TennesseeFarmTable.com

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.

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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 through community gardening. The BattleFiled Farms and Gardens motto is “Fighting Food Disparity, Building Community”.We’ll also hear hear about Glodine Davis of Johnson City, TN and her beloved broccoli casserole by way of Fred Sauceman

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 memories of her father “Coffee Jack” who was President of JFG Coffee during the 1982 Knoxville World’s Fair. ⠀ •Mary “Dee Dee” Constantine has a recipe for coffee and brown sugar steak rub.

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 Bluegrass musician, contributor to the magazine Bluegrass Today - and a graduate of the ETSU Appalachian Studies department Mr John Curtis Goad. John will share his family’s tradition of Christmas pickles, or party pickles by way of his late grandmother “ Vena Goad” from Blair’s Gap, of Hawkins Co, TN. Bread & Butter Squash Pickles, made from yellow summer squash, this is an old Alabama recipe by way of: Linda Rogers Weiss. Her blog is called Southern Cooking at Home and it is full of classic, southern recipes. (Recipe is Below, or on the link provided.) Mary “Dee Dee” Constantine - Retired Food editor of the Knoxville News Sentinel shares great canning tips. @SkilletSister And Amy shares her Great Grand Mother’s recipe for Pickled Water Melon Rind. This comes by way of Ollie McElroy from Mississippi.

“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.

Overhill Gardens, Monroe County, Tennessee with owner Avi Askey. 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. Also Fred Sauceman shares a segment with the recording of the voice of Janette Carter as she shares her recipe for Chow Chow. Plus news of the Blount County Beekeepers Association upcoming meeting July 13, 2020 and news of an upcoming virtual benefit music concert August 1, 2020 to benefit Seed Savers Exchange.

Today, we are setting the table with our little friends, pollinators and the honey bee and ways that we can help to protect them. We will visit today with 2 families who raise bees in East, TN. D & Jim Brown who own and run Honey Rock Herb Farm, in Louisville, TN and have raised bees for over 40 years. Coley and Judy O’Dell who own and run Smoky Ridge Apiaries in Maryville, TN and have taught countless individuals how to raise bees, care for hives and the bees, and we will also hear about their self serve honey stand which sits in their front yard. Mary “Dee Dee” Constantine the happily retired food editor for the Knoxville News Sentinel will share a recipe with us today for Chipotle, Almond butter with honey We also get to hear from our friend Fred Sauceman from Johnson City with his “Pot Luck Radio Series”, on this series today, we hear about “Hot Slaw” from Polk County.

Today, we are setting the table with 2 farmers’ markets in East, TN. We first visit with Chris Battle, one of the people who helped to create the Eastside Sunday Farmers’ Market located right on the edge of downtown Knoxville in East, Knoxville. This is an urban area in need of sources of fresh, nutritious produce. Chris Battle is in a mission to help bring a solution to the problem of limited access of affordable, and accessible fresh, farm grown produce for his community. We will also visit with farmer, Vernon Wilson and beekeeper, Larry Skidmore from the Greenback Farmer’s Market which takes place on Tuesdays at the old train depot in Greenback, TN.

Today, we are setting the table with fly fishing and how to cook trout over an open fire. Our guests are fly fishing guides Charity and Ian Rudder of R&R Fly Fishing from Townsend, TN. Charity is also leading a "River Discovery" event to benefit Freshwatersillustrated.org June 18, in Townsend, TN. Also James Beard Award winning Chef Joseph Lenn, Owner of JC Holdway restaurant located in downtown Knoxville, TN tells us how to cook a trout over an open fire.

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 the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.

Genera, a Biomass solutions company in Vonore, Tennessee. Today, we are setting the table with a really good story in East, Tennessee Agriculture. We visit with Genera, in Vonore, Tennessee - this is a company that manufactures compostable food service table ware, take out containers and such from domestically sourced, sustainably raised switchgrass and biomass sorghum. Genera is actively recruiting local farmers and land owners to grow these sustainable crops, and today we will visit with Kelley Tiller who is CEO of Genera, Sam Jackson, VP of business development, And Brad Valentine, feedstock manager. The product line brand name for the molded products made from the switchgrass and bio mass sorghum is “Earthables” and it is available through distributors. Our friend Fred Sauceman of Johnson City shares a Potluck radio segment on Wild Mountain Leeks - known in Appalachia as Ramps - with the late JoAnne Kalonaheskie - who was a member of the Eastern Band of the Cherokee Nation.

