TennesseeFarmTable.com: Recent Episodes

Amy Campbell

An independently published radio show and podcast featuring the people of the state of Tennessee and surrounding states who produce, prepare, and preserve regional foods and agricultural products. Often with that Appalachian flair.

Today, we are setting the table with a traditional food of Appalachia, “Apple Butter.” Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar, and sometimes cinnamon into this biscuit-slathering favorite. It is one of those old-fashioned foods that is still a favorite on dinner tables near and far and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve.Our featured guest is Derek Blankenship, an Orthopaedic Therapist at an East Tennessee long-term health and health care facility. Derrick and his family keep a family tradition of making apple butter each year at this time of year in Fall Branch, TN. The recipe that they use dates back to 1905.Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a  And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”.And I (Amy Campbell) also share a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

Today we are setting the table with the pig. We visit with Dr. Tom Gallaher of Knoxville. He and his wife Caryn are well-known doctors in Knoxville - and he is also a farmer - and he and his family are hosting the Third Annual Hog Creek Cotillion in Waynesboro TN Saturday, November 9th with an all-day whole hog roast, BBQ, and all the fixings, and live music which benefits two non-profit organizations: Southern Foodways Alliance and the Tunnels to Towers Foundation. And back by popular demand - we also hear from Barry and Aliceson Bales of Bales Farm in Mosheim TN and how Barry smokes his pork shoulder and makes his BBQ Sauce.

A visit with Singer and Songwriter Sarah Pickle, a Tennessee Treasure, program director, and fiddle instructor with Smoky Mountain JAM, Junior Appalachian Musicians program. I also asked her how she wrote her song The Piney Rose and about her chicken and dumplings

Sorghum Syrup, an Appalachian Culinary Tradition. With Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine. We are setting the table with Sorghum, an ancient African Grass adapted to the southern table, with a cast of characters including: Fred Sauceman shares a segment with Dr. Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award-winning food writer on differences between Sorghum and molasses

Our guests are Rick Riddle of the Winery at Seven Springs Farm, and JD Dalton, Vineyard Manager of Tsali Notch Vineyard, in Monroe County, TN. They will let us know of the history, taste, and the nutritional properties of this ingegenous grape to the South East and both Rick Riddle and JD Dalton will both speak on the topic of Muscadine wine.

I (Amy Campbell) share Minnie Pearl’s recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks.-Fred Sauceman shares a pickle recipe from Distiller Jack Daniel’s great, great, gran niece, Lynne Tolley.-Who was John Egerton? Elizabeth Simms lets us know who this man was & Robert Gipe tells a humorous story of his days working in a pickle factory. Amy recorded Elizabeth & Robert at the Appalachian Food Summit in September of 2016.

Today, we are setting the table with a discussion about land. Agricultural land, and the problem of the fast disappearance of this land across our country.Our guest is Brooks Lamb, Author of Love for the Land, Lessons from Farmers Who Persist in Place. Published through Yale University Press. This book is deeply related to Tennessee, Southern, and American agriculture.At its core, Love for the Land shares the power and potential of people-place relationships. To do so, the book explores why some small and midsize farmers continue to care for their land, even in the face of tremendous adversity. In terms of adversity, he pays particular attention to farmland loss from sprawl and haphazard development, agricultural consolidation, and, for farmers of color, injustices in the past and present.Despite these challenges, some small and midsized farmers persevere. In dozens of interviews with farmers in two Tennessee counties, which serve as microcosms of agrarian communities across the country, Brooks found that love for the land and devotion to place -- virtues that align with Wendell Berry's writings on imagination, affection, and fidelity -- fuel their persistence and stewardship. Brooks writes that we need to better support these farmers -- and that we all have something to learn from them, no matter where we live.

We celebrate the “Pig” with several guests who share pork recipes. And a visit with singer and songwriter Evie Andrus and the East Tennessee Bluegrass Association Evie formed and their concert series. Our guests are: Aliceson and Barry Bales, Bales Farms, Mosheim, TN with a recipe for smoked pork shoulder and BBQ sauce; Fred Sauceman with a pork roast recipe; and Evie Andrus discussing the the East Tennessee Bluegrass Association that she formed. they have a concert series at Ijam’s Nature Center called “Pick’in on Nature with the concert taking place August 29th, October 10th, and December 14th.

Corn, Corn Relish, and Corn Cob Jelly recipes with Rachel Abbott Davis of J and R Farms, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

Aaron Goss, Founder of the Carolina Malt House located in Cleveland North Carolina. Aaron works with local farmers within 10 miles of the Malt House who grow grains that the Carolina Malt House then makes into different styles of malted grains for breweries. Aaron also works with a Tennessee Farmer in Coffee County Tennessee who grows a specific barley for the Carolina Malt House named Tennessee 2 Row. Several award-winning Tennessee breweries use malts from the Carolina Malt House such as Blackberry Farm Brewery,Tennessee Brew Works, Common John, Yee Haw, and more.

The 2nd Annual Appalachian Homecoming celebrates Modern Appalachian Cuisine, Music, and Art. August 1-4. My guest, Chef Jeff Carter, Executive Chef with Dancing Bear Appalachian Bistro talks about the 2nd Annual Appalachian Homecoming.Including:- Jim Lauderdale and the Po Ramblin’ Boys and Dinner on August 1st at Dancing Bear, Townsend.- Bacon at the Brewery Dinner with Darrell and Allan Benton of Bentons Smoky Mountain Cured Hams, Chef Jeff Carter of Dancing Bear Appalachian Bistro, Chef Trevor Stockton of RT Lodge, Chef David Rule of The Appalachian at the Peaceful Side Brewery, Maryville August 2nd.- Appalachian Homecoming August 3rd at Dancing Bear beginning at 9:00 am with Panelists, Chefs, and an Appalachian Lunch followed by immersive workshops in foraging, art, mountain craft, and music.- Bluegrass Brunch, August 4th. - Ending with the 15th Annual Pesto Festo benefitting Slow Food TN Valley Sunday evening at Dancing Bear.All events are ticketed @dancingbearfor more information.

Corn, Corn Relish, and Corn Cob Jelly recipes with Rachel Abbott Davis of J and R Farms, TN, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

Keep that kitchen cool; cook it outside!. How to cook juicy chicken and trout over live fire with Chef David Olsen of Live Fire Republic and Chef Joseph Lenn, owner of J.C. Holdway, Knoxville, TN. Also, news about the Appalachian Homecoming event at Dancing Bear Lodge, Townsend, TN. A grouping of chefs, farmers, and friends discussing and focusing on modern Appalachian cuisine.

On this episode of the Tennessee Farm Table, Amy sets the table with berries of the season, locations of regional pick-your-own farms, recipes for fruit desserts, blackberry jam, and a Blackberry slump grunt from Dee Dee Constantine. Amy’s guests are Farmers Susan and John Keller of Blount County, TN, Dee Dee Constantine, Ruth Davis, and Lois Shuler Caughron (known as the last woman out of the Cove)⁣ ⁣ Lois and Ruth share memories of Kermit Caughron, how he enjoyed making “dew” from fruits of the season when a resident of Cades Cove, and news about a book signing at the Cades Cove Preservation Association.⁣

From University of KY Press - Sown in the Stars brings together the collective knowledge of farmers in central and eastern Kentucky about the custom of planting by the signs. Sarah Hall interviews nearly two dozen contemporary Kentuckians who still follow the signs of the moon and stars to guide planting, harvesting, canning and food preservation, butchering, and general farmwork. Hall explores the roots of this system in both astrology and astronomy and the profound connections felt to the stars, moon, planets, and the earth. Revealed in the personal narratives are the diverse interpretations of the practice. Some farmers and gardeners believe that the moon's impact on crop behavior is purely scientific, while others favor a much wider interpretation of the signs and their impact on our lives. Featuring photographs by Meg Wilson, this timely book bridges the past, present, and future by broadening our understanding of this practice and revealing its potential to increase the resiliency of our current agricultural food systems.

Houston’s Mineral Well is located in New Market, Tennessee. Bill Houston narrates the story of Houston's Mineral Water which is still going strong since 1931. Bill Houston is the owner and operator of this Mineral Well that his Grandfather established. This well is a treasured watering hole for the community of Jefferson County, TN and beyond. It is said to have healing properties. The water healed Bill’s Grandfather after he had a dream to dig the well. Bill Houston is a gifted fine artist with a focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. He used to teach his lecture on how to draw in perspective with the help of his Spice Girls ruler. Bill is a 3rd generation, New Market, Tennessee resident, a Tennessee treasure, and a fabulous storyteller.

Today, we are setting the table with homesteading. Our guest is Sandy Eplett. She and her family are residents of Louden TN, they are homesteaders, she knows old-time homesteading ways and wants to equip others to learn these skills and connect. She has also created the ET Homestead Alliance as a hub for homesteaders to connect. She also has created 2024 ETHA Homestead Festival that will take place in Townsend TN at the Townsend Visitor’s Center July 12th and 13th. In this episode, we will hear about both.

Aliceson Bales of Bales Farm, Mosheim, Tennessee, with her cookbook, shares with us the cooking aspects and nutritional properties of lard from pasture-raised animals. Aliceson also shares a recipe for her white cheddar pimento cheese from her cookbook “Bales Farm Cookbook” with the forward written by Dolly Parton. Marshall Bales, currently 17-years-old and the 6th generation to farm on Bales Farm, shares how he started his egg program on Bales Farm.Molly Rochelson and Sally Buice from the musical group The Montvales talk about their group. In addition, Sally shares how she makes her biscuits. She at one time was the biscuit queen for Cruze Farm Dairy!⁣

In this episode, we are setting the table with “Kermit’s Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis’s great-grandmother is Lois Shuler Caughron, and her late husband is Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations named the “Striped Stick Bean”. This bean comes from the last remaining descendants of white settlers and residents of Cades Cove, Kermit, and Lois Caughron. When the Great Smoky Mountains National Park was established, the residents of Cades Cove were made to move out of the area over a certain amount of years. These last remaining residents of Cades Cove are John and Rachel Davis’s ancestors. This family is very involved with a nonprofit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and the repository of artifacts and pictures of the families of white settlers who formerly lived in Cades Cove. I (Amy) am actively gathering recordings and information on the original settlers of Cades Cove and Eastern Tennessee Mountains, Native American residents who long before white settlers came to the area of East Tennessee. I hope to be sharing podcasts and radio shows on the Native American perspective through the lens of food over the next months.For his “Potluck Radio” series, Fred Sauceman recalls Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine Foods was inducted into the Tennessee Restaurant Hall of Fame.

Today we are sitting around the table and visiting with a family and farm and how this family uses their skills to farm, cook, and host elevated meals for private events and, on occasion, community dinners. We visit with Farm to Feast founders Chef Jeff Jorgensen, event planner Jessica Jorgensen, and Jeff’s sister Heather Fulghum, ecology teacher, farmer, and founder of She Diggs Farm, located in the Hardin Valley area of Knoxville, TN. Heather grows the food, Jeff uses it to provide farm-inspired dinners using seasonal ingredients, and Jessica uses her hospitality and event planning background to create elegant feasts on the family farm.

Searching for that fifth taste of “Umami” with a morel mushroom hunt, cook, and asparagus. My guests are Chris Burger and Chef Robert Allen of Bluestem Hollow. Plus, Author and Gardener Kelly Smith Trimble. ⁣

We welcome spring in Tennessee with Clint Smith’s Small batch Tennessee maple syrup doings. And Author, Podcaster, gardener, and YouTube channel favorite “Digging It,” Kelly Smith Trimble on the topic of Asparagus.

Today, Special Growers, Maryville, TN, offers workforce development training and employment for people with learning differences who age out of high school and special education classes. Their story and Chattanooga Bakery’s Moonpie on my latest podcast and radio broadcast. Hope to have the honor of your good company! Thanks! At Special Growers, they grow culinary herbs and cut flowers and are supported by area restaurants, corporate donors, and community members. Kent Davis is our guest, a founding member of Special Growers, and a parent of a child who benefitted from Special Growers. In Fred Sauceman’s Pot-Luck Radio Series, he features the Moonpie, which has been made for over 100 years by the Chattanooga Bakery in Chattanooga, TN.

We will be joined by singer-songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”.I’ll share with you the recipe I use to make chocolate gravy - and you might be surprised, it doesn’t have much fat in it. The recipe is also posted below.In Fred Sauceman’s Pot Luck Radio series, he features the “Lord’s Acre Sale” at Hilton’s United Methodist Church in Scott County Virginia.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyoline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Our guest is Stephanie Carlson of SoKnoSourDough - a sourdough bakery in South Knoxville, TN. Stephanie had no plans of ever becoming a baker. Today, we will hear how she got into this line of work, where her starter came from, some of her products, and how she equips the community to bake sourdough for themselves. Also, on today’s program in Fred Sauceman’s Potluck Radio series, he features novelist Adriana Trigiani on culinary cultures. And we have pulled up another chair to this big TN table here - Jessica Carr, the owner of Girl’s Gotta Eat Good, Knoxville’s first Asian Bakery, is our guest interviewer today with SoKnoSourDough - I’m really excited to welcome Jessica Carr on board here at the Tennessee Farm Table helping to interview Knoxville Food Makers. Welcome, Jessica.

The Legendary University of Tennessee Football Coach Phillip Fulmer raises bees and is my guest on this episode. Coach Fulmer is passionate about raising awareness for honey bees and was generous with his time to record this story to advocate for the importance of these bees.

Jessica Carr, a young entrepreneurial woman who created Girls Gotta Eat Good, Asian Bakery. Knoxville’s first Asian bakery. Jessica turned her love of baking, many of her mother’s recipes, and a daring leap of faith after prayer into an innovative business, and she is seeing good results. An inspirational story. In Fred Sauceman’s potluck radio series, he visits with Ron Hawkins of Hawk Nest Farms, a wagyu beef farmer located in the Greene-Washington County area of Tennessee.

Seed Saving & Stories with our seed-saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old-time heirloom seed like the ones he saves, and shares plus some cute stories.

Today, we are setting the table with pant-based eating and how this helps new moms. Today, my first guest is Meik Elliott, creator, and owner of Meik Meals. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work.Fred Saucepan’s potluck radio segment features Cherokee poet and storyteller Marilou Awiakta.

