Photo by Kendra Bailey Morris

“For a true West Virginian, nothing compares to sitting down to a steaming bowl of brown beans served up with a crumbly wedge of homemade cornbread (or grit bread, as we like to call it). Simmered all day in a cast-iron pot with a big slug of fatback, brown beans have warmed the bodies and souls of many hardworking men and women of the Appalachian coalfields.”

Kendra Bailey Morris
The Accidental Chef

Writing

 

Travel Writing

• Top Ten Foodie Destinations for Away.com
• A Culinary Journey through Southwest France
• Roadside BBQ St. Martin-Style
• St. Martin on a Budget
• Sustainable Farming in Uganda Offers Hope and Help
• From Down 'Til It's Gone-- Hilo Farmer's Market is a Must
• Mile High Dining Club-- Air France
• Snapper Chowder from The Homestead Resort
• In Wales, Food is Magic
• Eco-Friendly HALL Wines Earns Gold LEED Certification
• The Maitre d' of Cheese
• A Classic West Virginia Resort Returns to its Roots

National Public Radio

• Preserving Our Past One Jar at a Time
• Red Hots Spice Up Everyday Cooking
• Fish Tales of the Other White Meat
• Beans and Cornbread: Feeding Souls a Mile Deep
• Consider the Chesapeake Bay Oyster
  
  Richmond Times Dispatch Weekly Food and Entertaining Column and Food Features

• Comfort Food Gets a Healthy Makeover
• Chilling Out as Summer Fades
• African Peppers Will Spice Things Up
• Ingredient Substitutes You Might Just Have on Hand
• Make That Salad Spectacular with Grilled Lettuce
• Go Ahead and Have Garlic Breath: It's good for you
• Best Calamari Can Be Found at Home
• Too Pooped To Cook on New Years Day
• For Warmth, Whip Up Some of Mom's Gingerbread
• AP Article on Avoiding Thanksgiving Disasters
• Pintos are a Southern Delicacy
• For Great Chicken Salad, Be Sure to Balance
  
  WE Women's Network
• Ditch That Veil and Head for the Beach