20 years as food writer reaps many delicious rewards
Damon Lee Fowler
He took the words right out of my mouth.
When I came to Savannah four decades ago, a master’s degree in architecture in one hand and license to practice in the other, I would never in my wildest dreams have imagined that I’d spend fully half of that time as a food writer for the Savannah Morning News.
But nine cookbooks and over 500 columns later, here I am.
It began in 2000, with a call from then features editor Anne Guidera, asking on behalf of managing editor Dan Suwyn if I’d be interested in writing a regular cooking feature for the Morning News. I was on my fourth cookbook and had recipe-writing down cold, so I thought: how hard could it be?
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