I write about feminism, health, animal welfare, social justice, sexuality, and class. Available for freelance assignments.
Far from the paltry bowls of limp, insipid greens drowning under a sea of bottled salad dressing, today’s salads are vibrantly delicious, endlessly customizable and — essentially — summertime in a bowl.
I turned to some of South’s most beloved culinary giants, all of whom happen to also be James Beard Award nominees or winners: Nathalie Dupree, Kevin Gillespie, Virginia Willis, Scott Peacock, and Ronni Lundy for their input on the role of vegetables in Southern cooking.
A founding member of the Southern Foodways Alliance, Lundy’s latest book, Victuals, is a blend of recipes, reported stories, and personal tales about Appalachian food and culture, specifically in the mountain South.