Chicken Recipes from Tennessee and Kentucky

S9:E21. 06/04/2022

Chicken Recipes from Tennessee and Kentucky

Farmer Aliceson Bales of Bales Farm, Mosheim, TN, shares her recipe for buttermilk chicken, how to get the most of an entire chicken, and how to make chicken broth. Aliceson and her family, Barry, and Marshall, operate their family farm, which has been in continuous operation since 1882. Marshall is the 6th generation farmer of this land and is an impressive young farmer. They produce premium pasture-raised meats, and Marshall is head of the egg program. Barry Bales is a multi-grammy award-winning musician who has played with Alison Krauss and Union Station for many years. Barry even wrote the theme song for Aliceson’s segment called “Ali’s Tune.” ⁣

We also hear from Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers. Lois is known as “The Last Woman out of the Cove.” The cove referenced is Cades Cove, a part of the Great Smoky Mountains National Park and once Lois and Kermit Caughron’s home.

James Beard award-winning food writer Ronni Lundy reads from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990. In addition, she reads from her book on honest fried chicken prepared in cast iron in this recording.

Recipes: Keep on scrolling; they are after the links. Sorry.

Links:

Bales Farm: https://balesfarmstn.com/

Cades Cove Preservation Association (Louis Shular Caughron and Ruth Davis are very active in this organization): http://www.cadescovepreservation.com/

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

Recipes:

Ma’s Chicken and Crackers from Ruth Davis and Lois Shular Caughron. Ingredients: 1 box of saltines. 1 whole chicken cut into pieces. Directions:

• Cover chicken pieces with water (bones, skin, and all), salt to taste, in a large pot until the chicken is tender (45-50 minutes). Ruth says for an old hen, it might take 50 minutes to get it tender.
• In a large bread pan with 2-inch sides, fill it with broken crackers (1 inch deep)
• Lift the Chicken out of the pot bone-in and put it all over the crackers.
• Pour the broth over the top.
• Bake in the oven until browned on top.

Buttermilk Chicken from Aliceson Bales of Bales Farm:

Ingredients:

• 1 whole chicken
• Salt
• Buttermilk

Directions: Get a big Ziplock bag, and set this bag down into a big bowl. Place the bird legs up into this bag, and sprinkle generously with salt. (Aliceson uses Kosher salt, but use what salt you like to use). Cover the chicken with buttermilk. Put in fridge, soak bird 8 hours or overnight, or as long as you have time to soak it.

When ready to roast the chicken, remove it from the refrigerator. Let the chicken in the back of buttermilk sit out on the counter to let it reach room temperature (no more than 2 hours unrefrigerated).

• Set the oven to 410 degrees.
• Drain the chicken, rinse, and pat it dry.
• At this point, Aliceson sprinkles it with salt again.
• Place in a roasting pan, or a cast-iron skillet, legs toward the back of the oven.
• Roast the Chicken at 410 degrees for 10 minutes, and the skin will turn golden brown.
• Reduce heat to 350 and roast for about 50 minutes.
• Internal temp needs to be 165 degrees with a meat thermometer.
• Cover the chicken with foil and let it rest for 10 minutes.
• Separate bone from the meat.

Bone broth from Aliceson Bales: Put bones in a big pot, covered with water with a Tablespoon of Apple Cider Vinegar (it draws the nutrients out of the bones and into the broth)

• Cook 8 hours on low until you can take a bone and easily bend or break it.
• Keep it in the fridge for the week and use it for all of your cooking.

Honest fried chicken shared by Rhonni Lundy from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990.

Ingredients:

• Chicken cut into pieces.
• Salt and pepper your flour and dredge the chicken in it. Use good leaf lard if you can find it and canola oil if you can’t find the lard.

Directions:

• It will take 30-35 minutes to cook to fry the chicken.
• Dredge your Chicken in flower and fry in shallow oil in your heavy pan (about 1 inch of oil or lard, covered with a tight-fitting lid)
• Turn the chicken over halfway through the cooking process. Final crisping: Take the lid off for a final crisping for a few minutes before serving to crisp up the outer layers of the fried chicken. If this step is not followed, the crust will be mushy.