Today, we are setting the table with Mother’s Day 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. Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam. And James Beard Award winning Food Writer Ronni Lundy recites her story “Drive In Strawberry Pie”.

And today, we are setting the table with the importance of 4-H and how this organization is so vital to our community through youth development and adult volunteering. Our guests include Dr. Joe Johnson, President Emeritus of the University of Tennessee, retired food editor from the Knoxville News Sentinel - Mary Dee Dee Constantine and her childhood 4-H story, Tony Lawson, co-founder of WDVX Radio and his childhood 4-H experiences, and Fred Sauceman’s “Pot Luck Radio” segment features an old friend from Kingston, TN. Amy starts the show with news on several farmers’ markets taking place on Saturday, May 2, 2020

We visit with a Chef and a small, food business owner in our community, Jenna Baker. She owns and operates “Eat to Be Well” located in downtown Knoxville. We hear how she came to run this sort of business, what drives her, her focus on plant based foods for better health, and her “Be Well Box” business model that she transitioned into at the start of this year. On Fred Sauceman’s “Pot Luck Radio” series, he features one of Tennessee’s oldest restaurants - Zarzour’s in Chattanooga, TN - it has been in business for 102 years. In this segment, Fred visits with the late Shirley Fuller, granddaughter of the original owner and Lebanese immigrant, Charlie Zarzour.

Our guest is Amelia Geis-Scott, Chef and Coordinator of “The Welcome Table” a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week. Fred Sauceman shares a recipe for slow cooker pork roast, and Mary “Dee Dee” Constantine shares an economical recipe for African Peanut Butter Soup. Plus Amy starts the show off with information on food access in the East, TN area.

Young Farmer, and Holistic Health Coach Rachel McCroskey, Co-Owner of Four Daughters Farm lets us know about her family’s farm located in Walland, Tennessee. Rachel also describes a sculpture that her late GrandMother Joyce McCroskey “Jo Jo” created to honor the memory Polly Toole, an important African American woman who lived in Blount County during the time of the Civil War, who was also an emancipated slave of the Toole family. These images you see are of that statue.

This episode of The Tennessee Farm table is first information for “Food Triage” in this age of Corona Virus - how to support local, East Tennessee restaurants by utilizing the call ahead, curb side pick up features that many of our smaller restaurants are offering. How to buy directly from farmers in our area who have inventory. How to find food if you do not have a pay check, school closings, or homelessness. And we visit with Farmer Adam Cottrill of Sugar Tree, and Chef Trevor Stockton, Executive Chef at the restaurant at R.T. Lodge. Over the past 7 years I have been sharing stories about people who make our community better through food as chefs, farmers, food banks, farmers’ markets, seed savers, food service workers, and food preservationists on my podcast and radio broadcast. I want to help all of us in these hard times by sharing information about new ways that our food makers/ restaurants/ agriculture business and non-profits are adapting. Here are links of the farmers, farmers’ markets, food banks.

A visit with Bianca Morton, Chef Director, and Jennifer Justice, Marketing and Events Manager at the Nashville Food Project. This organization is helping with emergency food response after the devastating tornadoes that hit Nashville and Middle Tennessee the first week of March, 2020. Fred Sauceman shares news of a Turkish restaurant in Johnson City that is quickly becoming on oof the area’s favorite places for good food.

Crooked Road Farm, South Knoxville, TN & Pal’s Sudden Service 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 (pork is 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 shares a “Pot Luck Radio” segment featuring Frederick Pal Barger - the man who created “Pal’s Sudden Service” restaurants in North East Tennessee and South West Virginia. Frederick Pal Barger started this chain of restaurants in 1956.

