Jenny Brulé is a classically trained chef, nationally published food writer, cookbook author and television personality in the Carolinas.
Although she’s not a native of the South, it’s been her home for nearly 20 years. It’s this dual citizenship (North and South of the Dixie line) that makes Jenny a sort of southern food translator. She helps her readers wrap their heads around livermush and can explain how to make grits in layman terms.
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