A word about your frying pan and lid: Ronni uses a cast iron pot with straight sides and a lid with nipples that lets the steam drip back down on the chicken when cooking. This way, the juice stays in the meat. You need a heavy skillet with a tight lid with straight sides, not an omelet pan.

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Femeika Elliott, Founder of Meik Meals, and the Lotus Program, Knoxville

S9:E20. 05/28/2022

Femeika (Meik) Elliott, Founder of Meik Meals, and the Lotus Program, Knoxville

Today, we are setting the table with plant-based eating, especially for new Mothers. My first guest is Femeika (Meik) Elliott, founder, and owner of Meik Meals and the Lotus Program. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work. This episode originally aired in February 2022, and since then, Meik Elliott has won the What's The Big Idea? 2022 Pitch Competition, through the Knoxville Entrepreneurial Center, and has presented at Pecha Kucha night, Knoxville. Also, Fred Saucepan’s potluck radio series features Cherokee poet and storyteller Marilou Awiakta.

Meik Meals https://meik-meals.com/

The Lotus Program: https://www.teknovation.biz/breaking-news-the-lotus-program-wins-last-nights-wtbi-pitch-competition/

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

Knoxville Entrepreneurial Center: https://knoxec.com/

PechaKucha Knoxville: https://www.facebook.com/pknknoxville/

Cornbread and Cornbread Salad with Josh Lowans

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.

Little Mountain Flower Farm, Maryville, Tennessee

S9:E18. 05/14/2022

Little Mountain Flower Farm, Maryville, Tennessee.

In this episode, we are setting the table with pretty flowers. Or, as many of us here in Tennessee pronounce it, purty flares. No, it’s not about the eating. It’s about the joy and beauty flowers add to this life. That little touch of grace to the table, the home, or that person in need or celebrating a special event. 

Amy’s guest is Susie Kawar, owner and operator of Little Mountain Flower Farm, located in Maryville, TN. A design-centered floral farm and studio. Susie grows her flowers and puts together farm-fresh floral arrangements by hand in her floral studio right on her family’s farm. 

She, her husband, and her children grow these flowers with sustainable, regenerative growing practices. In addition, they have a sweet yellow dog named Paris that found them when they lived in Paris, Tennessee. This is an inspirational story of a person who has teamed her creative skills with a firm knowledge base in agriculture and has made a living for herself and her family doing something that she loves to do that brings joy to others. She will also share one of her go-to recipes for a refreshing tabouli salad.

Also, in Fred Sauceman’s Pot Luck Radio series, he features one of Tennessee’s oldest restaurants, Nicks of Kingsport, Tennessee. 

Links:
Little Mountain Flower Farm: https://www.littlemountainflowerfarm.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Nick’s, Kingsport, TN: https://nicksrestaurantandcatering.com/

Susie Kawar, Owner of Little Mountian Flower Farm, Maryville TN https://www.littlemountainflowerfarm.com/ . Photo: Amy Campbell. 2022.

This is Susie and her family’s dog, Paris. Paris found them when they lived in Paris, Tennessee. She was in horrible condition when they first found her, and Susie and Michael gave her the medical attention she needed and a good home.

Susie in her hoop house with some of her flowers.

Susie holding one of the little yellow flowers she grew.

Broasted chicken from Nick’s of Kingsport, Tennessee. Photo: Fred Sauceman. https://nicksrestaurantandcatering.com/

Mother’s Day Stories and Old Fashioned Recipes

S9:E17. 05/07/2022

Today, we set the table with some good food and memories in honor of Mother’s Day. First, we’ll visit Mary Lynn Snyder, who shares memories of growing up in the R.C. Tway coal mining camp outside Harlan, KY. Then, she’ll share her Mother Ruby’s cooking ways and a recipe for “Mama Ruby’s Creamy Lemon Pie.” Also on the program - Fred’s Sauceman shares a lovely audio essay in memory of his late mother-in-law, Elsie Maddux Derting. And I share a story and recipe about my late mother, Edwena Janie Clayton, Mississippi, and kilt salad for supper.

