April 26, 2024

SoKnoSourDough, Knoxville Tennessee Sourdough Maker

S11E10. 03/09/2024

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

Links: SoKnoSourDough: https://www.soknosourdough.com/

Jessica Carr, owner of Girl’s Gotta Eat Good, Asian Bakery who interviewed Stephanie in this episode: https://www.facebook.com/girlsgottaeatgood/

Old Sevier Market: https://www.facebook.com/oldseviermarket/

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

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

Stephanie Carlson, creator of SoKnoSourDough. Photo: Jessica Carr, creator of Girls Gotta Eat Good, Knoxville’s first Asian Bakery.

April 26, 2024

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

by Amy Campbell

S11E9 03/02/2024

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 to advocate for the importance of these bees.

Note: Coach Fulmer does not sell his honey. This is something that he does for the enjoyment of it.

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 on 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.

February 23, 2024

Girls Gotta Eat Good Asian Bakery and Tennessee Wagyu Beef

by Amy Campbell

S10:E8. 02/24/2024

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

Links:

Girls Gotta Eat Good facebook: https://www.facebook.com/girlsgottaeatgood/ Girls Gotta Eat Good Instagram: https://www.instagram.com/girlsgottaeatgood/?hl=en

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

Ron Hawkins, Hawknest Farms Tennessee Wagyu Beef: https://www.facebook.com/pages/category/Grocery-Store/Hawk-Nest-Farm-435117246687134/

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

Jessica Carr, Founder of Girls Gotta Eat Good Asian Bakery holding her Kalamay. Photo: Amy Campbell, 2022.

February 2, 2024

Femeika "Meik" Elliott, Founder and owner of Meik Meals, Rooted East, and The Lotus Experience, Knoxville

by Amy Campbell

S11:E5. 02/03/2024

Femeika "Meik" Elliott, Creator, and Owner of Meik Meals, Knoxville Amy Campbell - The Tennessee Farm Table Podcast & Broadcast

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

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

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

Femika “Meik” Elliott’s businesses and organizations:

The Lotus Experience on Instagram: @thelotusprogameexper website: https://thelotusprogramexperience.org/
Meik Meals: @MeikMeals https://meik-meals.com/
Rooted East: @rootedeastknox website: https://knoxgardenalliance.org/member/rooted-east/
Knox County Community Garden Alliance: @knoxgardenalliance website: https://knoxgardenalliance.org/

Call for volunteers: Volunteers are needed for the Knox County Community Garden Alliance on Sunday nights at 6 PM. Especially Black and East Knoxville community members.

Address: 3907 Martin Luther King Jr. Ave. Suite 107 Knoxville TN 37914

Phone: (865) 310-1150

Email: Stair@knoxgardenalliance.org

Femika “Meik” Elliott, Founder, Owner of Meik Meals, Rooted East, The Lotus Experience, and Chief of operations of the Knoxville Community Gardens & Growers Alliance. Photo: Amy Campbell, 2021.

January 5, 2024

Founding Member Thomas Williams and the beginnings of the Nashville Food Project

by Amy Campbell

S10:E48. 12/30/2023

Founding Member Thomas Williams and the beginnings of the Nashville Food Project.

The Nashville Food Project: https://www.thenashvillefoodproject.org/

December 15, 2023

Why We Eat Pinto Beans in Appalachia? A discussion with Ronni Lundy.

by Amy Campbell

S10:E46.12/02/2023

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

Ronni Lundy - 2 time James Beard Award winning author, and food historian.Author of Victuals, An Appalachian Journey with Recipes : http://ronnilundy.com/

Amy Campbell and Ronni Lundy at Ronni’s former apartment. Photo: Laura Pierpont https://www.facebook.com/laura.pierpont.1/

November 17, 2023

Pumpkin and Pumpkin Pie Recipes from Tennessee

by Amy Campbell

S10:E44. 11/18/2023

James Gann, Music Educator in Blount Co, TN won a blue ribbon for his pumpkin pie at the Great Smoky Mountains Heritage Center. James lets us know about the type of pumpkin he grows and his pie.

Haylee Gibadowski describes how to process a fresh pumpkin for pies and shares her recipe for a gluten and dairy-free pumpkin pie that is delicious. (Recipe below, keep scrolling)

Fred Sauceman’s Pot Luck Radio series features novelist Adriana Trigiani, Author of Big Stone Gap, Milk Glass Moon, and Big Cherry Holler describes her Appalachian autumn memories and a little story involving Elizabeth Taylor and choking on a chicken bone.

Links: James Gann - https://www.linkedin.com/in/james-gann-296017122/

Adriana Trigiani - https://adrianatrigiani.com/home/

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

Haley's Gluten & Dairy Free Pumpkin Pie Recipe

Heat oven to 350°

Ingredients:

2 cups pumpkin puree
12 ounces of coconut milk, or almond milk (the consistency of the coconut milk is more creamy)
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 pre-made deep dish gluten-free pie shells.

