TennesseeFarmTable.com

In this episode, we are setting the table with a story of how urban gardening joins up with a non profit foundation from a rural setting to help change lives through agriculture. We visit today with Brenna Wright formerly of Abby Field Farm, and currently of Knox City Farm and now she is with Century Harvest Farms Foundation. Brenna is well known in the Knoxville community for her success in urban...

Today we are setting the table with a delivery service for Farmers Markets called “Farm Grub” with our guest and co-founder of Farm Grub, Wade Austin. This is a company that is designed to make our community a better place and to answer the need to deliver farm fresh, regionally sourced groceries right to your door. There are several of these companies that have cropped up in our region, and what...

In this episode, we visit with Allyson and Chris Virden, the couple who created Olde Viden’s Tennessee Pepper Company. The brainchild of Chris Virden. While operating with his wife Allyson the Lodge on top of Mt. LeConte in the Great Smoky Mountains National Park, the idea came to him. Chris felt there needed to be a better pizza option than the generic red pepper flake found in almost every pizza...

In this episode, we are setting the table with “Kermit’s Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis’s Great Grandmother is Lois Shuler Caughron, and her late husband was Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations that they call the “Striped Stick Bean”. This bean comes from...

Today, we are setting the table with Family Farming. In this episode we visit with Mike and Tammy Zavels of Zavels Family Farms, located 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 and how the family has grown and the diversity of farm products that they produce. They also give some really...

We visit today with Avi Askey, Owner of Overhill Gardens in Madisonville Tennessee. Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species. Overhill Gardens does not advertise...

Today we are setting the table in the kitchen with my guest Bailey Foster, she is a Knoxville native and Founder of Real Good Kitchen, a food incubator in Knoxville Tennessee. Their motto is “Make Change Through Food”. In short, this new place provides the space and resources food entrepreneurs need. A kitchen collective where everyone helps the other in creating and maintaining their food busines...

Seed Saving & Stories with our ole 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 some cute stories.

In this show we visit with Thomas Williams - a Nashville Native who is heavily involved in the business of helping his community through food. And in these times of trouble that we are all living in right now, I thought it would be good to feature this story and how together we can really help to make our communities better. Fred Sauceman features a couple from Jonesboro TN who make a well travele...

In this episode, Amy is setting the table with “Squirrel”. Rachel and John Davis of Blount County, TN on how to cook Squirrel Dumplings. A story from singer, songwriter Shawn Camp on growing up in Arkansas and his Grandpa, and eating squirrel. Shawn has also given me permission to include the song he co-wrote along with Tim Mensy “The Grandpa That I Know” to include in this episode. Fred Saucemna’...

Today we are setting the table with Candy with several guests. Jessi Baker co-creator and owner of Ole Smoky Moonshine, Yee-Haw Brewing, 6th & Peabody, and cookbook Author shares a short story on how her Grandparents created “The Ole Smoky Candy Kitchen” in 1952 in Gatlinburg TN. Mary “Dee Dee” Constantine presents a short story about Shirley McMurtrie of Union County and Shirley’s way of dry cann...

Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck radio segment, he shares a story about a festive red and green pear salad. Ronni Lundy sheds light on the question “Why do we all eat pinto beans...

Today, we are setting the table with Sorghum with a cast of characters including: Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”. Chef Matt Galla...

The best type of pumpkin to use for pumpkin pie. A recipe for gluten free, dairy free pumpkin pie. And memories of And In Fred Sauceman’s Pot Luck Radio series New York Times Novelist Adriana Trigiani shares autumn memories of growing in up in Big Stone Gap, and a little story involving the late actress Elizabeth Taylor.

Today, we are setting the table with Cushaw squash. It is a squash found at roadside stands, and farmers’ markets in the South East, Western states and in Native American communities. My guests today regale the Cushaw for it’s variety of culinary uses with cooking directions and recipes. This squash is identifiable by it’s large size, and green stripes on a cream colored background. Fred and Jill...

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorit...

On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto.  Our guests on the show today is Allan Benton, of Madisonville, TN - he 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 so...

Chocolate Gravy and Sausage Gravy. That is my featured subject of this episode of The Tennessee Farm Table Podcast & Broadcast. In this episode, we will be joined by singer songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”. I’ll share with you the recipe I use...

#Persimmon

Amy visits with the good people of The Nashville Food Project and the important work of this organization. Mary “Dee Dee” Constantine, the retired food editor of the Knoxville News Sentinel retails the collard green and shares a 20 minute recipe for noodles and greens using collard greens.

#Chef

BattleField Farms and Gardens, East Knoxville, TennesseeToday, we are setting the table with “Community Gardening” and Broccoli Casserole. Our first guest is Pastor Chris Battle of BattleFiled Farms and Gardens - and of the Underground Collective - This man’s goal is to teach people how to grow their own food, how to cook farm fresh foods for better health and wellness, and how to grow community t...

JFG Coffee, The Best Part of the Meal", a Knoxville, Tennessee staple is the focus of my latest podcast and radio broadcast. I’ve got a "mess of guests and here’s the line up::⠀
•Bill Houston (Owner of Houston’s Mineral Well and fine artist extraordinaire tells us all a story about a former New Market TN neighbor who came up with the tag line “The Best Part of the Meal”. ⠀
•Tinah Utsman shares mem...

Overnight refrigerator pickles: Food Historian Fred Sauceman shares a recipe for overnight pickles that he received from Lynn Tolley, the great grand nice of Jack Daniels.  This pickle is served at Miss Mary Bobo’s Boarding House, in Lynchburg, Tennessee. 295 Main St. Lynchburg, TN. Phone: (931) 759-7394. (Recipe below) Also, Fred Sauceman shares a Pot Luck Radio segment with a very talented young...

“A Knoxville Tamale Tale” with Jack Neely. Jack lets us know the rich history of the tamale in Knoxville. It's not all ham, soup beans and sorghum in the culinary history of East Tennessee. Jack tells us about the rich tamale history dating back to as early as 1890. Jack is the Executive Director of the Knoxville History Project.