kim severson

On this special bonus episode of Keep Calm and Cook On, Julia shares a recording of the final event for her Now & Again book tour— a panel conversation at the Atlanta History Center with Rosalind Bentley (of the Atlanta Journal Constitution), Kim Severson (of the New York Times), Deborah VanTrece and Lorraine Lane (of Twisted Soul Cookhouse & Pours), the cookbook author Virgina Willis, and the literary agent and consultant Lisa Ekus.

In the conversation, the women share their experiences and explore what it means to be a queer-identified woman in food today.

Thanks to the Atlanta History Center for hosting, Tiffanie Barriere for making cocktails, Arepa Mia for providing arepas.

For more about Equity at the Table, head over to EquityAtTheTable.com.
For more about Julia, head to JuliaTurshen.com.

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On today's episode of All in the Industry®, host Shari Bayer's guest is Kim Severson, the national food correspondent for The New York Times. She was the formerly the Southern bureau chief for The Times national desk. Kim 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 previously worked for The San Francisco Chronicle and The Anchorage Daily News in Alaska. She has received many accolades, including four James Beard awards, and has written four books, with her latest, “Cookfight,” written with a fellow Times food writer, Julia Moskin, and published in 2012. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Planta in South Beach, FL. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!

Photo courtesy of Kim Severson

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On this week’s episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Kim Severson, award-winning journalist and food writer for the New York Times and author of several books. Listen in to hear Kim’s take on the #MeToo movement in the food industry and what it’s like to cover food and natural disasters. Plus, Kim discusses food trends for 2018 and shares her very special Julia Moment.

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Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th - 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food.

Heritage Radio Network was there to capture the sights and sounds of the summit’s prominent speakers at an event hosted by New York Times food correspondent, Kim Severson. In part one of the summit, attendees heard from Paula Daniels (Co-Founder of the Center for Good Food Purchasing), Martha Mendoza (Pulitzer Prize-winning journalist, Seafood from Slaves), and Tunde Wey (author of Blackness in America). We also caught up with Alice Rolls (Executive Director of Georgia Organics).

0:08 – Kim Severson, New York Times (moderating throughout)
0:45 – Piper Davis, Grand Central Bakery
6:15 – Steven Satterfield, Miller Union
7:58 – Judith Winfrey, PeachDish
15:48 – Paula Daniels, Center for Good Food Purchasing
43:11 – Martha Mendoza, Pulitzer Prize Winning AP Reporter
59:30 – Tunde Wey, Blackness in America, and Julia Bainbridge, Atlanta Magazine
1:30:38 – Alice Rolls, Georgia Organics