Rona Roberts

Rona Roberts, author of Classic Kentucky Meals (2014) and Sweet, Sweet Sorghum (2011)

Kentucky author Rona Roberts on her work

I want to live in a state where we benefit fully from our agricultural abundance, so I am drawn to write on topics that highlight Kentucky's farms and farmers. What we cherish will flourish. I write to be part of the cherishing.

Every person, including every Kentuckian, deserves excellent food. With work, we can feed ourselves, all of us, well. I want that - that’s true homeland security. I write to encourage our efforts to grow, cook, preserve and compost our own food. I cheer as we turn toward resilience.

I want a square deal for the people who grow my food. I write to increase small farm income. By telling stories of the food and the farms that are our real commonwealth, I mean to encourage more Kentuckians to buy food grown near their homes.

When we eat the marvelous food Kentucky farmers produce, we heal ourselves and our land. We help our small farms prosper. When enough of us eat what Kentucky's small farms produce, the rich flavors on our plates will reflect the permanent economic health of our farms and counties. Abundance and wealth will flow in and through our towns and cities.

What began as a joyous side effort in 2006 now includes the long-running blog, Savoring Kentucky, and two books, Classic Kentucky Meals(The History Press, 2014) and Sweet, Sweet Sorghum (Hotcakes Press/​CreateSpace 2011.)

I hate gardening—it's sad, but I'm at peace with it. I love cooking. All my writing about Kentucky's incomparable food began when I realized I am happiest and most capable in the kitchen, cooking a meal from what's on hand—and that many people I knew found that same situation scary or burdensome. I write to show that cooking at home is utterly normal, something ordinary people can manage—and delight in—nearly every day.

I write to do my part so Kentuckians in 2250 can walk into their kitchens, look around, crack a few fresh eggs, step outside for fresh greens, open a neighbor's jar of pickled beets, fire up the skillet for cornbread, and make supper from what grows in Kentucky's great soil.

Pass the homemade butter and the sorghum, please.

Selected Works

Non-Fiction
40 recipes based on timeless Kentucky foods. 10 stories of Kentucky farmers and producers. 5 profiles of Kentucky cuisine mainstays. Enjoy with friends!
Nonfiction
Short, sweet, practical, loving orientation to a little known American heritage food

Quick Links

Find Authors