July 20, 2023

Corn Relish and recipes with Rachel Davis, Kelly Smith Trimble’s corn audio essay

S10:E29. 7/22/203

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.

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/

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.

July 14, 2023

Slow Food TN Valley, Four Daughters Farm, Cornbread Salad Recipe, Appalachian Homecoming

by Amy Campbell

S10:E28. 7/15/2023

Slow Food TN Valley, Four Daughters Farm, Josh Lowans recipe for Cornbread Salad, Appalachian Homecoming at Dancing Bear Lodge and Appalachian Bistro.

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.

Links:

Appalachian Homecoming at Dancing Bear Lodge and Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Slow Food TN Valley: https://slowfoodtnvalley.org/

Four Daughters Farm: https://fourdaughtersfarmtn.com/

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

Townsend TN: https://www.smokymountains.org/

Corn Bread Salad Recipe:

This recipe is one that Josh Lowans shared with Amy. His wife Megan makes this dish often for their family and the recipe comes from her.

Ingredients:

1/2 pan day old cornbread (Josh recommends using benton’s bacon lard rendered from an entire pound of Benton’s bacon. Megan prefers to use Three Rivers Cornmeal)
2 - 3 really ripe tomatoes, diced
1 can pinto beans drained, not rinsed
Fresh corn cut off of the cob
Shredded cheese of your choice
Ranch dip (make your own with herbs of your choice, sour cream and mayonnaise)

To assemble, layer in this order:

Crumble cornbread and place in bottom of serving container
Layer pinto beans on top of the cornbread
Layer cut corn over the beans
Layers the diced tomatoes over the corn
Layer of ranch dressing
Layer of bacon (use Benton’s bacon if you can get it)
Cheese on the top

Tips:

Chill for 2 hours before serving.
Don’t use ranch dressing, it is too runny, Josh Lowans recommends using ranch dip and making your own. He recommends to make it thick so the dish won’t make the dish soggy Looks pretty in a clear glass serving container

Sarah Bush and Tayler Franke, board members of Slow Food TN Valley. Photo: Amy Campbell 2022.

Farmer Rachel McCroskey Co-Owner of Four Daughters Farm, Walland, TN. Photo: Amy Campbell 2020.

July 7, 2023

Regenerative agriculture with Bluestem Hollow, Bales Farms and Lois Shuler Caughron

by Amy Campbell

S10:E27. 07/08/2023

Today we visit with Tennessee farmers who practice regenerative agriculture with emphasis on beef and news about the upcoming 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.

Links:

Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Bales Farm: https://balesfarmstn.com/

Bluestem Hollow: https://www.bluestemhollow.com/aboutcsa

For more information on Lois and Kermit Caughron: http://www.cadescovepreservation.com/

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

Christopher Burger, farmer and owner of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell 2023.

Grassland beef from Bluestem Hollow, and sausage from Lick Skillet Farm. Both Tennessee farms practice regenerative agriculture. Photo: Amy Campbell 2023.

June 29, 2023

Recipes for Cobblers, Jam, and Pie from Fruits of the Season

by Amy Campbell

S10:E26. 07/01/2023

Recipes for Cobblers, Jam, and Pie from Fruits of the Season (Recipes are at the bottom of the page; keep scrolling)

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.

Links:

John and Susan Keller (Kelmont Farms) Phone (865) 983-2174

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

Minnie Pearl Cooks Cookbook: https://www.abebooks.com/book-search/title/cooks/author/pearl-minnie/

Toni Dorman at Radio Bristol: https://birthplaceofcountrymusic.org/about/bcm-staff-and-board/

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

Recipes:

Susan Keller’s recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch).

Ingredients:

1 c self-rising flour
1 c sugar
1 c milk
1 stick butter (melt this in a 9x13 pan)

Directions:

Mix flour, sugar, and milk until smooth.
Pour this batter over the melted butter in the pan
Place on top of all this about a quart of blackberries. (Use fresh, frozen, prepared filling)
Bake at 350 degrees (about 30 minutes) until set. *Use any fruit you want to

Recipe for Blackberry Grunt Slump provided by Dee Dee Constantine.

