WHAT TO EAT, WHAT TO DRINK, WHAT TO LEAVE FOR POISON
Camille T. Dungy has been awarded fellowships and awards from organizations including the National Endowment for the Arts, Cave Canem, Bread Loaf Writers  Conference, and the American Antiquarian Society. A graduate of Stanford University and the MFA program at the University of North Carolina, Greensboro, she lives in San Francisco, CA where she serves as an Associate Professor in the Creative Writing Department at San Francisco State University. Her work has appeared in The Missouri Review, The Southern Review, The Crab Orchard Review, From the Fishouse, Poetry Daily, and other publications.