Today we are setting the table with Comfort Food for Cold weather that is also economical. The sort of food that we can make a big pot of and eat on for several days. I (Amy Campbell) share my recipe for chicken pot pie that came about after a failed pot of chicken and dumplings.and I also share 2 Hoppin’ John recipes from two late great Ladies Minnie Pearl and Phila Hach. Also Mary Dee Dee Constantine also shares a Hoppin John Recipe from Lisa Smith.

From University of KY Press - Sown in the Stars brings together the collective knowledge of farmers in central and eastern Kentucky about the custom of planting by the signs. Sarah Hall interviews nearly two dozen contemporary Kentuckians who still follow the signs of the moon and stars to guide planting, harvesting, canning and food preservation, butchering, and general farmwork. Hall explores the roots of this system in both astrology and astronomy and the profound connections felt to the stars, moon, planets, and the earth. Revealed in the personal narratives are the diverse interpretations of the practice. Some farmers and gardeners believe that the moon's impact on crop behavior is purely scientific, while others favor a much wider interpretation of the signs and their impact on our lives. Featuring photographs by Meg Wilson, this timely book bridges the past, present, and future by broadening our understanding of this practice and revealing its potential to increase the resiliency of our current agricultural food systems.

Cast Iron Cornbread, make your own butter, fried peach pies, Beef Stew, and “Pal’s Sudden Service”. Guests: - Iva Spoon Wilde with Cast Iron Cornbread, make your own butter, fried peach pies. - Mary “Dee Dee” Constantine with a recipe for Vietnamese Beef Stew. - Fred Sauceman’s “Pot Luck Radio” segment with Pal Kenneth Barger, the man who created an upper East Tennessee favorite eating establishment “Pal’s Sudden Service”.

Today, we are setting the table with a discussion about land. Agricultural land, and the problem of the fast disappearance of this land across our country. Our guest is Brooks Lamb, Author of Love for the Land, Lessons from Farmers Who Persist in Place. Published through Yale University Press. This book is deeply related to Tennessee, Southern, and American agriculture.At its core, Love for the Land shares the power and potential of people-place relationships. To do so, the book explores why some small and midsize farmers continue to care for their land, even in the face of tremendous adversity. In terms of adversity, he pays particular attention to farmland loss from sprawl and haphazard development, agricultural consolidation, and, for farmers of color, injustices in the past and present. Despite these challenges, some small and midsized farmers persevere. In dozens of interviews with farmers in two Tennessee counties, which serve as microcosms of agrarian communities across the country, Brooks found that love for the land and devotion to place -- virtues that align with Wendell Berry's writings on imagination, affection, and fidelity -- fuel their persistence and stewardship. Brooks writes that we need to better support these farmers -- and that we all have something to learn from them, no matter where we live.If you are moved by this podcast to help with this crucial problem of farmland loss - and are thinking about year-end-giving - there is an organization that Brooks is closely aligned and works with that is actively addressing farmland loss and conversion in the Volunteer State, this organization is called American Farmland Trust. We have also placed a link directly to that organization on our website too. It is Farmland.org

Why do we all eat Pinto Beans in Appalachia, an Appalachian Culinary discussion with Ronni Lundy. It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award-winning Food Writer Ronni Lundy.

James Gann, Music Educator in Blount Co, TN won a blue ribbon for his pumpkin pie at the Great Smoky Mountains Heritage Center. James lets us know about the type of pumpkin he grows and his pie.Haylee Gibadowski describes how to process a fresh pumpkin for pies and shares her recipe for a gluten and dairy-free pumpkin pie that is delicious. (Recipe below, keep scrolling)Fred Sauceman’s Pot Luck Radio series features novelist Adriana Trigiani, Author of Big Stone Gap, Milk Glass Moon, and Big Cherry Holler describes her Appalachian autumn memories and a little story involving Elizabeth Taylor and choking on a chicken bone.

Appalachian Thanksgiving recipes include sweet potato casserole and stuffing. Our feature interview is Mary Lynn Snyder originally from Harlan Kentucky. Mary Lynn remembers her mother Ruby's recipes and traditional ways of cooking. Dee Dee Constantine, retired food writer for the Knoxville News Sentinel has a segment on tips on how to prepare venison roast and venison steak, and she shares a recipe for venison meatloaf.Fred Sauceman’s Potluck Radio series - we revisit his segment on the annual historic event of turkey herding that used to take place in Hancock County Tennessee.And I (Amy Campbell) share a story I recorded with my late father, who was an old-fashioned East TN medical doctor. He accumulated a lot of interesting stories in his 60-plus years of practicing medicine, and this story involves a turkey egg.

Bill Houston (Owner of Houston’s Mineral Well, fine artist extraordinaire, and a New Market TN native shares a story of a late New Market TN neighbor who penned the tag line for JFG Coffee Company “The Best Part of the Meal”.Tinah Utsman shares memories of her father “Coffee Jack” who was President of JFG Coffee during the 1982 Knoxville World’s Fair.Mary “Dee Dee” Constantine (Retired Food Editor of the Knoxville News Sentinel) has a recipe for coffee and brown sugar steak rub.

Cast Iron, and Cornbread, are two staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband Brett Tiller created a business called Vintage Kitchen, Cast Iron and Collectibles, and how they rescue and rehab cast iron and resell their finds at their cast iron pop-up clinics that they conduct from time to time in Tennessee and Virginia. They call these sessions they hold “Cast Iron Clinics”. They sell cast iron and ship it all over the country and will also take in your old, sad, probably rusty, and pitted heirloom cast iron, and will rehab it for you so it can be brought back to its useful life once again. Also, Katie is going to let us know how she makes her cornbread in a cast iron skillet. In Fred Sauceman’s potluck radio series, he his subject is “Gritty Bread”.

Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our guest on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton’s dry-aged, country hams are produced in Madisonville, Tennessee. I (Amy Campbell) share a recipe for an easy-to-make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas.

In this episode, my featured guest is Knoxville Native, seed saver, artist, and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash.I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories.Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Today, we are setting the table with loving people through food, loving on the honey bee, and news of an old-fashioned fall festival taking place Friday and Saturday, September 29, and 30th at the Townsend Visitor Center in Townsend, TN. This festival includes lots of Bluegrass music, old-fashioned southern food, vendors with honey, and a church group out of Morristown making and selling apple butter.My guests are Jill Hepperley and her Mother Cheryl Free of Townsend, TN - Cheryl is an incredible Southern cook who opens her home every Sunday to the community for a good home-cooked meal. She and Jill reach people in dark places with biscuits and unconditional love. They will be serving up Beans and Hoe-Cakes (Pinto Beans and fried Cornbread) Fried Bologna, and Fried Apple Pies at the Townsend Fall Festival all for the greater good and I can’t wait for them to tell you about how they love on people through food.We also visit with apiarists and owners of Smoky Ridge Apiaries, Judy and Coly O’Dell of Maryville TN. They are passionate about helping honey bees, and protecting honey bees, and freely give their time and expertise to help people set up hives and raise bees. They will also be set up at the Townsend Fall festival with their honey, Muddy Pond Sorghum, pollen, skincare, crafts, and more, and most importantly, a happy smile for everyone. The Townsend in the Smokies Fall Festival takes place Sept. 29-30, 2023 from 10-11, both days. The festival provides an atmosphere where family and friends of all ages can partake in time-honored Appalachian traditions at a free community event. This event takes place in Townsend TN. at the Townsend Visitor’s Center. Crafts & Demonstrations: from 10 a.m.–6 p.m., Food: from 10 a.m.–6 p.m., and bluegrass Music: 11 a.m. With a play area for children, ax throwing, music pickers jamming, Fowler’s Country Ground Cornmeal, and a huge on list of vendors. Also the Bible Aires Baptist Church will be there making and selling Apple Butter, and Cheryl and Jill who you just heard from will be cooking Beans and Hoe-Cakes , Fried Bologna, and Fried Apple Pies. There is a shuttle service from multiple locations in Townsend on both days to alleviate parking congestion. More information: Smokymountains.org/townsend fall festival.

Today, we are setting the table with artisan-made pasta and sauces made with farm-raised ingredients on a family farm. Our guests are Dustin and Stacey Busby of DSB Provisions from Maryville, TN. DSB Provisions is a family farm where Dustin, Stacey, and their 3 kids grow fruits and vegetables, raise chickens and rabbits, make homemade pasta and sauces, and offer a personal chef experience.We also hear from Mary Dee Dee Constantine on the topic of collards and her recipe for a quick meal using collard greens and angel hair pasta that she calls Asian Noodles and Greens.

Aaron Goss, Founder of the Carolina Malt House located in Cleveland North Carolina. Aaron works with local farmers within 10 miles of the Malt House who grow grains that the Carolina Malt House then makes into different styles of malted grains for breweries. Aaron also works with a Tennessee Farmer in Coffee County Tennessee who grows a specific barley for the Carolina Malt House named Tennessee 2 Row. Several award-winning Tennessee breweries use malts from the Carolina Malt House such as Blackberry Farm Brewery, TN Brew Works, Common John, Harding House, Yee Haw, and more.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, a Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw. Allan Benton, Owner of Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture. Fred Sauceman has a potluck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN.I (Amy Campbell) share directions on how to make Paw Paw butter.

In this episode, we are setting the table with planting by the stars and the signs. My guest is Dr. Sarah Hall Associate Professor in Agriculture and Natural Resources and Chair of Division 2 at Berea College, in Berea Kentucky. Dr. Hall is the author of a new book - Sown in the Stars with Photography by Meg Wilson. Dr. Hall’s book came out of a course that she developed called Appalachian Plants and People and she interviewed several people from the state of Kentucky who used the signs, calendars, almanacs, and the stars to plant by.

Today we are setting the table with a visit with a tremendously talented 14-year-old musician who makes his home in East Tennessee, Wyatt Ellis. He sings in that high lonesome sound and plays in a style all his own, heavily influenced by the sounds of the father of Bluegrass, Bill Monroe, along with Peter Rowan and Bobby Osborne.

Corn, Corn Relish, and Corn Cob Jelly recipes with Rachel Abbott Davis of J and R Farms, TN, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

Today, we are setting the table with slow food. Food that takes time to grow and time to prepare. Guests today are Sarah Bush from Slow Food TN Valley, Rachel McCroskey of Four Daughter’s Farm of Walland, TN - and Josh Lowans with his wife Meagan’s recipe for cornbread salad.

Sarah will tell us about the international organization called Slow Food and the TN Valley Chapter of this organization - and Rachel McCroskey, a young farmer, will let us know about her family farm called Four Daughters Farm and how they farm. And Josh Lowans is also a farmer, forager, and a man of the woods - he works for Salubrious Farms in Walland, TN, and he walks us through how to make cornbread salad - with these tomatoes in season right now - it is the best time of the year to enjoy cornbread salad.

I also had some news about the upcoming Appalachian Homecoming event on the first weekend of August, with many farmers and chefs discussing modern Appalachian cuisine and farming.

Today we visit with Tennessee farmers who practice regenerative agriculture and have news about Appalachian Homecoming. A three-day event celebrating and studying modern Appalachian cuisine and farming issues. Our guests include:

Christopher Burger, Brenna Powers Wright, Carrie Garvey, and chef Robert Allen of Bluestem Hollow, Greenback, TN.
Aliceson Bales of Bales Farm is located in Mosheim, TN. She and her family raise pasture-raised beef, chicken, and pork, and she shares her recipe for Beef Roast.
Lois Shuler Caughron and her daughter Ruth Davis of Maryville, TN. Louis and her late husband Kermit Caughron were the last residents of Cades Cove, which was their home before the Great Smoky Mountains National Park. Louis and Ruth share memories of Kermit, his bees, his love for fruit, and saving cucumber seeds.
And news about an upcoming event, “Appalachian Homecoming,” a 3-day event with ticket options. It is also part of the New Hope Children’s Advocacy Center’s annual fundraising event, “Bacon at the Bear, built around Allan Benton’s bacon. Christopher Burger will be a speaker during the educational component of Dancing Bear Lodge and Appalachian Bistro’s Appalachian Homecoming, which will take place August 4-6 at Dancing Bear Lodge and Appalachian Bistro, which is located in the Peaceful Side of the Smoky’s in Townsend, TN. And other speakers include Allan Benton of Benton’s Smoky Mountain Country Hams - James Beard award-winning chef and restaurateur Sean Brock who is behind McCrady’s, Husk, Audrey, The Continental Nashville, Joyland, and June restaurants. And many more speakers. That incredibly talented Wyatt Ellis, the 14-year-old musician and mandolinist, will perform on Friday night.

We are setting the table with Recipes for Cobblers, Jam, and Pie made from fruits of the season. Guests include: - Farmers Susan and John Keller have been farming in Blount County, TN, on their family farm in continuous operation since 1890. UT Extension awarded John Keller Tennessee Farmer of the Year in 2014. Susan Keller shares a recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch). - Dee Dee Constantine (happily retired former food writer for the Knoxville News Sentinel) sets us straight on all of the terminology used in the arena of cobblers. She examines culinary terms such as brown Betty, cobblers, buckles, crisps, grunts, and slumps. - I (Amy Campbell) share a recipe for Blackberry Jam from that classic “Minnie Pearl Cooks” cookbook. - And an encore Farm and Fun-Time Heirloom Recipe segment recorded during the Farm and Fun Time Program at Radio Bristol - from storyteller Toni Doman sharing memories and her Grandmother’s recipe for cherry pie.

Guests on this topic include Lois Shuler Caughron and her daughter Ruth Caughron Davis. Lois is known as the last woman out of the cove. Lois and her late husband, Kermit Caughron, were the last settlers to move from Cades Cove after establishing the Great Smoky Mountains National Park. - Aliceson Bales of Bales Farm, Mosheim, TN, with her recipe for Buttermilk chicken and how to make chicken broth. - James Beard Award-winning food writer Ronni Lundy reads from the chapter Honest Fried Chicken from her 1991 book Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of the Southern Country Kitchen. - Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a mini visit on the nature of his work. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming.

Today we are setting the table with a visit with a tremendously talented 14-year-old musician who makes his home in East Tennessee, Wyatt Ellis. He sings in that high lonesome sound and plays in a style all his own, heavily influenced by the sounds of the father of Bluegrass, Bill Monroe, along with Peter Rowan and Bobby Osborne.

