Erin Byers Murray is a Nashville-based food writer and magazine editor. She started her career in Boston, working for publications like Boston magazine and DailyCandy.com before taking a two-year break to get her hands dirty working on an oyster farm. The result was her first book Shucked: Life on a New England Oyster Farm. Later, she co-authored a cookbook with Boston chef Jeremy Sewall (The New England Kitchen), which was nominated for a James Beard cookbook award in 2015, and edited A Colander, Cake Stand and My Grandfather’s Iron Skillet (Spring House Press, 2016). Since moving to Nashville in 2012, she’s been the editor of Nashville Lifestyles magazine, where she covers food, culture, and people, and co-founded Dirty Pages, an interactive exhibit that celebrates well-loved recipes with fellow food writers Jennifer Justus and Cindy Wall. Erin is the recipient of the Les Dames d’Escoffier International M.F.K. Fisher Award for excellence in culinary writing and her writing has been featured in publications like Food & Wine, The Local Palate, SevenFifty Daily, The Huffington Post, Tasting Table, and Wine & Spirits, as well as three editions of Best Food Writing. She’s currently working on a book about the history and culture of grits to be released by St. Martin’s Press in 2018.