Rick Riddle on Prohibition and TN Agriculture, The Tennessee Whiskey Experience at Southern Skies

5.2.2025. S14:E18

Rick Riddle on Prohibition and TN Agriculture, The Tennessee Whiskey Experience at Southern Skies

Prohibition and how it affected TN Agriculture – the hard numbers of how Tennessee Vineyards are an important part of our state’s economy, and how vineyards preserve the family farm. Our guest is Rick Riddle – Co-Owner of The Winery at Seven Springs in Maynardville, TN, in Union County.

TN Whiskey Experience. As part of the Southern Skies Musical Festival, Saturday, May 10th, from 2 – 5 p.m., The TN Whiskey Experience, a new collaboration with the TN Distillers Guild will bring the top distilleries from across the state to Knoxville during the Southern Skies Music Festival. The distillers will be there if you would like to learn more about the art of distilling, barrel aging, and the history and growth of each distillery. This takes place at a private tasting tent on the North end of the Festival Lawn with comfortable seating, shade, and a bar. Each participating distillery will do its own tastings and bottle sales for you to take home after the music show. This is a ticketed experience with tickets purchased in addition to the Southern Skies Music Festival tickets. You must purchase either a general admission or VIP ticket to the festival in order to also purchase a ticket for the TN Whiskey Experience. More information Southernskiesmusicfestival.com/tickets

Links:

The Winery at Seven Springs https://www.winerysevenspringsfarm.com/

The Tennessee Whiskey Experience Southernskiesmusicfestival.com/tickets

Bluegrass Music and Foods Associated with Easter

Today, we are setting the table with Bluegrass music and food associated with Easter.

We visit with three guests:

• Evie Andrus, Founder of the East TN Bluegrass Association. She will let us know about this association, and also the 3rd annual College Bluegrass Band Showcase at the Pellissippi State Community College - Strawberry Plains Campus - Saturday, April 26th, beginning at 11 am. A Free Event with college bluegrass ensembles from Pellissippi State Community College and the University of Tennessee. Admission is free and they will have food trucks and activities for children. Bring a folding chair. In the event inclement weather the performances will move indoors.
• We also hear from Karen Zorio who used to run a bake shop in Maryville Tennessee on the topic of hot cross buns and she will share her recipe. Karen was also one of the first vendors at the Maryville Farmer's Market with prepared foods. She was an early supporter of the market.
• And Aliceson Bales of Bales Farm on Greeneville Tennessee shares some history on the deviled egg and her Mother’s deviled egg recipe.

Links: Bluegrass Showcase
https://www.facebook.com/EastTNBluegrassAssociation/photos/hear-the-future-of-bluegrass-music-as-we-host-our-3rd-annual-college-bluegrass-b/984198613865514/?_rdr

Bales Farm Balesfarmstn.com

To get in touch with Karen Zorio for meals, cakes or baking for special ocassions - KarenZorio@gmail.com

Hoof and Harness Cowboy Carnival and Dogwood Arts Trails, Gardens, and Bazillion Blooms program

S12"E15. 4.12.2025

Hoof and Harness Cowboy Carnival and Dogwood Arts Trails, Gardens, and Bazillion Blooms program

Our first guest is Beth Nelson. She and her husband David own and operate Hoof and Harness (located in Jefferson County) a nonprofit organization that provides therapeutic equine experiences for special needs individuals. Hoof and Harness are hosting a “Cowboy Carnival” April 12, 11- 3 p.m.

Our second guest is Vicki Baumgartner, Trails and Gardens Program Manager for Dogwood Arts. Vicki shares the 70 year history of the Dogwood Trails in Knoxville and Dogwood Arts Bazillion Blooms campaign that keeps the Dogwoods blooming.

https://www.hoofandharness.org/

https://www.dogwoodarts.com/

One of the individuals who participates in programming of Hoof and Harness with “Silver” the miniature horse.

Vickie Baumgartner with Dr. Alan Solomon, property owner of one of the featured gardens during Dogwood Arts in April. Dr. Solmon’s garden is GATOP (acronym for God’s Answer to Our Prayers). Photo Kristen Bright Photography, 2023 Dogwood Arts.

Special Growers, Maryville Tennessee

S12:E14. 4.5.2025

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Special Growers, Maryville Tennessee

In 2010, a few parents of special needs young adults were hit with a question, “What’s next for my child after high school graduation?” Unfortunately, the answer was, “there really isn’t much.”

