Even if you’ve never read Ronni Lundy’s food writing, you likely know her food. A founding member of the Southern Foodways Alliance, the Kentucky-born author has championed skillet cornbread, country ham, and countless other Appalachian regional specialties in influential works like 1990’s Shuck Beans, Stack Cakes, and Honest Fried Chicken. Among her fans are chefs Sean Brock, John Fleer, and Edward Lee, who helped take the flavors of the Southern mountains... Read more on GardenAndGun.com