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

Recipes:

“Mama Ruby’s Creamy Lemon Pie” from Mary Lynn Snyder

Ingredients:

• 8-9 inch baked pastry shell, can use grab cracker crust
• Three egg yolks (reserve the egg whites if making meringue)
• 14 oz can of Eagle brand sweetened condensed milk (Ruby used Pet brand)
• 1/2 c. real lemon juice from concentrate
• a dab of yellow food coloring
• 2 cups of whipped topping (Ruby used meringue)

Directions:

• Preheat the oven to 325 degrees
• In a medium bowl, beat egg yolks with milk and lemon juice, and add a little food coloring
• Pour into the pastry shell
• Bake for 30 minutes, cool, and top with whipped topping *If using meringue, top with meringue before placing it in the oven to cook. Refrigerate before serving, and refrigerate leftovers.

Kilt Salad:

Ingredients:

• A “mess” of Fresh greens. The term “mess” refers to the amount you would use for your family. A family of 4 with a hearty appetite would need about a 1/2 a paper bag full of fresh greens. These cook down to roughly a 6th of their size, so it takes a good amount. These greens can be any greens you can find. Dandelion, lambs quarters, spinach, kale, young poke, collards, etc. Most watery lettuces are too soggy, so I use a more hearty green. Do not use frozen. Triple wash the fresh greens. If you use collard greens or kale, remove the large spines from the leaves. Chop the greens. Try to get the water off of them as well as you can with a salad spinner or a colander. If you still have some water on them, it is ok; they do not need to be super dry. But, if you have standing water in your pot of greens, pour that off.
• 1 pack of bacon fried crisp, drained, and crumbled. Reserve the grease in the pan, and keep the grease hot.
• Salt and pepper to taste.
• Hard boil six eggs, peel, and slice.

Directions:

• In a large bowl, place the chopped greens.
• Pour the hot bacon grease all over the greens (about 1/2 cup)
• Toss the greens and bacon fat very quickly to cover all of the greens and to “kill” the greens.
• Sprinkle with salt and pepper.
• Top with crumbled bacon.
• Serve with hot cornbread, vinegar, and sliced boiled eggs.

This recipe comes from watching my Grandmother (Mildred May of Jackson, Mississippi) prepare this in her kitchen.

The late Elsie Maddux Derting. Photo: Fred Sauceman.

Mary Lynn Snyder. Photo: Mary Lynn Snyder Facebook page.

Nat’l Cornbread Festival Cook-Off Champ, Bob Kellerman’s Pan Heads, Ronni Lundy’s Tao of Cornbread

S9:E16. 04/30/2022⁣

National Cornbread Festival Cook-Off Champ, Bob Kellerman’s Pan Heads, Ronni Lundy’s Tao of Cornbread

We set the table with cast iron, cornbread, and some cornbread cousins. Amy’s guests include the winner of the 25th National Cornbread Festival Cook-Off, Veronica Callaghan. CEO Emeritus and Board Member of Lodge Manufacturing, Bob Kellerman, about his art creations he makes out of recycled pans and parts that he calls Pan Heads. Also, one of the founders of the Southern Foodways Alliance and James Beard Award-winning food writer, Ronni Lundy, with cultural perspectives on sugar, or no sugar in cornbread, and her tao of cornbread.

Links:

Veronica Gallagher: https://www.instagram.com/veronicacallag/

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

Bob Kellerman: https://www.youtube.com/watch?v=YIU3-IU6xHQ

Lodge Cast Iron: https://www.lodgecastiron.com/

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

Martha White: https://www.marthawhite.com

Champion of the 25th National Cornbread Festival Cook-Off, Veronica Callaghan wearing the ceremonial crown made by Bob Kellerman.

Bob Kellerman and Amy Campbell at Bob’s Pan Head booth during the 25th National Cornbread Festival in South Pittsburg, TN.

This is the Pan Head that hangs on our kitchen wall made by Bob Kellerman, CEO Emeritus and board member of Lodge Manufacturing, South Pittsburg, TN.

Veronica’s winning Guacamole cornbread shrimp casserole that won the 25th National Cornbread Festival Cook-Off. .