Special Growers was launched to provide a work opportunity for their children and other adults with special needs. With the support of many community partners and individuals, a safe and inclusive work environment has been developed for their disabled staff to learn job skills, gain confidence, and prepare for their future careers.

Special Growers is a program of Special Opps, Inc, a 501c3 Tennessee Corporation with the mission of “providing job training and employment opportunities to disabled adults in Blount County ''.

Today, Special Growers employs 4o year-round disabled staff, 2 garden managers, and 14 dedicated volunteers. With these talented team members, they work hard to harvest, prep, and deliver fresh herbs and fresh cut flowers to local restaurants in Maryville and Knoxville. You probably have been to many of our restaurants and tasted the bounty of their labor.

*This information was taken from the Special Growers website. https://www.specialgrowers.com/

Amy Campbell with Kent Davis,. Kent is one of the original group of parents who created Special Growers https://www.specialgrowers.com/

Two staff members of Special Growers.

Harrison and Maria of Special Growers. Maria Laughlin is Operations Manager for Special Growers.

John Coykendall on Starting a Spring Garden and Planning for Tomato Sandwiches

S12:E13. 3.29.2025

John Coykendall on Starting a Spring Garden and Planning for Tomato Sandwiches

Today, we are setting the table with the spring garden and planning for tomato sandwiches. My guest is Master Gardener, seed, and story saver John Coykendall. We discuss when to put our plants out, a word about the last frost in East TN, ways of planting, and the best seeds to select for our future Tomato sandwiches. In the second half of the show, John discusses rotating crops and adding nutrition to our garden soil – practicing good stewardship. He also discusses how to grow our crops to avoid cross-pollination and what happens when the varieties cross. I also ask him about how to save tomato and cucumber seeds when the season is over.

John is also an artist and has a pile of journals in which he has written stories in the dialect of people he writes about, along with pencil drawings on the pages of those journals that reflect the stories he writes. There may be a drawing of a method of root vegetable storage under a pile of straw and dirt to stay fresh through the winter from back in the early part of the 20th C. He might have a drawing of a structure that used to stand on his farm in Bybee, TN. Landscapes of places he has visited, drawings of root vegetables and seeds…all sorts of interesting drawings and recordings of people’s lives, wisdom, and dialect. I have added some pictures of John and his drawings from his journals seen in this post.

John and Christina Melton got together and had a book about John's work that is available for purchase: https://lsupress.org/9780807170366/preserving-our-roots/

A source for seeds that are referenced in this podcast is: https://seedsavers.org/

A book recommendation John mentions in the podcast Seed to Seed by Suzanne Ashworth: https://www.chelseagreen.com/product/seed-to-seed/?srsltid=AfmBOoobFaiigL4eOodiTgA0WZbyie5zOx1cBFPyoeLZVWptCgNcwSZC

Seed Saver Bill Best https://www.heirlooms.org/, John Coykendall and Amy Campbell. Photo by Ashley Coykendall. John, Ashley and Amy visited Bill in February of 2025 and recorded Bill’s wisdom about saving seed.

A spread from one of John’s journals. Photo: Amy Campbell.

A spread from one of John’s journals. Photo: Amy Campbell.

A spread from one of John’s journals. Photo: Amy Campbell.

S11:E43. 10/26/2024

Tennessee Apple Butter Making in Appalachia Appalachian Allies Benefit Concery 10/27/2024 - Bijou Theatre - 5:30 p.m.

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.

Links:

Fred Sauceman: -https://www.facebook.com/fred.sauceman?fref=ts

Fall Branch Volunteer Fire Department: https://fallbranchvfd.org/

Apple Butter Pork Roast Recipe

Serves 6, Cook time: 3 hours, Prep time: 15 minutes

This recipe was found on the website: https://www.allrecipes.com/recipe/60492/apple-butter-pork-loin/

Ingredients:

• 2, 2 pound boneless pork loin roast (for a total of 4 pounds)
• Seasoning salt to taste
• 2 cups apple juice
• 1/2 cup apple butter
• 1/4 c brown sugar
• 2 Tb water1/4 tsp ground cinnamon
• 1/4 tsp ground cloves

Directions:

• Preheat oven to 350
• Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan.
• Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. While the pork is roasting, mix the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
• Cover, and return to the oven for 2 hours, or until fork-tender.

