Jonathan Ammons is an essayist and journalist, bartender, musician, Southern native, and avid traveller. A contributor to Salon, 100 Days in Appalachia, Mountain Xpress, WNC Magazine, Asheville-Citizen Times, and Paste Magazine, he also helped open Asheville’s MG Road cocktail lounge, and has worked and staged at Chicago’s Aviary by Grant Achatz, as well as the Bazaar by Jose Andres in Los Angeles. A professional hedonist, eating, drinking, and stumbling his way through his beloved Southern culture, you can follow his exploits on Twitter and Instagram: @jonathanammons.
Katrin Dohse (hotdog) is a freelance artist, hobby farmer, and full time cook. Her start working with Nate Allen at the Knife and Fork in Spruce Pine led to a rekindling of her childhood love of food and sparked the idea of cooking as a form of activism- a protest that could use unyielding respect instead of aggression to reshape the way guests saw the world. After a winter staging in LA at Susanne Goin’s restaurants and several years working in Asheville kitchens– including a world-altering time under Katie Button and Carmen Vaquera-Eaton at Curate and Nightbell– she moved to Southwest Germany to be closer to her paternal family. Since 2018 she has been focusing her energy on nurturing the growing farm to fork connection in the city she now calls home…and trying to convince the Germans that balsamic reduction and curly parsley as decoration on every plate is a culinary tradition best left to the 80’s. Her art, recipes, and writing can be found at Dreams From The Kitchen or on Instagram.
Catherine Campbell is a novelist, essayist, and editor. Her work appears in The New York Times, McSweeney’s, The Rumpus, The Millions, Writer’s Digest, Kenyon Review and elsewhere. During the day, she owns Bright Planning, a marketing agency which serves eco-friendly and socially responsible food, bev and lifestyle brands around the United States. Catherine holds her BA in Creative Writing (UNC-Asheville), her MFA in Creative Writing (Queens University) and formerly taught as an adjunct at Lenoir-Rhyne University’s MA in Writing program. Born and raised in Appalachia N.C., she adheres to Southern cooking traditions and homesteading. Find her on Twitter @TheCatCampbell.
Underwrite the Dirty Spoon Radio Hour
We offer rotating space for underwriters on the Dirty Spoon Radio Hour on 103.7 WPVM in a comprehensive Underwriting Package. Contact us at: firstname.lastname@example.org to discuss and reserve your Underwriting Package
Contribute Your Writing, Interviews & Art
We welcome contributors–chefs, servers, food industry workers, farmers, foodies, non-foodies, and everyone in between to pitch or submit your full-length writings for Dirty Spoon. We look for short essays about consumable culture, interviews with the people who make what we consume. We also commission artwork for each story!
Essays and interviews typically run between 500-1500 words.
At this time, we offer a small token payment to artists and writers upon publication. We promote your work generously through the website, radio, social media, and other media platforms where we can.
To submit or pitch an idea, email Jonathan and Catherine: email@example.com.
Donate to The Dirty Spoon
We are grateful for our sponsors and donations to keep Dirty Spoon up and operating. Your donation goes toward the costs of website hosting and maintenance, radio show fees, payments for contributors, travel expenses for staff, and other operational costs.
Send donations of any amount via Paypal to: firstname.lastname@example.org.