Pictured: Judges for the 25th National Cornbread Festival Cook-Off. Clockwise: Amy Campbell, Chef Shannon Johnson, of Real Good Smokehouse, Chattanooga, TN; John Currence and daughter, chef and creator of Big Bad Breakfast, Oxford, Mississippi; Karl Worley, Bristol native and Co-Creator of Biscuit Love, Nashville, TN, Kevin Sanders, the barrel man at Jack Daniels Distillery, Darci Marriott of White Lily, and Nancy Meeks, of Hoffman Media, Editor of Southern Cast Iron magazine and the Paula Dean magazine. ⁣

Pictured: Amy Campbell with Ronni Lundy. This photograph was taken in 2018 by Laura Pierpont at Ronni’s apartment. Laura is an exceptionally talented artist. Find her work at https://lcpierpontphotography.com/

Special Growers, East TN Makers Market

S9:E15. 04/23/2022

Special Growers, East TN Makers Market, Debra Dean's Peanut Gallery and fourteen-year-old Miller Dean's Squeezy's business.

Today, we are setting the table with special growers, an East TN makers market, and a young entrepreneurial fellow who has his own flavored tea and lemonade stand. Today, our guests are Kent Davis, one of the parents who created a non-profit organization called Special Growers in Maryville, TN. Special Growers grow culinary herbs and fresh-cut flowers. In addition, they partner with several regional restaurants and offer meaningful job training and employment to special needs individuals post-high school. We also visit with Debra and Miller Dean. Debra is a baker, a maker, and one of the founders of the ETMM markets held biannually on the campus of Maryville College. I love to feature young entrepreneurial individuals through regional food or agriculture on this show. We also visit with Miller Dean, Debra’s fourteen-year-old son, who has a flavored tea and lemonade booth at these markets.

Links:

Special Growers: https://www.specialgrowers.com/

East Tennessee Makers Market links: Facebook: https://www.facebook.com/MaryvilleMakersMarket/ Instagram: @Easttennesseemakersmarket

Squeezy’s Fresh Lemonade and Tea: https://www.facebook.com/profile.php?id=100069262149891

Debra and Miller Dean. Photo: Amy Campbell 2022.

Employees and participants with Special Growers. Photo: Amy Campbell 2021.

Kent Davis of Special Growers. Photo: Amy Campbell, 2021.

Raising laying hens, deviled eggs and hot cross buns

S9:E14. 04/16/2022

Look at all these ribbons Marshall Bales won at the fair this past year! This 15-year-old farmer describes his egg business at Bales Farms, Mosheim, TN. Lady Farmer Aliceson Bales shares her Mother's famous deviled egg recipe plus tips on peeling the eggs more easily. And Karen Zorio shares her recipe and story of Hot Cross buns.

Bales Farm: https://balesfarmstn.com/

Young Farmer Marshall Bales with the ribbons he won in 202 at the fair. https://balesfarmstn.com/ Photo: Amy Campbell.

Aliceson Bales deviled eggs. Photo: Aliceson Bales. https://balesfarmstn.com/

The lovely Karen Zorio with her Hot Cross Buns.

Small batch Tennessee maple syrup and asparagus

S9:E13. 04/09/2022

Small batch Tennessee maple syrup and asparagus

We welcome spring in Tennessee with Clint Smith’s Small batch Tennessee maple syrup doings. And Author, Podcaster, gardener, and YouTube channel favorite “Digging It,” Kelly Smith Trimble on the topic of Asparagus.

Clint Smith: Clint is available by email, just email me first and I will text him.

The kind, smart, and amazing Kelly Smith Trimble. https://www.kellysmithtrimble.com/

Kelly Smith Trimble: https://www.kellysmithtrimble.com/

Clint Smith with a bottle of his maple syrup. Made in Tennessee.

A kitchen table made by Clint Smith.

Fire racks made by Clint Smith for J.C. Holdway restaurant, Knoxville.

Clint Smith’s syrup boiling down.

This is Rufus, Kelly’s dog.

Allan Bentons Tennessee Prosciutto

S9:E12. 04/02/2022

How does a struggling self-described hillbilly ham smoker turn into THE man on hams and bacon? Dearly loved by locals, chefs, and customers across our nation, here is his story of taking a wise chance with his business and how that has paid off.

http://bentonscountryhams2.com/

Allan Benton actually does use a computer at times.  Amy took this picture of him at Benton's Smoky Mountain Country Hams, Madisonville, TN. http://bentonscountryhams2.com/

Here is a picture of Amy’s “Smoky Mountain Sushi” TM.