Wyatt has had quite a year in his 13th year, in 2022, with highlights including a full-circle Woodsongs Old-Time Radio Hour with his mentor Sierra Hull, receiving a scholarship to work with Bobby Osborne from the KY School of Bluegrass, kicking off the CMA fest with David Harvey at the Gibson Garage, playing mandolin at Peter Rowan’s induction to the Bluegrass Hall of Fame, performing at Marty Stewarts Grand-reopening of the Ellis Theatre in Philadelphia MS. He also performed on the Grand ole Opry. All of this at the age of 13. Wyatt has recently played music with Billy Strings, Molly Tuttle, Bryan Sutton, and more in Winstom-Salem, NC, to celebrate what would have been Doc Watson’s 100th Birthday. And he played on stage at Merlefest this past April. Wyatt made his own dream come true with the help of Daily and Vincent - playing on the stage of the Grand Ole Opry at the age of 13. Sierra Hull has also been an enormous part of Wyatt’s road along learning this Appalachian music. Wyatt is humble, not egotistical, and has spent countless hours learning mandolin, fiddle, piano, bass, guitar, and singing. He also enjoys raising collies and gardening with his family on their Blount County, Tennessee farm. And one of Wyatt’s favorite dishes is Sheppards Pie.

Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world. From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.

•James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.•Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways.•“Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.•Logan Hull shares news of an Appalachian Food and Drink event at the Great Smoky Mountains Heritage Center, in Townsend, TN, June 3, 2023.

Today, we are setting the table with Family Farming. We visit with Mike and Tammy Zavels of Zavels Family Farms in Corryton, TN. This farming family is a very successful family farm in the eastern region of Tennessee. They will let us know how they got into farming, how the family has grown, and the diversity of farm products they produce. They also give some experienced advice to those contemplating a life of farming for a living.In Fred Sauceman’s Pot Luck Radio Series, he features one of Tennessee’s oldest restaurants in continuous operation, “Sarzour’s” of Chattanooga.

Asian Southern Fusion - Jessica Carr, Owner of Girl’s Gotta Eat Good (Knoxville’s first Asian Bakery), and Vic Scott, co-owner of Seoul Brothers, Hong’s Kitchen, and Bubbles and Cream Knoxville about their upcoming event Knox AAPI Night Market, May 19th, 2023 at Highwire Brewing, South Knoxville. And the Knox AAPI Business Association that they have founded. Plus, they share family recipes for Gimbap and Pork Adobo! May is Asian American Pacific Islander Heritage Month, and we have a thriving community of AAPI businesses in Tennessee to spotlight!

A visit with Singer and Songwriter Sarah Pickle, a Tennessee Treasure, program director, and fiddle instructor with Smoky Mountain JAM, Junior Appalachian Musicians program. I also asked her how she wrote her song The Piney Rose and about her chicken and dumplings. Also, Jenn Bowen, Museum Educator at the Great Smoky Mountains Heritage Center in Townsend describes the upcoming “Kids take over the museum event” at the Great Smoky Mountains Heritage Center on May 6, 2023 all on my latest radio broadcast and podcast.

Searching for that fifth taste of “Umami” with a morel mushroom hunt, cook, and asparagus. My guests are Chris Burger and Chef Robert Allen of Bluestem Hollow. Plus, Author and Gardener Kelly Smith Trimble. ⁣⁣Kelly is also presenting an Author talk and book signing Saturday, April 22, from 2-4 at the Blount County Public Library in Downtown Maryville, Tennessee. Plus news of the Tuckaleechee garden club plant sale, Special Growers plant sale April 22nd, 2023.

Today, Special Growers, Maryville, TN, offers workforce development training and employment for people with learning differences who age out of high school and special education classes. Their story and Chattanooga Bakery’s Moonpie on my latest podcast and radio broadcast. Hope to have the honor of your good company! Thanks! At Special Growers, they grow culinary herbs and cut flowers and are supported by area restaurants, corporate donors, and community members. Kent Davis is our guest, a founding member of Special Growers, and a parent of a child who benefitted from Special Growers. In Fred Sauceman’s Pot-Luck Radio Series, he features the Moonpie, which has been made for over 100 years by the Chattanooga Bakery in Chattanooga, TN.

My guests are Karen Zorio with her hot cross bun recipe, Farmer, Homesteader, and Cookbook Author Aliceson Bales with her Mother’s deviled egg recipe and some tips for peeling boiled eggs. Chef Joseph Blauvelt, Instructor/Program Coordinator of Pellissippi State Community College Culinary Arts program. Along with news of The Foothills Sip TN Wine Festival coming up on the Pellissippi Blount County Campus featuring all TN Wines - and the students from the culinary and hospitality programs at Pellissippi State Community College are heavily involved.

The Legendary University of Tennessee Football Coach Phillip Fulmer raises bees and is my guest on my latest show. He is passionate about raising awareness for honey bees. I hope to have your good company to hear his story. Photo: Amy Campbell.

Today we are setting the table with a farm visit. We visit with a farmer, garden manager, farm manager, and Chef from Bluestem Hollow, located in Greenback, TN. They also operate a downtown Knoxville urban farm - The Old City Gardens on Depot Ave. On the Greenback farm, they raise grassland beef, chickens for pastured eggs, and sustainably grown fruits and vegetables, along with a lovely event venue. Chef Robert Allen (formerly of Citico’s) is on property. He creates elevated farm-to-table meals on the farm for baby showers, weddings, and corporate events, and he also heads the catering program. Today, we focus on their CSA program that they are signing people up for now and hope to have all shares sold by early April. We also hear from Lois Caughron, known as the last woman out of the cove, meaning Cades Cove of the Great Smoky Mountains National Park. This used to be her and her late husband Kermit Cughron’s home. Lois and her daughter reminisce about Kermit, his love for honey bees, honey, and saving cucumber seed.

Today, we are setting the table with Mead. My guest is Jay Martin, Co-Owner of Flora De Mel, a Meadery and full-service restaurant located in Rossville, GA, just over the state line of TN from downtown Chattanooga. Jay is a proponent of urban beekeeping. This business sprang out of his and his business partner and wife Stephanie’s beekeeping. And in this show, Jay will answer the question of …What a demijohn is. In Fred Sauceman’s Potluck Radio Series, he features the last surviving Blue Circle restaurant in Bristol, Tennessee.

Helping the Honeybee with D & Jim Brown, Honey Rock Herb Farm owners, Louisville, Tennessee. This is their 36th year of growing the good life at Honey Rock Herb Farm, and they have raised bees for over 40 years. They share with us how important bees and pollinators are to all of us, how to attract them, and steps we can take to protect them. Also, in Fred Sauceman’s Pot Luck Radio series, he features Hot Slaw from Polk County, TN.

Seed Saving & Stories with our seed-saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old-time heirloom seed like the ones he saves, and shares plus some cute stories. John and I (Amy) worked together in the garden at Blackberry Farm together in 2007, where I learned from John the importance of this heirloom seed.

Today, we are setting the table with homemade pasta and sauces made with farm-raised ingredients - our guests are Dustin and Stacey Busby of DSB Provisions from Maryville, TN. DSB Provisions is a family farm where Dustin, Stacey, and their 3 kids grow fruits and vegetables, raise chickens and rabbits, make homemade pasta and sauces, and offer a personal chef experience.

We also hear from Mary Dee Dee Constantine on the topic of collards and her recipe for a quick meal using collard greens and angel hair pasta that she calls Asian Noodles and Greens.

Today, we are setting the table with a brand new book, The Creative Vegetable Gardener, written by a Tennessee Author, Kelly Smith Trimble. 60 ways to cultivate Joy, Playfulness, and Beaty, along with a bounty of food. Kelly also shares a recipe for carrot top pesto.This book offers a different take on backyard gardening, encouraging us to rethink the rules of vegetable gardening. Breaking out of perfectly straight rows or boxy raised beds, Kelly suggests planting in circles, spirals, or labyrinths and encourages us to grow herbs with our flowers and vegetables - mixing perennials with annuals and creating a meditative sanctuary and pollinator paradise.Kelly Smith Trimble is the author of Vegetable Gardening Wisdom. A lifestyle editor for over 20 years, she has worked with HGTV, Southern Living, Lowe’s, Bonnie Plants, and the National Park Foundation. A Master Gardener with degrees in English and environmental studies, she grows vegetables, herbs, and flowers in her backyard in Knoxville, Tennessee. And a note, Kelly does not advertise on this show.Kelly also has a book launch on February 28th on the release date of this new book at Union Avenue Books in downtown Knoxville at 5:30 P.M. I'll be there interviewing Kelly live about her book that evening. This ticketed event is free with registration from the Union Avenue Bookstore website.⁣Blue Stem Hollow is now in full swing of their CSA signup for full or 1/2 shares, delivered weekly or bi-weekly. Blue Stem Hollow offers catering, pasture-raised beef, eggs, charcuterie, and sustainably raised fruits and vegetables. These fruits and vegetables are sustainably grown right on the farm. Each week's CSA Box includes an email of what's in the box and a video from Chef Robert Allen (formerly of Citico's) with seasonal cooking tips for what's in the box. They also offer weekly add-ons such as honey, desserts, eggs, charcuterie, and pasture-raised beef. Weekly delivery locations include Greenback, Maryville, and Knoxville.

In this Valentine season, I (Amy Campbell) wanted to share a story of true love. Helen and Ellen founded The Love Kitchen on Valentine’s Day, 1986, feeding 22 people in need. I visited Helen and Ellen in 2015, and you can hear their voices in this podcast. Their truth that you will see posted on the wall of the love kitchen is “Everybody is God’s Somebody.” Three truths their Daddy taught them: 1. There is but one father, that’s the heavenly father 2. There is but 1 race, and that’s the human race. 3. Don’t ever take the last pc of bread from the table cause somebody might come by who’s hungry.The Love Kitchen provides a Wednesday food pantry, serves 500 meals in-house, and delivers over 3,000 meals to the homebound weekly. That’s 155,000 meals a year. So even though Helen and Ellen are no longer with us in body, they are with us in spirit, and The Love Kitchen is still thriving and serving.

Aliceson Bales of Bales Farm, Mosheim, Tennessee, with her cookbook, shares with us the cooking aspects and nutritional properties of lard from pasture-raised animals. Aliceson also shares a recipe for her white cheddar cheese from her cookbook “Bales Farm Cookbook” with the forward written by Dolly Parton.Marshall Bales, currently 15 years old and the 6th generation to farm on Bales Farm, shares how he started his egg program on Bales Farm.Molly Rochelson and Sally Buice from the musical group The Montvales talk about their group. In addition, Sally shares how she makes her biscuits.

Bill Houston narrates the story of Houston's Mineral Water, New Market, Tennessee - still going strong since 1931 - Bill Houston is the the owner and operator of this Mineral Well that his Grandfather established and this is a treasured watering hole for the community. http://www.houstonsmineralwater.com/ Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. Bill is a 3rd generation, New Market, Tennessee resident.

Today, we visit with Sheila Pennycuff, a Librarian at the Blount County Public Library located in Maryville, TN, and the woman who took an old wooden card catalog and turned it into a seed library. This seed library is located inside the Blount County Public Library. It is an essential service to the community where patrons check out seeds and contribute seeds back to the seed library.⁣We also hear details of the seed and plant swap on Saturday, January 21, 2013, from 10:00 A.M.-12:00 Noon at the Blount County Public Library.⁣Deena Trimble speaks on Seed saving, seed sharing, and winter sowing using plastic jugs with lids.

A visit with Kayla Sonneby and Kelley Calloway, Founders of a new small food business, Butter From the Block, Knoxville’s Small Batch compound Butter made in the shared commercial kitchen and food incubator Real Good Kitchen, Knoxville, TN. Amy visits with these two young food entrepreneurs on the development and creation of their new business, the flavors they produce, and where their compound butter can be found. And a note, this business does not advertise on this show.

Moonshiners and Sevierville natives Jessi and Joe Baker (the couple who created Ole Smoky Moonshine) share their stories about the Old Smoky Candy Kitchen, creating Ole smoky Distillery, Yee Haw Brewing, Jessi’s cookbook, her style of cooking, her chicken and dumplings and her tasty moonshine cocktail on Season 10, Episode 1 of The Tennessee Farm Table Podcast & Radio Broadcast.⁣⁣

In this show we visit with Thomas Williams - a Nashville Native who is heavily involved in the business of helping his community through food. And in these times of trouble that we are all living in right now, I thought it would be good to feature this story and how together we can really help to make our communities better. Fred Sauceman features a couple from Jonesboro TN who make a well traveled egg nog with a taste of Kentucky in his Pot Luck Radio series.

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash.I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories.Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Our featured guest is Buck Dancing, square dance calling, Christmas Tree farming Leo Collins, owner of Blue Bird Christmas Tree Farm in Heiskell, Tennessee, and Fred Sauceman’s Potluck Radio series features Allan Benton and Allan Benton’s Red Eye gravy recipe.

Today, we are setting the table with a feeling of thankfulness, Thanksgiving food, memories, and recipes.

Our guests are Mary Lynn Snyder, born and raised outside Harlan, KY, at the R.C. Tway Coal Camp. She shares her Mother’s recipe for sweet potato casserole and stuffing like her Mother used to make and how they always had chicken and dumplings for Thanksgiving.

Mary Dee Dee Constantine, the retired food editor of the Knoxville News Sentinel, shares a heartwarming recipe using apples for mulled cider. And a recipe for venison roast and venison streak.

Fred Sauceman shares a historic Tennessee memory of a one-time annual event that used to take place in Hancock County, TN - Turkey Herding.

And I share a story I recorded from my late father, who was an old-fashioned East TN doctor. He accumulated a lot of interesting stories in his 60-plus years of practicing medicine, and this story involves a turkey egg.

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash. I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories. Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Our first guest is Pastor Chris Battle, Founder of Battlefiled Farms and Gardens - and his new church "Knoxville Underground" - This man's goal is to teach people how to grow their own food, how to cook farm fresh foods for better health and wellness, and how to cultivate community through community gardening. The Battlefield Farms and Garden's motto is "Fighting Food Disparity, Building Community." We'll also hear about Glodine Davis of Johnson City, TN, and her beloved broccoli casserole by way of Fred Sauceman.

