Amy Paige Condon

Amy Paige Condon wrote her first short story as a first grader in Mrs. Henry's class at Lee Britain Elementary in Irving, Texas, and won a poster. From that moment forward, she knew she wanted to be a writer.

Since then, she has worked as a freelance writer, a broadcast news producer, a magazine editor, and now as an award-winning journalist and editor for the Savannah Morning News.

Amy has co-written three bestselling cookbooks: "The Back in the Day Bakery Cookbook" (Artisan 2012), "The Wiley's Championship Barbecue Cookbook" (Gibbs Smith 2014), "Bress 'n' Nyam: Gullah-Geechee Recipes from a Sixth-generation Farmer" (Countryman Press 2021).

Her fourth collaboration, “Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America” with chef Todd Richards was released by HarperCollins in February 2024. She is working with Oakland, California-based chef Crystal Wahpepah on “A Feather and a Fork: 125 Intertribal Recipes from an Indigenous Food Warrior,” slated for release in October 2025.

She is the author of the biography "A Nervous Man Shouldn't Be Here in the First Place: The Life of Bill Baggs," about one of the most influential newspaper editors of the 20th century that almost no one has heard of.

Amy founded the Refinery Writing Studio in 2017 to help aspiring and established writers develop their storytelling skills. She lives in Savannah, Georgia with her husband, three rescue dogs, and a pig named Gus.