Andy Chapman // Read Andy’s stories
Andy Chapman is an “eatie” not a “foodie.” In 2009, while working as a business marketing consultant, Andy discovered his passion for enjoying and sharing good food when he began tweeting anonymously as @eatjxn in his spare time. Soon after that, Eat Jackson, a local restaurant review site was born that shared an average person’s perspective of food, atmosphere and service in locally owned restaurants of all types in the Jackson, Mississippi metro area. Since then Andy has founded Jackson Restaurant Week and Eat Y’all. In his spare time, Andy enjoys hunting and fishing – and cooking his bounty – especially in the company of good friends and colleagues. He also makes a mean gourmet sauce called Sugar Taylor Sauce, and he loves smoked meat and fish, making him very popular with his neighbors.
Brooke Goff // Read Brooke’s stories
Brooke Goff grew up in South Mississippi where the local food scene consisted of the catch of the day and veggie of the season. Her grandfather has deep roots in the seafood industry and from him, she learned an appreciation for natural food sources. Fishing the gulf coast, crabbing, and packing shrimp were weekly activities that she fondly remembers. Today, she is passionate about growing and supporting the South’s industries – the farmers, fisherman, and artisans – who bring real, great food to our plates. Brooke lives in small town Mississippi with her husband and 2 daughters. Strategy and collaboration motivate her. Food and travel inspire her.
Marianna Chapman // Read Marianna’s stories
Marianna Chapman spent two years trying to persuade her husband to get back to “real work” before joining the family food business in 2011. Before that, Marianna worked as a business consultant, writing frequently for her popular business blog, Results Revolution, producing a web-based business TV show, consulting and speaking regularly to national audiences on small business development and community marketing topics. As a farmer’s daughter, Marianna is privileged to be an ambassador for Southern food products, the South’s farming community and the amazing local chefs who prepare our food.