her attractive companion, Katia Emilia Hetter. She is a 60-year-old American journalist who works as a senior editor for CNN in Atlanta, Georgia. They exchanged wedding vows as a couple at the Sir Francis Drake Hotel in San Francisco. Bennett Brooks, a friend of theirs, presided during the commitment ceremony on April 22, 2006.
Kim Severson Education
Kim graduated from a local high school with a high school diploma. He later enrolled at Michigan State University, where she earned her bachelor’s degree.
Kim Severson Salary
Kim pockets an annual salary of $95,117.
Kim Severson Net Worth
Kim’s approximate net worth is $1 million.
Kim Severson Career
Since 2004, she has worked at The New York Times. She began reporting on national food news and trends for the Times’ new digital cookery effort in 2014. Prior to that, she was the Times’ Southern bureau chief for nearly four years. Kim covered Southeast politics and news.
Previously, from November 2004 to November 2010, she worked as a food journalist for the Times for six years and one month. Kim spent five years and ten months at the San Francisco Chronicle before joining The New York Times. She worked as a food journalist there from January 1999 to October 2004. She served as a staff editor and writer for the Anchorage Daily News between September 1991 and December 1998.
She received a Pulitzer Prize for public service in 2018 as part of The New York Times’ coverage of sexual harassment and abuse in restaurants, the media, politics, and Hollywood. She has received four James Beard awards for her contributions in culinary writing. Kim also received the Casey Medal for Meritorious Journalism in 2002 for her work on juvenile obesity for the San Francisco Chronicle.
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