It’s all about the food. Today our panel of writers is here to dish.
Food writers are discoverers, from new trends to new chefs, nutrition to activism. Learn from those who know about what’s happening in the restaurant, in the garden and on the farm.
Food writers are historians. Step outside the kitchen with our acclaimed journalists as they share real-life stories of our country’s cultural food heritage. Learn about the tradition, diversity and human component of Americans who have prepared and shared.
Food writer, cookbook author and nationally-recognized historian on Southern cooking and its history.
Kummer’s work in The Atlantic has established him as one of the most widely read, authoritative and creative food writers in the United States.
Award-winning author and nutrition journalist who uses cultural heritage and cooking for social change
Damon Lee Fowler is an author, culinary historian, cooking teacher, and nationally recognized authority on Southern cooking and its history. He is the author of nine cookbooks, including Essentials of Southern Cooking and Ham: A Savor the South Cookbook, and was recipe developer and editor of Dining at Monticello, In Good Taste and Abundance.
Senior Editor and Food Columnist, The Atlantic
2019 Honorary Festival Chair
Corby Kummer’s work in The Atlantic has established him as one of the most widely read, authoritative and creative food writers in the United States. The San Francisco Examiner pronounced him “a dean among food writers in America.”
Kummer’s 1990 Atlantic series about coffee was heralded by foodies and the general public alike. His book The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as “the most definitive and engagingly written book on the subject to date.”
Kummer’s book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice.
Kummer was the restaurant critic for New York Magazine in 1995 and 1996, and since 1997 has served as the restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. Kummer was educated at Yale and began at The Atlantic in 1981. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
Toni Tipton-Martin is an award-winning food and nutrition journalist and community activist who is busy building a healthier community through her books, classes, and foundation. She is the author of The Jemima Code: Two Centuries of African American Cookbooks (University of Texas) – a widely-acclaimed, annotated bibliography that tells the story behind her rare collection. The Jemima Code is also the title of a traveling exhibit featuring larger-than-life images of black cooks at work.
In 1991, Tipton-Martin became the first African American woman to hold the position of food editor at a major daily newspaper, the Cleveland Plain Dealer. First Lady Michelle Obama invited her to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work. With the prize as seed money, she hosted Soul Summit: A Conversation About Race, Identity, Power and Food. This unprecedented 3-day gathering invited writers, scholars, authors, chefs, and students interested in food justice to come together and celebrate African American Foodways.
Tipton-Martin is a James Beard Book Award winner, and recently appeared as a guest judge on Bravo’s Top Chef.