Kim Severson

reporter, The New York Times

Kim Severson appears in the following:

John Edwards Corruption Trial: Day 4 on the Stand for Former Aide Andrew Young

Thursday, April 26, 2012

Today is the third day of the federal corruption trial of former Senator John Edwards, who is charged with violating campaign finance law. Edwards allegedly used money given to him by wealthy supporters to hide his affair with Rielle Hunter and their subsequent love child while running for the Democratic presidential nomination in 2008. Yesterday, the defense cross-examined Edwards' former aide Andrew Young – who had testified that Edwards directed him to use funds from donors to take care of Ms. Hunter. Kim Severson, Atlanta bureau chief for our partner The New York Times, was in the courtroom yesterday.

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Former Senator John Edwards' Campaign Finance Trial Begins

Monday, April 23, 2012

Former Senator John Edwards was once one of the country’s most promising politicians: a vice presidential nominee and presidential hopeful. But for the next six weeks, he will be a prominent defendant in a campaign finance trial that is unprecedented. Edwards is being charged with using illegal campaign contributions to cover up an affair with Rielle Hunter, a videographer who worked for him during his 2008 bid for the Democratic presidential nomination. Kim Severson, Atlanta bureau chief for our partner The New York Times, will be covering the trial in Greensboro, North Carolina.

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Black Church Gains Ownership of Ku Klux Klan Shop

Friday, January 13, 2012

Last week — after a 15 year battle — Reverend Kennedy of Laurens, South Carolina made headlines when a judge declared his New Beginnings Baptist Church to be the rightful owner of "The Redneck Shop", a store that sold Ku Klux Klan and confederate memorabilia. One of the original owners had sold his portion of the store to Kennedy after falling on hard times and experiencing a religious reawakening.

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Was Mississippi Killing a Hate Crime?

Tuesday, August 23, 2011

The FBI, police and citizens of the city of Jackson, Missippi are debating whether the white teenagers who robbed and murdered James Craig Anderson, a black man, were motivated by racism. The case has prompted many to consider race relations in the state, and it's troubled history with race. The suspects' lawyers say it was just an act of teenage stupidity, but prosecutors say the killing was a premeditated racial killing. The U.S. Justice Department has begun an investigation into the case. Kim Severson has been reporting on the case for our partner, The New York Times.

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Spillway Opened, Small Town Residents Fear Flooding in La.

Monday, May 16, 2011

The Morganza Spillway was all over the front pages this weekend. You probably saw a picture of it – the big wall of the levee with its gates open, spewing muddy Mississippi water at thousands of cubic feet per minute. The decision to open those floodgates has diverted the surge of the Mississippi, and probably saved Baton Rouge and New Orleans from flooding. But all that water has to go somewhere, and salvation downriver came at the expense of folks upriver. When the gates were opened, it set into motion a slow moving disaster; one that's arriving in the homes of the Cajun communities in the Atchafalaya Basin. 

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Alabama Tornado Spikes Homeless Population

Friday, May 13, 2011

Federal and state emergency officials in Alabama believe that the deadly tornadoes two weeks ago left as many as 10,000 residents homeless. In Tuscaloosa, the urban area hit hardest, people are scrambling for the few remaining apartments — and for low-income residents, affordable housing is almost impossible to find. Officials are concerned that many of the poor, working class and elderly residents could be homeless for good.

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Aftermath: Southerners Take Stock After Storms

Friday, April 29, 2011

Hundreds of people have been confirmed dead after devastating storms ripped through the south on Wednesday. Thousands of residents are without power, while they continue to look for survivors and dig out from the wreckage. A spokeswoman for the Georgia Emergency Management Agency said yesterday that the death toll, which had reached 15 in the state, is fluid and is likely to rise. To get more of the news happening in the areas affected, we speak with Kim Severson of The New York Times, who is in Georgia. 

 

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'Spoon Fed:' Kim Severson on Food and Life

Wednesday, April 14, 2010

For this week’s food segment, we sit down with our friend Kim Severson, food writer for our partner The New York Times, and star of such past Takeaway cooking segments as “The Girl Scout Cookie Smackdown” and “Food Writers Compete to Feed Six for Fifty Dollars.”