The 3rd Annual Hog Creek Cotillion, Waynesboro, TN

S11:E42. 10/19/2024

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.

Links:

Hog Creek Cotillion Tickets: https://jscreated.my.canva.site/hog-creek-cotillion

Gallaher Plastic Surgery: https://www.gallaherplasticsurgery.com/

Bales Farm: https://balesfarmstn.com/

Dr. Tom Gallaher (light blue shirt) helping out with the whole-hog roast at the Annual Hog Creek Cotillion on his Family’s Farm in Waynesboro, Tennessee. Photo: Jill singleton.

Where to give to help Helene Victims

Where to give to help Helene Victims

The East TN Foundation https://easttennesseefoundation.org/ At East TN Foundation, on their website they have a pop up window that asks you if you would like to donate, or apply for aid. While this fund supports response, relief, and recovery efforts in East Tennessee, their focus is on long-term recovery as this is historically the least funded strategy after a disaster. Specifically they are focusing on the following counties impacted by Hurricane Helene: Carter, Cocke, Greene, Hamblen, Hawkins, Johnson, Unicoi, and Washington.

The American Red Cross has a specific link where you can donate to people affected by Hurricane Helene https://www.redcross.org/donate/dr/hurricane-helene.html/

The Salvation Army has a specific link on their website for donating to victims of Hurricane Helene https://disaster.salvationarmyusa.org/index.php

The Tennessee Smokies will hold a donation drive at Smokies Stadium in Kodak for Helene flood victims. https://www.wbir.com/article/weather/hurricane/helene/tennessee-smokies-donation-drive/51-0f2fc0e2-b68c-41f3-b64d-44382f082d38

Items can be dropped off at Smokies Stadium near the entrance to the Batters Box Bar and Grill restaurant. Monday October 7th and Tuesday October 8th from 10 am - 5 pm.

They are accepting various items such as bottled drinking water baby products, canned and non-perishable food as well as new or clean gently-used clothes. They especially need socks and underwear of all sizes.

• 5-gallon buckets are in great demand, as well as cleaning supplies, hygiene items, [lastic gloves, and wipes.
• Pull-tab type canned foods such as: soup, vegetables, and meat.
• Breakfast items: pop tarts, Granola bars, cereal,.
• Paper products: Paper bowls, plates, eating utensils, paper towells, toilet paper.
• Also, bedding and linens - cots, sleeping baga, blankets, sheets, pillows, towells, wash clothes
• For children - stuffed animals and items to offer comfort to them like fuzzy blankets.

Pet supplies: Dry and canned dog and cat food

Also, Blue Ridge Public Radio compiled a list of over 35 organizations providing relief in areas of Western North Carolina. https://www.vpm.org/news/2024-10-01/hurricane-helene-donations-relief-western-north-carolina-blue-ridge-public-radio

And last, but certainly not least we are so thankful to Dolly PArton donatinf 1 million to the victims of Hurricane Helene.

Singer, Songwriter, Fiddle Teacher, Sarah Pirkle on the Junior Appalchian Musicians (JAM) program

S11:E40. 09/28/2024

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Singer, Songwriter, Fiddle Teacher, Sarah Pirkle on the Junior Appalchian Musicians (JAM) Program

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 on my latest radio broadcast and podcast.

Links:

Sarah Pirckle and Jeff Barbara Music: https://jeffandsarahmusic.com/

Junior Appalachian Musicians: https://jamkids.org/

Great Smoky Mountains Heritage Center: https://gsmheritagecenter.org/

Sarah Pirkle at the Great Smoky Mountains Heritage Center. Amy Campbell 2023.

Sorghum Syrup, an Appalachian Culinary Tradition

S11:E39. 09/21/2024

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Sorghum Syrup, an Appalachian Culinary Tradition

Sorghum Syrup 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. 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.

Links: To purchase sorghum, made in Tennessee, look for Muddy Pond Sorghum at your local fruit stand, or from thier website: https://www.muddypondsorghum.com/

Fred Sauceman: https://www.facebook.com/fred.sauceman

Ronni Lundy: https://lisaekus.com/people/ronni-lundy/

Mary “Dee Dee” Constantine: @skilletsister

Knoxville Chef Matt Gallaher of the former Knox Mason and Emilia Restaurants in downtown Knoxville, Tennessee. https://www.instagram.com/emilia_knoxville/?hl=en

Recipe for Butternut Squash and Apple Bake with Sorghum From Sorghum Savor by Ronni Lundy

Sugar Cane being pressed for juice at Muddy Pond Sorghum Mill, Montery, TN https://www.muddypondsorghum.com/

Tennessee Muscadine Grapes and Wine

S11:E38. 9/15/2024

Tennessee Muscadine Grapes and Wine

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.

