Ronni Lundy in her Burnsville home
What’s Cookin’: Food writer and activist Ronni Lundy’s latest book, Victuals, examines the foodways, culture, and recipes of Southern Appalachia.
Roots Revisited: Lundy (shown here with her parents) grew up a city girl in Louisville, Kentucky, but was continuously drawn to the food and culture of where she was born: the small, rural Kentucky town of Corbin.
Southern Comfort: In the new book, many of the recipes are Lundy’s, but others are from farmers, growers, and chefs throughout Southern Appalachia. Among the 80 recipes are skillet-fried chicken with milk gravy and what the author terms “real corn bread.”
Lundy at a speaking engagement with another noted author, Toni Tipton-Martin
She received a Lifetime Achievement Award in 2009 from the Southern Foodways Alliance.
Lundy’s influence extends to revered chefs, including Sean Brock and Travis Milton.