Amy Barnes

Amy Barnes left Midwestern bierocks and cheese curds behind when she moved to the South. From watching "The Great British Baking Show" to writing about regional dishes, she's passionate about discovering new foods, searching shelves for old favorites, and cooking for her family. You can often find her writing with a glass of fruit tea in one hand and a copy of "Gone With the Wind" in the other. When she's not out exploring food, she cooks for her family in Southern suburbia. They don’t enjoy odd foods as much as she does, especially at dinner.

Highlights:

Amy has 25 years of food writing and recipe developing experience.
She is a cookbook judge for International Association of Culinary Professionals (IACP).
She also contributes to McSweeney’s "Reviews of New Foods" columns.

Experience

Amy is fascinated by odd foods, limited-edition products, regional specialties, and hyper-local favorites with a heightened radar for all quirky foods. She has written for a wide range of publications, including Chowhound, Forbes, Farm Flavor, TN Home and Farm, Neighborhoods, Apartment Therapy, Fodor's Travel, Allrecipes, Relish, Realtor.com, Well+Good, and Simplemost. Her McSweeney’s "Reviews of New Foods" columns add a pinch of satire and storytelling to food writing, while visits to the Golden Flake and Blue Bell factories took her even further into new food worlds.

Education

Amy holds a B.A. from Wichita State University. She has 25 years of freelance writing experience, with a focus on food, family, travel, and lifestyle. She is also a recipe developer and tester for Relish and was a 2020 cookbook judge for the International Association of Culinary Professionals (IACP).

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