Brooks Lamb, Author of Love For the Land, Lessons from Farmers Who Persist in Place.

S10:E47. 12/16/2023

Brooks Lamb, Author of Love For the Land, Lessons from Farmers Who Persist in Place.

Today, we are setting the table with a discussion about land. Agricultural land, and the problem of the fast disappearance of this land across our country.

Our guest is Brooks Lamb, Author of Love for the Land, Lessons from Farmers Who Persist in Place. Published through Yale University Press. This book is deeply related to Tennessee, Southern, and American agriculture.

At its core, Love for the Land shares the power and potential of people-place relationships. To do so, the book explores why some small and midsize farmers continue to care for their land, even in the face of tremendous adversity. In terms of adversity, he pays particular attention to farmland loss from sprawl and haphazard development, agricultural consolidation, and, for farmers of color, injustices in the past and present.

Despite these challenges, some small and midsized farmers persevere. In dozens of interviews with farmers in two Tennessee counties, which serve as microcosms of agrarian communities across the country, Brooks found that love for the land and devotion to place -- virtues that align with Wendell Berry's writings on imagination, affection, and fidelity -- fuel their persistence and stewardship. Brooks writes that we need to better support these farmers -- and that we all have something to learn from them, no matter where we live.

If you are moved by this podcast to help with this crucial problem of farmland loss - and are thinking about year-end-giving - there is an organization that Brooks is closely aligned and works with that is actively addressing farmland loss and conversion in the Volunteer State, this organization is called American Farmland Trust. We have also placed a link directly to that organization on our website too. It is Farmland.org

Brooks Lamb’s website and where to buy Brooks Lamb’s book: https://brookslamb.com/buy-love-for-the-land/

American Farmland Trust: https://farmland.org

Emi Sunshine (Sang our theme song when she was 9 years old!): https://theemisunshine.com/

Brooks Lamb’s website and where to buy Brooks Lamb’s book:  https://brookslamb.com/buy-love-for-the-land/

Brooks Lamb on the family farm. Photo: Brooks Lamb.

Brooks Lamb on the family farm. Photo: Brooks Lamb.

Brooks Lamb on the family farm. Photo: Brooks Lamb.

Why We Eat Pinto Beans in Appalachia? A discussion with Ronni Lundy.

S10:E46.12/02/2023

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.

Ronni Lundy - 2 time James Beard Award winning author, and food historian.Author of Victuals, An Appalachian Journey with Recipes : http://ronnilundy.com/

Amy Campbell and Ronni Lundy at Ronni’s former apartment. Photo: Laura Pierpont https://www.facebook.com/laura.pierpont.1/

Pumpkin and Pumpkin Pie Recipes from Tennessee

S10:E44. 11/18/2023

James Gann, Music Educator in Blount Co, TN won a blue ribbon for his pumpkin pie at the Great Smoky Mountains Heritage Center. James lets us know about the type of pumpkin he grows and his pie.

Haylee Gibadowski describes how to process a fresh pumpkin for pies and shares her recipe for a gluten and dairy-free pumpkin pie that is delicious. (Recipe below, keep scrolling)

Fred Sauceman’s Pot Luck Radio series features novelist Adriana Trigiani, Author of Big Stone Gap, Milk Glass Moon, and Big Cherry Holler describes her Appalachian autumn memories and a little story involving Elizabeth Taylor and choking on a chicken bone.

Links: James Gann - https://www.linkedin.com/in/james-gann-296017122/

Adriana Trigiani - https://adrianatrigiani.com/home/

Emi Sunshine (sang our theme song when she was nine years old) - https://theemisunshine.com/

Haley's Gluten & Dairy Free Pumpkin Pie Recipe

Heat oven to 350°

Ingredients:

• 2 cups pumpkin puree
• 12 ounces of coconut milk, or almond milk (the consistency of the coconut milk is more creamy)
• 2 eggs
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 pre-made deep dish gluten-free pie shells.

Directions:

Beat eggs with sugar. Add pumpkin puree to mixture. Add coconut milk, beat in spices and salt until smooth. Pour into unbaked pie shells. Bake in a 350° oven for 45 minutes or until the middle is set and doesn’t jiggle. Do not overbake.

James Gann poses with his prize winning pumpkin pie at the Great Smoky Mountains Heritage Center, Townsend TN.

Haylee Gibadowski’s recipe for gluten and dairy free pumpkin pie.

