An avid environmentalist, traveler, and gardener, Elizabeth Dunn cultivated a passion for traditional Southern cooking because of its emphasis on fresh garden ingredients, a protein-rich breakfast, and seasonal eating. She has been a collegiate English professor and higher education administrator for most of her career. Dunn received her PhD in English from the University of North Carolina at Chapel Hill and works for her alma mater.
Raised in Nacogdoches, Texas, Dunn regularly spent time with her paternal grandparents, who grew everything they ate. The experience taught her the self-sufficient practices of raising crops and livestock, cooking, canning, and other Southern living traditions.
She resides in Chapel Hill, North Carolina.
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