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In page Ronni Lundy:

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Lundy's first book, Shuck Beans, Stack Cakes, and Honest Fried Chicken (1991),[2] combined her interests in music and food. It includes interviews about favorite foods with coverage of country and bluegrass performers. Lundy has written about musicians, travel, small farms, community-supported agriculture, heirloom seeds, culinary traditions, and the "joy of eating". Her work has appeared in Esquire, Gourmet, Bon Appetit, Cooking Light, Eating Well, Sunset, and Copia. Her stories have twice been finalists for the James Beard Award, and Butter Beans was a finalist for the International Association of Culinary Professionals cookbook awards.[citation needed]