Kim Severson is a Southern-based correspondent who covers the nation’s food culture for the New York Times. She reports on food news, contributes to NYT Cooking, and was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues. She has been on staff since 2004, and served as The Times’s Southern bureau chief, where she covered a mix of breaking and political news. Before she joined The Times, Kim spent six years writing about food and culture for The San Francisco Chronicle and had a seven-year run as a news and features editor and reporter at The Anchorage Daily News in Alaska. Ms. Severson has won several regional and national awards for news and feature writing, including four James Beard awards, and has written four books. The latest is Cookfight, written with a fellow Times food writer, Julia Moskin, and published in 2012.