amy paige condon
The daughter of a whisk-wielding baker and a tequila-loving Texas cowboy, Amy Paige Condon comes by her kitchen cred honestly. While a graduate student, she began writing food articles for Savannah magazine and found her way to Back in the Day Bakery, where she worked with owners Cheryl and Griffith Day on their first cookbook. Her master's thesis and next cookbook told the story of Wiley's Championship BBQ, which went on to be named the best cookbook of 2014 by the National BBQ News. She has written countless articles on Southern foodways, often focusing on local farmers and purveyors. She founded The Refinery Writing Studio in 2017, and is working with Chef Matthew Raiford on his first cookbook for Countryman Press. Her biography of Miami News editor Bill Baggs will be published by the University of Georgia Press in 2020. She lives in Savannah with her husband, three mutts, and a talkative pig named Gus.