Julian Glenn Brunt has been writing about the food and culture of the Deep South for more than ten years. He has logged countless miles on dusty back roads, interstate highways, and city streets from Memphis to the Gulf Coast, and can talk with some authority about collard and turnip greens, chow-chow, sorghum molasses, shrimp boats, immersion circulators, and the proper roux for a gumbo. His favorite place in the world is the kitchen, whether it is his own in Biloxi, Mississippi, or that of a restaurant he is writing about for a magazine.Julian is the eleventh generation of his family to live in the South, but as the son of a military man, he grew up in Europe, then traveled the southeast and southwest USA, and Caribbean for sixteen years, settled in Biloxi in 1992, and was temporarily diverted to Thailand before Hurricane Katrina. He has written and continues to write for several magazines a news paper. He has appeared, briefly, on Gordan Ramsey’s TV show, 24 Hours to Hell and Back and teaches cooking classes at the Lynn Meadows Discovery Center in Gulfport and the Mary C. O’Keef Cultural Center in Ocean Springs, Mississippi.