Tennessee Morel Hunt with Chris Burger

S6:E11. 03/26/2022

Tennessee Morel Hunt with Chris Burger

Today we are setting the table with a good ole fashioned morel mushroom foraging in search of a wild food that delivers the umami taste. My guests are Chris Burger Farmer, Creative Director and Co-Founder of Century Harvest Farms Foundation in Greenback, TN. Chris was kind enough to invite me on a morel hunt for this mushroom that only appears from late March through the first few weeks of April annually in Tennessee. We also will be joined in the kitchen at Century Harvest Farms Foundation by Chef Robert Allen. He will share how he cooks morel mushrooms and what he pairs them with.

Chris Burger, Century Harvest Farms Foundation: https://centuryharvest.org/

Chef Robert Allen: https://www.robertallenculinary.com/a-destination

Chris Burger holding a morel mushroom the day we went on a Tennessee Morel hunt at Century Harvest Farms Foundation. Photo: Amy Campbell.

Strawberry Soup with Aliceson Bales, Olde Virden’s Tennessee Pepper Company Artisanal Food Market and the Olde Virden’s Spring Pop Up Market

S9:E10. 03/19/2022

Our guests are Alyson and Chris Virden of Olde Virden’s Tennessee Pepper Company and their new Artisanal Food Market located in Knoxville, plus Aliceson Bales, of Bales Farm with a refreshing springtime recipe for chilled Strawberry Soup. The Virden’s hosts a spring pop-up market with 10 participants offering artisanal foodstuff and products. Aliceson Bales will be on hand selling and signing her Bales Farm cookbook on March 20, 2022, 12:00 noon - 3:00.

Links:

Olde Virden’s Artisanal Food Market: https://m.facebook.com/people/Tennessee-Pepper-Co-Artisanal-Food-Market/100070593581365/

Olde Virden’s Tennessee Pepper Company: https://oldevirdens.com/

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

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

Jessica Carlson Owner of SoKnoSourDough, Knoxville TN Sour Dough Baker

S9:E9.03/12/2022

SoKnoSourDough, Knoxville Tennessee Sourdough Maker

Our guest is Stephanie Carlson of SoKnoSourDough - a sourdough bakery in South Knoxville, TN. Stephanie had no plans of ever becoming a baker. Today, we will hear how she got into this line of work, where her starter came from, some of her products, and how she equips the community to bake sourdough for themselves. Also, on today’s program in Fred Sauceman’s Potluck Radio series, he features novelist Adriana Trigiani on culinary cultures. And we have pulled up another chair to this big TN table here - Jessica Carr, the owner of Girl’s Gotta Eat Good, Knoxville’s first Asian Bakery, is our guest interviewer today with SoKnoSourDough - I’m really excited to welcome Jessica Carr on board here at the Tennessee Farm Table helping to interview Knoxville Food Makers. Welcome, Jessica.

Links: SoKnoSourDough: https://www.soknosourdough.com/

Jessica Carr, owner of Girl’s Gotta Eat Good, Asian Bakery who interviewed Stephanie in this episode: https://www.facebook.com/girlsgottaeatgood/

Old Sevier Market: https://www.facebook.com/oldseviermarket/

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

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

Stephanie Carlson, creator of SoKnoSourDough. Photo: Jessica Carr, creator of Girls Gotta Eat Good, Knoxville’s first Asian Bakery.

Lost Creek Farm, Harrison County, West Virginia

S9:E8. 03/05/2022

Amy Dawson and Mike Costello are farmers, chefs, owners of Lost Creek Farm, a historic family farmstead located in Harrison County, West Virginia. They describe their cuisine as Story-Rich, Heritage-inspired - Mountain Cuisine. They have been nominated for a 2022 James Beard Foundation Award for Best Chef, Southeast!. We recorded this together in 2016, and I am so happy that they have turned their vision for revitalizing this family farm into a reality. Also, Fred Sauceman with a story and recipe from the late Raymond Bautista, Elizabethton, TN.

