Title:Test Kitchen AssistantLocation:Birmingham, AlabamaEducation:B.A. in American Studies and English, University of Virginia- M.A. in Southern Studies, University of MississippiExpertise:Recipe testing, recipe developing, foodways and culture, food writing, Southern foodways, Appalachian foodways, food systems and labor, foraging cultures- Catherine’s master’s thesis, “The Wild Asleep: A Cultural and Environmental History of Ramps,” earned a Department of English Graduate Writing AwardExperienceCatherine Jessee is a test kitchen assistant at EatingWell. Before joining EatingWell, she accumulated three years of experience cooking in restaurants.Catherine received her M.A. in Southern Studies at the University of Mississippi in Oxford, where she worked as a line cook at Tarasque Cucina and served as a Nathalie Dupree Graduate Fellow with the Southern Foodways Alliance. Catherine’s expertise focuses on the confluence of food and culture. Her 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. Her go-to dish to bring to a potluck is Ritz crackers and pimiento cheese (her mom’s recipe, always!).EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Test Kitchen AssistantLocation:Birmingham, AlabamaEducation:B.A. in American Studies and English, University of Virginia- M.A. in Southern Studies, University of MississippiExpertise:Recipe testing, recipe developing, foodways and culture, food writing, Southern foodways, Appalachian foodways, food systems and labor, foraging cultures- Catherine’s master’s thesis, “The Wild Asleep: A Cultural and Environmental History of Ramps,” earned a Department of English Graduate Writing AwardExperienceCatherine Jessee is a test kitchen assistant at EatingWell. Before joining EatingWell, she accumulated three years of experience cooking in restaurants.Catherine received her M.A. in Southern Studies at the University of Mississippi in Oxford, where she worked as a line cook at Tarasque Cucina and served as a Nathalie Dupree Graduate Fellow with the Southern Foodways Alliance. Catherine’s expertise focuses on the confluence of food and culture. Her 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. Her go-to dish to bring to a potluck is Ritz crackers and pimiento cheese (her mom’s recipe, always!).
Title:Test Kitchen Assistant
Location:Birmingham, Alabama
Education:B.A. in American Studies and English, University of Virginia- M.A. in Southern Studies, University of Mississippi
Expertise:Recipe testing, recipe developing, foodways and culture, food writing, Southern foodways, Appalachian foodways, food systems and labor, foraging cultures- Catherine’s master’s thesis, “The Wild Asleep: A Cultural and Environmental History of Ramps,” earned a Department of English Graduate Writing Award
Experience
Catherine Jessee is a test kitchen assistant at EatingWell. Before joining EatingWell, she accumulated three years of experience cooking in restaurants.
Catherine received her M.A. in Southern Studies at the University of Mississippi in Oxford, where she worked as a line cook at Tarasque Cucina and served as a Nathalie Dupree Graduate Fellow with the Southern Foodways Alliance. Catherine’s expertise focuses on the confluence of food and culture. Her 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. Her go-to dish to bring to a potluck is Ritz crackers and pimiento cheese (her mom’s recipe, always!).
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