Links:

The Winery at Seven Springs Farm: https://www.winerysevenspringsfarm.com/

Tsali Notch Vineyard: https://tsalinotch.com/

JD Dalton with Muscadine Vines at Tsali Notch Vineyard and Winery, Louden, TN. Photo: Amy Campbell

Minnie Pearl Pickle Recipes, Elizabeth Simms on John Egerton and Writer Robert Gipe

S11:E36, 08/31/2024

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.

Links:

Elizabeth Simms http://elizabethlsimsllc.com/

Robert Gipe: https://www.robertgipe.com/

Fred Sauceman https://www.facebook.com/fred.sauceman?fref=ts

Appalachian Food Summit: https://www.appalachianfood.com/

John C Egerton: [https://www.southernfoodways.org/interview/john-egerton/][4]

Recipes:

Minnie Pearl’s Curry Pickle recipe:

Equipment you will need:

• 4 pint jars
• A pot that will hold at least 6 quarts of boiling liquid
• Hot Water bath canner with the wire basket
• Hand held Jar lifter, air bubble wand
• Magnetic wand for lifting lids out of hot water
• New, clean canning lids
• A drying rack placed away from drafts
• Several of clean kitchen towels

To Prepare:

• Wash your jars in the dishwasher, or really well with hot, soapy water.
• Boil your jars for a minimum of 10 minutes and keep these jars in the hot water on simmer until you need to use them.
• Get a small saucepan out, fill with water to half full, bring the water to boil, and place your lids in the water. Keep them in this hot water until you need to use them. (I know, they say you don’t need to do this step, but I am stuck in old ways, so, do as you like on that step)

Groceries you will need:

• 2 1/2 pounds 4-5 inch picking cucumbers
• 1 c sugar
• 2 T salt
• 2 T mustard seed
• 2 T curry powder
• 1 1/2 tsp celery seed
• 1 2/3 c white vinegar
• 1 c water

Directions:

• Wash cucumbers thoroughly. Be sure to cut off both ends where bacteria can remain. Cut into chunks.
• Combine sugar and remaining ingredients (except cucumbers)
• Heat to boiling. Add cucumbers. Heat just to boiling point.
• Simmer while quickly packing 1 hot, sterilized jar at a time.
• Fill to within 1/8 inch from the top making sure vinegar solution covers cucumbers.
• Seal and process in boiling water bath for 10 minutes. Makes 4 pints.
• *And a note from me here: Always consult the Ball Blue Book for correct times and safe canning instructions.

Minnie Pearl’s Mustard Pickle Recipe:

Ingredient List:

• 2 quarts medium-sized cucumbers
• 1 quart green tomatoes
• 1 large cauliflower
• 2 sweet red peppers
• 1 quart pickling onions
• 1 cup salt
• 3 quarts water
• 6 T. dry mustard
• 1 T. tnumeric
• 1 c. all purpose flour
• 3/4 c. water
• 2 c. sugar
• 2 quarts vinegar
• 2 T. celery seed
• 1 T/ peppercorns

Directions:

• Wash and drain vegetables. Cut cucumbers into 1/2-inch cubes, tomatoes into wedges, and cauliflower into small flowerets. Remove seed from peppers. Cut into small pieces. Peel onions. Cut in half
• Dissolve salt in 3 quarts water
• Pour over vegetables. Let stand 12 hours
• Rinse. Drain and let sit in the fridge for 1 hour
• Combine dry mustard. turmeric, and flour
• Gradually add the 3/4 cup water, stirring until smooth. Add sugar, vinegar, celery seed, and peppercorns
• Cook over medium heat until sauce coats a spoon
• Add vegetables
• Simmer 15 minutes
• Pack, boiling hot, into sterilized jars. leaving 1/4 inch headspace. Seal. Process 10 minutes in boiling water bath. Makes 12 pints.
• *Refer to the Ball Blue Book for directions on safe food preservation methods.

