TennesseeFarmTable.com

This morning, we are setting the table with Appalachian cooking and culture. I’ll visit today with Chef Shelley Cooper of the Dancing Bear Appalachian Bistro in Townsend TN and hear about an upcoming 3 day weekend event that she is orchestrating along with 14 visiting chefs called “Vittles and Fiddles” - this to benefit New Hope Children’s Advocacy Center (NHCAC) in Maryville TN. We will also hear...

In this episode: A visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. And John’s family has saved and raised an heirloom bean for generations that they call the “Striped Stick Bean” - a bean that comes from the last residents of Cades Cove Kermit and Lois Caughron and John’s ancestors. For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of t...

A visit with Chef Shelly Cooper, Executive Chef at the Dancing Bear Appalachian Bistro, in Townsend, Tennessee. Her growing up, feelings on Appalachian Foods, and Shelley’s feelings on the use of the word Edamame in the American South. For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the l...

Today we are setting the table with Tennessee Wine - this is the weekend for the 3rd Annual 9 Lakes Wine Festival which features over 100 Tennessee made wines and ciders - it takes place at the Melton Lake Park in Oak Ridge, Tennessee May 31st and June 1, 2019 from 3 - 8:00 P.M. on June 1st. My featured visit is with Winemakers Nikki Riddle and Michael Coombs. Nikki was named Tennessee Small Farme...

My featured guest is guest is John Tulloch of Knoxville - who grew up on a farm and helped his Grandmother in the kitchen in Greenville, TN. We are going to discuss his latest book entitled: Appalachian Cooking, New and Traditional Recipes. And John will also share his way of making Succotash. We also get to hear from D & Jim Brown. They own and run Honey Rock Herb Farm in Louisville, TN - and D i...

This morning we are setting the table with a Mother’s Day treat…Strawberries. - I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert. - Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival h...

Today, we are setting the table with Dr Enuff - the original energy booster as it is called - this lemon lime drink is made by Tri City beverage in Johnson City, TN. It is one of Tennessee’s most unique and unusual drinks and it marks a special anniversary this year.  Fred Sauceman shares the story of Dr Enuff complete with customer testimonials with us today - Mary Dee Dee Constantine shares a re...

Today Amy visits with the people from the Tellico Plains Farmers’ Market and she has 3 guests: Farmers John and Rachel Davis, Fred Sauceman (with the voice of JoAnn Kalonaheskie), and Ronni Lundy with informative commentary on the spring-time Appalachian favorite Ramps.

In the spirit of Easter, a classic recorded visit with the embodiment of love - Helen & Ellen of The Love Kitchen, Knoxville. Fred Sauceman shares news of the Elizabethton, TN Rotary Club Soup Bean & Cornbread Supper & Mary “Dee Dee” Constantine shares a recipe for deviled eggs with feta & olives on this episode of Tennessee Farm Table Podcast.

Amy visits with Verlon Thompson (singer, songwriter, and former partner with Guy Clark, and teams up often with Shawn Camp) and Verlon shares his memories of Chocolate Gravy and growing up in Oklahoma. https://www.verlonthompson.com Fred Sauceman shares a segment about “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia, https://www.facebook.com/fred.sau...

Clint Smith of the Riverdale Community in East Knox County shares with us how he makes his small batch maple syrup. Fred Sauceman shares a segment about the late Minnie Curtis and her method for making Red Bud Jelly. https://www.facebook.com/fred.sauceman

Ronni Lundy reads from her 2 time James Beard Foundation Award winning book entitled "Victuals, An Appalachian Journey with Recipes" . In celebration of the Spring season, and the joy of all of the fresh, spring greens growing, we hear Ronni read from the chapter of her book “Messing with Greens".  And - Fred Sauceman shares a visit with The Old Pilot Hill General Store, in Philadelphia, Tennessee...

Knoxville native John Coykendall, Master Gardener and seed saver of heirloom seed shares some stories with Amy.  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 some cute stories. Amy and John worked in the garden at Blackberry Farm together in 2007 where Amy learned from John the importance of th...

This episode includes a visit with Farmer Jonny Buchanan who owns Crooked Road Farm in South Knox County, in Eastern Tennessee. He raises pasture raised eggs, and pork (which are not certified organic), and he raises certified organic produce. His products can be purchased at Three Rivers Market in Knoxville and he also hosts a CSA. Below is the link for his contact information. - Fred Sauceman sh...

On this episode I feature 3 recipes for Valentines treats. The first 2 come from Mary Constantine, Retired Food Editor of The Knoxville News Sentinel for Chocolate Cappuccino truffles and chocolate fondue, and the 2nd recipe icomes by way of Fred Sauceman with fun alcoholic Valentine drinks. I also have included a story as told by Bill Houston of Houston’s Mineral Well in New Market, TN - The stor...

The Colonial James White Fort Dinner series with Chef Jeffrey DeAlejandro (OliBea), Knoxville - And Fred Sauceman’s “Pot Luck Radio” segment on a foodways exhibit currently at the Blowing Rock Art and History Museum in North Carolina. On the latest Tennessee Farm Table Podcast & Broadcast. Plus: News on a Slow Food Tennessee Valley Valentines Dinner, and, a wild game dinner coming up in Louisville...

Allan Benton shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee.

A visit with Brian Strutz, owner of A Dopo Sourdough Pizza in Knoxville, Tennessee. Opened in 2017, this has become a neighborhood staple in downtown Knoxville, and a favorite place for visitors to Knoxville. While the menu is not purely sourced by locally raised ingredients, Brian and Jessica work hard to bring fresh ingredients to their menu from local growers and being supportive members of the...

Barry, Aliceson and Marshall Bales of Bales Farms in Mosheim, TN are Amy’s guests on this episode of The Tennessee Farm Table. A 6th-generation family farm in East Tennessee raising pastured poultry, lamb, pork, and beef with sustainable practices. Barry Bales has been a member of the band Allsion Kraus and Union Station for 30 years and winner of 15 Grammy awards, 22 International Bluegrass Assoc...

In this episode, we are setting the table with Cast Iron, and Cornbread, 2 staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband rescue and rehab cast iron, make it brand new and well seasoned with their cast iron clinics and their cast iron rehab service. They call these sessions they hold in various locations of our Appalachian region  “Cast Iron C...

Why to we all eat Pinto Beans in Appalachia? It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award winning Ronni Lundy. Plus Fred Sauceman & his pot luck radio segment with Margaret Carr’s green and red pear salad.

In this season of giving, I wanted to feature the good work of Second Harvest East Tennessee with Executive Director Elaine Streno. This organization serves 18 counties of East, Tennessee, and served 14.2 million meals this past year. 39% of those fed are children. Thank goodness for people who care enough about the suffering of other people to do something about it. Plus we have a story from Fred...

On today’s program, right close to Thanksgiving weekend, we are setting the table with Turkey, and Mulled Cider. Here is the line up: - Mary “Dee Dee “Constantine has a delicious recipe for Mulled Cider . - Fred Sauceman has a pot luck radio segment on a former, historic annual event “Turkey Herding from Rural Hancok Co, TN” and a recipe with a twist on the usual for Turkey Picatta. Plus, I’ve got...