Ingredients:

4 c fresh berries, or frozen berries, defrosted, drained.
1 c All-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 T sugar
2 T butter
1/3 c whole milk

To make the dumplings:

Wisk flour, baking powder, salt, and sugar together in a medium size bowl.
Cut the butter into small cubes. Add to the flower. Using your hands, or a pastry cutter, work the butter into the dry ingredients until it resembles a coarse meal.
Add milk, stir just until it is moist, form the mixture into a ball, and set to the side.
Put berries in a 2-quart saucepan. Add 1/2 to 3/4 c sugar, depending on how sweet the berries are and how sweet you want your dessert.
Add 1 tsp lemon juice, 1 tsp. lemon zest, 1/4 tsp cinnamon, 1/3 c water.
Heat this mixture over medium-high heat until it starts to boil. Stir a few times to be sure all berries are covered with sauce.
Take your dumpling dough and tear it off into spoon size chunks of dough (about 6) and drop these onto your berries.
Reduce the heat, cover the pot, and let it simmer for about 25 minutes. Do not peek inside the pot while cooking because you will let the steam out.
Serve hot or cold with toppings of your choice.

Blackberry Jam from Minnie Pearl Cooks

Ingredients: 9 cups blackberries 6 cups sugar

Directions:

Wash and drain berries. Combine berries and sugar
Slowly bring to a boil.
Cook until the mixture almost reaches the jelly point.
Spread in a shallow pan.
Let stand until cool or overnight.

*If the syrup is too thick, reheat and add boiling water, 1/4 cup at a time, until desired consistency is reached. If the syrup is too thin, cook again until desired consistency is reached. Pour into hot, sterilized jars and process for 20 minutes in a hot water bath. Or, follow directions for a hot water bath using the Ball Blue Book. I use the Ball Blue book for all my canning directions. Makes 3 - 4 pints.

Wild Tennessee blackberries from the Author’s home.. Photo: Amy Campbell.

June 23, 2023

Tennessee Chicken Recipes and Roy Milner, Blackberry Farm Brewery

by Amy Campbell

S10:E25. 06/24/2023

Setting the table on this episode with chicken. 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. A three-day celebration of Modern Appalachian Cuisine with guest chefs including Sean Brock, demonstrations, and authentic Appalachian prepared dishes, with music including that 14-year-old super talent Wyatt Ellis from Maryville, TN, also community and educational presentations. Allan Benton will also be there. And this all happens along with the annual event Bacon at the Bear benefitting New Hope Children’s advocacy - that event takes place at Dancing Bear Lodge and Appalachian Bistro on Saturday evening.

LINKS:

Appalachian Homecoming, August 4-6, 2023): https://dancingbearlodge.com/event/appalachian-homecoming-2023/
Bacon at the Bear: https://dancingbearlodge.com/event/8th-bacon-at-the-bear-2023/
Cades Cove Preservation Association (Lois Caughron and Mrs. Davis are very involved with this organization): http://www.cadescovepreservation.com/
Aliceson Bales, Bales Farm: https://balesfarmstn.com/
Ronni Lundy: http://www.ronnilundy.com/
Emi Sunshine (She musically arranged and sang the Tennessee Farm Table theme song when she was 9 years old!) https://theemisunshine.com/

Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a visit on the nature of his work at the brewery. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming, August 4-6, 2023 at Dancing Bear Lodge and Appalachian Bistro, Townsend, TN.

June 16, 2023

Wyatt Ellis, 14-year-old musical mega-talent from East Tennessee

by Amy Campbell

S10:E24.6/17/2023

Wyatt Ellis, 14-year-old musical mega-talent from East Tennessee

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 Stuart's 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 Winston-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 Dailey 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 Sheperd's Pie.

Wyatt will also be playing music as part of the Dancing Bear Lodge and Appalachian Bistro’s Appalachian Homecoming the weekend of August 5-7, 2023.