Appalachian Thanksgiving Recipes and Stories of the Season

S10:E43. 11/11/2023

Appalachian Thanksgiving Recipes and Stories of the Season

Appalachian Thanksgiving recipes include sweet potato casserole and stuffing. Our feature interview is Mary Lynn Snyder originally from Harlan Kentucky. Mary Lynn remembers her mother Ruby's recipes and traditional ways of cooking.

Dee Dee Constantine, retired food writer for the Knoxville News Sentinel has a segment on tips on how to prepare venison roast and venison steak, and she shares a recipe for venison meatloaf.

Fred Sauceman’s Potluck Radio series - we revisit his segment on the annual historic event of turkey herding that used to take place in Hancock County Tennessee.

And I (Amy Campbell) share a story I recorded with my late father, who was an old-fashioned East TN medical doctor. He accumulated a lot of interesting stories in his 60-plus years of practicing medicine, and this story involves a turkey egg.

Links:

Mary Dee Dee Constantine: https://www.instagram.com/Skilletsister/?hl=en

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

Emi Sunshine (arranged our theme song when she was 9 years old) - https://theemisunshine.com/

This image comes from https://thegraphicsfairy.com/

JFG Coffee, “The Best Part of the Meal”, Knoxville, TN

S10:E42. 11/04/2023

JFG Coffee, The Best Part of the Meal", a Knoxville, Tennessee staple.

I’ve got a "mess" of guests:

Bill Houston (Owner of Houston’s Mineral Well, fine artist extraordinaire, and a New Market TN native shares a story of a late New Market TN neighbor who penned the tag line for JFG Coffee Company “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 (Retired Food Editor of the Knoxville News Sentinel) has a recipe for coffee and brown sugar steak rub.

Links:

W.C. (Bill) Houston: Bill Houston is from New Market TN. Many of you may know Bill because he taught art at Carson Newman College for 40 years. He is also an incredibly talented landscape painter, artist, sculptor, and woodworker. And one of the most generous and kind people on the earth. Find information about his art here: https://www.facebook.com/wchouston/ Bill is the owner, and operator of Houston’s Mineral Well, in New Market, TN. http://www.houstonsmineralwater.com/ Bill’s grandfather dug this well in 1931 after an epiphany dream and was miraculously healed from a severe kidney ailment by the water from this well which he established and opened to the public. It is still open and run today (and on the honor system) by Bill Houston.

Tinah Utsman: Tinah is a talented photographer in Knoxville, and Her father “Coffee Jack” was at one time President of JFG Coffee during the 1982 Knoxville World’s Fair. Tinah runs a nonprofit where she teaches kids how to take photographs of adoptable animals.. https://www.facebook.com/TRU-Dog-Network-195219860507511/

Mary “Dee Dee” Constantine https://www.facebook.com/deedee.constantine.3

Emi Sunshine: https://theemisunshine.com/

The tag line for JFG Coffee “The Best Part of the Meal” still shines on the building in Knoxville’s Historic Old City.

The historic JFG coffee sign on the banks of the Tennessee River in downtown Knoxville TN.

This vintage picture came to me by way of Archivist, Bradley Reeves. https://www.facebook.com/bradleye.reeves/

Cast Iron Rescue, Rehab, and Cornbread with Dr. Katie Hoffman

S10:E41. 10/28/2023

Cast Iron Rescue, Rehab, and Cornbread with Dr. Katie Hoffman Cast Iron, and Cornbread, two staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband Brett Tiller created a business called Vintage Kitchen, Cast Iron and Collectibles, and how they rescue and rehab cast iron and resell their finds at their cast iron pop up clinics that they conduct from time to time in Tennessee and Virginia. They call these sessions they hold “Cast Iron Clinics”. They sell cast iron and ship it all over the country and will also take in your old, sad, probably rusty and pitted heirloom cast iron, and will rehab it for you so it can be brought back to it’s useful life once again. Also, Katie is also going to let us know how she makes her cornbread in a cast iron skillet.

In Fred Sauceman pot luck radio series, he his subject is “Gritty Bread”.

Vintage Kitchen Cast Iron and Collectibles online links: Website: https://www.vintagekitchencastiron.com/ Facebook Page: https://www.facebook.com/Vintagekitchencastiron/ Instagram page: https://www.instagram.com/vintagekitchencastiron/

Fred Sauceman: https://www.facebook.com/fred.sauceman Senior Writer and Associate Professor of Appalachian Studies, East Tennessee State University; News Director, WETS-FM/HD at East Tennessee State University Johnson City, Tennessee

Wine Festival, Nov 4, Memphis TN as mentioned in the show: https://www.siptn.com/mid-south

Tennessee Farm Winegrowers Alliance: https://tennesseewines.com/about/

Emi Sunshine (musically arranged, and sang our theme song when she was 9 years old!) https://theemisunshine.com/

Dr. Katie Hoffman talks about the corn, cornbread and cast iron on this episode.