Links:

Lost Creek Farm: http://www.lostcreekfarmwv.com/

Lost Creek Farm Podcast: Pickle Shelf Radio Hour: https://podcasts.apple.com/us/podcast/the-pickle-shelf-radio-hour/id1499208247

James Beard Foundation nomination information: https://www.jamesbeard.org/blog/the-2022-james-beard-award-semfinalists

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

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

Mike Costello and Amy Dawson, Lost Creek Farm, Harrison County, WV. Photo: LostCreekFarmWV.com.

Tyler Rogers - Chattanooga Tennessee Chair-Maker

S9:E7. 02,26,2022

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyoline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Links:

Tyler Rogers https://www.instagram.com/tr.chairmaker/

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

Allan Benton https://bentonscountryhams2.com/

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

Tyler Rogers with the chair he made 2021. Connect with Tyler on instagram @tr.chairmaker. Photo: Amy Campbell.

A closer look at Tyler Roger’s chair. Photo: Amy Campbell.

Tyler Rogers working on shaving down legs for a chair. Photo: Amy Campbell.

The book Tyler references in the podcast and snacks he had for our visit. Photo: Amy Campbell.

Girls Gotta Eat Good Asian Bakery and Tennessee Wagyu Beef.

S9:E6. 02/19/2022

Girls Gotta Eat Good Asian Bakery and Tennessee Wagyu Beef.

Today, we are setting the table with Asian baked goods and Tennessee Wagyu beef. My first guest is Jessica Carr, a young entrepreneurial woman who created Girls Gotta Eat Good, Asian Bakery. Knoxville’s first Asian bakery. Jessica turned her love of baking, many of her mother’s recipes, and a daring leap of faith after prayer into an innovative business, and she is seeing good results. An inspirational story. In Fred Sauceman’s pot luck radio series, he visits with Ron Hawkins of Hawk Nest Farms, a wagyu beef farmer located in the Greene-Washington County area of Tennessee.

Links: Girls Gotta Eat Good facebook: https://www.facebook.com/girlsgottaeatgood/

Girls Gotta Eat Good Instagram: https://www.instagram.com/girlsgottaeatgood/?hl=en

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

Ron Hawkins, Hawknest Farms Tennessee Wagyu Beef: https://www.facebook.com/pages/category/Grocery-Store/Hawk-Nest-Farm-435117246687134/

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

Jessica Carr, Girls Gotta Eat Good Asian Bakery holding her Ube crinkle cookie. Photo: Amy Campbell.

Jessica Carr, Girls Gotta Eat Good Asian Bakery holding her Kalamay. Photo: Amy Campbell.

Jessica Carr’s Ube crinkle cookie.

Jessica Carr’s Kalamay.

Ron Hawkins’s Wagyu beef heard from Hawk Nest Farm. Photo: Fred Sauceman.

Flora De Mel, Meadery, Rossville, Georgia

S9:E5. 02/12/2022

Today, we are setting the table with Mead. My guest is Jay Martin, Co-Owner of Flora De Mel, a Meadery and full-service restaurant located in Rossville, GA, just over the state line of TN from downtown Chattanooga. Jay is a proponent of urban beekeeping. This business sprang out of he and his business partner and wife Stephanie’s beekeeping. And in this show, Jay will answer the question of …What is a demijohn. In Fred Sauceman’s Potluck Radio Series, he features the last surviving Blue Circle restaurant in Bristol, Tennessee.

Links:

Flora De Mel, Meadery https://www.florademel.com/

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

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

Jay Martin, co-owner of Flora De Mel poses with demijohns at Flora De Mel, Rossville, Georgia. Photographed by Amy Campbell, October, 2021.

Flora De Mel, Rossville, Georgia. Photographed by Amy Campbell, October, 2021.

Bar stools in Flora De Mel made by chair maker Tyler Rogers, Chattanooga, Tennessee.

Femeika Elliott, Creator and Owner of Meik Meals, Knoxville

S9:E4. 02/05/2022

Femeika Elliott, Creator and Owner of Meik Meals, Knoxville

Today, we are setting the table with pant-based eating and how this helps new moms. Today, my first guest is Meik Elliott, creator, and owner of Meik Meals. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work.