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine. We are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including: Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”. Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

A visit with Khann Chov, former farm manager of CAC Beardsley Community Farm, located in the inner city of Knoxville, Tennessee. CAC Beardsley Community Farm works towards a healthier community in Knoxville by providing culturally relevant produce, accessible education, and land and resources for gardening.

My guest today is Kelly Smith Trimble, an editor, writer, and gardener living in Knoxville, TN. Her book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners, was released in April 2019 by Storey Publishing. Kelly is the senior digital editorial director for HGTV. She answers vegetable gardening questions in a social video series called Dig It, with more than a million views collectively. She has also been a writer and editor for Southern Living, the National Park Foundation, and Bonnie Plants. Her vegetable garden was featured in the June 2020 issue of Southern Living magazine. She was born in Knoxville and has spent her life in various parts of southern Appalachia. Today we hear about Kelly’s book, her gardening perspectives, and her thoughts on growing collard greens. In Fred Sauceman’s “Potluck Radio” series, he features “Soutissa sausage” with a recording he made in 2018 with the Waldensian community of Valdese, North Carolina. Dee Dee Constantine shares a recipe for sautéed trout with spinach and roasted red bell peppers from the Tupelo Honey Cookbook.

Today, we are setting the table with a traditional food of Appalachia, “Apple Butter.” Each year in the fall time of the Mountain South, you can find pockets of people who get together and cook down bushels of apples, sugar, and sometimes cinnamon into this biscuit slathering favorite. It is one of those old-fashioned foods that is still a favorite on dinner tables near and far and makes a favorite holiday gift. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. Our featured guest is Derek Blankenship, an Occupational Therapist at an East Tennessee long-term health and health care facility in East Tennessee. Derrick and his family keep a family tradition of making apple butter each year at this time of the year in Fall Branch, TN. The recipe that they use dates back to 1905. Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee, with an audio essay on apple butter in the mountain south and sausage balls with apple butter.

Pumpkin Pie and news of the Blue ribbon Country Fair, Townsend, TN, is taking place Saturday, September 24th from 10:00 A.M. - 4:00 P.M. at the Great Smoky Mountain Heritage Center, Townsend, TN. Our guests are James Gann, a music teacher in Walland, Tennessee. With a specific type of pumpkin he grows and a description of his prize-winning pumpkin pie that won a ribbon at the Blue Ribbon Country Fair in 2019. Haylee Donahue, an East, TN resident. She’ll share her recipe for a gluten-free, dairy-free pumpkin pie and describes how she processes her pie pumpkin (see her recipe below). And In Fred Sauceman’s Pot Luck Radio series New York Times best-selling Novelist Adriana Trigiani shares autumn memories of growing up in Big Stone Gap, VA, and a little story involving the late actress Elizabeth Taylor.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Serving up some news about Slow Food TN Valley and their upcoming 13th annual Pesto Festo event on my latest podcast and radio broadcast. Slow Food TN Vally board members and local food advocates Sarah Bush and Tayler Franke are my guests. Sarah is a forager, farmer and initially helped establish the Slow food chapter, Knoxville, in 2008. Tayler is a homesteader, homemaker, Mother, and baker who helps people with meal prep. The other day she and her husband butchered 40 of their meat birds, and she pressure canned 3 gallons of stock. In my mind, she is a doin' woman!⁣

A visit with Frog, Founder of Frog Juice Artisanal Kombucha made in Knoxville, TN. Our guest today is Frog Greishaw, Founder of Frog Juice Kombucha, who goes by Frog. Frog sources her ingredients from local Tennessee growers and has really made a name for herself with her business. You will find Frog Juice Kombucha on tap at the Black Berry Farm Brewery, served at BlackBerry Mountain, and on tap in and around Tennessee and beyond. In addition, Frog has recently opened a bocheree, a non-alcoholic bar with various flavors of Frog Juice Kombucha, a friendly environment, events, and food trucks in Knoxville.⁣

Bales Farm Cookbook, Lard, and Marshall Bales Egg Program Today, we are setting the table with news about an excellent cookbook from Bales Farms written by Aliceson Bales. She has been a visitor several times on this show before. Aliceson, her husband Barry Bales, and their 15-year-old son Marshall own and operate Bales Farms in Mosheim, Tennessee. A 6th generation family farm. And Barry is a multi-grammy award winner, having played with Allison Krauss and Union Station for thirty-plus years. Today Aliceson will share information with us about lard from pasture-raised animals. The differences between lard, how to render lard, some nutritional benefits in lard, and cooking applications. Marshal Bales tells us about his egg program that he runs on the farm and has for several years. Marshall is 15 years old. Dolly Parton wrote the forward for this brand new cookbook that Aliceson wrote, and I want to share that with you. And, Aliceson shares a recipe from her new cookbook with us for white cheddar pimento cheese. She suggests pulling this out to handle the crowd when they first show up at the house.

A visit with homesteader Rachel Abbott Davis. Rachel shares her Great Grandmother's recipe for Corn Relish, and also a Fox Fire recipe for Corn Cob Jelly. Plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

It is Tomato Time in Tennessee, so we are setting the table with tomatoes. First, I (Amy) share how to home-can or freeze tomatoes. Also, news of the Tomato Jam Celebration, August 13th, 2022, at the Blount County Public Library, Maryville, TN. This event features Tomatoes, a tomato-tasting contest, 4-H participants with an ugly vegetable contest, Master Gardeners group on hand to answer questions, music, and food. Our guest today is master gardener Janine Brouillette, one of this event's coordinators. Janine also describes the state-wide Tennessee Extension Master Gardener Program. Note: None of these organizations advertise on this program.

Today we are sitting around the table and visiting with a family and farm and how this family uses their skills to farm, cook, and host elevated meals for private events and, on occasion, community dinners. We visit with Farm to Feast founders Chef Jeff Jorgenson, event planner Jessica Jorgenson, and Jeff’s sister Heather Fulchum, ecology teacher, farmer, and founder of She Diggs Farm, located in the Hardin Valley area of Knoxville, TN. Heather grows the food, Jeff uses it to provide farm-inspired dinners using seasonal ingredients, and Jessica uses her hospitality and event planning background to create elegant feasts on the family farm.

Fried pies! With Dale Mackey of Dale’s Fried Pies, Iva Spoon Wilde of Walland, TN, and fried pies at the annual Lord’s Acre sale in Hilton’s West Virginia by way of Fred Sauceman. ⁣

Chef David Olson is a nationally-recognized American Culinary Federation Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind “Live Fire Republic.” Chef Olson lets us know how to cook chicken over live fire that is always juicy, not dry.
Chef Joseph Lenn. Owner of JC Holdway in Knoxville, TN, and winner in the past of Best Chef Southeast by the James Beard Foundation. Joseph loves to fish, especially fly fishing for trout, and he will let us know how he cooks a trout on an open fire in the woods. And about his annual ramp hunt and cook he does annually with Allan and Sharon Benton (of Benton’s Smoky Mountain Country Hams)
And Fred Sauceman’s Pot Luck Radio series features a specialty of the White Trolley Cafe in Corinth, Mississippi. The Slugburger.

S9.E23. 06/25/2022 Podcast script

Green Beans and Canning Green Beans with Mary Alice Phillips, Friendsville, TN

We visit with Chef David Rule on his new project Trotter’s Whole Hog Barbecue, Sevierville, TN. You may know Chef Rule from his former work with Dancing Bear, Blackberry Farm, and Walnut Kitchen. His current restaurant is The Appalachian, Sevierville, TN. Back in 20007, David used to help me load the huge compost bin from the main kitchen when I worked in the garden at Blackberry Farm. Unfortunately, it was not so easy to get help with that. Most people didn’t want to deal with it. In addition, Fred Sauceman’s Pot Luck Radio Series features a special appetizer found at Ridgewood BBQ in Bluff City, TN.

Farmer Aliceson Bales of Bales Farm, Mosheim, TN, shares her recipe for buttermilk chicken, how to get the most of an entire chicken, and how to make chicken broth. Aliceson and her family, Barry, and Marshall, operate their family farm, which has been in continuous operation since 1882. Marshall is the 6th generation farmer of this land and is an impressive young farmer. They produce premium pasture-raised meats, and Marshall is head of the egg program. Barry Bales is a multi-grammy award-winning musician who has played with Alison Krauss and Union Station for many years. Barry even wrote the theme song for Aliceson’s segment called “Ali’s Tune.” ⁣

We also hear from Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers. Lois is known as “The Last Woman out of the Cove.” The cove referenced is Cades Cove, a part of the Great Smoky Mountains National Park and once Lois and Kermit Caughron’s home.

James Beard award-winning food writer Ronni Lundy reads from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990. In addition, she reads from her book on honest fried chicken prepared in cast iron in this recording.

Today, we are setting the table with plant-based eating, especially for new Mothers. My first guest is Femeika (Meik) Elliott, founder, and owner of Meik Meals and the Lotus Program. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work. This episode originally aired in February 2022, and since then, Meik Elliott has won the What's The Big Idea? 2022 Pitch Competition, through the Knoxville Entrepreneurial Center, and has presented at Pecha Kucha night, Knoxville. Also, Fred Saucepan’s potluck radio series features Cherokee poet and storyteller Marilou Awiakta.

We are setting the table today with cornbread. I've assembled an all-star lineup of guests today to talk about this soul-satisfying staple. • Karen Shankles has twice won first place at the annual National Cornbread Festival cook-off. Today, she shares her recipe for Festive Good Luck Corn Bread Skillet with us. • James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread. • Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways. • And “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.

Today we are setting the table with pretty flowers. Or, as many of us here in Tennessee pronounce it, purty flares. No, it’s not about the eating. It’s about the joy and beauty flowers add to this life. That little touch of grace to the table, the home, or that person in need or celebrating a special event.

Today, my guest is Susie Kawar, owner and operator of Little Mountain Flower Farm, located in Maryville, TN. Susie grows her flowers and puts together farm-fresh floral arrangements by hand in her floral studio right on her family’s farm.

She, her husband, and her children grow these flowers with sustainable, regenerative growing practices. In addition, they have a sweet yellow dog named Paris that found them when they lived in Paris, TN. This is an inspirational story of a person who has teamed her creative skills with a firm knowledge base in agriculture and has made a living for herself and her family doing something that she loves to do that brings joy to others. She will also share one of her go-to recipes for a refreshing tabouli salad.

Also, in Fred Sauceman’s Pot Luck Radio series, he features one of Tennessee’s oldest restaurants - Nicks - of Kingsport, TN.

Today, we set the table with some good food and memories in honor of Mother’s Day. First, we’ll visit Mary Lynn Snyder, who shares memories of growing up in the R.C. Tway coal mining camp outside Harlan, KY. Then, she’ll share her Mother Ruby’s cooking ways and a recipe for “Mama Ruby’s Creamy Lemon Pie.” Also on the program - Fred’s Sauceman shares a lovely audio essay in memory of his late mother-in-law, Elsie Maddux Derting. And I share a story and recipe about my late mother, Edwena Janie Clayton, Mississippi, and kilt salad for supper.

We set the table with cast iron, cornbread, and some cornbread cousins. Amy’s guests include the winner of the 25th National Cornbread Festival Cook-Off, Veronica Callaghan. CEO Emeritus and Board Member of Lodge Manufacturing, Bob Kellerman, about his art creations he makes out of recycled pans and parts that he calls Pan Heads. Also, one of the founders of the Southern Foodways Alliance and James Beard Award-winning food writer, Ronni Lundy, with cultural perspectives on sugar, or no sugar in cornbread, and her tao of cornbread.

Today, we are setting the table with special growers, an East TN makers market, and a young entrepreneurial fellow who has his own flavored tea and lemonade stand. Today, our guests are Kent Davis, one of the parents who created a non-profit organization called Special Growers in Maryville, TN. Special Growers grow culinary herbs and fresh-cut flowers. In addition, they partner with several regional restaurants and offer meaningful job training and employment to special needs individuals post-high school. We also visit with Debra and Miller Dean. Debra is a baker, a maker, and one of the founders of the ETMM markets held biannually on the campus of Maryville College. I love to feature young entrepreneurial individuals through regional food or agriculture on this show. We also visit with Miller Dean, Debra’s fourteen-year-old son, who has a flavored tea and lemonade booth at these markets.

Look at all these ribbons Marshall Bales won at the fair this past year! This 15-year-old farmer describes his egg business at Bales Farms, Mosheim, TN. Lady Farmer Aliceson Bales shares her Mother's famous deviled egg recipe plus tips on peeling the eggs more easily. And Karen Zorio shares her recipe and story of Hot Cross buns.

We welcome spring in Tennessee with Clint Smith’s Small batch Tennessee maple syrup doings. And Author, Podcaster, gardener, and YouTube channel favorite “Digging It,” Kelly Smith Trimble on the topic of Asparagus.

How does a struggling self-described hillbilly ham smoker turn into THE man on hams and bacon? Dearly loved by locals, chefs, and customers across our nation, here is his story of taking a wise chance with his business and how that has paid off.

Today we are setting the table with a good ole fashioned morel mushroom foraging in search of a wild food that delivers the umami taste. My guests are Chris Burger Farmer, Creative Director and Co-Founder of Century Harvest Farms Foundation in Greenback, TN. Chris was kind enough to invite me on a morel hunt for this mushroom that only appears from late March through the first few weeks of April annually in Tennessee. We also will be joined in the kitchen at Century Harvest Farms Foundation by Chef Robert Allen. He will share how he cooks morel mushrooms and what he pairs them with.

Our guests are Alyson and Chris Virden of Olde Virden’s Tennessee Pepper Company and their new Artisanal Food Market located in Knoxville, plus Aliceson Bales, of Bales Farm with a refreshing springtime recipe for chilled Strawberry Soup. The Virden’s hosts a spring pop-up market with 10 participants offering artisanal foodstuff and products.

