Tennessee, Appalachian, Southern Foods & More
S9:E36. 10/15/2022
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. http://www.beardsleyfarm.org/
Khann Chov, former farm manager of CAC Beardsley Community Farm. Photo: Amy Campbell, 2016.
S9:E35. 10/08/2022
Kelly Smith Trimble Vegetable Gardening Wisdom and thoughts on Collard Greens
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.
Kelly Smith Trimble: https://kellysmithtrimble.com/ Kelly mentioned in our discussion the Heirllom Collard project, ere is their link: https://heirloomcollards.org/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Kelly Smith Trimble.
Kelly’s garden buddy and good dog, Rufus.
S9:E34. 10/01/2022
Apple butter in Appalachia
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.
Links:
Fred Sauceman: -https://www.facebook.com/fred.sauceman?fref=ts
Fall Branch Volunteer Fire Department: https://fallbranchvfd.org/
S9:E33. 09/24/2022
Pumpkin Pie and the Blue Ribbon Country Fair, Townsend, TN
Pumpkin Pie and news of an Old-Fashioned Country Fair, the Blue Ribbon Country Fair, 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.
Links:
Great Smoky Mountain Heritage Center: https://www.gsmheritagecenter.org/
Adriana Trigiani: https://adrianatrigiani.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Emi Sunshine (sings our theme song): https://theemisunshine.com/
Recipe from Haylee Donahue’s gluten free, dairy free pumpkin pie: (Makes a double batch)
Ingredients:
Directions:
Mix together sugar, salt, spice, and eggs in a bowl.
Add pumpkin puree and almond milk.
Pour into pie shell.
Bake at 350 for 50-60 minutes
Musical Educator, Vocalist, Pumpkin grower and prize-winning Pumpkin Pie maker James Gann. Photo: Amy Campbell.
Haylee Donahue with her pie pumpkin. Photo: Amy Campbell.
Iva Spoon Wilde who for many years demonstrated open hearth cooking at the Blue Ribbon Country Fair holds one of her blue ribbons for her canned green beans, at the Blue Ribbon Country Fair 2019. Photo: Amy Campbell.
S9:E32. 09/17/2022
Tyler Rogers, Chattanooga Tennessee Chair-Maker
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.
Links: Tyler Rogers https://www.instagram.com/tr.chairmaker/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Allan Benton https://bentonscountryhams2.com/
Emi Sunshine (sings our theme song): https://theemisunshine.com/
Tyler Rogers, Chattanooga, TN based chair-maker in his wood shop. Photo: Amy Campbell.
S9:E31b. 9/15/2022
Fast Penny Spirits
Jamie Hunt, Amaro maker and Founder of Fast Penny Spirits, a woman-owned distillery in Seattle Washington on my latest podcast. Jamie makes high-quality American Amaro using organic and wild-crafted ingredients under the Amaricano brand.
Sometimes there is an individual not living in TN making such an interesting, regionally sourced products, that I like to feature them on my show.
Jamie’s Amaro is produced in a truly sustainable way using practically zero waste production methods, and she sources her ingredients from the state where she produces her Amaro. This woman owned distillery supports other woman owned businesses and her community as a B Corp, and her Americano spirits are now in the TN marketplace! I hope you may want to listen to her story.
*And a note, Fast Penny Spirits does not advertise with the Tennessee Farm Table.
Fast Penny Spirits: https://www.fastpennyspirits.com/
Start Engine Campaign: [https://www.startengine.com/fastpennyspirits][
Jamie Hunt, Founder of Fast Penny Spirits. Photo: Fast Penny Spirits.
S9:E31. 09/10/2022
Slow Food TN Valley, 13th Annual Pesto Festo
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!
Links:
Slow Food TN Valley website and link for tickets to Pesto Festo: https://slowfoodtnvalley.org/pesto-festo-2022/
Tayler Franke instagram page: joyinthewilderness
Sarah Buch instagram page: farmerforager
Mabry-Hazen Home: https://www.mabryhazen.com/
Sarah Bush and Tayler Franke on the Tennessee Farm Table bench at Amy Campbell’s house. Sarah and Tayler are both members of the Board of Directors for Slow Food TN Valley and are hosting the 13th annual Pesto Festo September 17th in Knoxville. Tickets and info at: https://slowfoodtnvalley.org/pesto-festo-2022/
Tayler Franke gives Hobbes an extra helping of love at Amy Campbell’s home.
S9:E30. 09/03/2022
Frog Juice Artisanal Kombucha made in Knoxville Tennessee
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.
Frog, Founder of Frog Juice Kombucha. Photo: Amy Campbell.
Frog and her green van with a fig tree shared with her at Amy Campbell’s house. Photo: Amy Campbell.
S9:E29. 08/20,27/2022
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.
