Catherine J

Photo of Catherine J
Birmingham, AL
University Of Virginia, University Of Mississippi
Food And Culture, Appalachian Foodways, Food Systems And Labor
  • Catherine's Master's thesis, "The Wild Asleep: A Cultural and Environmental History of Ramps" included a collection of oral histories and interviews with foragers, cooks, and avid eaters of wild onions across Appalachia and beyond.
  • As a line cook at Tarasque Cucina in Oxford, Mississippi, Catherine developed a tiramisu recipe incorporating vanilla wafers ( affectionately called "Nilla'Su") that's served to this day.
  • Catherine's go-to dish to bring to a potluck is Ritz crackers and pimiento cheese (her mom's recipe, Duke's mayo always!).


Catherine has over three years of experience cooking in restaurants, including working as a line cook and serving as a Nathalie Dupree Graduate Fellow with the Southern Foodways Alliance. In addition to her work in food, she has contributed to numerous lifestyle and food publications as a writer. She also writes a newsletter called Weekday Warriors, which provides an original recipe, a playlist corresponding to the time it takes to cook, and dives into a tidbit of food and culture.


Catherine received a Bachelor of Arts from the University of Virginia, where she majored in English and American studies, and a Master of Arts in Southern studies from the University of Mississippi, where she focused on Appalachian foodways and labor history.
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