Jennifer Biggs is the Food and Dining Editor at The Daily Memphian. A native Memphian and veteran food writer, she covers all things food, dining, and spirits, with a particular focus on hotel chains and luxury accommodations. Jennifer's work is prominently featured in The Daily Memphian.
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Memphis, United States (Local)
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Jennifer Biggs' coverage is heavily focused on local lifestyle, food, and events within Memphis. She often covers seasonal events, festivals, and restaurant features. Pitches to her should be tailored to offer insights or stories related to the local dining scene in Memphis or upcoming events and festivals in the area.
Given her focus on recipes and cooking-related topics as well as private sector announcements in the food industry, she may also be interested in pitches that highlight unique or trending culinary trends specific to Memphis. This could include highlighting new restaurants, chef interviews, or profiles of individuals making a significant impact on the city's culinary landscape.
As Jennifer focuses primarily on local content centered around lifestyle and house & home themes with a concentration on food-related topics such as recipes and restaurants; contributors with deep knowledge of these areas would likely resonate strongly with her interests.
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By Ellen Chamberlain, Daily Memphian Updated: February 16, 2026 8:11 PM CT | Published: February 16, 2026 8:05 PM CT
Under John Barnard, Seessel’s won the Tennessee Bakery of the Year every year and once nabbed the National Bakery of the Year. Before Barnard joined Seessel’s, he impressed the Navy’s top brass with pastries and cakes.
Sour cream makes this ice cream super rich, the brown sugar sweetens it and adding sweet croutons takes it over the top.
Under John Barnard, Seessel’s won the Tennessee Bakery of the Year every year and once nabbed the National Bakery of the Year.
Sour cream makes this ice cream super rich, the brown sugar sweetens it and adding sweet croutons takes it over the top.
