Jay Pierce is executive chef at ROCKSALT in Charlotte, North Carolina. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by the Chef’s Collaborative.
Dale Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine.
Paul and Angela Knipple are coauthors of The World in a Skillet: A Food Lover’s Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis.
Bill Smith is the chef at Crook’s Corner Restaurant in Chapel Hill, N.C. A Southern Foodways Alliance board member, Smith has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by the Chef’s Collaborative.
Sandra A. Gutierrez is the author of Latin American Street Food and The New Southern–Latino Table. A well-known culinary instructor, she lives in Cary, North Carolina.
Bridgette A. Lacy is a journalist who writes about food for the Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.
Thomas Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.
John Shelton Reed lives in Chapel Hill, North Carolina. Cofounder of the Campaign for Real Barbecue (TrueCue.org), his many books include Holy Smoke: The Big Book of North Carolina Barbecue, coauthored with Dale Volberg Reed.
Fred Thompson, well-known cookbook author and editor of Edible Piedmont magazine, is the author of Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate, among other books.
Cynthia Graubart is coauthor, with Nathalie Dupree, of Mastering the Art of Southern Cooking, which won a James Beard Book Award for American Cooking. Among Graubart’s other books is Slow Cooking for Two.
