This week I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is the author of a number of books including Lighten Up, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.On the show, we discuss how she got into writing cookbooks, how her cooking style has changed, and her wellness journey which has led to her losing 70 pounds. We talk about food media, and credible sources for recipes and cooking tips. Virginia’s also passionate about sustainable seafood, and we discuss that as well.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.   ===========Virginia Willis===========Virginia's Instagram Virginia's’s Website Virginia's FacebookVirginia's TwitterVirginia's Eating Well Recipes ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little Bites