Our guest is Stephanie Carlson of SoKnoSourDough - a sourdough bakery in South Knoxville, TN. Stephanie had no plans of ever becoming a baker. Today, we will hear how she got into this line of work, where her starter came from, some of her products, and how she equips the community to bake sourdough for themselves. Also on today’s program in Fred Sauceman’s Potluck Radio series he features novelist Adriana Trigiani on culinary cultures

Amy Dawson and Mike Costello are farmers, chefs, owners of Lost Creek Farm, a historic family farmstead located in Harrison County, West Virginia. They describe their cuisine as Story-Rich, Heritage-inspired - Mountain Cuisine. They have been nominated for a 2022 James Beard Foundation Award for Best Chef, Southeast!. We recorded together in 2016, and I am so happy that they have turned their vision for revitalizing this family farm into a reality. Also, Fred Sauceman with a story and recipe from the late Raymond Bautista, Elizabethton, TN.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Today, we are setting the table with Asian baked goods and Tennessee Wagyu beef. My first guest is Jessica Carr, a young entrepreneurial woman who created Girls Gotta Eat Good, Asian Bakery. Knoxville’s first Asian bakery. Jessica turned her love of baking, many of her mother’s recipes, and a daring leap of faith after prayer into an innovative business, and she is seeing good results. An inspirational story. In Fred Sauceman’s pot luck radio series, he visits with Ron Hawkins of Hawk Nest Farms, a wagyu beef farmer located in the Greene-Washington County area of Tennessee.

Today, we are setting the table with Mead. My guest is Jay Martin, Co-Owner of Flora De Mel, a Meadery and full-service restaurant located in Rossville, GA, just over the state line of TN from downtown Chattanooga. Jay is a proponent of urban beekeeping. This business sprang out of he and his business partner and wife Stephanie’s beekeeping. And in this show, Jay will answer the question of …What is a demijohn. In Fred Sauceman’s Potluck Radio Series, he features the last surviving Blue Circle restaurant in Bristol, Tennessee.

Today, we are setting the table with pant-based eating and how this helps new moms. Today, my first guest is Meik Elliott, creator, and owner of Meik Meals. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work.

Fred Saucepan’s potluck radio segment features Cherokee poet and storyteller Marilou Awiakta.

In honor of the upcoming National Seed Swap Day, we are setting the table with swapping seeds. It is that time of the year when we plan our gardens, order our seeds, and, if we are lucky, attend a local seed swap to swap seeds and stories with our neighbors. Today, we visit with Sheila Pennycuff, a Librarian at the Blount County Public Library located in Maryville, TN, and the woman who took an old wooden card catalog and turned it into a seed library. This seed library is located inside the Blount County Public Library. It is an excellent service to the community where patrons check out seed and contribute seed back to the seed library.

I also let you know about a seed swap that will take place at the Library on January 29th, which is National Seed Swap Day. In addition to the seed swap, Deena Trimble will also talk about winter sowing and seed starting. Today we will also hear from Deena about her seed saving, swapping, and growing.

Bill Houston narrates the story of Houston's Mineral Water, New Market, Tennessee - still going strong since 1931 - Bill Houston is the the owner and operator of this Mineral Well that his Grandfather established and this is a treasured watering hole for the community. http://www.houstonsmineralwater.com/ Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. Bill is a 3rd generation, New Market, Tennessee resident. More information: https://www.facebook.com/houstonsmineralwater/ Fred Sauceman’s Potluck Radio series features an obscure sausage called soutissa, made by Waldensians in Valdese, North Carolina with the voice of Louis Bounous who Fred interviewed in 2008. Louis died 2 years later at the age of 91.

In this episode, we are setting the table with a brand new artisanal food market in Knoxville, TN. This market is named Olde Virden's Tennessee Pepper Company Artisanal Market, and husband and wife Allyson and Chris Virden are behind this. This market showcases a variety of regionally made food products that are not necessarily found on shelves of larger stores. A marketplace to help growing food companies specializing in regionally-produced products to help grow their business.⁣⁣ In Fred Sauceman's Pot Luck Radio Series, he shares a mid-century food memory of Maude Shipley's Red and Green pair salad by way of her daughter Margaret Carr from the Central Community of Carter County, TN. And a note, none of the businesses at this market advertise with The Tennessee Farm Table.⁣⁣

Today we are setting the table with tamales and a Knoxville Tamale Tale with Historian Jack Neely, Executive Director of the Knoxville History Project. Jack lets us know the rich history of the tamale in Knoxville. It is not all ham, soup beans and sorghum in the culinary history of East Tennessee. Jack shares Knoxville tamale history dating back to as early as 1890. Fred Sauceman shares a Pot Luck Radio series on Clara Davidson who made hot tamales for decades after taking over Mary’s Hot Tamales on Magnolia Ave a business named for her late sister. And I share news of a book fair hosted by the the Knoxville History Project Tuesday, December 14 at 6:00 p.m. at Maple Hall, 414 S. Gay Street, Knoxville TN. All proceeds go to the 501(c)(3) nonprofit Knoxville History Project.

We are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including: -Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. -Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. -Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”. -Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

In this episode, we are setting the table with several favorite food memories involving dressing and black walnuts for Thanksgiving weekend.

“Dee Dee” Mary Constantine (Retired food writer for the Knoxville News Sentinel, ) shares a memory and recipe for her Daddy’s cornbread dressing. Dee Dee also shares her audio remembrance of her interview with Shirley McMurtrie of Union County TN and Shirley’s method of dry canning black walnuts along with Shirley’s recipe for Black Walnut Candy.
Beverley Nells of Blount County TN shares her family’s dressing recipe by way Beverly’s Mama “Peggy Sue Sikes, who was from Lennox TN. Now Beverly’s Mama Peggy Sue Sikes is gone, Beverly is the person in the family who makes this dressing for Thanksgiving and Christmas every year. This is a cornbread and toasted white bread dressing recipe.
And in Fred Sauceman’s Potluck Radio series - we revisit his segment on the historic happening of turkey herding in Tennessee

Today, we are setting the table with news about a brand new cookbook from Bales Farms written by Aliceson Bales. She has been a visitor several times on this show, before. Aliceson, her husband Barry Bales, and their 14 year old son Marshall own and operate Bales Farms in Mosheim, Tennessee. A 6th generation family farm.

Today Aliceson is going to share information with us about lard from pasture raised animals. The differences between lard, how to render lard, some of the nutritional benefits in lard, and cooking applications.

Dolly Parton wrote the forward for this brand new cookbook that Aliceson wrote, and I want to share that with you .

And, Aliceson shares a recipe from her new cookbook with us for white cheddar pimento cheese. She suggests pulling this out to handle the crowd when they first show up at the house for Thanksgiving.

Also, Fred Sauceman has a really neat segment on the historic happening of Turkey Herding in Tennessee.

Today, we are setting the table with an organization called the Farmer Veteran Coalition. This is a National Organization with a TN chapter and the work of this organization is pretty straight forward. They help veterans become farmers with support, education, networking, and resources. We visit with Jim Artman, who is a Veteran having served 8 years in the Army, a former sniper, and founder of Appalachian Grit, a yard to table agricultural company located in Knoxville. He battled his own serious case of PTSD with nutrition, exercise and gratitude and he feels it is a mission to help other people in the community to gain greater access to nutritious foods by helping to build and advocate for healthy foods, community food gardens, urban agriculture and food systems.

Jim is also Vice President of the TN Chapter of the FVC and he’s going to let us know of the important work of this organization.

Jim will also let us know about a FVC conference that takes place in Knoxville in just a couple of weeks November 17, 18,and 19th.

Our guests are Rick Riddle of the Winery at Seven Springs Farm, and JD Dalton, Vineyard Manager of Tsali Notch Vineyard, in Monroe County, TN. They will let us know of the history, taste, and the nutritional properties of this ingegenous grape to the SouthEast and both Rick Riddle and JD Dalton will both speak on the topic of Muscadine wine.

In this episode, we are setting the table with Cast Iron, and Cornbread, two staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband Brett Tiller created a business called Vintage Kitchen, Cast Iron and Collectibles, and how they rescue and rehab cast iron and resell their finds at their cast iron pop up clinics that they conduct from time to time in Tennessee and Virginia. They call these sessions they hold “Cast Iron Clinics”. They sell cast iron and ship it all over the country and will also take in your old, sad, probably rusty and pitted heirloom cast iron, and will rehab it for you so it can be brought back to it’s useful life once again. Also, Katie is also going to let us know how she makes her cornbread in a cast iron skillet. In Fred Sauceman pot luck radio series, he his subject is “Gritty Bread”.

n this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash. I (Amy Campbell) share a recipe for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories. Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw. Allan Benton, Owner of Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture. Fred Sauceman has a pot luck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter.

Would you all like to meet Jim Artman? After eight years in the Army and having battled a healthy cast of PTSD, Jim has a real story to tell. Jim healed his mind and body with nutritious food, exercise, and gratitude. And his life mission is to help other people gain access to healthy fruits and vegetables through his yard-to-table business Appalachian Grit in Knoxville—especially people who have limited access or residents of long-term health facilities. Jim is my guest on my latest show. ⁣ ⁣ Jim joined the Army to be involved with a mission greater than himself, and now his mission is to help people improve their lives through regenerative agriculture.⁣

And Fred Sauceman shares a segment which is an ode to green beans.

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve.  Our guest is Derek Blankenship, OT, at an East, Tennessee long term health and heath care facility. He and his family keep a family tradition of making apple butter each year at this time of the year in Fall Branch, TN. The recipe that they use dates back to 1905.  Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a  And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”. And I (Amy Campbell) also share a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

Today, we are setting the table with Family Farming. In this episode we visit with Mike and Tammy Zavels of Zavels Family Farms located in Corryton TN. Mike and Tammy have been making a living from their farming for over 30 years. This farming family is a very successful family farm in the eastern region of Tennessee. They will let us know how they got into farming and how the family has grown and the diversity of farm products that they produce. They also give some really good advice to those contemplating a life of farming for a living. In Fred Sauceman’s Pot Luck Radio Series, he features one of Tennessee’s oldest restaurants in continuous operation “Sarzour’s” of Chattanooga.

Setting the table with old-time, heirloom seed , and seed saving stories with seed saver John Coykendall. Memories of Cades Cove from Lois Shular Caughron and her daughter Ruth Caughron Davis. Lois and Ruth share memories of Kermit Caughron who was known as the bee man and was always giving people his “bean seed”. His home and garden sat near the Cades Cove loop until 1999. Visitors to the Great Smoky Mountains National Park touring Cades Cove often met Kermit. Kermit often shared his honey, and bean seed from his garden with visitors to the park. Kermit’s widow Louis Shular Caughron is known as the last woman out of the cove. She was the last of resident of Cades Cove after the establishment of the park took the land and homes of the residents of Cades Cove. I (Amy) also share news of an event taking place Saturday, August 28th, from 10:00 - 5:00 P.M. at the Cades Cove Preservation Association in Maryville, “The Annual Cades Cove Homecoming”.

Today, we are setting the table with fried pies.

We have 3 guests today:

Dale Mackey - creator of Dales Fried Pies and Co-Owner of the Central Collective, Knoxville. Dale shares how she started her small fried pie business and also shares one of her favorite go-to recipes that she and her husband Shawn Poynter enjoy. Shawn is an extremely talented editorial and portrait photographer.

Iva Spoon Wilde, of Walland, TN - Iva shares her recipe for her homemade peach filling, and how she makes her pie crust and fried pies. And Iva is the woman who at the age of 6 could dress a chicken. Her Grandmother taught her to do that.

Also, we hear Fred Sauceman’s Pot Luck Radio series about a Lord’s Acre Sale that is held yearly in Hilton’s VA where fried pies play a large part of this yearly event.

In this episode, we are setting the table with pickles.

I (Amy Campbell) share Minnie Pearl’s recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks. Fred Sauceman shares a pickle recipe from Distiller Jack Daniel’s great, great, gran niece, Lynne Tolley. Who was John Egerton? Elizabeth Simms lets us know who this man was & Robert Gipe tells a humorous story of his days working in a pickle factory. Amy recorded Elizabeth & Robert at the Appalachian Food Summit in September of 2016.

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee.

On the show today, we are setting the table with Tennessee-made Country Ham or Tennessee prosciutto.

Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world.

I'll share with you an easy appetizer that I have developed and named Smoky Mountain Sushi. It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas. Keep scrolling for the recipe and a link where I demonstrate how to make this on WBIR Channel 10.

From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers.

Fred Sauceman's Pot-Luck Radio series features Joyce and Nancy McCarroll. They ran the restaurant at Traveler's Restaurant in Traveler's Rest, South Carolina, until 2018.

Farmer Aliceson Bales of Bales Farm, Mosheim TN, shares her recipe for buttermilk chicken, how to get the most of an entire chicken, and how to make chicken broth. Aliceson and her family, Barry, and Marshall operate their family farm, which has been in continuous operation since 1882. Marshall is the 6th generation farmer of this land and is an impressive young farmer. They produce premium pasture-raised meats, and Marshall is head of the egg program. Barry Bales is a multi-grammy award-winning musician and has played for many years with Alison Krauss and Union Station. Barry even wrote the theme song for Aliceson’s segment called “Ali’s Tune.” ⁣

We also hear from Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers. Lois is known as “The Last Woman out of the Cove.” The cove referenced is Cades Cove, a part of the Great Smoky Mountains National Park and once Lois and Kermit Caughron’s home.

James Beard award-winning food writer Ronni Lundy reads from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990. In this recording, she reads from her book on honest fried Chicken prepared in cast iron.

From Radio Bristol, Farm and Fun time Show will hear an heirloom recipe and accompanying jingle written and performed by Chris Treulson of Bill and the Belles. Chuck Gordon, CEO of Tri-City Beverage makers of Dr. Enuf, is the guest of this segment. Dr. Enuf has been made by Tr-City Beverage in Johnson City, Tennessee, for over 70 years. (They do not advertise on this show).

Amy sets the table with berries of the season, locations of regional pick-your-own farms, recipes for fruit desserts, blackberry jam, and a Blackberry slump grunt from Dee Dee Constantine. Amy’s guests are Farmers Susan and John Keller of Blount County, TN, Dee Dee Constantine, Ruth Davis, and Lois Shuler Caughron (known as the last woman out of the Cove)⁣ ⁣ Lois and Ruth share memories of Kermit Caughron, how he enjoyed making “dew” from fruits of the season when a resident of Cades Cove, and news about a book signing at the Cades Cove Preservation Association.⁣

Today, we are setting the table with herbs and cut flowers grown by Special Growers. Special Growers is a non-profit organization located in Blount County, TN. This organization offers workforce development training and employment for people with disabilities who are aging out of high school special education classes. At Special Growers, they grow culinary herbs and cut flowers and are supported by area restaurants, corporate donors, and community members. Kent Davis is our guest, a founding member of Special Growers, and is also a parent of a child that benefitted from Special Growers. In Fred Sauceman’s Pot-Luck Radio Series, he features the Moonpie, which has been made for over 100 years by the Chattanooga Bakery in Chattanooga, TN.