Fred Saucepan’s potluck radio segment features Cherokee poet and storyteller Marilou Awiakta.

Meik Meals https://meik-meals.com/

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

Femeika Elliott, Creator and Owner of Meik Meals, Knoxville. Photographed by Amy Campbell, 2022.

Seed Swap, Seed Library, and Master Gardener Deena Trimble on winter sowing.

S9.E3. 01/22/2022

Seed Swap, Seed Library, and Master Gardener Deena Trimble on winter sowing.

In honor of the upcoming National Seed Swap Day, we are setting the table with swapping seeds. It is that time of the year when we plan our gardens, order our seeds, and, if we are lucky, attend a local seed swap to swap seeds and stories with our neighbors. Today, we visit with Sheila Pennycuff, a Librarian at the Blount County Public Library located in Maryville, TN, and the woman who took an old wooden card catalog and turned it into a seed library. This seed library is located inside the Blount County Public Library. It is an excellent service to the community where patrons check out seed and contribute seed back to the seed library.

I also let you know about a seed swap that will take place at the Library on January 29th, which is National Seed Swap Day. In addition to the seed swap, Deena Trimble will also talk about winter sowing and seed starting. Today we will also hear from Deena about her seed saving, swapping, and growing.

Links:

Seed Swap info: https://ne-np.facebook.com/MaryvilleFarmersMarket/posts/january-29th-is-national-seed-swap-day-the-blount-county-library-is-having-a-spe/3095449964045117/

Seed Library information: https://www.blounttn.org/1464/Seed-Library

Seed Swap information:

In honor of National Seed Swap Day, which falls on the last Saturday of January. There will be a seed swap and talk hosted by the Blount County Public Library and the Master Gardeners group members. Deena Trimble will speak on the topic of winter sowing and seed starting. Deena is a master gardener with years of experience, and she will speak from 11-12:00 Noon.

This event takes place on National Seed Swap Day, Saturday, January 29th, 2022, from 10AM-12:00 PM in the Sharon Lawson and Dorothy Herron Room located inside the Blount County Public Library in Maryville, TN.

Bring your seeds and be ready to talk about gardening. Even if you don’t have seeds to swap, there will be seeds for you to take. If you do bring seeds to swap, they ask that you please follow the following guidelines: Seed must be open-pollinated, Non-GMO seed stock. The seed must be clean and dried, and please bring your own plastic baggies with you to share and receive. Bring paper and pens to label the packets seed too. If you really have it together, bring the seed proportioned in airtight packaging already labeled.

The address where this Seed Swap and talk will be taking place is is 508 N Cusick St. Maryville, TN 37804.

The Blount County Public Library Seed Catalog, painted by me (Amy Campbell.) Photo from Sheila Pennycuff.

Deena Trimble’s winter sowing containers. Photo from Sheila Pennycuff.

Deena Trimble’s winter sowing containers with the lids lifted.

Close-up of Deena Trimble’s winter sowing container with plants ready to be put into the dirt. Photo from Sheila Pennycuff.

Master Gardener Deena Trimble. Photo from Sheila Pennycuff.

Houston's Mineral Well, New Market Tennessee

S9.E2. 01/07/2022.

Houston’s Mineral Well. New Market, Tennessee.

Bill Houston narrates the story of Houston's Mineral Water, New Market, Tennessee - still going strong since 1931 - Bill Houston is the the owner and operator of this Mineral Well that his Grandfather established and this is a treasured watering hole for the community.
http://www.houstonsmineralwater.com/ 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. More information: https://www.facebook.com/houstonsmineralwater/

Fred Sauceman’s Potluck Radio series features an obscure sausage called soutissa, made by Waldensians in Valdese, North Carolina with the voice of Louis Bounous who Fred interviewed in 2008. Louis died 2 years later at the age of 91.

Links: Krista Reece - Author: kristareese.com

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

Emi Sunshine: https://theemisunshine.com/

WC (Bill) Houston standing outside of his mineral well photographed in 2000 by Amy Campbell. Bill is the 3rd generation Houston to own and operate this well that his Grandfather dug.