John T. Edge
<DIV>John T. Edge is a contributing editor at <I>Gourmet.</I> He also writes for the <I>New York Times </I> and the <I>Oxford American </I> and appears on the Food Network's <I>The Secret Life of...</I> and NPR's weekend <I>All Things Considered.</I> His work has been featured in the last six <I>Best Food Writings </I>annuals, and his books include <I> A Gracious Plenty </I>and <I>Fried Chicken: An American Story. </I>Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the <I>Atlanta Journal Constitution's </I>Saving Southern Food series. Visit his website at www.johntedge.com.</DIV>