Jennifer Justus has worked as a food writer in Nashville for more than a decade. She is author of Nashville Eats (Abrams) and The Food Lovers' Guide to Nashville (Globe Pequot). Jennifer graduated from the University of Tennessee followed by Boston University where she created her own food writing curriculum with courses in Journalism and Gastronomy, a cultural study of food founded by Julia Child and Jacques Pepin. She worked for six years as food culture reporter at The Tennessean before freelancing with TIME, Rolling Stone Country, Southern Living and more. Jennifer is co-founder of the recipe storytelling project Dirty Pages.