A cast iron pan that has been rescued and rehabbed by Katie Hoffman and Neil Tiller. Visit their site at:  https://www.vintagekitchencastiron.com/ 

A variety of restored cast iron from Vintage Kitchen Cast Iron and Collectibles online links: Website: https://www.vintagekitchencastiron.com/ 

Allan Benton's Tennessee Country Ham / Prosciutto" from made in Madisonville, Tennessee.

S10:E40. 10/21/2023

Allan Benton's Tennessee Country Ham / Prosciutto" from made in Madisonville, Tennessee.

Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our guest 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 toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton’s dry-aged, country hams are produced in Madisonville, Tennessee.

I (Amy Campbell) share a 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. Keep scrolling down this page to the end, that is where the recipe is.

Links:


Benton’s Smoky Mountain Country Hams: https://bentonscountryhams2.com

Recipe for Smoky Mountain Sushi below: Keep scrolling

“Smoky Mountain Sushi” cooking demo video: Here is a link to my Television cooking demo on WBIR TV10: https://www.wbir.com/article/life/food/recipes/smoky-mountain-sushi/51-e7fad395-ee34-42e8-9c07-dc5d4cb7b25b

Emi Sunshine sings our theme song: http://theemisunshine.com/

Allan Benton and son, Darrell Benton stand in front of Benton’s Smoky Mountain Country Hams, Madisonville TN

Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

S10:E38/40.10/07,14/2023

Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

In this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash.

I (Amy Campbell) share a recipe from John's book for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories.

Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

Recipes below, please keep scrolling Links: Link to find John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories: https://www.abebooks.com/Preserving-Roots-Journey-Save-Seeds-Stories/31015307272/bd

Contact John Coykendall: If you would like to contact John Coykendall, please write an email to me, and I can provide you with his contact information. I just don’t want to put it on this website for security reasons. Please use this link: https://www.tennesseefarmtable.com/contact-us

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

Emi Sunshine (Sings our theme song): http://theemisunshine.com/

Cushaw Recipes:

Baked Cushaw:

This recipe with you for baked cushaw, this recipe comes from John Coykendall and Christina Melton’s book and it is courtesy of Mrs. Cornelia Weldon who is the mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s Book Preserving Our Roots: My Journey to Save Seed and Stories Here are the tools you will need:

• A vegetable peeler
• A 3 quart shallow baking dish

Here are the ingredients that you will need:

• 1 Medium Cushaw
• 2 cups sugar
• 1/4 pound (1 stick) butter, melted
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder

If you want to peel your cushaw, Cut it into quarters and scoop out the seeds, cut the flesh into pieces and boil until tender

If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

• Preheat oven to 350 degrees Fahrenheit. Mash cooked cushaw and mix with remaining ingredients. Place in a 3-quart shallow baking dish and bake one hour. Serve warm.

Recipe for Cushaw Custard shared from Fred Sauceman

Prepare the cushaw: Peel your cushaw. Cut it into quarters and scoop out the seeds. Cute the flesh into pieces and boil until tender. If you do not want to peel the cushaw, follow John Coykendall’s direction of softening up the flesh for cooking. Cut the cushaw in half. Scoop out the seed. Place each side down on a baking pan in the oven. Fill the pan with as much water as you can. Bake at 200 until the squash collapses. Scoop out the softened flesh. Some people blend it in a blender to make it smooth, or you can mash it with a potato masher to keep it a little chunky.

• 1 cup and a half of cooked cushaw
• 2 eggs
• 2Tb flour
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 c white sugar
• 1 c milk

Mix and place in unbaked pie shell Bake at 350 degrees for 1 hour or until a knife inserted in the center comes out clean

Seed Saver John Coykendall with a Cushaw squash at his home. Photo: Amy Campbell, 2021.

The Townsend in the Smokies Fall Festival -Loving on people through food

S10:E37. 9/23/2023

The Townsend in the Smokies Fall Festival

Today, we are setting the table with loving people through food, loving on the honey bee, and news of an old-fashioned fall festival taking place Friday and Saturday, September 29, and 30th at the Townsend Visitor Center in Townsend, TN. This festival includes lots of Bluegrass music, old-fashioned southern food, vendors with honey, and a church group out of Morristown making and selling apple butter.