LINKS:
Bales Farm: https://balesfarmstn.com/
Bales Farm Cookbook: https://balesfarmstn.com/store/product/bales-farms-cookbook
S9:E28. 08/13/2022
Corn, Corn Relish, and Corn Cob Jelly with Rachel Abbott Davis of J and R Farms, TN, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.
Links:
J & R Farms: https://www.jandrfarmstn.com/
Rachel’s Canning Corse: https://rachel-davis-s-school.teachable.com/p/canning-course
Rachel’s instagram page: https://www.instagram.com/jandrfarms_mama/
USDA complete guide to home canning:: https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning
Recipe:
This recipe came from a notebook of Rachel’s Great Grandmother Minnie Grindstaff’s canning recipes. Rachel and John had a truckload of corn they needed to do something with, so she decided to try this corn relish recipe out and loved it. They use it on everything, as a side, and it is especially good on pinto beans with cornbread. The recipe calls for cabbage, but Rachel leaves that out.
Ingredient list:
Instructions:
Cook corn and vinegar together for 20 minutes, add the rest and cook for 30 minutes. Ladle hot mixture into hot, sterilized jars leaving 1/2 inch head space. Clean jar lids with clean, damp cloth, apply lids and bands and finger tighten bands. Process jars according to approved waterbacth canning instructions, or better yet, Rachel also has posted the complete recipe on her blog. https://www.jandrfarmstn.com/
Rachel also hosts an online canning corse that she calls a can along with details on her instagram page at: https://www.instagram.com/jandrfarms_mama/
S9:E27.08/006/2022
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.
Links:
Help Eastern Kentucky Flood Victims. From this link, you will find links to support the people of Eastern Kentucky with financial donations, and material donations, as well as resources and information on cooling centers, shelters, and a variety of assisitance to the victims of the flooding.
Tomato Jam Celebration, August 13, 2022: https://www.facebook.com/BlountCountyPublicLibrary/photos/gm.541657641081354/10159101913229865
Seed Library at the BCPL: https://www.blounttn.org/1464/Seed-Library
Master Gardener Program: https://mastergardener.tennessee.edu/
Blount County Master Gardener Program: https://bcmgtn.wildapricot.org/Become-a-Master-Gardener 4-H, Tennessee: https://4h.tennessee.edu/
4-H Programming: https://4h.tennessee.edu/
Directions for home-canning or freezing tomatoes:
To can tomatoes: First, get your jars and water bath canner ready. You will need to wash, and sterilize your quart of pint canning jars and bands. The lids are not made to be used more than one time. I do fill up a small saucepan with boiling water and put the new lids in the sauce pan. I have been told, you don’t have to do this, but I do anyway to make sure that any bacteria that may be on the lids are killed.
At this point I also wash my canning equipment. My jar lifter, canning funnel, magnet wand for getting my lids out of the hot water, my plastic bubble remover, and get plenty of kitchen towels out and ready to use.
You will want to get your water bath canner out and fill it 1/2 way to 3/4 the way full and bring it to a full boil. Once it reaches that temperature, I keep the lid on it so it can quickly be brought back to a boil.
Give the tomatoes all a good wash, cut out any bad places and take the stems off and the little black pointy part off the bottom of the tomato, meanwhile, get a great second large pot out and bring that pot of water to a rapid boil.
Get your sharpest little paring knife out, and on each tomato, starting at the bottom of the tomato,,cut very lightly through the skin an X shape that goes almost to the top of the tomato. Don’t cut it too deep. This is just to score the skin, so when it is dipped in the scalding hot water, it will separate the skin from the tomato.
Get a slotted ladle out and a few at a time, dunk the tomatoes in the boiling water for less than 1 minute until you see the skin begin to separate from the tomato. I usually do this 3 at a time. Don’t over boil, because you don’t want the tomatoes to start cooking.
Set the tomatoes batch by batch until you have them all done in a big baking sheet so they can cool off a bit.
Get a real big glass bowl out, and when the tomatoes are cool enough to handle, pull the skins off as much as you can with your fingers, and then cut the tops and cores out. They won’t all come off easily, and you will end up with quite a bit of tomato juice and parts of tomato in the bottom of your big bowl, but, most will stay whole. I usually then cut my tomatoes up in rough pieces over this huge glass bowl. Some people cut them on a cutting board, but I just use 1 big glass bowl so I don’t have to transfer the tomatoes back and forth to another surface.
Look at about 1/6th of these tomatoes, take out a big wooden spoon and mash a 6th of this mixture to get plenty of canning tomato liquid.
Place a large pot on the burner and set to medium heat, pour in the whole bowl of tomatoes. Heat and story these tomatoes until they come to a boil for 5 minutes.
At this point, you can either freeze these or can them.