We are setting the table with 4th of July foods. Food that is easy to take to a covered dish or picnic with that Southern Flair. Pickles, hotdogs, moonshine cocktails, watermelon salad and mint lemonade with no sugar.

In this episode, we are setting the table with Tennessee grass-fed salami from Century Harvest Farm, Greenback, TN, and how this farm is home to a foundation that helps rebuild lives through farming and production of beef charcuterie, vegetables, and other wholesome farm products. The guests are Chris Burger and Brenna Wright. In Fred Sauceman’s Pot-Luck Radio series, he shares the voice of Pal Barger speaking on the unique architecture of Pal’s Sudden Service restaurants located in upper East Tennessee. This regional restaurant chain was founded in 1956 by Fredrick “Pal” Barger.

In this episode, we are setting the table with a great Barbecue recipe, and a story on running untaxed liquor, and the blow that prohibition took on Tennessee Agriculture. Farmer, Mother, and a great cook, Aliceson Bales of Bales Farm (Mosheim TN) shares the easiest recipe for barbecue pork shoulder just in time for Father's Day. Aliceson's husband is multi-Grammy award-winning Barry Bales, and he made a theme song just for her that you will hear. We also hear from Rick Riddle of The Winery at Seven Springs Farm (Maynardville, Tennessee) and a story involving prohibition, running whiskey, Junior Johnson, and bringing on the thunder.⁣

Today we are setting the table with Lye soap. Hydrangeas, posh squash casserole, and elderberries. Our guests are Rachel Davis of J & R Farms. She makes her own lye soap. We also visit with Josh Lowans and hear about elderlies and the syrup that he is involved in making at Salubrious Farms in Walland and Knoxville, Tennessee. Food writer and food historian Fred Sauceman shares a memory and recipe for Posh Squash casserole. I (Amy) have many growing and care tips for growing and caring for blue and pink hydrangea

Today we are setting the table with urban community gardening, and broccoli casserole. Our first guest is Chris Battle who created BattleFiled Farms and Gardens in East Knox County his motto is “Fighting food disparity, building community”. We also hear a wonderful short story by Fred Sauceman about the late Glodine Davis of Johnson City known as “The Broccoli Lady” and the recipe and memory of her beloved broccoli casserole.

Cornbread, sugar, no sugar, and cornbread salad!

We are setting the table today with cornbread I’ve assembled an all star line up of guests today to talk about this soul satisfying staple.

Karen Shankles was the grand prize champion of the National Cornbread Festival held annually in April in South Pittsburg, TN - she is going to share her recipe with us for Festive Good Luck Corn Bread Skillet.

James Beard Award winning food writer Ronni Lundy lets us know how she makes her skillet cornbread to go along with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.

Food preservationist with deep family ties to the east TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways

And Josh Lowans will describe a recipe that his wife Meagan makes and is his family’s go-to recipe for Corn bread salad today.

Nancy Bruns of J.Q. Dickinson Salt-Works We visit with our neighbor from West Virginia - Nancy Bruns of J.Q. Dickinson Salt-Works. We'll hear about her family's land, history, and how they produce salt from their farm. Nancy and her brother Lewis Payne are partners. They are the 7th generation salt makers since 1832 to produce this agricultural product from her family's land. Nancy spent 25 years in the food industry before becoming a salt maker. And this company is an essential component of the W.V. sustainable food system community. Lisa Rolen from Food History 360, who makes her home in Johnson City, Tennessee shares a segment on Turkey Craw Beans. Beau Branton shares details on the opening day of the Sevierville, Tennessee Farmers' Market, which takes place Saturday, May 22nd, 2021. Tennessee seed saver John Coykendall shares information on 2 heirloom gourd varieties, the Tennessee spinning gourd and the nest egg gourd. I (Amy) have nest egg gourd seed. If you would like to get some, just email me. And Sow True Seed sells Tennessee Spinning Gourd seed. A link to John's book is found below, along with a link to Sow True Seed.

Today, we are setting the table with our little friends, pollinators and the honey bee and ways that we can help to protect them. We will visit today with 3 families who raise bees in East, Tennessee. D & Jim Brown who own and run Honey Rock Herb Farm, in Louisville, Tennessee and have raised bees for over 40 years. Coley and Judy O’Dell who own and run Smoky Ridge Apiaries in Maryville, TN and have taught countless individuals how to raise bees, care for hives and the bees, and we will also hear about their self serve honey stand which sits in their front yard. We also visit with Beekeeper Larry Skidmore, owner of Hill Top Honey in Greenback, Tennessee. And we will visit with a really successful farmer and his wife Donna and Vernon Wilson. We also get to hear from our friend Fred Sauceman from Johnson City with his “Pot Luck Radio Series”, on this series today, we hear about “Hot Slaw” from Polk County. Also, I make mention of the Annual Wayne Scott Strawberry Festival in Unicoi, Tennessee May 15th, 2021 until 5:00 P.M. And The Family and Fun Day May 15th at the Greenback Farmers’ Market from 10:00 - 1:00 P.M. where you will find Vernon Wilson and Larry Skidmore as well as crafts, prepared foods and farm products.

This morning we are setting the table with a Mother’s Day treat…Strawberries. - I (Amy) share 2 recipes for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert. - Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival happening tMat 18, 2019 in Unicoi County, TN - Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam. - Ronni Lundy recites her story “Drive In Strawberry Pie”. - And Lisa Rolen of Food History 360 shares a segment on Creecy Greans.

The importance of 4-H and how this organization is so vital to our community through youth development and adult volunteering. Our guests include Dr. Joe Johnson, President Emeritus of the University of Tennessee, retired food editor from the Knoxville News Sentinel - Mary Dee Dee Constantine and her childhood 4-H story, Tony Lawson, co-founder of WDVX Radio and his childhood 4-H experiences. Fred Sauceman’s “Pot Luck Radio” segment features an old friend from Kingston, TN. And a new contributor to the show is Lisa Rolen who shares a segment on ramps today.

Today we are setting the table with a good ole fashioned morel mushroom foraging expedition in search of a wild food that delivers the umami taste. My guests are Chris Burger Farmer, Creative Director and Co-Founder of Century Harvest Farms Foundation in Greenback, TN. Chris was kind enough to invite me on a morel hunt the 2nd week of April for this mushroom that only appears from late March through the first few weeks of April annually in Tennessee. We also will be joined in the kitchen at CHFF by Chef Robert Allen in the kitchen of Century Harvest Farms Foundation. He will share with us how he cooks morel mushrooms, and what he pairs them with. We also get to hear the 2nd installment of a brand new addition to the show “Garden Variety” with Kelly Smith Trimble. Author, Gardener and Editor living in Knoxville TN. Today, Kelly’s subject is corn.

We are setting the table this day with the preservation of Appalachian food ways. My featured guest is guest is John Tulloch of Knoxville who grew up on a farm and helped his Grandmother in the kitchen in Greenville, TN. We are going to discuss his latest book entitled: “Appalachian Cooking, New and Traditional Recipes”. John will also share his way of making Succotash which is in the book. - We also get to hear from D & Jim Brown. They own and run Honey Rock Herb Farm in Louisville, TN and D shares with us how she makes cornbread with Sage. - Fred Sauceman shares a Pot Luck Radio segment about the beloved Hob Nob Drive in - which opened in 1952 outside of Gate City, Virginia. - And Iva Spoon Wilde tells us how to make our own butte for that cornbread.

Today, we are setting the table with foods that are often shared at the table on Easter Sunday. - Karen Zorio, Former owner of the Bakery Something Savory shares with us the history and recipe of Hot Cross Buns. - Mary “Dee Dee” Constantine shares a recipe for Pimento Cheese from the Tupelo Honey and Blackberry Farm cookbooks. And she also shares a pound cake recipe from the Saltville Centennial cookbook by way of Sarah A Geer McIntyre - who was the cook at the Palmer Inn in Saltville Virginia around around the years of 1888. - Fred Sauceman shares a custard pie recipe that was a favorite of WWI Tennessee war hero Alvin York. This pie was baked for him often by his wife Gracie and the recipe for this pie was shared with Fred by Alvin York’s Great, great grandson. - And I (Amy) share a recipe for candied sweet potatoes by way of Phila Rawlings Hach’s cookbook Kountry Kooking, published in 1974.

Today, we are Welcoming Spring by setting the table 2 seasonal goodies that arrive at the beginning of Spring in the Mountain South, Maple Syrup and Asparagus. We visit with a maker of small batch, Maple Syrup. Clint Smith of the Riverdale Community of East, Tennessee. Clint shares with us how he makes his small batch maple syrup. Clint is also a talented welder and furniture maker, and some of his work is in use at J.C. Holdway Restaurant in downtown Knoxville Tennessee. We also have a brand new contributor to the Tennessee Farm Table. Author, Editor, and Gardener Kelly Smith Trimble. Last week, we focused on Kelly’s book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners. And today Kelly shares her first installment of her new monthly segment “Garden Variety” . Today, Kelly features one of those first fruits of Spring, Asparagus.

Today we are setting the table with gardening wisdom. My guest today is Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, TN. Her book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners, was released in April 2019 by Storey Publishing. Kelly is currently the senior digital editorial director for HGTV, where she answers vegetable gardening questions in a social video series called Dig It, with more than a million views collectively. She has also been a writer and editor for Southern Living, the National Park Foundation, and Bonnie Plants. Her vegetable garden was featured in the June 2020 issue of Southern Living magazine which is some serious “Southern Woman Credibility right there” She was born in Knoxville and has spent her life in various parts of southern Appalachia. Today we hear about Kelly’s book, her perspectives on gardening, and also her thoughts on growing collard greens. In Fred Sauceman’s “Potluck Radio” series, he features “Soutissa sausage” with a recording that he made in 2018 with the “Waldensian” community of Valdese, North Carolina. Dee Dee Constantine shares a recipe for Sautéed trout with spinach and roasted red bell peppers from the Tupelo Honey Cookbook

In this episode, we are setting the table with a story of how urban gardening joins up with a non profit foundation from a rural setting to help change lives through agriculture. We visit today with Brenna Wright formerly of Abby Field Farm, and currently of Knox City Farm and now she is with Century Harvest Farms Foundation. Brenna is well known in the Knoxville community for her success in urban farming and making a positive impact upon the community with agriculture and I want to feature her story to encourage anyone out there listening, wherever you may be that you too can do this in your community.

We also get to hear from Fred Sauceman with his “Potluck Radio” series. Fred features how to make lemonade with NC food writer “Fred Thompson” who is the author of the book “Lemonade”.

And, I also want to share with you a simple recipe that can really make body happy. Sweet potato biscuits.

Today we are setting the table with a delivery service for Farmers Markets called “Farm Grub” with our guest and co-founder of Farm Grub, Wade Austin. This is a company that is designed to make our community a better place and to answer the need to deliver farm fresh, regionally sourced groceries right to your door. There are several of these companies that have cropped up in our region, and what makes Farm Grub a little different is that 15% of the profits are donated to 2nd Harvest East TN. An interesting and helpful way to get farm food straight to customers who for one reason or another can’t always get to the farmers’ markets.

In Fred Sauceman’s Pot Luck Radio series he shares a story about “Iron Sandwiches”.

And Amy Campbell has tips for using used eggshells and coffee grounds in your gardening.

A visit with Sheila Pennycuff, the woman behind the Blount County Public Library “Seed Library”. Sheila shares how she started this Library, the importance of saving heirloom seed, her influences, her willingness to help other people start their own seed library in their county and news of upcoming events at the Blount County Public Library regarding Seed Saving. Mission Statement of the seed library: The Seed Library @BCPL exists to empower local home gardeners to grow and save seeds, learn about the history, culture, and growing of all kinds of plants with an emphasis on Southern Appalachian heritage varieties, and share a portion of the seeds of their harvest back to the community. Also, we will hear from Fred Sauceman of Johnson City and his “Potluck Radio” series and visit with Ingrid Moore who arrives at 5:00 A.M. every morning to cook at the the German Restaurant “Edelweiss” in Staunton, VA.

In this episode, we visit with Allyson and Chris Virden, the couple who created Olde Viden’s Tennessee Pepper Company. The brainchild of Chris Virden. While operating with his wife Allyson the Lodge on top of Mt. LeConte in the Great Smoky Mountains National Park, the idea came to him. Chris felt there needed to be a better pizza option than the generic red pepper flake found in almost every pizza restaurant in America. I hope you enjoy this story of a quality, Tennessee Value-Added product and a story of a really interesting couple with a good idea, regionally sourced peppers, and hard work.

Our friend Mary Constantine (the happily retired former food writer for the Knoxville News Sentinel) shares a recipe for spicy, honey almond butter.

In Fred Sauceman’s “Pot Luck Radio Series,” he shares a story about a man who produces Waygu beef in Limestone, Tennessee.

*Olde Virden’s Tennessee Pepper Company does not advertise on this show.

In this episode, we are setting the table with “Kermit’s Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis’s Great Grandmother is Lois Shuler Caughron, and her late husband was Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations that they call the “Striped Stick Bean”. This bean comes from the last remaining descendants of white settlers and residents of Cades Cove, Kermit and Lois Caughron. When the Great Smoky Mountains National Park was established, the residents of Cades Cove where made to move out of the area over a certain amount of years. These last remaining residents of Cades Cove are John and Rachel Davis’s ancestors. This family is very involved with a non profit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and depository of artifacts and pictures of the families of white settlers who formerly lived in Cades Cove. I (Amy) am actively gathering recordings and information on the original settlers of Cades Cove and Eastern Tennessee Mountains, Native American residents who long before white settlers came to the area of East Tennessee lived. I hope to be sharing podcasts and radio shows on the Native American perspective through the lens of food over the next months.

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.