Helen and Ellen started The Love Kitchen in 1986 feeding 22 people in need. The Love Kitchen now provides a Wednesday food pantry, and serves 500 meals in house and delivers over 3,000 meals to the homebound per week. That’s 155,000 meals a year. Amy visited Helen and Ellen in 2015 and in this recording, you can hear their own voices. Their truth that you will see posted on the wall of the love kitchen is “Everybody is God’s Somebody”. Three truths her Daddy taught them: 1. There is but one father, that’s the heavenly father 2. There is but 1 race, and that’s the human race. 3. Don’t ever take the last pc of bread from the table cause somebody might come by who’s hungry.

My guest today is Chef Christian Moorish. Christian’s job title is Director of Culinary Operations and Foundation Chef at Century Harvest Farms Foundation in Greenback, TN. He is leading a 1/2 day workshop February 15th, at the Appalachian Meat Collective in New Market, TN. This will be a workshop on dry aging and how to prepare a pork loin into “Lonzeno” - a Spanish Style Ham made from pork loin. We also are joined by the happily retired food editor of the Knoxville News Sentinel, Mary Dee Dee Constantine and a segment on “Mile Per Balogna Pie”.

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”.Plus public service announcements about:Citizens Against Pellissippi Parkway Extension “CAPPE”: 18th Annual Chili Fest.Blount County Master Gardener gardening workshops taking place throughout the year of 2020.

News of an “Iron Skillet Lunch” and memories of days gone by - I’ve got news about today’s Winter Heritage Festival taking place in Townsend, TN, January 25th from 10:00 - 2:30 P.M. - A visit with Rachel Davis of J & R Farms who along with her husband John will be cooking the “Iron Skillet Lunch” in cast iron at the Winter Heritage Festival - a visit with the “last woman out of Cades Cove” Lois Shuler Caughron & her daughter Ruth Caughron - and good news about the reopening of “The Bean Barn”, in Greenville, TN from Fred Sauceman.

The Community Watering Hole since 1931. The story of an East, Tennessee community treasure with Bill Houston, 3rd generation owner, & operator of Houston’s Mineral Well, New Market, Tennessee. Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. Bill is a 3rd generation, New Market, Tennessee resident. Fred Sauceman shares good news with the reopening of “The Bean Barn”, Greeneville, Tennessee. And an invitation to the Annual “Smiles for Mardis Gras” Fundraiser for “Smiles for Seniors”, a program of the Blount County Community Action Committee taking place January 21, 2020.

Let’s dream about that spring garden - we visit today with 2 farmers and seed savers from East, Tennessee who help to preserve and share heirloom seed of our region, Michael Washburn, and John Coykendall. These 2 will be presenting a program January 7th at the BCPL in Maryville, TN - and that is the feature of this episode of the Tennessee Farm Table Podcast & Broadcast. John Coykendall has a brand new book called “Preserving Our Roots”, my journey to save seeds and stories” - and he will be conducting a book sale and signing from 5:30-7 as part 1 of this upcoming event at the BCPL. During the second part of this event - Michael Washburn will give a presentation “Planting for seed saving success” - Fred Sauceman features B.J. Abraham on his "Pot Luck Radio" segment.

“Traditional New Years Day Good Luck Foods” from 3 different cultures on the latest episode of The Tennessee Farm Table - Appalachian Black eyed peas, collard greens and cornbread in the form of “Hoppin’ John” with Martha Boggs (Owner of the Bistro at the Bijou, Knoxville) - Asian noodles and greens and Lisa Smith’s Hoppin’ John Recipe with Mary Constantine (Food writer for the Knoxville News Sentinel) - And I’ll deliver a recipe for the Greek good luck Vasillapita cake. And Amy shares a recipe for “Smoky Mountain Sushi” - an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and black eyed peas)

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. Fred Sauceman shares 2 of his pot luck radio segments. A short food story about a Festive Christmas green and red Pear Salad by way of Margaret Carr. And the 2nd features Elke Hammer of Mosheim, Tennessee who makes the German confection “Stollen” and sells this at the Boone Street Market in Jonesborough, Tennessee. Connect with Fred: Fred Sauceman We also hear a short story from Heirloom Seed Saving John Coykendall of East Tennessee of a young man who was tired of eating beans.

