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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 recipe for chipotle almond, butter using local honey - And there are several regional events that are farm and food related that I’d like to share with you today

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.sauceman We hear from Dr. Katie Hoffman and hear about the “Cast Iron Clinic” that she and her husband Brett Tiller host in the region where they sell, restore, and help people care for their cast iron. Century Harvest Farms Foundation is a sponsor for The Tennessee Farm Table https://centuryharvest.org/ News of events happening in our area that are food and farming in nature: PSA announcements Charcuterie and Cocktails - April 26th, 5:00 PM- 7:30 PM - This is a ticketed event https://www.eventbrite.com/e/charcuterie-cocktails-fundraising-event-tickets-55910578044 - Location: The Central Collective, Knoxville, TN. This is a signature event to raise awareness and establish support to address food insecurity in East, Tennessee and the benefitting organization will be: Good Samaritan Center in Louden County. For more information about Good Samaritan Center in Louden County https://goodsamloudoncounty.org/ April 13, 2019 Cast Iron Clinic at Three Rivers Market http://www.threeriversmarket.coop/ https://www.facebook.com/Vintagekitchencastiron/

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 on his “Pot Luck Radio segment” Sponsor for the Tennessee Farm Table Podcast & Broadcast is Century Harvest Farms Foundation, in Greenback, Tennessee. https://centuryharvest.org/

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 these heirloom seed. Many of the varieties that he has saved can be purchased at http://www.seedsavers.org/ More information on John Coykendall http://www.blackberryfarm.com/about/family/team/johncoykendall

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 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.

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 story he tells is of Nettie Ivy a New Market, TN native who came up with the JFG Coffee tag line “The Best Part of the Meal”. And, I have news of 4 events involving the brand new seed library at the Blount County Public Library, in Maryville, TN. - a Slow Food Tennessee Valley event at Ijam’s Nature Center - and the 50th Anniversary Wild Game Dinner at UT Knoxville.

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, TN.

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 food community.

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 Association awards – including Bass Player of the Year 4 times, 1 Country Music Association award, and 2 Academy of Country Music awards.

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 Clinics”. They also sell cast iron and ship it all over the country. Then, we are joined by Fred Sauceman from Johnson City with his “Pot Luck Radio segment” where we hear Larry Profit, owner of the Ridgewood BBQ in Bluff City, TN describe how the blue cheese dressing that they serve became it’s own, stand alone appetizer.

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 Sauceman from his pot luck radio series with Allan Benton describing how Allan makes his red eye gravy.

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 a cute little story involving a country doctor and a turkey egg from my own Daddy.

In this episode, we are setting the table with a traditional, fall-time Appalachian culinary tradition. Sorghum. Sorghum is not Molasses. It’s a sweet syrup all it’s own derived from a grass plant and it is harvested, and boiled off every fall in September in our region. Sorghum has a different taste according to where it is grown, the dirt it is grown in, the region it is grown in, and how it is processed. Not all Sorghum tastes the same. In this show, we will hear from a cast of characters I’ve assembled here today to talk about this Appalachian “slow sugar” that is truly a taste, unique to our Appalachian region. - We hear from Fred Sauceman and a visit from his friend Dr. Mike Fleenor, an orthopedic surgeon who grows and makes sorghum and has a “sorghum boil” every year in Washington, County, VA. - James Beard Award winning food writer Ronni Lundy tells us about the differences between sorghum, and molasses. - Mary Constantine Food Writer for the Knoxville News Sentinel shares tips on how to substitute sorghum in place of white sugar in cooking and shares a recipe for Butternut Squash and Apple Bake that uses sorghum by way of Ronni Lundy and her book entitled: “Sorghum Savor”. - And Chef Matt Gallaher of Amelia and Knox Mason shares a delicious way to enjoy sorghum with biscuits.

- The feature of this episode is an old time Appalachian tradition, saving seeds, particularly bean seeds. Seed saver Ben Cohen has written a brand new book entitled “From our Seeds and their Keepers”, A Collection of Stories, with forward written by Bill Best. We hear a story of a bean that Ben has saved and returned to the Cades Cove Museum in Blount County, TN that was originally from Kermit Caughen - one of the last people to live in the Great Smoky Mountain National Park. - Amy shares a soup bean recipe to share with you that might rival your Mamaw’s. - Fred Sauceman shares a segment on a variety of Appalachian beans, terms of Appalachian bean preparations, and a story of the “Noble Bean” that was saved by Seed Saver Bill Best of Berea, Kentucky.

