Meredith first learned to grow her food in her family's large garden on the farm she grew up on. She has since spent much of her life seeking out adventure and culinary experiences all over the world from Southeast Asia to Europe to West Africa, but her heart and soul remain in the food scene of the American South. She learned to cook and appreciate food in her grandmother's kitchen, and that influence seeps into every dish she makes, whether it's beef bourguignon or banana bread. She is most well-known for her ability to whip up a gourmet meal on her one-burner camp stove.
Professional kitchens are hidden spaces filled with passion, rage, pain, euphoria, and innovation that few people ever see. There's a fire that burns within chefs, pitmasters, and line cooks as they try to keep pace with relentless demand, always pushing themselves and each other for greatness.