To freeze them: Remove from heat, and cool the tomatoes in a non reactive glass bowl. Let them cool , then place these in zip lock bags to freeze. My grandmother always had one of those old, square plastic containers that she would place her plastic bag in, and she would then ladle the tomatoes into the bags. This helped her to get a consistent quart amount, and helped to hold the bag while she was filling it.
To can them: To your hot sterilized jars, sdd your acid and salt right before adding tomatoes.
Process jars in hot water bath:
Resources for proper home-canning and water bath crossing times: I recommend that you might purchase the Ball Blue book for proper processing times and complete instructions: https://www.healthycanning.com/ball-blue-book
Also, this is a helpful link for processing times and altitude. Processing takes longer at higher altitudes. https://nchfp.uga.edu/how/can_03/tomato_crushed.html#tble1
After the water bath processing: Remove the jars carefully with a jar lifter, place on an absorbent towel and place in an area free of drafts to cool. When the jars cool, you will hear them pop which means they are sealed. Be sure to press all of the seals and if there are jars that don’t seal, either freeze those or refrigerate and use within 4-5 days.
Note: Follow safe handling practices with all foods, sanitation and follow complete processing directions for safe and healthy home-canning. The advice I have written in this guide is a general guide only. You personally are responsible for the proper handling and processing of your home-canned food, and the Tennessee Farm Table, and myself (Amy Campbell) bear no responsibility in any way or form for your home-canning outcomes.
Pictured: Janine Broullette holds a bottle of her honey that her honey bees produced. Photo: Amy Campbell, 2022.
S9:E26. 07/23,07/2022 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. Links: Farm to Feast: https://www.farmtofeastknox.com/ She Diggs Farm: https://www.instagram.com/shediggsfarm/?hl=en Emi Sunshine (sings our theme song): https://theemisunshine.com/
S9:E25. 07/16/2022
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.
Dales Fried Pies:http://dalesfriedpies.com/
Fred Saceman:https://www.facebook.com/fred.sauceman
Great Smoky Mountain Heretage Center: https://www.gsmheritagecenter.org/
S9:E24. 07/02/2022
Chef David Olson, Creator of Live Fire Republic, Chef Joseph Lenn, Fred Sauceman
Links:
Live fire Republic: https://livefirerepublic.com/
J.C. Holdway: https://www.jcholdway.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
The White Trolly Cafe: https://www.tripadvisor.com/Restaurant_Review-g43735-d943344-Reviews-White_Trolley_Cafe-Corinth_Mississippi.html
Emi Sunshine (sings our theme song): https://theemisunshine.com/
Chef David Olson creator of Live fire Republic: https://livefirerepublic.com/ and Amy. 2022.
Chef Joseph Lenn, Owner of J.C. Holdway: https://www.jcholdway.com/ with a good’un. Photo: from Chef Lenn’s instagram page.
S9.E23. 06/25/2022
Green Beans and Canning Green Beans with Mary Alice Phillips, Friendsville, TN
Today, we are setting the table with green beans and canning green beans. Our guest is Mary Alice Phillips. Mary is a descendant to the Walker sisters if you might be familiar with the Walker Sister Cabin in the Little Greenbriar area of the Great Smoky Mountain National Park. Mary will share wisdom on home canning of green beans, the types of beans that she prefers to use, white half runners and peanut beans, and some invaluable experience on the differences between water bath canning and tips on how to handle a pressure cooker. Dried apples, canning by the signs, canning blackberries, and what blackberries to use. Mary also shares wisdom on marriage.
Fred Sauceman’s audio essay features Bill Best, Seed saver and founder of the Sustainable Mountain Agriculture Center, Inc. Bill has saved over 300 types of green bean seed.
Bill Best: Seed saver, founder of the Sustainable Mountain Agriculture Center, Inc. http://www.heirlooms.org/
Food Historian Fred Sauceman (Who brought to us the Bill Best story): https://www.facebook.com/fred.sauceman
Amy Campbell with Mary Alice Harper on 2016. Photo: Amy Sawyer.
Beans Mary Alice Phillips canned. White half runners on the left and peanut beans on the right.
Mary Alice Phillips at her kitchen table with Amy. Photo: Amy Sawyer.
S9:E22. 06/11/2022 and 6/18/2022.
Today, we are setting the table with BBQ. Our guest is Chef David Rule, co-owner of the soon-to-be-open Trotter’s Whole Hog BBQ in historic downtown Sevierville, TN, right close to the Dolly Parton state near the courthouse. In addition, Fred Sauceman’s Pot Luck Radio Series features a special appetizer found at Ridgewood BBQ in Bluff City, TN.
Links:
Trotter’s Whole Hog BBQ: https://www.trottersbbq.com/
The Appalachian: https://theappalachianrestaurant.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Ridgewood BBQ: http://www.ridgewoodbbq.com/
Emi Sunshine (sings our theme song): https://theemisunshine.com/
S9:E21. 06/04/2022
Chicken Recipes from Tennessee and Kentucky
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.