Today, we are setting the table with Family Farming.In this episode we visit with Mike and Tammy Zavels of Zavels Family Farms, located in Corryton TN. This farming family is a very successful family farm in the eastern region of Tennessee. They will let us know how they got into farming and how the family has grown and the diversity of farm products that they produce. They also give some really good advice to those contemplating a life of farming for a living. In Fred Sauceman’s Pot Luck Radio Series, he features one of Tennessee’s Oldest Restaurant in continuous operation “Sarzour’s” of Chattanooga.

We visit today with Avi Askey, Owner of Overhill Gardens in Madisonville Tennessee. Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species. Overhill Gardens does not advertise on this show. Fred Sauceman shares a story with the voice of Janette Carter (daughter of A.P. Carter) and her making of Chow Chow.

Today we are setting the table in the kitchen with my guest Bailey Foster, she is a Knoxville native and Founder of Real Good Kitchen, a food incubator in Knoxville Tennessee. Their motto is “Make Change Through Food”. In short, this new place provides the space and resources food entrepreneurs need. A kitchen collective where everyone helps the other in creating and maintaining their food business. There are a lot of roadblocks to starting and maintaining a small food business and this place helps to offset those by working collaborativly. And in this hard time we are all going through, this place is a breath of fresh air for our community. This small business is in the midst of a crowdfunding campaign, they have almost reached their goal, and it is my hope that by sharing this story with all you all we can help them achieve their goal.

We also get to hear a segment on the happily retired former food writer for the Knoxville news sentinel - Mary Dee Dee Constantine with a soul food recipe on how to prepare Pig’s Feet and Pork Neck Bones by way of Mary Breedlove of Morristown, TN. I don’t know about your circumstances listening in here today, but, for a good long while now, I have been searching and cooking recipes that fill up my family’s bellies, give us nutritional value, are tasty and most of all, affordable. So, I thought this would be a real good segment to include here today in this ole cold month of January in this pandemic and all. Hope it helps.

On Fred Sauceman’s Pot Luck Radio series, a feature on Frederick Pal Barger - Founder of Pal’s Sudden Service award-winning regional fast-food chain. Pal Barger sadly passed away in October of 2020 at the age of 90 having opened the first Pal’s restaurant bearing his nickname in downtown Kingsport, Tennessee in 1956. If you may not be familiar with Pal’s…Pal’s is a a beloved hot dog, hamburger, fries and shake establishment in the North East portion of the State of Tennessee known for it’s colorfully painted buildings and fiberglass hamburger, hotdog and Milkshake cup sitting atop several Pals’ establishments.

Seed Saving & Stories with our ole seed saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.

In this show we visit with Thomas Williams - a Nashville Native who is heavily involved in the business of helping his community through food. And in these times of trouble that we are all living in right now, I thought it would be good to feature this story and how together we can really help to make our communities better. Fred Sauceman features a couple from Jonesboro TN who make a well traveled egg nog with a taste of Kentucky in his Pot Luck Radio series. Thank you so much for tuning in today, I really appreciate your good company

In this episode, Amy is setting the table with “Squirrel”. Rachel and John Davis of Blount County, TN on how to cook Squirrel Dumplings. A story from singer, songwriter Shawn Camp on growing up in Arkansas and his Grandpa, and eating squirrel. Shawn has also given me permission to include the song he co-wrote along with Tim Mensy “The Grandpa That I Know” to include in this episode. Fred Saucemna’s “Potluck Radio” series Fred features the Lodge Cast Iron Black Lock, lightweight, triple pre-seasoned line. (Lodge does not advertise with this show).

Today we are setting the table with Candy with several guests. Jessi Baker co-creator and owner of Ole Smoky Moonshine, Yee-Haw Brewing, 6th & Peabody, and cookbook Author shares a short story on how her Grandparents created “The Ole Smoky Candy Kitchen” in 1952 in Gatlinburg TN. Mary “Dee Dee” Constantine presents a short story about Shirley McMurtrie of Union County and Shirley’s way of dry canning Black Walnuts along with Shirley’s black walnut candy recipe. Fred Sauceman presents his “Pot Luck Radio” series with a feature on Helm’s Candy of Bristol Virginia. Tammy Smith of Savannah, GA shares 2 stories about eating a raccoon for dinner and a hog’s head story from her Marcum Grandpa, her Daddy, and her mother Lula Davenport Marcum. Her Mother Lula was cousin to Old-time fiddler and banjo player Clyde Davenport and Lula herself picked the banjo.

Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck radio segment, he shares a story about a festive red and green pear salad. Ronni Lundy sheds light on the question “Why do we all eat pinto beans”? And seed saver John Coykendall shares a cute little story about a young man who was tired of eating beans.

Today, we are setting the table with Sorghum with a cast of characters including: Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”. Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

The best type of pumpkin to use for pumpkin pie. A recipe for gluten free, dairy free pumpkin pie. And memories of And In Fred Sauceman’s Pot Luck Radio series New York Times Novelist Adriana Trigiani shares autumn memories of growing in up in Big Stone Gap, and a little story involving the late actress Elizabeth Taylor.

Today, we are setting the table with Cushaw squash. It is a squash found at roadside stands, and farmers’ markets in the South East, Western states and in Native American communities. My guests today regale the Cushaw for it’s variety of culinary uses with cooking directions and recipes. This squash is identifiable by it’s large size, and green stripes on a cream colored background. Fred and Jill Sauceman of Johnson City, Tennessee share how they bake an entire cushaw without peeling it in the oven. Fred Sauceman also shares historic information of the Cushaw and it’s roots in Native American culinary traditions. He also shares a recipe for “Cushaw Custard”. Amy shares 2 recipes from Nadalyn Larson for “Stewed Cushaw”, and “Cushaw Coffee Cake”. These recipes are posted on her sister’s food blog and are inspired from their Mother Sally.

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. Amy also shares a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto. Our guests on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee. I’ll share with you a delicious recipe for a easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties. We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.

Chocolate Gravy and Sausage Gravy. That is my featured subject of this episode of The Tennessee Farm Table Podcast & Broadcast.In this episode, we will be joined by singer songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”. I’ll share with you the recipe I use to make chocolate gravy - and you might be surprised, it really doesn’t have much fat in it. The recipe is also posted below. And also, Fred Sauceman will share a segment today about the annual “Lord’s Acre Sale” at Hilton’s United Methodist Church in Scott County Virginia that in usual times takes place every year in normal non Covid 19 times.

Persimmon

Amy visits with the good people of The Nashville Food Project and the important work of this organization. Mary “Dee Dee” Constantine, the retired food editor of the Knoxville News Sentinel retails the collard green and shares a 20 minute recipe for noodles and greens using collard greens.

Chef

BattleField Farms and Gardens, East Knoxville, TennesseeToday, we are setting the table with “Community Gardening” and Broccoli Casserole. Our first guest is Pastor Chris Battle of BattleFiled Farms and Gardens - and of the Underground Collective - This man’s goal is to teach people how to grow their own food, how to cook farm fresh foods for better health and wellness, and how to grow community through community gardening. The BattleFiled Farms and Gardens motto is “Fighting Food Disparity, Building Community”.We’ll also hear hear about Glodine Davis of Johnson City, TN and her beloved broccoli casserole by way of Fred Sauceman

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Learn more Season 7, Episode 26, **August 29, 2020

Chef Trevor Stockton of R.T. Lodge, and Farmer Adam Cottrill**

This episode of The Tennessee Farm Table we visit with Farmer Adam Cottrill of Sugar Tree, and Chef Trevor Stockton, Executive Chef at the restaurant at R.T. Lodge. Minde Herbert of Afforably Organic shares tips on preserving corn and shares a recipe for a preservative, refined sugar, and thickener free corn casserole. Fred Sauceman’s Pot Luck Radio series features the blue cheese appetizer found at the famous Ridgewood BBQ of Bluff City, Tennessee.

Links:
Chef Trevor Stockton of R.T. Lodge in Maryville, TN: https://www.linkedin.com/in/trevor-stockton-00b538156/
Sugar Tree: “Not your average CSA”Growing and delivering to chefs and individuals. Contact Adam Cottrill by email: sugartree2020@gmail.com Pictured: Adam Cottrill (Lower right) and his family, owners and stewards of the farm, Sugar Tree @sugartreegourmet
Fred Sauceman: https://www.facebook.com/fred.sauceman
Minde Herbert, Affordably Organic: https://www.facebook.com/affordablyorganic/
Ridgewood BBQ: http://www.ridgewoodbbq.com/

Chef Trevor Stockton of R.T. Lodge in Maryville, TN: https://www.linkedin.com/in/trevor-stockton-00b538156/

Farmers Adam and Shelby Cottrill https://www.instagram.com/twofarmersintn/?hl=en of “Sugar Tree” Farm with family, Campbell County, TN.

Corn Pudding

Minde Herbert, Affordably Organic

Use organic ingredients whenever possible

1.5 cups of corn –fresh or canned kernels

2 tablespoons corn meal

2 tablespoons unbleached white whole wheat flour

2 tablespoons honey

2 tablespoons butter, melted

1/4 teaspoon baking powder

3 eggs, lightly beaten

1 cup whole milk

1 cup shredded sharp cheddar cheese

Smoked Paprika

Preheat oven to 375°F. Grease an 8 x 8 inch glass baking dish with butter. Set aside.

In a small bowl mix together the milk and corn meal and set aside for 10 minutes. (This will give a smoother texture to your dish.) While that’s settling, in a large bowl, mix together corn, flour, baking powder, melted butter, honey, eggs and cheese. Add your corm meal and milk mixture to that and stir until just incorporated. Pour batter into prepared dish, sprinkle with paprika and bake until dark golden brown, about 45 to 50 minutes.

JFG Coffee, The Best Part of the Meal", a Knoxville, Tennessee staple is the focus of my latest podcast and radio broadcast. I’ve got a "mess of guests and here’s the line up::⠀ •Bill Houston (Owner of Houston’s Mineral Well and fine artist extraordinaire tells us all a story about a former New Market TN neighbor who came up with the tag line “The Best Part of the Meal”. ⠀ •Tinah Utsman shares memories of her father “Coffee Jack” who was President of JFG Coffee during the 1982 Knoxville World’s Fair. ⠀ •Mary “Dee Dee” Constantine has a recipe for coffee and brown sugar steak rub.

Overnight refrigerator pickles: Food Historian Fred Sauceman shares a recipe for overnight pickles that he received from Lynn Tolley, the great grand nice of Jack Daniels. This pickle is served at Miss Mary Bobo’s Boarding House, in Lynchburg, Tennessee. 295 Main St. Lynchburg, TN. Phone: (931) 759-7394. (Recipe below) Also, Fred Sauceman shares a Pot Luck Radio segment with a very talented young Bluegrass musician, contributor to the magazine Bluegrass Today - and a graduate of the ETSU Appalachian Studies department Mr John Curtis Goad. John will share his family’s tradition of Christmas pickles, or party pickles by way of his late grandmother “ Vena Goad” from Blair’s Gap, of Hawkins Co, TN. Bread & Butter Squash Pickles, made from yellow summer squash, this is an old Alabama recipe by way of: Linda Rogers Weiss. Her blog is called Southern Cooking at Home and it is full of classic, southern recipes. (Recipe is Below, or on the link provided.)  Mary “Dee Dee” Constantine - Retired Food editor of the Knoxville News Sentinel shares great canning tips. @SkilletSister

And Amy shares her Great Grand Mother’s recipe for Pickled Water Melon Rind. This comes by way of Ollie McElroy from Mississippi.

“A Knoxville Tamale Tale” with Jack Neely. Jack lets us know the rich history of the tamale in Knoxville. It's not all ham, soup beans and sorghum in the culinary history of East Tennessee. Jack tells us about the rich tamale history dating back to as early as 1890. Jack is the Executive Director of the Knoxville History Project.

Overhill Gardens, Monroe County, Tennessee with owner Avi Askey. Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species.

Also Fred Sauceman shares a segment with the recording of the voice of Janette Carter as she shares her recipe for Chow Chow.

Plus news of the Blount County Beekeepers Association upcoming meeting July 13, 2020 and news of an upcoming virtual benefit music concert August 1, 2020 to benefit Seed Savers Exchange.

Today, we are setting the table with our little friends, pollinators and the honey bee and ways that we can help to protect them. We will visit today with 2 families who raise bees in East, TN. D & Jim Brown who own and run Honey Rock Herb Farm, in Louisville, TN and have raised bees for over 40 years. Coley and Judy O’Dell who own and run Smoky Ridge Apiaries in Maryville, TN and have taught countless individuals how to raise bees, care for hives and the bees, and we will also hear about their self serve honey stand which sits in their front yard.

Mary “Dee Dee” Constantine the happily retired food editor for the Knoxville News Sentinel will share a recipe with us today for Chipotle, Almond butter with honey

We also get to hear from our friend Fred Sauceman from Johnson City with his “Pot Luck Radio Series”, on this series today, we hear about “Hot Slaw” from Polk County.

Today, we are setting the table with 2 farmers’ markets in East, TN. We first visit with Chris Battle, one of the people who helped to create the Eastside Sunday Farmers’ Market located right on the edge of downtown Knoxville in East, Knoxville. This is an urban area in need of sources of fresh, nutritious produce. Chris Battle is in a mission to help bring a solution to the problem of limited access of affordable, and accessible fresh, farm grown produce for his community. We will also visit with farmer, Vernon Wilson and beekeeper, Larry Skidmore from the Greenback Farmer’s Market which takes place on Tuesdays at the old train depot in Greenback, TN.

Today, we are setting the table with fly fishing and how to cook trout over an open fire. Our guests are fly fishing guides Charity and Ian Rudder of R&R Fly Fishing from Townsend, TN. Charity is also leading a "River Discovery" event to benefit Freshwatersillustrated.org June 18, in Townsend, TN. Also James Beard Award winning Chef Joseph Lenn, Owner of JC Holdway restaurant located in downtown Knoxville, TN tells us how to cook a trout over an open fire.

A visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. And John’s family has saved and raised an heirloom bean for generations that they call the “Striped Stick Bean” - a bean that comes from the last residents of Cades Cove Kermit and Lois Caughron and John’s ancestors.

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.

