Kim Severson, Atlanta Bureau Chief, New York Times
“Talking About the South: A View from the Atlanta Bureau of the New York Times”
Introduced by Marcie Ferris, associate professor of American Studies and coordinator of the Southern Studies curriculum, UNC
February 21, 2013, 4:30 pm, Kresge Foundation Common Room, 039 Graham Memorial Hall

In 2010, Kim Severson became Atlanta bureau chief for the New York Times. Prior to this appointment, she was a feature writer for the paper’s “Dining and Wine” section. She spent six years writing about cooking and the culture of food for the San Francisco Chronicle. Before that, she worked for seven years as an editor and reporter at the Anchorage Daily News. Severson has covered crime, education, social services, and government for daily newspapers on the West Coast. As Atlanta bureau chief she has written broadly on topics about the American South, from the rich food cultures of the region, to the trial of former presidential candidate John Edwards, to the proposed legislation to compensate victims of sterilization in North Carolina, to racial violence in Mississippi. Her memoir, Spoon Fed: How Eight Cooks Saved My Life, was published by Riverhead Books in 2010.

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