Recipes: Keep on scrolling; they are after the links. Sorry.
Links:
Bales Farm: https://balesfarmstn.com/
Cades Cove Preservation Association (Louis Shular Caughron and Ruth Davis are very active in this organization): http://www.cadescovepreservation.com/
Emi Sunshine (sings our theme song): https://theemisunshine.com/
Recipes:
Ma’s Chicken and Crackers from Ruth Davis and Lois Shular Caughron. Ingredients: 1 box of saltines. 1 whole chicken cut into pieces. Directions:
Buttermilk Chicken from Aliceson Bales of Bales Farm:
Ingredients:
Directions: Get a big Ziplock bag, and set this bag down into a big bowl. Place the bird legs up into this bag, and sprinkle generously with salt. (Aliceson uses Kosher salt, but use what salt you like to use). Cover the chicken with buttermilk. Put in fridge, soak bird 8 hours or overnight, or as long as you have time to soak it.
When ready to roast the chicken, remove it from the refrigerator. Let the chicken in the back of buttermilk sit out on the counter to let it reach room temperature (no more than 2 hours unrefrigerated).
Bone broth from Aliceson Bales: Put bones in a big pot, covered with water with a Tablespoon of Apple Cider Vinegar (it draws the nutrients out of the bones and into the broth)
Honest fried chicken shared by Rhonni Lundy from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990.
Ingredients:
Directions:
A word about your frying pan and lid: Ronni uses a cast iron pot with straight sides and a lid with nipples that lets the steam drip back down on the chicken when cooking. This way, the juice stays in the meat. You need a heavy skillet with a tight lid with straight sides, not an omelet pan.
S9:E20. 05/28/2022
Femeika (Meik) Elliott, Founder of Meik Meals, and the Lotus Program, Knoxville
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.
Meik Meals https://meik-meals.com/
The Lotus Program: https://www.teknovation.biz/breaking-news-the-lotus-program-wins-last-nights-wtbi-pitch-competition/
Fred Sauceman https://www.facebook.com/fred.sauceman
Knoxville Entrepreneurial Center: https://knoxec.com/
PechaKucha Knoxville: https://www.facebook.com/pknknoxville/
S9:E19. 05/21/2022
Cornbread, Cornbread, Cornbread, and Cornbread Salad with Josh Lowans.
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.
Links:
Karen Shankles: She co-owns an accounting firm in Knoxville. Here is her Linkedin link: https://www.linkedin.com/in/karen-shankles-45095054
Ronni Lundy: http://www.ronnilundy.com/
Adrian Miller: https://adrianemiller.com/about/meet-adrian/
Josh Lowans: On Instagram @joshlowans
Shannon Walker: On Instagram @newchilhoweevisions
National cornbread Festival: https://nationalcornbread.com/
Emi Sunshine (sings our theme song): https://theemisunshine.com/
Recipes:
Festive Good Luck Corn Bread Skillet. Karen Shankles shared this recipe that won the grand prize at the National Corn Bread Festival in South Pittsburg, Tennessee, in 2015. Link to Karen Shankle's prize-winning Festive Good Luck Cornbread Skillet recipe: https://www.myrecipes.com/recipe/festive-good-luck-cornbread-skillet
Corn Bread Salad: This recipe is one that Josh Lowans shared with Amy. His wife Meagan makes this dish often for their family, and the recipe comes from her.
Ingredients:
To assemble, layer in this order:
Tips:
Homemade Ranch Dressing - There are countless recipes for homemade ranch dressing. Ingredients are Mayonnaise, Buttermilk, Sour Cream, Black Pepper, Salt, Garlic, and Onion; options include parsley, chives, and dill.
S9:E18. 05/14/2022
Little Mountain Flower Farm, Maryville, Tennessee.
In this episode, 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.
Amy’s guest is Susie Kawar, owner and operator of Little Mountain Flower Farm, located in Maryville, TN. A design-centered floral farm and studio. 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, Tennessee. 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, Tennessee.
Links:
Little Mountain Flower Farm: https://www.littlemountainflowerfarm.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Nick’s, Kingsport, TN: https://nicksrestaurantandcatering.com/
Susie Kawar, Owner of Little Mountian Flower Farm, Maryville TN https://www.littlemountainflowerfarm.com/ . Photo: Amy Campbell. 2022.
This is Susie and her family’s dog, Paris. Paris found them when they lived in Paris, Tennessee. She was in horrible condition when they first found her, and Susie and Michael gave her the medical attention she needed and a good home.
Susie in her hoop house with some of her flowers.
Susie holding one of the little yellow flowers she grew.
Broasted chicken from Nick’s of Kingsport, Tennessee. Photo: Fred Sauceman. https://nicksrestaurantandcatering.com/