Overnight Pickle Recipe shared by Fred Sauceman:

Overnight Pickles adapted from the cookbook Jack Daniels the Spirit of Tennessee Cookbook, written by Pat Mitchamore and Lynne Tolley.

• Peel slice 6 med cucumbers
• 2 sm onions sliced
• 1/4 c sugar
• 1 c apple cider vinegar/or white vinegar
• 1 tsp mustard seed
• 1 tsp dill seed
• 1 tsp celery seed
• 1 T tsp salt
• 1/2 tsp cream of tarter
• Bring to boil, boil for 1 min
• Pour over cucumbers and onions
• Pour mixture in a no-reactive bowl, cover and marinate overnight These will be ready to eat the next day.

This is a good cookbook Minnie Pearl Cooks written by the queen of country comedy Minnie Pearl. Copies can be found fairly easily for a reasonable price in paperback. Published in 1970.

Robert Gipe (left), Elizabeth Simms and Chef Travis Milton photographed at the Appalachian Food Summit, Loyal Jones Appalachian Center, Berea, Kentucky in 2016. Photo: Amy Campbell.

Brooks Lamb, Author of Love For the Land, Lessons from Farmers Who Persist in Place.

S11:E35.8/25/2024

Brooks Lamb, Author of Love For the Land, Lessons from Farmers Who Persist in Place.

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

Brooks Lamb’s website and where to buy Brooks Lamb’s book: https://brookslamb.com/buy-love-for-the-land/

American Farmland Trust: https://farmland.org

Emi Sunshine (Sang our theme song when she was 9 years old!): https://theemisunshine.com/

Celebrating the Pig and Bluegrass Music

S11:E34 -8/17/2024

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We celebrate the “Pig” and Bluegrass Music with 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.

ETBA: https://etnba.org/

Bales Farms: https://balesfarmstn.com/

Ijam’s Nature Center: https://www.ijams.org/pickin-on-nature

Fred Sauceman: https://www.facebook.com/fred.sauceman

Three Rivers Co-Op: https://www.threeriversmarket.coop/

Emi Sunshine (Sang our theme song when she was 9 years old!): https://theemisunshine.com/

CORN, CORN RELISH, AND CORN COB JELLY RECIPES WITH RACHEL ABBOTT DAVIS OF J AND R FARMS

S11:E33 - 8/10/2024

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.

Links:

Kelly Smith Trimble: https://www.kellysmithtrimble.com/ 

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 perfect on pinto beans with cornbread. The recipe calls for cabbage, but Rachel leaves that out.

Ingredient list:

• 12 ears fresh corn
• 1 large cabbage head, shredded
• 6 small garden onions, or 1 or 2 large onions
• 6 bell peppers
• 2 red sweet peppers
• 2 - 4 Jalapeno peppers
• 2 cups sugar
• 1 quart vinegar
• 1 T Salt
• 1 T Ground mustard

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/

Photo: Rachel Abbott Davis of Maryville Tennessee is a young mother of 5, a homesteader, Instagram influencer, offers a course on home canning, she and her husband John own and operate J & R Farm. Rachel is pictured holding one of her jars of corn relish. Rachel shares her Great Grandmother’s recipe for this corn relish on this episode. Find Rachel’s blog from this link: https://www.jandrfarmstn.com/ Photo: Amy Campbell 2022.

Carolina Malt House, Cleveland North Carolina

S11:E32. 8/3/2024

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.

Carolina Malt House: https://carolinamalt.com/

Emi Sunshine (she sang our theme song at 9 years of age!) https://theemisunshine.com/

Aaron Goss, Founder of the Carolina Malt House. Photo: Carolina Malt House.

Chef Jeff Carter, The 2nd Appalachian Homecoming, Pesto Festo, Slow Food TN Valley.

S11:E31.7/27/2024

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 https://dancingbearlodge.com/event/appalachian-homecoming-2024/ for more information.

Links:

2nd Annual Appalachian Homecoming - https://dancingbearlodge.com/event/appalachian-homecoming-2024/

15th annual Pesto Festo Benefitting Slow Food Tennessee Valley - https://dancingbearlodge.com/event/appalachian-homecoming-2024-sunday/

Emi Sunshine ( Sang our theme song when she was 9-years-old) - https://www.theemisunshine.com/

Chef Jeff Carter, Executive Chef, Oldham Hospitality including Dancing Bear Appalachian Bistro

Tomatoes - Tomato Jam Event - My Late Mother’s Tomato Pie Recipe

S11:E29. 7/20/2024

Tomatoes, Tomato Jam Event,and My Late Mother’s Tomato Pie Recipe

News about an event 7/20/2024 called the Tomato Jam at the Blount County Public Library, I (Amy) share with you my Late Mother (Janie Clayton’s Tomato Pie recipe) , Dee Dee Constantine shares a recipe for Tomato Succotash and Allan Benton shares his favorite way to enjoy a BLT. He has an opinion on the mayonaise he prefers.