A visit wirh Bailey Foster, Founder of a new business “Real Good Kitchen”, a food incubator launching in 2020, located on Magnolia Avenue, in Knoxville, TN with the goal of Improving our community through food. Fred Sauceman from Johnson City, TN shares a Pot Luck Radio segment from Putnam County, TN where he visits Mark & Sheri Gunther - owners of Muddy Pond Sorghum Mill, and producers of Muddy Pond Sorghum. And I also have news about a community potluck dinner coming up December 20th in Greenback, TN for a good cause, and about how you can help hungry people in need for Christmas on December 14th , by doing so, possibly win a hand-made, bamboo, fly fishing rod, made by the hands of an East, TN fly fishing legend, Walter Babb - and also a shot at placing the winning bid 10 dozen flies tied by Walter himself that are his “go-to” nymphs when fishing the Great Smoky Mountains National Park.

Today, I am setting the table with a new cookbook. In this episode of The Tennessee Farm Table Podcast & Broadcast, we visit with Jessi and Joe Baker, owners and creators of Ole Smoky Moonshine, in Gatlinburg, Tennessee, Yee Haw Brewery, Johnson City, Tennessee, and 6th and Peabody, in Nashville. Today I am featuring Jessi’s new cookbook “Shining: Ole Smoky Family Cookbook”. Fred Sauceman devotes his “Pot Luck Radio” segment to the memory of Trula Bailey, a lady who was known all over Atherns, TN for her culinary artistry, and he shares one of her favorite recipes for her sweet potato casserole. (Scroll to the bottom of this page to find the printed recipe) And, I ‘ll let you know about how you can help contribute (through an upcoming live phone auction December 14th) to the “Needy Family Fund”, a collection of 20 Churches, in Sweetwater, Tennessee who help people in need for Christmas and by doing so, possibly win a hand-made, 7 ft, 4 weight bamboo fly fishing rod made by East, TN’s own fly fishing legend, Walter Babb - and also a chance to win 10 dozen flies tied by Walter himself. Details by clicking on the link below.

Genera, in Vonore, Tennessee - this is a company that manufactures compostable table ware, take out containers and such from domestically sourced, sustainably raised switchgrass and biomass sorghum. Genera is actively recruiting local farmers and land owners to grow these sustainable crops, and today we will visit with Kelley Tiller who is CEO of Genera, Sam Jackson, VP of business development, And Brad Valentine, feedstock manager. The product line brand name for the molded products made from the switchgrass and bio mass sorghum is “Earthables” and it is available through distributors.

Food Historian Fred Sauceman (from Johnson City, TN) shares the Native American history of the Cushaw Squash and a Cushaw pudding recipe. Jill Sauceman shares cooking tips of how she cooks her Cushaw, and handy tips on peeling, and preserving the Cushaw. Amy Campbell share a delicious “Cushaw Pie” recipe

The Appalachian Persimmon, A biological perspective on the native Appalachian Persimmon tree and fruit with Charlie Kwit, Professor of Biology from University of Tennessee. - Mary “Dee Dee” Constantine with a recipe for Persimmon Bread by way of Morgan Simmons.. - Fred Sauceman with a “Pot Luck Radio” segment on Kentucky’s “Ale-1 8” soda pop.

Chocolate Gravy and Sausage Gravy. That is my featured subject of today’s show. - Today 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 to make chocolate gravy - and you might be suprised, it really doesn’t have much fat in it. The recipe is also posted below. - And also, Fred Sauceman will share a segment today involving Apple Butter, Chow Chow, Pickled yellow crook neck squash, fried pies, and Andrea Roberts Lawson who is known as “Chief Gravy Maker” of the annual Lord’s Acre Yard sale in Hilton’s Virginia.