LINKS:

Wyatt Ellis: https://wyattellis.com/
Dancing Bear Lodge and Appalachian Bistro Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/
Junior Appalachian Musicians: https://jamkids.org/
Peter Rowan: https://peter-rowan.com/
Bill Monroe: https://en.wikipedia.org/wiki/Bill_Monroe
Sierra Hull: https://www.sierrahull.com/
Paul Brewster: https://www.facebook.com/paulbrewstercountrymusic/
Bobby Osborn: https://www.facebook.com/bobbyosbornertx/
Emi Sunshine (arranged and sung the Tennessee Farm Table theme song when she was 9 years old!): https://theemisunshine.com/

June 9, 2023

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

by Amy Campbell

S10:E23. 06/10/2023

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.

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.

Links: Benton’s Smoky Mountain Country Hams: https://bentonscountryhams2.com

Dancing Bear Appalachian Homecoming Event: https://dancingbearlodge.com/store/appalachian-homecoming/

Radio Bristol’s Farm and Fun Time Program: https://birthplaceofcountrymusic.org/radio/programs/farm-and-fun-time/

Emi Sunshine sings our theme song: http://theemisunshine.com/

May 26, 2023

Ronni Lundy’s TAO of Cornbread, Cornbread Salad, Appalachian Food and Drink event

by Amy Campbell

S10:E21. 5/27/2023

Audio Block

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Ronni Lundy’s TAO of Cornbread, Cornbread Salad, Appalachian Food and Drink event

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.

Great Smoky Mountains Heritage Center, Taste of the Smokies event: https://gsmheritagecenter.org/

Ronnie Lundy: http://www.ronnilundy.com/

Shannon Walker: On instagram @newChilhoweeVisions

Josh Lowans on instagram @ jlow_the_forage_bro

Josh Lowans’ wife Meagan’s recipe for cornbread salad:

Corn Bread Salad:

Ingredients:

1/2 pan day-old cornbread (Josh recommends using Benton's bacon lard rendered from an entire pound of Benton's bacon. Megan prefers to use Three Rivers Cornmeal)

2 - 3 really ripe tomatoes, diced
1 can of pinto beans drained, not rinsed
Fresh corn cut off of the cob
Shredded cheese of your choice
Ranch dip (make your own with herbs of your choice, sour cream, and mayonnaise)

To assemble, layer in this order:

Crumble cornbread and place in the bottom of the serving container
Layer pinto beans on top of the cornbread
Layer cut corn over the beans
Layer diced tomatoes over the corn
The layer of ranch dressing
The layer of bacon (use Benton's bacon if you can get it)
Cheese on the top

Tips: Chill for 2 hours before serving Don't use pre-made ranch dressing; it is too runny. Instead, Josh Lowans recommends using ranch dip and making your own. He suggests making it thick so the cornbread won't become soggy. It looks pretty in a clear glass serving container.

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.

Amy Campbell and Ronni Lundy at Ronni’s apartment. Photo: Laura Pierpont. 2021.

May 18, 2023

Farming for a Living with Zavels Family Farm, Corryton, Tennessee

by Amy Campbell

S10.E20. 05/20/2023

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.

Zavels Family Farm - http://www.zavelsfamilyfarms.com/

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

Pictured are Tammy and Mike Zavels at home at the family table built by their son Zack. Every week on Friday night the family gathers around this table and shares a family meal. Photo from Amy Campbell, 2021.

Pictured: The late Shirley Fuller of “Zarsour’s”, Chattanooga. “Zarzour’s” is one of Tennessee’s oldest restaurants in continuous operation. Photograph provided by Fred Sauceman.

April 21, 2023

Morel Mushroom hunt, cook, and Asparagus with Chris Burger, Chef Robert Allen, and Kelly Smith Trimble

by Amy Campbell

S10:E16. 4/22/2023

Morel Mushroom hunt, cook, and Asparagus with Chris Burger, Chef Robert Allen, Kelly Smith Trimble.

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.