Directions:

Beat eggs with sugar. Add pumpkin puree to mixture. Add coconut milk, beat in spices and salt until smooth. Pour into unbaked pie shells. Bake in a 350° oven for 45 minutes or until the middle is set and doesn’t jiggle. Do not overbake.

James Gann poses with his prize winning pumpkin pie at the Great Smoky Mountains Heritage Center, Townsend TN.

Haylee Gibadowski’s recipe for gluten and dairy free pumpkin pie.

November 10, 2023

Appalachian Thanksgiving Recipes and Stories of the Season

by Amy Campbell

S10:E43. 11/11/2023

Appalachian Thanksgiving Recipes and Stories of the Season

Appalachian Thanksgiving recipes include sweet potato casserole and stuffing. Our feature interview is Mary Lynn Snyder originally from Harlan Kentucky. Mary Lynn remembers her mother Ruby's recipes and traditional ways of cooking.

Dee Dee Constantine, retired food writer for the Knoxville News Sentinel has a segment on tips on how to prepare venison roast and venison steak, and she shares a recipe for venison meatloaf.

Fred Sauceman’s Potluck Radio series - we revisit his segment on the annual historic event of turkey herding that used to take place in Hancock County Tennessee.

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

Links:

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

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

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

This image comes from https://thegraphicsfairy.com/

November 3, 2023

JFG Coffee, “The Best Part of the Meal”, Knoxville, TN

by Amy Campbell

S10:E42. 11/04/2023

JFG Coffee, The Best Part of the Meal", a Knoxville, Tennessee staple.

I’ve got a "mess" of guests:

Bill Houston (Owner of Houston’s Mineral Well, fine artist extraordinaire, and a New Market TN native shares a story of a late New Market TN neighbor who penned the tag line for JFG Coffee Company “The Best Part of the Meal”.

Tinah Utsman shares memories of her father “Coffee Jack” who was President of JFG Coffee during the 1982 Knoxville World’s Fair.

Mary “Dee Dee” Constantine (Retired Food Editor of the Knoxville News Sentinel) has a recipe for coffee and brown sugar steak rub.

Links:

W.C. (Bill) Houston: Bill Houston is from New Market TN. Many of you may know Bill because he taught art at Carson Newman College for 40 years. He is also an incredibly talented landscape painter, artist, sculptor, and woodworker. And one of the most generous and kind people on the earth. Find information about his art here: https://www.facebook.com/wchouston/ Bill is the owner, and operator of Houston’s Mineral Well, in New Market, TN. http://www.houstonsmineralwater.com/ Bill’s grandfather dug this well in 1931 after an epiphany dream and was miraculously healed from a severe kidney ailment by the water from this well which he established and opened to the public. It is still open and run today (and on the honor system) by Bill Houston.

Tinah Utsman: Tinah is a talented photographer in Knoxville, and Her father “Coffee Jack” was at one time President of JFG Coffee during the 1982 Knoxville World’s Fair. Tinah runs a nonprofit where she teaches kids how to take photographs of adoptable animals.. https://www.facebook.com/TRU-Dog-Network-195219860507511/

Mary “Dee Dee” Constantine https://www.facebook.com/deedee.constantine.3

Emi Sunshine: https://theemisunshine.com/

The tag line for JFG Coffee “The Best Part of the Meal” still shines on the building in Knoxville’s Historic Old City.

The historic JFG coffee sign on the banks of the Tennessee River in downtown Knoxville TN.

This vintage picture came to me by way of Archivist, Bradley Reeves. https://www.facebook.com/bradleye.reeves/

October 27, 2023

Cast Iron Rescue, Rehab, and Cornbread with Dr. Katie Hoffman

by Amy Campbell

S10:E41. 10/28/2023

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

In Fred Sauceman pot luck radio series, he his subject is “Gritty Bread”.

Vintage Kitchen Cast Iron and Collectibles online links: Website: https://www.vintagekitchencastiron.com/ Facebook Page: https://www.facebook.com/Vintagekitchencastiron/ Instagram page: https://www.instagram.com/vintagekitchencastiron/

Fred Sauceman: https://www.facebook.com/fred.sauceman Senior Writer and Associate Professor of Appalachian Studies, East Tennessee State University; News Director, WETS-FM/HD at East Tennessee State University Johnson City, Tennessee

Wine Festival, Nov 4, Memphis TN as mentioned in the show: https://www.siptn.com/mid-south

Tennessee Farm Winegrowers Alliance: https://tennesseewines.com/about/

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

Dr. Katie Hoffman talks about the corn, cornbread and cast iron on this episode.

A cast iron pan that has been rescued and rehabbed by Katie Hoffman and Neil Tiller. Visit their site at: https://www.vintagekitchencastiron.com/

A variety of restored cast iron from Vintage Kitchen Cast Iron and Collectibles online links: Website: https://www.vintagekitchencastiron.com/

September 22, 2023

The Townsend in the Smokies Fall Festival -Loving on people through food

by Amy Campbell

S10:E37. 9/23/2023

The Townsend in the Smokies Fall Festival

Today, we are setting the table with loving people through food, loving on the honey bee, and news of an old-fashioned fall festival taking place Friday and Saturday, September 29, and 30th at the Townsend Visitor Center in Townsend, TN. This festival includes lots of Bluegrass music, old-fashioned southern food, vendors with honey, and a church group out of Morristown making and selling apple butter.

