John T Edge

John T. Edge has written or edited more than a dozen books, served as culinary curator for the weekend edition of NPR's All Things Considered , and has been featured on dozens of television shows from CBS Sunday Morning to Iron Chef . He is a contributing editor at Garden & Gun and has served as a columnist for the New York Times and the Oxford American . He has won four James Beard Foundation awards including Beard's M.F.K. Fisher Distinguished Writing Award in 2012 and 2020. Edge holds an MA...See more

John T. Edge has written or edited more than a dozen books, served as culinary curator for the weekend edition of NPR's All Things Considered , and has been featured on dozens of television shows from CBS Sunday Morning to Iron Chef . He is a contributing editor at Garden & Gun and has served as a columnist for the New York Times and the Oxford American . He has won four James Beard Foundation awards including Beard's M.F.K. Fisher Distinguished Writing Award in 2012 and 2020. Edge holds an MA in Southern Studies from the University of Mississippi and an MFA in Creative Nonfiction from Goucher College. His 2017 book, The Potlikker Papers: A Food History of the Modern South , was named a best book of 2017 by NPR, Publishers Weekly , and a host of others. Since 2018, he has hosted the television show TrueSouth , which airs on the SEC Network, ESPN, and is available on Hulu. At the University of Mississippi, he directs the Mississippi Lab, serves as Writer-in-Residence in the Department of Writing and Rhetoric, and serves the Southern Foodways Alliance as the Founding Director. Edge is also developing the Greenfield Farm Writers Residency, set to open in the summer of 2025 at the University of Mississippi, which will pay stipends of 1k per week to writers in the overnight studios. Edge is a distinguished visiting professor in the MFA in Narrative Nonfiction program at the Grady College of the University of Georgia. Edge lives in Oxford, Mississippi, with his wife. See less