Genera, a Biomass solutions company in Vonore, Tennessee.  Today, we are setting the table with a really good story in East, Tennessee Agriculture. We visit with Genera, in Vonore, Tennessee - this is a company that manufactures compostable food service table ware, take out containers and such from domestically sourced, sustainably raised switchgrass and biomass sorghum. Genera is actively recruiting local farmers and land owners to grow these sustainable crops, and today we will visit with Kelley Tiller who is CEO of Genera, Sam Jackson, VP of business development, And Brad Valentine, feedstock manager. The product line brand name for the molded products made from the switchgrass and bio mass sorghum is “Earthables” and it is available through distributors. Our friend Fred Sauceman of Johnson City shares a Potluck radio segment on Wild Mountain Leeks - known in Appalachia as Ramps - with the late JoAnne Kalonaheskie - who was a member of the Eastern Band of the Cherokee Nation.

Today, we are setting the table with Mother’s Day Strawberries.  I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert. Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008. Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam. And James Beard Award winning Food Writer Ronni Lundy recites her story “Drive In Strawberry Pie”.

And today, we are setting the table with the importance of 4-H and how this organization is so vital to our community through youth development and adult volunteering. Our guests include Dr. Joe Johnson, President Emeritus of the University of Tennessee, retired food editor from the Knoxville News Sentinel - Mary Dee Dee Constantine and her childhood 4-H story, Tony Lawson, co-founder of WDVX Radio and his childhood 4-H experiences, and Fred Sauceman’s “Pot Luck Radio” segment features an old friend from Kingston, TN. Amy starts the show with news on several farmers’ markets taking place on Saturday, May 2, 2020

We visit with a Chef and a small, food business owner in our community, Jenna Baker. She owns and operates “Eat to Be Well” located in downtown Knoxville. We hear how she came to run this sort of business, what drives her, her focus on plant based foods for better health, and her “Be Well Box” business model that she transitioned into at the start of this year. On Fred Sauceman’s “Pot Luck Radio” series, he features one of Tennessee’s oldest restaurants - Zarzour’s in Chattanooga, TN - it has been in business for 102 years. In this segment, Fred visits with the late Shirley Fuller, granddaughter of the original owner and Lebanese immigrant, Charlie Zarzour.

Our guest is Amelia Geis-Scott, Chef and Coordinator of “The Welcome Table” a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week. Fred Sauceman shares a recipe for slow cooker pork roast, and Mary “Dee Dee” Constantine shares an economical recipe for African Peanut Butter Soup. Plus Amy starts the show off with information on food access in the East, TN area.

Young Farmer, and Holistic Health Coach Rachel McCroskey, Co-Owner of Four Daughters Farm lets us know about her family’s farm located in Walland, Tennessee. Rachel also describes a sculpture that her late GrandMother Joyce McCroskey “Jo Jo” created to honor the memory Polly Toole, an important African American woman who lived in Blount County during the time of the Civil War, who was also an emancipated slave of the Toole family. These images you see are of that statue.

This episode of The Tennessee Farm table is first information for “Food Triage” in this age of Corona Virus - how to support local, East Tennessee restaurants by utilizing the call ahead, curb side pick up features that many of our smaller restaurants are offering. How to buy directly from farmers in our area who have inventory. How to find food if you do not have a pay check, school closings, or homelessness. And we visit with Farmer Adam Cottrill of Sugar Tree, and Chef Trevor Stockton, Executive Chef at the restaurant at R.T. Lodge. Over the past 7 years I have been sharing stories about people who make our community better through food as chefs, farmers, food banks, farmers’ markets, seed savers, food service workers, and food preservationists on my podcast and radio broadcast. I want to help all of us in these hard times by sharing information about new ways that our food makers/ restaurants/ agriculture business and non-profits are adapting. Here are links of the farmers, farmers’ markets, food banks.

I painted this to give face to fact.

03/21/2020 Podcast notes
Season 7, Episode 10

Dear friends - over the past 7 years I have been sharing stories about people who make our community better through food as chefs, farmers, food banks, farmers’ markets, seed savers, food service workers, and food preservationists on my podcast and radio broadcast. I want to help all of us in these hard times by sharing information about new ways that our food makers/ restaurants/ agriculture business or non-profits are adapting. Here are links to all of the farmers, farmers’ markets, food banks, and Second Harvest East TN that were covered in the latest episode of The Tennessee Farm Table.

Sponsor for The Tennessee Farm Table is Century Harvest Farms Foundation, Greenback TN. Home to the new “Beef Box” with online ordering: https://centuryharvest.org/

Food Banks / Food Aid Kitchens:Community Food Connection (Blount County): https://cfcblount.org/#contact
The Love Kitchen: https://thelovekitchen.org/
Second Harvest East TN (Serving 18 East, TN counties): https://secondharvestetn.org/

Farmers’ Markets taking place on 3/21/2020:The Nourish Knoxville Winter Market is taking place today, March 21st from 10-1 outside, in the parking lot next to Central United Methodist Church, downtown Knoxville. Vendors will be spaced 10 feet apart.
Likewise, the Winters Farmers Market by Grow Oak Ridge will also be held outside of St. Mary’s Gym in Oak Ridge from 10-1 with Vendors spaced 10 feet apart.

Links to these markets:3/21/2020 - OakRidge (Outside in parking lot) https://www.growoakridge.org/markets
3/21/2020 - Nourish Knoxville Market: https://www.nourishknoxville.org/winter-market/
For listings that I have not heard from, please consult this comprehensive food guide by way of Nourish Knoxville:https://www.nourishknoxville.org/local-food-guide/

Restaurants in the East, Tennessee area offering curbside, call ahead ordering, call ahead to familiarize yourself with their new limited operating hours and showing up. This is a partial list. If you would like to be added, please visit this link and provide your information https://www.tennesseefarmtable.com/:
The Plaid Apron - https://theplaidapron.co/
A Dopo Pizza - Closed indefinitely - You can support them buy purchasing gift cards https://www.adopopizza.com/contact
Cruze Farm - https://www.cruzefarm.com/
JC Holdway - https://www.jcholdway.com/
Kaizen - https://www.knoxkaizen.com/
Knox Farmacy : https://knoxfarmacy.com/
Paysan Bread: https://www.facebook.com/Paysan-Bread-294574380954309/
Simple on Sevier: https://simplonsevier.com/about
Tako Taco - https://www.toasttab.com/tako-taco-235-w-depot-ave/v3#!/
Walnut Kitchen (Maryville) - https://www.thewalnutkitchen.com/

Farmers in the East, Tennessee Area (who sell either direct off of the farm, at local farmer markets, or when noted at Three Rivers Market, Knoxville. Listed alphabetically. If you would like to be included on this list, please let me know your information at the following link: https://www.tennesseefarmtable.com/

Bales Farms: Location: Mosheim, TN (Delivery weekly on Wednesday mornings to Three Rivers Market parking lot by demand). Deliveries to Kingsport, Johnson City, Greenville, Rogersville based on demand. Products: Grass-fed beef, pastured pork, pastured chicken, Eggs.
Contact: Instagram, Facebook: @BalesFarm Website: https://www.balesfarmstn.com/
Email: balesfarmtn@gmail.com - Hours: M-F, 9-5.

Century Harvest Farms:
Location: 7085 Morganton Rd, Greenback, TN 37742. ***Delivery is available.

Products: Grass fed beef, charcuterie
Contact: Website: https://centuryharvest.org/contact/ Facebook: https://www.facebook.com/centuryharvest/ Order online: https://mailchi.mp/centuryharvest.org/chbox?fbclid=IwAR3GUChSDCbywkc_2iD8KUdMt1IIgAeIzb97vSfk9S8Hr452V9qKhbcI7eg

Crooked Road Farm: 1. Eggs are available at Three Rivers Market, Knoxville. 2. On-farm purchasing is also available, with a minimum $40.00 order. Products they offer: Eggs, whole pork loins, whole pork bellies, and a select few other cuts. Message, or email Johnny by instagram @crookrdroadfarm, or website: www.crookedroadfarm.com

Gray Family Farm: Location: Heiskell, TN. Products: beef, pork and honey. Contact, Phone: (865) 805-9797. Buy direct from the farm, appointment only by texting or calling by phone. You can also connect with them via instagram @grayfamilyfarmtn and FaceBook https://www.facebook.com/grayfamilyfarm

Lick Skillet Farm, New Market, TN - https://www.lickskillet.farm/ Grass-finished Beef, Pastured Pork..

Rope and Wings Ranch, Washburn, TN: Grass-fed beef. @Ropeandwings

Hoodley Creek Farm - https://www.facebook.com/hoodleycreek/ CSA as part of https://gardendeliverycsa.com/

Zavels Family Farm, Corryton, TN. Location: 9240 Emory Rd, Corryton, TN 37721 Contact: Best way to communicate with them by phone: (865) 363-6202
Products: Until otherwise noted, you can find them Saturdays at the OakRidge and Knoxville Farmers’ Markets. Direct sales of Beef, Pork, Lamb meat from the farm, this currently does not include produce.
Instagram @zavels_family_farms , FaceBook @zavelsfamilyfarms, Website: http://www.zavelsfamilyfarms.com/

A visit with Bianca Morton, Chef Director, and Jennifer Justice, Marketing and Events Manager at the Nashville Food Project. This organization is helping with emergency food response after the devastating tornadoes that hit Nashville and Middle Tennessee the first week of March, 2020. Fred Sauceman shares news of a Turkish restaurant in Johnson City that is quickly becoming on oof the area’s favorite places for good food.

Crooked Road Farm, South Knoxville, TN & Pal’s Sudden Service This episode includes a visit with Farmer Jonny Buchanan who owns Crooked Road Farm in South Knox County, in Eastern Tennessee. He raises pasture raised eggs, and pork (pork is not certified organic), and he raises certified organic produce. His products can be purchased at Three Rivers Market in Knoxville and he also hosts a CSA. Below is the link for his contact information. - Fred Sauceman shares a “Pot Luck Radio” segment featuring Frederick Pal Barger - the man who created “Pal’s Sudden Service” restaurants in North East Tennessee and South West Virginia. Frederick Pal Barger started this chain of restaurants in 1956.

Helen and Ellen started The Love Kitchen in 1986 feeding 22 people in need. The Love Kitchen now provides a Wednesday food pantry, and serves 500 meals in house and delivers over 3,000 meals to the homebound per week. That’s 155,000 meals a year. Amy visited Helen and Ellen in 2015 and in this recording, you can hear their own voices. Their truth that you will see posted on the wall of the love kitchen is “Everybody is God’s Somebody”. Three truths her Daddy taught them: 1. There is but one father, that’s the heavenly father 2. There is but 1 race, and that’s the human race. 3. Don’t ever take the last pc of bread from the table cause somebody might come by who’s hungry.

My guest today is Chef Christian Moorish. Christian’s job title is Director of Culinary Operations and Foundation Chef at Century Harvest Farms Foundation in Greenback, TN. He is leading a 1/2 day workshop February 15th, at the Appalachian Meat Collective in New Market, TN. This will be a workshop on dry aging and how to prepare a pork loin into “Lonzeno” - a Spanish Style Ham made from pork loin. We also are joined by the happily retired food editor of the Knoxville News Sentinel, Mary Dee Dee Constantine and a segment on “Mile Per Balogna Pie”.

Iva Spoon Wilde with Cast Iron Cornbread, make your own butter, fried peach pies.Mary “Dee Dee” Constantine with a recipe for Vietnamese Beef Stew.Fred Sauceman’s “Pot Luck Radio” segment with Pal Kenneth Barger, the man who created an upper East Tennessee favorite eating establishment “Pal’s Sudden Service”.Plus public service announcements about:Citizens Against Pellissippi Parkway Extension “CAPPE”: 18th Annual Chili Fest.Blount County Master Gardener gardening workshops taking place throughout the year of 2020.

News of an “Iron Skillet Lunch” and memories of days gone by - I’ve got news about today’s Winter Heritage Festival taking place in Townsend, TN, January 25th from 10:00 - 2:30 P.M. - A visit with Rachel Davis of J & R Farms who along with her husband John will be cooking the “Iron Skillet Lunch” in cast iron at the Winter Heritage Festival - a visit with the “last woman out of Cades Cove” Lois Shuler Caughron & her daughter Ruth Caughron - and good news about the reopening of “The Bean Barn”, in Greenville, TN from Fred Sauceman.

The Community Watering Hole since 1931. The story of an East, Tennessee community treasure with Bill Houston, 3rd generation owner, & operator of Houston’s Mineral Well, New Market, Tennessee. Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. Bill is a 3rd generation, New Market, Tennessee resident.  Fred Sauceman shares good news with the reopening of “The Bean Barn”, Greeneville, Tennessee. And an invitation to the Annual “Smiles for Mardis Gras” Fundraiser for “Smiles for Seniors”, a program of the Blount County Community Action Committee taking place January 21, 2020.

Season 7, Episode 2
A visit with Martha Kern of Strong Stock Farm in East, Knox County, Tennessee. Raising Grass Fed beef on a family farm that has been in continuous operation since 1791.
Fred Sauceman shres a story about his Grandmother and her way of making stuffed peppers.
Links:Strong Stock Farm: http://www.strongstockfarm.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Emi Sunshine: https://theemisunshine.com/
Sponsor for The Tennessee Farm Table: Century Harvest Fam Foundation: https://centuryharvest.org/
Blount County Community Action Agency: https://www.blountcaa.org/

“Smiles” 3rd Annual FundraiserDate: Tuesday, February 25, 2020
Time: 5:00 - 8:00 P.M.
Location: Green Meadows Country Club, 1700 Louisville Rd, Louisville, TN 37777
You are invited to attend an annual fundraiser which supports “Smiles” - Smiles is an entity within the Blount County Community Action Agency that provides non-driving seniors in Blount County with safe, reliable transportation by dedicated volunteer drivers and they invite you to The 3rd Annual Smiles for Mardi Gras fundraiser with:
Live music from Pistol Creek Catch of the Day
Dancing and dance contest
Mardi Gras food, masks and beads
And a Mayor’s Dance
This event is free to the public, and donations are encouraged to help continue the service that smiles provides.

Martha Kern with Amy on the front porch of the house at Strong Stock Farm. https://www.facebook.com/strongstockfarm/

Link to BCCAA:

https://www.blountcaa.org/