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2 months ago | 
newsletter.wordloaf.org | Anne Byrn |Andrew Janjigian |Lisa Donovan |Julia Skinner
America’s Test Kitchen recently published When Southern Women Cook, a tribute to the vast contributions that Southern women have made to American foodways. It was created and edited by Toni-Tipton Martin and my friend Morgan Bolling, both of whom are from the South themselves.
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2 months ago | 
clairediazortiz.substack.com | Anne Byrn |Claire Diaz-Ortiz |Anne Helen Petersen |Lucy Werner
It’s a President’s Day Sale! Get 30% off an your annual subscription by upgrading now. Click to see all the great content that comes when you do;) From time to time I’ve written posts about Substack itself, for which some of you have liked and said RAH RAH THANKS CLAIRE.
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2 months ago | 
newsletter.wordloaf.org | Anne Byrn |Andrew Janjigian |Alexandra Stafford
Hello from the Wordloaf Friday Bread Basket Book Stack, a weekly roundup of links and items relating to bread, baking, and grain. One of the problems with being utterly consumed with work on my own book is that I’ve had far less time to spend reading and sharing books from others here.
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2 months ago | 
on.substack.com | Mikala Jamison |Anne Byrn
The Grow interview series is designed to share the nuts and bolts of how writers have gone independent and grown their audience on Substack. It has been lightly edited for length and clarity. We invited , who writes , to share insights on finding success as a “little guy,” and how she went from unanswered pitch emails to a book deal. Be consistent: Just find your beat, keep writing, and connect with other writers and readers.
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Jan 15, 2025 | 
southernkitchen.com | Anne Byrn
When I cook pot roast and the aroma envelops my kitchen, I think of the Mary Frances Kennedy Fisher quote: “It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.”M.F.K. Fisher was a prolific American food writer with 27 books written in 40 years. She wrote about how cooking good food means creating more than just a meal. It feeds our souls.
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Jan 14, 2025 | 
southernliving.com | Anne Byrn
The first time I met Nathalie Dupree was in Atlanta in the summer of 1978. I had been hired by The Atlanta Journal-Constitution to write about food and learned I’d be cooking and styling photography for those columns as well. At the time I was sharing an apartment with a college friend whose boyfriend spent a lot of time at our place and even more time in our kitchen.
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Jan 7, 2025 | 
atlantamagazine.com | Anne Byrn
Jacksonville was never a destination on my radar until the birth of my granddaughter. Situated at the top of Florida’s Atlantic coast, it wasn’t a place we drove through on trips from my hometown of Nashville. Until the fall of 2019 when Gray was born, I had no idea of the St. Johns River that snakes mightily through the city or of its unsung creative history.
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Dec 10, 2024 | 
gardenandgun.com | CJ Lotz |Helen Bradshaw |Anne Byrn |Real Americans
You Are Here: Poetry in the Natural World, edited by Ada LimónThe book I went back to again and again this year is You Are Here: Poetry in the Natural World. Edited by Ada Limón, the book’s fifty poems take the reader on a wild and meditative jaunt through the landscape of our world and lives.
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Dec 9, 2024 | 
southernkitchen.com | Anne Byrn
Anne ByrnSouthern KitchenMy maternal grandmother, Eliza Carr, was a strong and loving woman we called Dee. She was widowed when my mother was 12 and raised five daughters on her own. Dee didn't have a lot of time for baking, but it was memorable when she did. She made these Cheese Date Cookies every year for the holidays. I recall as a child everyone gathering around her cookie tray and oohing and aahing. The cookies exercised every one of our taste buds.
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Dec 6, 2024 | 
kcrw.com | Anne Byrn |Evan Kleiman
Nowhere else in the US do the traditions of cornbread, biscuits, puddings, cakes, and pie, run as deep as in the South. In her new book, Evan Kleiman: The recipes in your book come from 14 states. We in the West tend to think of the South as a monolith, but in fact, there's incredible diversity of land, people, and lifestyle. Can you speak to why you think such a robust baking tradition was created and has been maintained in the South?