⁣Pictured Are: Chris Burger and Chef Robert Allen of BluestemHollow, Greenback, TN. Derek Trimble and Kelly Smith Trimble. Kelly wrote the book The Creative Vegetable Gardener, and Derek was the Photographer for this book. Illustration of asparagus from Kelly Smith Trimble’s first book Vegetable Gardening Wisdom: Harriet Popham Photos: Amy Campbell.⁣

Links: Blount County Public Library: https://www.blounttn.org/Calendar.aspx?EID=18183

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

Bluestem Hollow: https://www.bluestemhollow.com/

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

Tuckaleechee Garden Club Plant Sale: https://www.facebook.com/TuckaleecheeGardenClub/

Special Growers plant sale, April 22nd, at the Maryville Farmers’ Market: https://www.instagram.com/specialgrowers/?hl=en

Derek Trimble and Kelly Smith Trimble. Kelly wrote the book The Creative Vegetable Gardener https://www.kellysmithtrimble.com/ , and Derek was the Photographer for this book https://www.derektrimble.com/ .

Illustration of asparagus from Kelly Smith Trimble’s first book Vegetable Gardening Wisdom: Harriet Popham. https://www.kellysmithtrimble.com/books

Chris Burger hunter of morel mushrooms of BluestemHollow, Greenback, TN. Photo: Amy Campbell 2021. https://www.bluestemhollow.com/

Chef Robert Allen of BluestemHollow, Greenback, TN. https://www.bluestemhollow.com/ Photo: Amy Campbell 2021.

Morel Mushrooms foraged from Bluestem Hollow. https://www.bluestemhollow.com/ Photo: Amy Campbell 2021.

April 14, 2023

Special Growers, Maryville TN and Chattanooga Bakery's Moonpie

by Amy Campbell

S10:E15. 04/15/2023

Special Growers, Maryville TN and Chattanooga Bakery's Moonpie

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.

Special Growers: https://www.specialgrowers.com/

Be sure to find the Special Growers instagram page for the latest events. Their handle is @specialgrowers

April 15th: Special growers plant sale beginning 9:00 A.M. - Amicis, Maryville, TN.
April 22: Maryville Farmers’ Market beginning 8:30 A.M. downtown Maryville, TN.
April 29: Pop-Up, Neighborly Books, downtown Maryville, TN.

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

Chattanooga Bakery, makers of the Moon Pie for over 100 years: https://moonpie.com/about

Emi Sunshine (sings our theme song): https://theemisunshine.com/

Participants of Special Growers, Maryville, TN.

Participants and staff at Special Growers, Maryville TN.

Pictured Left to Right are Harrison Inman, employee and artist at Special Growers and Director of Operations, Maria Laughlin.

Pictured left to right me (Amy Campbell) with Kent Davis. Kent is one of the founders of Special Growers and a parent of a child who benefitting from this organization.

Pictured left to right are Elise McDaniel, Maggie Gallaher, John Dudok, and Emily Knapp employees and volunteer at Special Growers, Maryville, Tennessee.

April 7, 2023

Classic Easter Foods, Pellissippi State Community College Culinary Program, Foothills Sip TN Wine Festival

by Amy Campbell

S10E14. 04/08/2023

Classic Easter Foods, Pellissippi State Community College Culinary Program, Foothills Sip TN Wine Festival

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.

Karen Zorio: KarenZorio@gmail.com

Bales Farms: https://balesfarmstn.com/

Pellissippi State Community College Culinary Program: https://www.pstcc.edu/culinary/

Pellissippi State Community College Hospitality Program: https://catalog.pstcc.edu/preview_program.php?catoid=14&poid=1845

TN Wines and TN Wine Trail: https://tennesseewines.com/

Foothills Sip TN Wine Festival: April 15, 10 - 5:00 P.M. https://www.siptn.com/

Karen Zorio’s Hot Cross Bun Recipe: https://citylifestyle.com/knoxville-tn/articles/food-and-beverage/hot-cross-buns-with-karen-zorio

Aliceson Bales Mother's Deviled Agg Recipe:

Students from the Culinary Arts program of Pellissippi State Community College Blount County Campus, Dale Tuck, Isabella Johnson, and Will Carr. Photo: Amy Campbell.

