There are 26 article(s) tagged Jennifer Biggs:
Jennifer Biggs was remembered as a communicator who cared deeply about connecting people, sharing her passion for breaking bread and celebrating the city she called home. Related story:
Tim Barker talks about Edge Alley and the incredible stresses and successes that led him to close the restaurant — even as that decision has completely ruined Eric Barnes’ life.
Over the years, late Daily Memphian food and dining editor Jennifer Biggs supported efforts by The Kindness Revolution to “pay it forward.” But now the nonprofit is returning the favor.
Amazingly, my physician not only doesn’t condemn the list or even remain neutral. We actually fondly discuss several things on the list in the examining room — the place where the net result of the list is most evident.
As we continue, in Jennifer Biggs’ great absence, to cover food and dining in Memphis, there’s a lot for us to figure out. But Jennifer’s generous, interested spirit — her insistence on taking the time and energy for a visit — will guide us.
“She was the first person that reviewed Iris. That review was the beginning of us really being able to provide people with a space to earn a living,” Kelly English said.
Jennifer Biggs wrote about food and people and angels and whiskey. When she died Wednesday of complications from cancer, Memphis lost one of its best friends.
“Jennifer Biggs always managed to be in the vicinity during some of the brightest moments of my life and during some of the darkest.”
Biggs publicly announced her stage 4 colon cancer diagnosis in June. “I can’t begin to express the love and gratitude I’ve felt from and for all of you,” she wrote on Facebook.
Geoff Calkins digs into his move away from sports, the changes to his radio show on 92.9, his friendship with Jennifer Biggs, and the upcoming fifth anniversary of The Daily Memphian on this week’s episode of The Sidebar.
“Jennifer Biggs missed The Daily Memphian lunch Friday — because she is in the hospital with Stage 4 colon cancer. But it was fitting that 70 people came together, over delicious food, to wish Biggs well. They are a part (a small part!) of the joyous community that Biggs has built with her enthusiasm, her commitment and her words.”
World Central Kitchen and local volunteers are delivering meals to folks in need in Covington and Wynne, Arkansas.
Jennifer Biggs and Chris Herrington just wrote about tamales, and on this week’s Sound Bites, they talk about them, too.
Alcenia’s owner B.J. Chester-Tamayo will kick off Black History Month on “Good Morning America” by cooking with co-host Michael Strahan on Wednesday, Feb. 1.
You know you have a favorite kind of French fry, whether it’s a shoestring, fast food fries or waffle cut. So do Jennifer and Chris, and we talk about it on Sound Bites.
A conversation about cheeseburgers with Jennifer Biggs, Chris Herrington and Eric Barnes devolves into culinary distractions, general mockery and outright name-calling.
Whenever I have Jennifer Biggs on The Sidebar, I always have a plan. Then she comes on. And the plan goes out the window.
The Daily Memphian’s food and dining editor joins Eric Barnes on this week’s edition of the Sidebar.
If there’s anything we can take away from this last week, it’s that the Cooper-Young neighborhood, although it has its stable businesses and celebrations, is constantly evolving while maintaining its unique character.
Eric Barnes, Jennifer Biggs and Chris Herrington continue their talks and tastings of Kit Kats on this week’s Sidebar podcast.
Eric Barnes’ disgrace begins with orange juice and ends with an embarrassing confession about Chili-flavored Fritos.
Jennifer Biggs joins Eric Barnes on this week’s episode of The Sidebar.
Rosie bakes a cake; Chris and Jennifer talk about fish; Natalie jumps in to discuss the Pimento’s burger.
Jennifer Biggs is joined by Chris Herrington to talk about new and old restaurants opening, the all-important ampersand, what bbq they like and where they like it, at-home paella and more.
Jennifer Biggs talks to Kelly English and Ryan Trimm about how they survived the COVID shutdown, what they’re doing to keep their takeout, curbside and delivery business going and what’s going to happen when they reopen.
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