July 26, 2024

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

January 5, 2024

Good Ole Favorites with Iva Spoon Wilde

by Amy Campbell

S11:E1. 1/6/2024

Good Ole Favorites with Iva Spoon Wilde

Cast Iron Cornbread, make your own butter, fried peach pies, Beef Stew, and “Pal’s Sudden Service”.

 Guests:

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

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

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

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

Iva Spoon Wilde at her kitchen table where she served hot fudge cake on Valentines Day, 2023 to me (Amy Campbell).

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.

May 26, 2023

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

by Amy Campbell

S10:E21. 5/27/2023

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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 20, 2022

Cornbread and Cornbread Salad with Josh Lowans

by Amy Campbell

S9:E19. 05/21/2022

Cornbread, Cornbread, Cornbread, and Cornbread Salad with Josh Lowans.

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

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

Links:

Karen Shankles: She co-owns an accounting firm in Knoxville. Here is her Linkedin link: https://www.linkedin.com/in/karen-shankles-45095054

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

Adrian Miller: https://adrianemiller.com/about/meet-adrian/

Josh Lowans: On Instagram @joshlowans

Shannon Walker: On Instagram @newchilhoweevisions

National cornbread Festival: https://nationalcornbread.com/

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

Recipes:

Festive Good Luck Corn Bread Skillet. Karen Shankles shared this recipe that won the grand prize at the National Corn Bread Festival in South Pittsburg, Tennessee, in 2015. Link to Karen Shankle's prize-winning Festive Good Luck Cornbread Skillet recipe: https://www.myrecipes.com/recipe/festive-good-luck-cornbread-skillet

Corn Bread Salad: This recipe is one that Josh Lowans shared with Amy. His wife Meagan makes this dish often for their family, and the recipe comes from her.

Ingredients:

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 the diced tomatoes over the corn
Layer ranch dressing (homemade)
Layer of bacon (use Benton's bacon if you can get it)
Layer 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.
This salad looks pretty in a clear glass serving container.

Homemade Ranch Dressing - There are countless recipes for homemade ranch dressing. Ingredients are Mayonnaise, Buttermilk, Sour Cream, Black Pepper, Salt, Garlic, and Onion; options include parsley, chives, and dill.

May 28, 2021

Cornbread, sugar, no sugar, and Cornbread Salad

by Amy Campbell

Josh Lowans gets comfortable while spreading the good word about Cornbread Salad during the recording of a Barncast at Amy Campbell’s barn, May of 2021. Connect with Josh through instagram @Joshlowans and @salubriousfarms a nicer fella you may never meet.

Season 8, Episode 20. 05/29/2021

Cornbread, sugar, no sugar, and Cornbread Salad

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

Karen Shankles was the grand prize champion of the Ntl Cornbread Festival held annually in April in South Pittsburg, TN - she is going to share her recipe with us for Festive Good Luck Corn Bread Skillet.
James Beard Award winning food writer Ronni Lundy lets us know how she makes her skillet cornbread to go along with a pot of soup beans. And she also shares with us what she calls her tao of cornbread.
Food preservationist with deep family ties to the east TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways.
And Josh Lowans will describe a recipe for Cornbread salad that his better half Meagan makes and is his family’s go-to recipe.

Links:

Karen Shankles: She owns an accounting firm in Knoxville. Here is her Linkedin link: https://www.linkedin.com/in/karen-shankles-45095054

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

Dee Dee Constantine: @skilletsister

Adrian Miller: https://adrianemiller.com/about/meet-adrian/

Josh Lowans: On instagram @joshlowans

Shannon Walker: On instagram @newchilhoweevisions

National cornbread Festival: https://nationalcornbread.com/ Emi Sunshine:https://theemisunshine.com/

Recipes:

Festive Good Luck Corn Bread Skillet. This recipe was shared by Karen Shankles who won the grand prize with this recipe at the National Corn Bread Festival in South Pittsburg, Tennessee in 2015. Link to Karen Shankles prize winning Festive Good Luck Cornbread Skillet recipe: https://www.myrecipes.com/recipe/festive-good-luck-cornbread-skillet

Corn Bread Salad:

This recipe is one that Josh Lowans shared with Amy. His wife 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