Background
Lundy was born in Corbin, Kentucky in 1949 and grew up in the Louisville area.
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Ronni Lundy
Edit ProfileCareer
Her books include Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens (Atlantic, 1990) and Butter Beans to Blackberries: Recipes from the Southern Garden (North Point, 1999). She was also the editor of a short-lived online food magazine, The Zenchilada. Her hometown of Corbin is where the Indiana native Harland Sanders developed his recipe for Kentucky Fried Chicken, but in Shuck Beans Lundy wrote: "I was born in Kentucky and Colonel Harland Doctorate. Sanders was not, so you can believe me when I say that I, not the Colonel, know the secret to making honest fried chicken." She has also lived in Albuquerque, Galisteo, Cerrillos, Madrid and Santa Fe, New Mexico and now lives in the mountains of North Carolina.
Lundy was a popular music editor at the Louisville Times and the Louisville Courier-Journal in the 1980s and early 1990s.
She also wrote about food and became a restaurant reviewer as the Louisville restaurant scene blossomed during the early 1990s. Lundy"s first book, Shuck Beans, Stack Cakes, and Honest Fried Chicken, combined her interests in music and food.
Lundy has written about musicians, travel, small farms, community-supported agriculture, heirloom seeds, culinary traditions, and the "joy of eating". Her stories have twice been finalists for the James Beard Award, and Butter Beans was a finalist for the International Association of Culinary Professionals cookbook awards.
During the award ceremony, John Egerton said she and Elizabeth Sims helped build a culinary renaissance in Asheville, North Carolina, but Lundy has noted that this is not accurate, her involvement in Asheville"s dining scene has been insignificant.
Lundy maintains an occasional blog at ronnilundy.com and is working on a new cookbook about sorghum.
Achievements
Membership
She was a founding member of the Southern Foodways Alliance and, in 2005, edited Cornbread Nation 3: Foods of the Mountain South, the organization"s occasional anthology of the region"s best food writing.