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A Girl Scout Cookie Smackdown

Wednesday, March 31, 2010

Today, we take our inspiration from the Girl Scouts. Across much of the country, Girl Scout cookie selling (and for some, eating) season is winding down. And if you’re like us, that means you’ve stockpiled boxes and boxes of Thin Mints, Do-Si-Dos, and Samoas.

Watch a video of the girl scout cookie smackdown!

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Thanksgiving Dinner Tips

Thursday, November 26, 2009

It’s Thanksgiving Day! We're talking turkey and all the fixins’ that go with it. What is the proper way to carve a turkey? What do you do if your guests show up late? And how can we stay away from that dreaded canned cranberry sauce? Here to help solve some of these dilemmas, as well as give some helpful tips, are food writers Kim Severson and Julia Moskin from our partner The New York Times.

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Takeouts: T-Day Football, Turkey Tips

Thursday, November 26, 2009

  • Sports Takeout: Ibrahim Abdul-Matin looks ahead to the day's football schedule and looks back at some memorable Thanksgiving football games.
  • Turkey Takeout: New York Times food writer Kim Severson shares some tips that will help you make the best Thanksgiving Turkey.

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Takeouts: First Family at Home, Climate Promises, Turkey Cooking

Thursday, November 26, 2009

  • Washington Takeout: Washington Examiner White House correspondent Julie Mason says that the first family's decision to stay home for the holidays has the Washington press corps on high alert.
  • Business Takeout: New York Times finance reporter Louise Story reports that the president's plan to curb greenhouse gas emissions is worrying some in the private sector.
  • Turkey Takeout: Food contributor and New York Times food writer Kim Severson answers listener questions on cooking Thanksgiving turkey

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Making a User-Generated Grilled Cheese

Wednesday, September 23, 2009

New York Times food writer Kim Severson tells us about a series of food sites that apply the wikipedia approach to recipes. Wikia, Foodista and others allow anyone to post and edit all sorts of recipes, from cold curried crab soup to chicken parmesan. We also hear from Barnaby Dorfman, founder and CEO of Foodista. Call it the crowdsourcing of dinner.

We want your help with a recipe! Our dish is simple: a grilled cheese sandwich. But we want you to help us make it interesting.

Here's the initial recipe. What would you add to it, and how would you prepare it? Bonus points for outlandish ingredients! Let us know in the comments. We'll pull together your contributions and create a full listener-created recipe:

Ingredients:

  • 2 slices of bread [please specify]
  • 2 slices of cheese [please specify]
  • [Add your extra ingredients below]

Preparation:

  • Put the cheese between the bread
  • Put the sandwich on a skillet
  • Cook until both sides are brown.
  • [Add your preparation suggestions below]

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Old MacDonald Had An Intern

Monday, May 25, 2009

New York Times writer Kim Severson is reporting on a new trend among college students, no it's not the latest technological gadget or So You Think You Can Dance drinking game, it's...threshing. And spreading manure, milking cows, gathering eggs, and harvesting crops. Yes, the newest trend among college students is interning on the farm. To get to the root of this back-to-the-land movement, Kim Severson joins The Takeaway.

For more, read Kim Severson's article, Many Summer Internships Are Going Organic in the New York Times.

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The sweet low down on fake sugar

Wednesday, April 15, 2009

Are you singing about Splenda? Or nuts for Nutrisweet? Ecstastic for Equal? Slaphappy for Sweet 'N Low? Seems like everyone has an opinion on coffee shop sweeteners. Are you ready to add one more sweetener to your non-sugar repertoire? Welcome Truvia, a stevia-based sugar substitute that was approved by the FDA in December. With sugar substitutes raking in over $1.2 billion a year, you can expect new competitors in the market, but are they any good? Why are the fans so brand loyal? And whatever happened to plain old sugar? The New York Times food writer Kim Severson joins us in an exploration of the fierce competition for our tastebuds.