Chef Joseph Blauvelt, Instructor/Program Coordinator, Culinary Arts program of Pellissippi State Community College.

March 30, 2023

Legendary University of Tennessee Football Coach Phillip Fulmer on the importance of honey bees

by Amy Campbell

S10:E13. 04/01/2023

Legendary University of Tennessee Football Coach Phillip Fulmer on the importance of honey bees.

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 in order to advocate for the importance of these bees.

Links: Coach Phillip Fulmer: https://www.phillipfulmer.com/

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

Emi sunshine (sings our theme song): https://theemisunshine.com/

Resources of honey, beekeeping, and how to become a beekeeper: https://www.tennesseefarmtable.com/bee-keeping-local-honey

Beekeeper Coach Phillip Fulmer poses with a jar of honey that he extracted from the honey bees he raises. Coach Fulmer is passionate about advocating for the health of honey bees. He does not sell his honey but gifts it to family and friends. Photo: Amy Campbell 2023.

March 23, 2023

Bluestem Hollow, Greenback, Tennessee

by Amy Campbell

S10:E12. 03/25/2023 Bluestem Hollow, Greenback, Tennessee

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.

Links:

Bluestem Hollow: https://www.bluestemhollow.com/aboutcsa

For more information on Lois and Kermit Caughron: http://www.cadescovepreservation.com/

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

Chris Burger, Karri Garvey and Brenna Wright of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell.

Chef Robert Allen of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell.

March 16, 2023

Mead from Flora De Mel Meadery, Rossville Georgia.

by Amy Campbell

S10:E11. 03/18/2023

Flora De Mel. Meadery, Rossville Georgia.

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.

Flora De Mel, Meadery https://www.florademel.com/

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

Emi sunshine (sings our theme song) https://theemisunshine.com/

Jay Martin photographed inside Flora De Mel with dimijohns fermenting with mead. Photo: Amy Campbell, 2021.

Flora De Mel, Rossville, Georgia. Photo: Amy Campbell, 2021.

Jay Martin sits at the bar in Flora De Mel. Bar stools in Flora De Mel made by chair maker Tyler Rogers, Chattanooga, Tennessee. Photo: Amy Campbell, 2021.

March 3, 2023

Saving Seeds and Stories with John Coykendall

by Amy Campbell

S10:E9 3/4/2023

Saving Seeds and Stories with John Coykendall

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.

Many of the varieties that John has saved and referenced in the podcast can be purchased at http://www.seedsavers.org/

John Coykendall on Facebook: https://www.facebook.com/john.coykendall.3 

John Coykendall documentary: https://www.lpb.org/programs/deeply-rooted-john-coykendalls-journey-to-save-our-seeds-and-stories

John Coykendall book: https://lsupress.org/books/detail/preserving-our-roots/

Fred Sauceman “Pot Luck Radio”: https://www.facebook.com/fred.sauceman

Emi Sunshine (Sings our theme song): https://theemisunshine.com/

More heirloom seed sources:

Seed Savers Exchange : https://www.seedsavers.org/

Southern Exposure Seed: https://www.southernexposure.com/

Sow True Seed: https://sowtrueseed.com/

Rare Seeds: https://www.rareseeds.com/

Baker Creek Heirloom Seeds, Rare Seed: https://www.rareseeds.com/

John Coykendall with Amy Campbell at the Blount County Public Library Seed Swap, January 2023. Photo: Amy Campbell.

February 24, 2023

DSB Provisions' family farm owned and operated by Dustin and Stacey Busby, Maryville, TN

by Amy Campbell

S10:E8. 02/25/2023

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.

