Hey y'all, welcome to Biscuits and Jam from Southern Living. I'm your host, Sid Evans,

and today I'm talking with a fellow magazine editor who may not have been born in the South,

but who knows as much about Southern food as anyone you'll ever meet.

Growing up in Los Angeles, Tony Tipton Martin lived for a time with her southern-born

grandmother, who happened to be a professional chef and who exposed her to what would eventually

become a lifelong passion. As editor-in-chief of Cook's Country Magazine, an author of books like

the Jemima Code, Jubilee, and last year's juke joints, jazz clubs, and juice,

Tony has spent much of her career as a kind of culinary detective, exploring the legacy

and impact of African American food culture. Her work has garnered two James Beard awards,

a Julia Child Award, and just about every other food award there is. And she's also a

frequent host of the Cook's Country Television Show and recently a podcast series called A Hundred Proof,

The Golden Age of Cocktails. We'll talk about some of the memorable women and recipes she's

come across in her work, her grandmother's cornbread dressing,

and her incredible new book with America's Test Kitchen, When Southern Women Cook, History,

lore, and 300 recipes with contributions from 70 women writers. All on this week's Biscuits and Jam.

Music writers, all on this week's Biscuits and Jam. Tony Tipton Martin. Welcome to Biscuits and Jam.

Thanks for having me. It's fun to be here.

Where am I reaching you right now? Are you at home? Are you on the road?

I'm at home in my closet studio.

Well, at least you have a studio and you sound great and you look great. So it's good to see you.

Thanks. It's good to be here with you.

So, Tony, it is not often that I interview another editor on this show.

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