5 minutes with Wendy Perry ’82

Position: Owner, Aunt Dee Dee’s Kitchen; contributing recipes editor for Carolina Country magazine
Degree: B.S., home economics education
Resides: Zebulon, North Carolina

Describe what you do

Years ago, I anointed myself a “culinary adventurist.” Much of my heart goes into Aunt Dee Dee’s Kitchen, my woman‑owned, small‑batch seasoning company where I craft blends inspired by Southern roots and just the joy of playing in my kitchen.

What led you into this career?

I’ve judged the daily cooking contests at the state fair for more than 30 years, and one day while I was there, I met Elizabeth Hudson, the editor of Our State magazine. She glanced at my card and casually said, “We may be able to use you at the magazine sometime.” I figured it was just friendly conversation. Well two weeks later, an email arrived. Suddenly I was preparing recipes from North Carolina church and community cookbooks they had collected for a few years. It was a whole new world I never saw coming, but I fell in love with it.

Who is Aunt Dee Dee?

Aunt Dee Dee is me! When my nephew, who’s 21 now, started talking, he called me Dee Dee and still does. His cousins and friends call me Aunt Dee Dee, too.

What’s most rewarding about operating Aunt Dee Dee’s Kitchen?

Cooking and sharing food is one of the best things in life. I was fortunate to come up in a day and time when my family sat down together and ate supper and went to Sunday supper often at one of my grandmother’s homes. We all need to slow down, unplug and connect with one another around good food cooked with love — and good seasonings, of course!

Learn more at Wendy’s HOME EConomics.