Stacey is an executive coach who helps people realize their dreams and break boundaries. Dustin has a rich history of farming and culinary experiences. Dustin is not a person who will toot his own horn, and I want to give you some background about him. He was born in Charleston, SC, and started as a dishwasher. He graduated from Le Cordon Blue, then onto the Woodlands in Charleston, SC, where he was promoted to Executive Sous Chef. During his time there, Dustin spent his vacations staging at restaurants worldwide, including The French Laundry, The Fat Duck, and Le Manwar. He also has worked for many years at BlackBerry Farm in Tennessee, where he has served as farmstead manager and the Executive Sous Chef of the Barn. Dustin also spent a few years working on a Tennessee organic farm raising grass-fed beef, pastured poultry, and vegetables. He created a brand, turning all the farm had to offer into pickles, condiments, and salami and providing catering events. That gives you some of Dustin’s culinary background. He is also a great father. He and his whole family run their family farm. DSB Provisions is something that Dustin and his wife, Stacey, have been hoping to do for their family for a long time. You will most likely find them throughout the year at Farmers’ Markets in Knoxville and Maryville. They send out a weekly newsletter for pre-ordering and details of the markets they will be.
**DSB Provisions does not advertise on this show.

Also, 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. Weekly delivery locations include Greenback, Maryville, and Knoxville. Sign up Bluestemhollow.com⁣

LINKS:

DSB Provisions: https://www.dsbprovisions.com/

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

Blue Stem Hollow (Sponsors of this show): https://www.bluestemhollow.com/csa

Emi Sunshine (sings our theme song): https://theemisunshine.com/

Dustin works with his son Heston on their family farm in Maryville, TN. https://www.dsbprovisions.com/

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February 17, 2023

The Creative Vegetable Gardener by Tennessee Author, Kelly Smith Trimble

by Amy Campbell

S10:E7. 2/18/2023

The Creative Vegetable Gardener by Tennessee Author, Kelly Smith Trimble

Tennessee Author Kelly Smith Trimble's brand new book, The Creative Vegetable Gardener, 60 ways to Cultivate Joy, Playfulness, and Beauty, along with a bounty of food. Kelly is my guest on my latest radio show and podcast. And Kelly does not pay me to promote this book. 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.

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. To sign up directly from the website and for more information, Bluestemhollow.com or by email Brenna@Bluestemhollow.com

Links:

To sign up for Blue Stem Hollow CSA: Blue Stem Hollow: https://www.bluestemhollow.com/csa

Author, Kelly Smith Trimble website: https://www.kellysmithtrimble.com/

Union Avenue Books: https://www.unionavebooks.com/event/0228-launch-party-kelly-smith-trimble Register to attend book launch event: https://www.eventbrite.com/e/a-launch-party-for-kelly-smith-trimble-tickets-475641054197

Emi Sunshine (sings our theme song): https://theemisunshine.com/

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

Kelly Smith Trimble’s latest title. Photography: Dereck Trimble. https://www.kellysmithtrimble.com/

February 10, 2023

The Love Kitchen, Knoxville, TN. Feeding all races, all denominations since 1986.

by Amy Campbell

S10:E6. 02/11/2023

The Love Kitchen, Knoxville, TN. Feeding all races, all denominations since 1986.

For this Valentine's season, I (Amy Campbell) wanted to share a story about 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:

There is but one father, that’s the heavenly father
There is but 1 race, and that’s the human race.
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.

Mary "Dee Dee" Constantine (retired food writer for the Knoxville News Sentinel) shares a quick meal for Asian noodles and greens that takes about 20-25 minutes to prepare.

Links:

The Love Kitchen: https://thelovekitchen.org/

Mary Dee Dee Constantine: https://twitter.com/skilletsister

Emi Sunshine sings our theme song: https://theemisunshine.com/

Ellen Turner and Helen Ashe, Founders of The Love Kitchen, Knoxville, TN. Photo: From the Love Kitchen Website. *https://thelovekitchen.org/*

February 3, 2023

Bales Farms on Lard, White Cheddar Cheese, Eggs, the Montvales’ Sally Buice on making biscuits

by Amy Campbell

S10:E5. 02/04/2023

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 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. She at one time was the biscuit queen for Cruze Farm Dairy!⁣

Links:

Bales Farms: https://balesfarmstn.com/

The Montvales: https://www.themontvales.com/