- Amy shares news of the 8th Annual Slow Food TN Valley Pie Contest to benefit the Eastside Farmer’s Market, Knoxville. Sunday, October 28th, 5 -7:30 PM. Location: Hexagon Brewing, Knoxville. - Fred Sauceman shares a story and recipe of Alvin C York’s favorite Egg Custard Pie. - Amy shares the work of Slow Food TN Valley and Slow Food International - Amy shares a recipe from the Loveless Cafe for Persimmon Pie

- 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 to cooking, peeling, and preserving the Cushaw. - Amy Campbell share a delicious “Cushaw Pie” recipe.. - A list of current events that are farming and local food focused.

With over 800 species, Overhill Gardens specializes in native plant species, and endangered plant species from the Tennessee region and Southeast United States. Amy interviews Avi Askey (owner of Overhill Gardens) and examines the positive impact that these types of plant species has on our regional environment and food chain.

Sue Conley, and Peggy Smith (Founders of Cowgirl Creamery & the two people behind the endowment for the Annual Great Smoky Mountain Food Days Event) along with keynote speaker, James Beard Award winning Ronni Lundy reading from her award winning book “Victuals”. Plus - Fred Sauceman’s “Pot Luck Radio on the road” segment on “Egg Cream from NYC”

Facts about the native American grape, the Muscadine. A visit with JD Dalton, Vinyard Manager at Tsali Notch Vineyard, Monroe County, TN - News about the 2018 Annual National Muscadine Festival (held the last full weekend of September)

A biological perspective describing the persimmon tree and fruit with Professor Charlie Kwit, from University of Tennessee. Mary Constantine with a recipe for Persimmon bread. And Fred Sauceman on Kentucky's Ale -1 * Soda Pop

Today, we are setting the table with Paw Paw fruit. Sometimes called the Mountain Banana - with a taste that is a sort of cross between a mango and a banana. This is an indigenous fruit to Appalachia - and is a real treat if you can find it. Our guest today on the topic of the Paw Paw is Professor of Biology Charlie Kwit from the University of Tennessee. Fred Sauceman has a pot luck radio segment on Zazour’s restaurant, Chattanooga, TN - one of the Tennessee’s oldest restaurants, established by Charlie Zazour, a Lebanese immigrant who established this restaurant in 1918. Fred shares the voice of Shirley Fuller, Charlie’s grand daughter.

Interview with Stan Brock, Founder of Remote Area Medical. Amy features this 2015 interview with Stan Brock, Founder and President of Remote Area Medical to pay tribute to him after his death, Wednesday, August 29th, 2018 at the age of 82. In this show, Stan explains the “RAM” mission, work, and the “Ram Ranger” program located on their farm in Grainger, County, TN. Connect with RAM: http://ramusa.org -Fred Sauceman’s “Pot Luck Radio” segment with Susan Shelton of Roan Mountain, TN on “Gritty Bread”.Connect with Fred: https://www.facebook.com/fred.sauceman -Mary “Dee Dee” Constantine shares recipes for pimento cheese. Connect with Mary: https://www.facebook.com/deedee.constantine.3?fref=ts

Native Plants: That is our topic on this episode of the Tennessee Farm Table. With the change in the seasons, lots of us are thinking about fall planting, and landscaping. I visit with Meredith Clebsch of Greenback, Tennessee and hear why it makes good sense to invest in native plants financially, environmentally, and aesthetically. Meredith is the Land Directorr at Foothills Land Conservancy and she also co-owned and operated a native plant nursery in Greenback, Tennessee for over 30 years. Foothills Land Conservancy Fred Sauceman shares a story about Lemonade from North Carolina Food Writer Fred Thompson and a story about Donna Netherland of Elizabethton, TN and her recipe for “Posh Squash” using yellow crook neck squash. Fred's radio series is entitled "Pot Luck Radio".