Blount County Public Libray https://www.blounttn.gov/2025/Public-Library

Blount County 4-H https://blount.tennessee.edu/

UT Extension https://utextension.tennessee.edu/

Blount County Master Gardeners https://bcmgtn.wildapricot.org/

Blount County Beekeepers Association https://blountbees.wordpress.com/

Dee Dee Constantine https://www.instagram.com/Skilletsister/?hl=en

Darrell and Allan Benton (Benton’s Smoky Mountain Country Hams) https://shop.bentonscountryham.com/

Emi sunshine https://www.theemisunshine.com/

Mom’s Easy Tomato Pie - From the recipe from Amy’s late Mother (Janie May Clayton)

Preheat oven to 350

  Ingredients:

• Pie shell, cooked and cooled.  For gluten-free, make pie shell out of almond flour
• 4 -5 medium Tomatoes, sliced.  Drained on paper towels
• 1 Cup Dukes Mayonnaise, or JFG , or Blue Plate mayonnaise
• ½ Cup fresh basil (coarsely chopped) optional
• 1 Cup shredded cheddar cheese
• 1 egg

  Directions:

Lightly beat egg.  Add mayonnaise, blend in cheese.  Layer ½ of mixture over cooked and cooled pie shell.  Layer ½ of basil and tomatoes over mixture.  Layer remaining egg/mayonnaise/cheese mixture, basil and top with tomato

  Cook in a 350 degree preheated oven for 35 – 45 minutes.

Amy’s late Mother (Janie May Clayton) and her Tomato Pie Recipe.

Corn, Corn Relish, and Corn Cob Jelly recipes with Rachel Abbott Davis of J and R Farms

S11:E28. 07/13/2024

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.

Links: Kelly Smith Trimble: https://www.kellysmithtrimble.com/ 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 perfect on pinto beans with cornbread. The recipe calls for cabbage, but Rachel leaves that out.

Ingredient list:

* 12 ears fresh corn
* 1 large cabbage head, shredded
* 6 small garden onions, or 1 or 2 large onions
* 6 bell peppers
* 2 red sweet peppers
* 2 - 4 Jalapeno peppers
* 2 cups sugar
* 1 quart vinegar
* 1 T Salt
* 1 T Ground mustard

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/

Photo: Rachel Abbott Davis of Maryville Tennessee is a young mother of 5, a homesteader, Instagram influencer, offers a course on home canning, she and her husband John own and operate J & R Farm. Rachel is pictured holding one of her jars of corn relish. Rachel shares her Great Grandmother’s recipe for this corn relish on this episode. Find Rachel’s blog from this link: https://www.jandrfarmstn.com/ Photo: Amy Campbell 2022.

Rachel Abbott Davis of Maryville Tennessee is a young mother of 5, a homesteader, Instagram influencer, offers a course on home canning, she and her husband John own and operate J & R Farm. Rachel is pictured holding one of her jars of corn relish. Rachel shares her Great Grandmother’s recipe for this corn relish on this episode. Find Rachel’s blog from this link: https://www.jandrfarmstn.com/  Photo: Amy Campbell 2022.

Cooking Over an Open Fire with Chefs David Olson and Joseph Lenn

S11:E27. 07/06/2024

Cooking Over an Open Fire with Chefs David Olson and Joseph Lenn

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway. 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. All on my latest radio broadcast and podcast.⁣

Live Fire Republic: https://livefirerepublic.com/

JC Holdway: https://www.jcholdway.com/

Emi Sunshine (sang our theme song when she was 9 years old!): https://theemisunshine.com/

Chef Joseph Lenn, Owner of J.C. Holdway: https://www.jcholdway.com/ with a prize catch. Photo: from Chef Lenn’s instagram page.

Chef David Olson creator of Live fire Republic: https://livefirerepublic.com/  and Amy Campbell. 2022.