Hearth Side Cooking of Appalachian Foods, part of the annual Blue Ribbon Country that will take place Saturday, September 28th at the Great Smoky Mountains Heritage Center Fair in Townsend, Tennessee. I visit with Iva Spoon Wilde of Walland, Tennessee who cooks traditional Appalachian foods over the open hearth in one of the log cabins at the Heritage Center along with her right hand Connie Keeble during the Blue Ribbon Country Fair. On Fred Sauceman’s “Pot Luck Radio” segment - we will head over to Pickett County, TN and hear about Apple Butter making at the Cordell Hull Birthplace State Historic Site.

A visit to Tsali Notch Muscadine Vineyard and conversation with J.D. Dalton about the muscadine grape of the Appalachians, and the annual National Muscadine Festival which will take pace this year at Tsali Notch Orchard September 27th (VIP Night) and 28th (General Admission). Also news of events at the Annual TVA& I Fair, Knoxville and the Blue Ribbon Country Fair (September 28th) in Townsend, Tennessee.

“Squirrel” - A staple of the Appalachian Table Squirrel Dumplings - Rachel Davis of J & R Farms (Maryville, Tennessee) shares with us how she makes squirrel dumplings. Please visit Rachel’s blog for weekly stories from their farm https://www.jandrfarmstn.com/blog *Photo of squirrel dumplings from Rachel Davis Singer, Songwriter Shawn Camp shares a food memory involving squirrel and his Grandpa who inspired the song that he co-wrote with Tim Mensey and recorded “The Grandpa that I know”. In Fred Sauceman’s Pot Luck Radio Series, he shares news of a new line of triple pre-seasoned “Blacklock” cast iron cookware made by Lodge in South Pittsburg. * Lodge does not advertise with The Tennessee Farm Table Podcast & Broadcast.

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.

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 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. I’ll share with you a delicious recipe for an easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties. We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.

A visit with Sheila Pennycuff, the woman behind the Blount County Public Library “Seed Library”. Sheila shares how she started this Library, the importance of saving heirloom seed, her influences, her willingness to help other people start their own seed library in their county and news of upcoming events at the Blount County Public Library regarding Seed Saving. Mission Statement of the seed library: The Seed Library @BCPL exists to empower local home gardeners to grow and save seeds, learn about the history, culture, and growing of all kinds of plants with an emphasis on Southern Appalachian heritage varieties, and share a portion of the seeds of their harvest back to the community. Also, we will hear from Fred Sauceman of Johnson City and his “Potluck Radio” series and visit with Ingrid Moore who arrives at 5:00 A.M. every morning to cook at the the German Restaurant “Edelweiss” in Staunton, VA.

A visit with Executive Chef Trevor Stockton on the upcoming epicurean weekend “The Gathering”at RT Lodge, August 2-4, Maryville, Tennessee with Executive Chef Trevor Stockton & Crew. With guests Allan Benton, Colleen Cruze, Shannon Walker, renown chefs Trevor Stockton, Andy Little, Richard Neal, Rice Mace, and Emily Blount, & McQueen Pottery. And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.

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 from Sheri Gardner Howell and Shane Hair, Board members of NHCAC and hear about the important service this non profit organization provides to our community. And it is berry season here in Tennessee - Mary Dee Dee Constantine - the happily retired former food editor of the Knoxville News Sentinel is going to set us straight on what is a cobbler, brown bettie, buckle, crisp, grunt, and a slump. And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.

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 the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.

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 late George St. John. The Happily retired Mary “Dee Dee” Constantine has a fun segment on Lebanon balongna and a recipe for “Mile High Balogna Pie”.

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 Farmer of the Year by Tennessee State University and the UT Extension at the Small Farm Expo in 2017 and she is Co-Owner of The Winery at Seven Springs in Maynardville, Tennessee.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 late George St. John.

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 is going to share with us how she like to make cornbread with Sage. Fred Sauceman shares a Pot Luck Radio segment about the beloved Hob Nob Drive in - which opened in 1952. Plus, I’ve got news about the 17th annual Wayne Scott strawberry festival happening Saturday (May 18, 2019) in Unicoi, TN

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 happening tMat 18, 2019 in Unicoi County, TN - Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam. - Ronni Lundy recites her story “Drive In Strawberry Pie”.