My guests are Jill Hepperley and her Mother Cheryl Free of Townsend, TN - Cheryl is an incredible Southern cook who opens her home every Sunday to the community for a good home-cooked meal. She and Jill reach people in dark places with biscuits and unconditional love. They will be serving up Beans and Hoe-Cakes (Pinto Beans and fried Cornbread) Fried Bologna, and Fried Apple Pies at the Townsend Fall Festival all for the greater good and I can’t wait for them to tell you about how they love on people through food.

We also visit with apiarists and owners of Smoky Ridge Apiaries, Judy and Coly O’Dell of Maryville TN. They are passionate about helping honey bees, and protecting honey bees, and freely give their time and expertise to help people set up hives and raise bees. They will also be set up at the Townsend Fall festival with their honey, Muddy Pond Sorghum, pollen, skincare, crafts, and more, and most importantly, a happy smile for everyone.

The Townsend in the Smokies Fall Festival takes place Sept. 29-30, 2023 from 10-11, both days. The festival provides an atmosphere where family and friends of all ages can partake in time-honored Appalachian traditions at a free community event. This event takes place in Townsend TN. at the Townsend Visitor’s Center. Crafts & Demonstrations: from 10 a.m.–6 p.m., Food: from 10 a.m.–6 p.m., and bluegrass Music: 11 a.m. With a play area for children, ax throwing, music pickers jamming, Fowler’s Country Ground Cornmeal, and a huge on list of vendors. Also the Bible Aires Baptist Church will be there making and selling Apple Butter, and Cheryl and Jill who you just heard from will be cooking Beans and Hoe-Cakes , Fried Bologna, and Fried Apple Pies. There is a shuttle service from multiple locations in Townsend on both days to alleviate parking congestion. More information: Smokymountains.org/townsend fall festival.

Links:

Townsend Fall Festival: https://www.smokymountains.org/townsendfallfestival/

RIO Townsend Links:

The Church where Amy recorded Cheryl Free and Jill Hepperly is Rio Townsend: https://riotownsend.com/

Rio Restore is the name of the particular fundraiser that the funds from the foods that they are cooking at the Fall Festival will be directly going to. They have a facebook page describing this particular mission: https://www.facebook.com/events/851391833018828/?ref=newsfeed

or by email: info@riorestore.org Or visit a local Rio Church in Blount Knox, Louden County

Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/

Apple Butter, Bible Aires Baptist Church, Morristown TN: https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

Jay Tipton: https://www.youtube.com/watch?v=V0q8mXYAIk8

Blue Ribbon Country Fair: www.gsmheritagecenter.org

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

Cheryl Free, her daughter Jill Hepperly and Daisy at Rio Townsned. They will be serving beans, hoe cakes, fried bologna, and friend apple pies at the Townsend in the Smokys Fall Festival September 29, and 30 as a fundraiser for their mission https://www.facebook.com/events/851391833018828/?ref=newsfeed . Photo: Amy Campbell.

Judy and Coley O’Dell, owners of Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/ They will be selling honey, Muddy Pond Sorghum, and all of their related skin care and craft products at the Townsend in the Smokys Fall Festival. Photo: Amy Campbell.

The self-serve honey stand at Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/

The Bible Aires Baptist Church from Morristown TN will be cooking and selling apple butter at the Townsend Fall Festival. https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

Jars of apple butter from Bible Aires Baptist Church, Morristown, TN. They will have this apple butter for sale at the Townsend Fall Festival. https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

September 14, 2023

DSB Provisions. Dustin & Stacey Busby’s Family Farm, Maryville TN

by Amy Campbell

S10:E36.09/16/2023

DSB Provisions. Dustin & Stacey Busby’s Family Farm, Maryville TN

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

Links:

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

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

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

DSB Roasted Pepper Ricotta Ravioli. Photo: DSB Provisions.

Stacey Busby and Camden on the farm. Photo: DSB Provisions.

The whole family helps with DSB Provisions. Photo: DSB Provisions.

August 18, 2023

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

by Amy Campbell

S10:E32

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.

LINKS:

•    Wyatt Ellis: https://wyattellis.com/
•    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/

August 4, 2023

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

by Amy Campbell

S10:E31. 8/5/2023

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. He does NOT sell his honey. This is a fun hobby for him. The main message of this show is awareness of pollinators to our survival.

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

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

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

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

Coach Phillip Fulmer with a jar of his honey. Photo: Amy Campbell 2023.

July 28, 2023

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

by Amy Campbell

S10:30. 7/29/2023

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/

Wyatt Ellis: https://wyattellis.com/

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

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

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

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

July 20, 2023

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

by Amy Campbell

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.

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

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/