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

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

• Mad for that Juicy Burger Taste
• Fresh-Caught Fish Doesn't Require Much
• AP Article on Avoiding Thanksgiving Disasters
• Watch it Wiggle
• Microwaves Fine for Some Things
  
  
  WE Women's Network
• Ditch That Veil and Head for the Beach
  
  Restaurant Reviews
• Fear Not the Buffet
• Cool Jerk