Title:Contributing WriterEducation:Texas Tech University, Institute of Culinary EducationLocation:Amarillo, TexasExpertise:Southern cooking, writing and editing, recipe developmentJulie Grimes was senior food editor for both Cooking Light and Southern Living and has done work writing, editing and developing recipes for publications including Fine Cooking, Women’s Health and Garden & Gun. She is also the author of the cookbook $10 Dinners: Delicious Dinners for a Family of 4 That Don’t Break the Bank. Julie spent eight years running Black Sheep Kitchen, a gourmet takeout company bringing her favorite homestyle Southern cooking to the tables of busy families. Julie grew up in Texas and, after years in New York and Birmingham, she is back home in Texas working as general manager of a PBS member television station.B.A. in English, Texas Tech UniversityCulinary degree from Peter Kump’s New York Cooking School (now Institute of Culinary Education)EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Texas Tech University, Institute of Culinary EducationLocation:Amarillo, TexasExpertise:Southern cooking, writing and editing, recipe development
Title:Contributing Writer
Education:Texas Tech University, Institute of Culinary Education
Location:Amarillo, Texas
Expertise:Southern cooking, writing and editing, recipe development
Julie Grimes was senior food editor for both Cooking Light and Southern Living and has done work writing, editing and developing recipes for publications including Fine Cooking, Women’s Health and Garden & Gun. She is also the author of the cookbook $10 Dinners: Delicious Dinners for a Family of 4 That Don’t Break the Bank. Julie spent eight years running Black Sheep Kitchen, a gourmet takeout company bringing her favorite homestyle Southern cooking to the tables of busy families. Julie grew up in Texas and, after years in New York and Birmingham, she is back home in Texas working as general manager of a PBS member television station.
B.A. in English, Texas Tech UniversityCulinary degree from Peter Kump’s New York Cooking School (now Institute of Culinary Education)
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