"People are wanting shorter supply chains, they want healthier food, so sugar — pure cane sugar — sort of has this aura about it. This sort of green aura."
—New York Times food writer Kim Severson on choices in sweeteners


For more, read Kim Severson's article, Showdown at the Coffee Shop, in today's New York Times.

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Culinary smackdown: Food writers compete to feed six for fifty dollars

Wednesday, March 25, 2009

Feed six people for fifty dollars? No problem. No problem that is until you realize what your competition is serving. When the New York Times asked two of their food writers to create menus for dinner parties on a strict $50 budget both of them quickly realized they couldn't offer chicken and salad, not when their competition was dishing up tilefish ceviche in handmade tortilla chips or cheddar gougeres and Jean-Georges desserts. In this culinary Thunderdome, it's Julia Moskin versus Kim Severson and they are battling it out for best budget dinner party. The judge? Frank Bruni, the feared New York Times food critic. They join The Takeaway for a reenactment.

The story of their dinners, Comrades at Arms: Two Food Writers in a Kitchen Smackdown, is in today's New York Times.

Recipe Files: Kim's Tacos de Carnitas
Adapted from Tara Duggan, The San Francisco Chronicle
Time: 2 1/2 hours
  • 3 pounds pork shoulder, either butt or picnic
  • 7 strips orange zest
  • 5 garlic cloves, minced
  • 1 large onion, chopped, plus finely chopped onion for garnish
  • 1 1/4 teaspoons crushed red pepper flakes
  • 1 cinnamon stick, preferably Mexican canela
  • 2 bay leaves
  • 1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
  • 1 1/2 teaspoons kosher salt, more to taste
  • 1/4 teaspoon ground cloves
  • 24 small corn tortillas, warmed, for serving
  • Chopped cilantro for garnish
  • Salsa for garnish.
  1. Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
  2. Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
  3. Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.

Yield: 6 to 8 servings.

Julia's Tangerine-Vanilla Floats

Adapted from "Sunday Suppers at Lucques" by Suzanne Goin with Teri Gelber (Knopf, 2005)

Time: 10 minutes
  • 6 large scoops vanilla ice cream
  • 3 cups freshly squeezed tangerine juice (from about 12 tangerines) or orange juice (see note)
  • Seltzer
Divide ice cream among 6 medium-size glasses or cups. Add 1/2 cup tangerine juice to each cup and top off with seltzer. Serve with a straw.
Yield: 6 servings.
Note: Fresh orange juice can be used instead of tangerine juice, but it should be very sweet and not too acidic. Try adding superfine sugar to taste.
Want more recipes? Click here.

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Your food may be organic, but that doesn't mean it's safe

Wednesday, March 04, 2009

Over the past few years a rash of food-related illnesses caused by everything from tomatoes to spinach to peanut butter has sparked nationwide concern over food safety. Conventional wisdom has always said you can assure your food is safe by buying organic. But New York Times reporter Kim Severson did some digging and she found that organic certification has nothing to do with food safety.

For more, read Kim Severson's and Andrew Walker's article, It’s Organic, but Does That Mean It’s Safer?, in today's New York Times.

"Just be careful and if all else fails, have a cheeseburger."
— New York Times reporter Kim Severson on food safety and the meaning of the organic label

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Your food may be organic, but that doesn't mean it's safe

Wednesday, March 04, 2009

Trouble viewing this video? Check out the YouTube version (click "watch in high quality" for best quality).

Over the past few years a rash of food-related illnesses caused by everything from tomatoes to spinach to peanut butter has sparked nationwide concern over food safety. Conventional wisdom has always said you can assure your food is safe by buying organic. But New York Times reporter Kim Severson did some digging and she found that organic certification has nothing to do with food safety.

Listen to the full Takeaway segment with Kim Severson here
Read More

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What foodies want from Obama

Wednesday, December 24, 2008

Advocates for everything from healthier school lunches to more humane treatment of farm animals to sustainable agriculture see an ally in the future President, but so far there's not much evidence that Obama himself is interested in reforming the U.S. food system. Kim Severson of The New York Times joins The Takeaway to talk about what foodies want from the new administration.

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