When she wasn’t in journalism classes at The University of Mississippi, Trisha Boyer worked as a pastry chef and server at City Grocery and baker at Bottletree Bakery. After graduation she lived in cities from Boulder to Barcelona before heading to Nashville, Tennessee where she held media positions with The Tennessean, Nashville Public Radio, and The New York Times.

She’s spent the last decade working as a specialty food broker and freelance writer, sharing stories about food, travel, people - and the places they inhabit. She doesn’t miss the Midwest winters of her childhood one bit and has no intentions of ever leaving the South. She currently lives in Nashville with her husband, two children, and a fluffy Golden Pyrenees rescue dog.