Kat Robinson is Arkansas's food historian and most enthusiastic road warrior. The Little Rock-based author is the host of the Emmy-nominated documentary Make Room For Pie; A Delicious Slice of The Natural State and the Arkansas PBS show Home Cooking with Kat and Friends, as well as the host and producer of the 2021 documentary Arkansas Dairy Bars: Neat Eats and Cool Treats. She is a member of the Arkansas Food Hall of Fame committee, a co-chair of the Arkansas Pie Festival, and the Arkansas fellow to the National Food and Beverage Museum.She has written eleven books on food, most notably Arkansas Food: The A to Z of Eating in The Natural State, an alphabetic guide to the dishes, delights and food traditions that define her home state. Two of her more recent travel guides, 101 Things to Eat in Arkansas Before You Die and 102 More Things to Eat in Arkansas Before You Die define the state's most iconic and trusted eateries. Robinson's Another Slice of Arkansas Pie: A Guide to the Best Restaurants, Bakeries, Truck Stops and Food Trucks for Delectable Bites in The Natural State outlines more than 400 places to find the dessert, an extraordinary accomplishment that took thousands of miles, hundreds of hours and so many bites to properly document and catalogue.She shares her personal life experiences in A Bite of Arkansas: A Cookbook of Natural State Delights, the 2020 memoir and cookbook which offers 140 recipes made by and photographed herself. She also edited and contributed to the collection 43 Tables: An Internet Community Cooks During Quarantine.In addition to this work, the nostalgic Arkansas Dairy Bars: Neat Eats and Cool Treats, the companion book for the Arkansas PBS television special of the same name, Robinson's other 2021 work, Arkansas Cookery: Retro Recipes from The Natural State. In the book, she examines mid-century cookbooks from all over Arkansas. Robinson's collection of more than 400 20th century cookbooks and research into common threads of shared recipes, cooking methods and flavors of the era has been brought together for this lovingly photographed collection of the foods previous generations brought to the table. The recipes, redacted and cooked with period methods at The Writer's Colony at Dairy Hollow in Eureka Springs, were all shot on location. The lushly illustrated book will be released in fall 2021.Kat Robinson's work has appeared in regional and national publications including Food Network, Forbes Travel Guide, Serious Eats, and AAA Magazines, among others. Her expertise in food research and Arkansas restaurants has been cited by Saveur, Eater, USA Today, The Wall Street Journal, The Outline, and the Southern Foodways Alliance's Gravy podcast, for her skills and talents related to food research and documentation.Her efforts have been celebrated in articles by Arkansas Good Roads, Arkansas Business, 501 Life Magazine, the Northwest Arkansas Democrat-Gazette and the Arkansas Democrat-Gazette. She has served as the keynote speaker for the South Arkansas Literary Festival and the Arkansas Library Association Conference and has spoken at the Six Bridges Literary Festival, Eureka Springs Books in Bloom and the Fayetteville True Lit Festival.While she writes on food and travel subjects throughout the United States, she is best known for her ever-expanding knowledge of Arkansas food history and restaurant culture, all of which she explores on her 1200+ article website, TieDyeTravels.com. Kat lives with daughter Hunter and partner Grav Weldon in Little Rock.