Expertise:  I can answer questions on southern ingredients and cooking, foodways and food lore about the food of the American South. I can't answer questions about any fancy restaurants in the South but have enjoyed many rustic, basic, and delicious meals at mom 'n pop places.

Experience in the area
I grew up on southern food: crispy southern fried chicken, cornbread, collard greens and okra fresh out of the garden, and much, much more. My adoration of grits was not, and still isn't, shared by my family, however, so that is a love I have to enjoy alone. I travel regularly to Arkansas and the Carolinas. I have cooked for 35 years, for restaurants, caterers, friends, and family, and much of what I cook is southern or southern-inspired. I'm a culinary demonstrator, teacher and food writer, with expert research skills both with the Internet and my collection of 500 cookbooks.

Organizations
International Association of Culinary Professionals International Food, Wine, and Travel Writers Association

Publications
FACES, Ulster Publishing Newspapers

Education/Credentials
Several cooking courses at the New School and Peter Kump in New York City.

Awards and Honors
Honorable Mention for Apicius Scholarship for the 2007 Greenbrier Food Writers Conference