My guests are Jill Hepperley and her Mother Cheryl Free of Townsend, TN - Cheryl is an incredible Southern cook who opens her home every Sunday to the community for a good home-cooked meal. She and Jill reach people in dark places with biscuits and unconditional love. They will be serving up Beans and Hoe-Cakes (Pinto Beans and fried Cornbread) Fried Bologna, and Fried Apple Pies at the Townsend Fall Festival all for the greater good and I can’t wait for them to tell you about how they love on people through food.

We also visit with apiarists and owners of Smoky Ridge Apiaries, Judy and Coly O’Dell of Maryville TN. They are passionate about helping honey bees, and protecting honey bees, and freely give their time and expertise to help people set up hives and raise bees. They will also be set up at the Townsend Fall festival with their honey, Muddy Pond Sorghum, pollen, skincare, crafts, and more, and most importantly, a happy smile for everyone.

The Townsend in the Smokies Fall Festival takes place Sept. 29-30, 2023 from 10-11, both days. The festival provides an atmosphere where family and friends of all ages can partake in time-honored Appalachian traditions at a free community event. This event takes place in Townsend TN. at the Townsend Visitor’s Center. Crafts & Demonstrations: from 10 a.m.–6 p.m., Food: from 10 a.m.–6 p.m., and bluegrass Music: 11 a.m. With a play area for children, ax throwing, music pickers jamming, Fowler’s Country Ground Cornmeal, and a huge on list of vendors. Also the Bible Aires Baptist Church will be there making and selling Apple Butter, and Cheryl and Jill who you just heard from will be cooking Beans and Hoe-Cakes , Fried Bologna, and Fried Apple Pies. There is a shuttle service from multiple locations in Townsend on both days to alleviate parking congestion. More information: Smokymountains.org/townsend fall festival.

Links:

Townsend Fall Festival: https://www.smokymountains.org/townsendfallfestival/

RIO Townsend Links:

The Church where Amy recorded Cheryl Free and Jill Hepperly is Rio Townsend: https://riotownsend.com/

Rio Restore is the name of the particular fundraiser that the funds from the foods that they are cooking at the Fall Festival will be directly going to. They have a facebook page describing this particular mission: https://www.facebook.com/events/851391833018828/?ref=newsfeed

or by email: info@riorestore.org Or visit a local Rio Church in Blount Knox, Louden County

Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/

Apple Butter, Bible Aires Baptist Church, Morristown TN: https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

Jay Tipton: https://www.youtube.com/watch?v=V0q8mXYAIk8

Blue Ribbon Country Fair: www.gsmheritagecenter.org

Emi Sunshine (sang our theme song at the age of 9!) https://theemisunshine.com/

Cheryl Free, her daughter Jill Hepperly and Daisy at Rio Townsned. They will be serving beans, hoe cakes, fried bologna, and friend apple pies at the Townsend in the Smokys Fall Festival September 29, and 30 as a fundraiser for their mission https://www.facebook.com/events/851391833018828/?ref=newsfeed . Photo: Amy Campbell.

Judy and Coley O’Dell, owners of Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/ They will be selling honey, Muddy Pond Sorghum, and all of their related skin care and craft products at the Townsend in the Smokys Fall Festival. Photo: Amy Campbell.

The self-serve honey stand at Smoky Ridge Apiaries: https://smokeyridgeapiaries.com/

The Bible Aires Baptist Church from Morristown TN will be cooking and selling apple butter at the Townsend Fall Festival. https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

Jars of apple butter from Bible Aires Baptist Church, Morristown, TN. They will have this apple butter for sale at the Townsend Fall Festival. https://www.facebook.com/people/Bible-Aires-Baptist-Church/100064721914706/

DSB Provisions. Dustin & Stacey Busby’s Family Farm, Maryville TN

S10:E36.09/16/2023

DSB Provisions. Dustin & Stacey Busby’s Family Farm, Maryville TN

Today, we are setting the table with artisan-made pasta and sauces made with farm-raised ingredients on a family farm. Our guests are Dustin and Stacey Busby of DSB Provisions from Maryville, TN. DSB Provisions is a family farm where Dustin, Stacey, and their 3 kids grow fruits and vegetables, raise chickens and rabbits, make homemade pasta and sauces, and offer a personal chef experience. We also hear from Mary Dee Dee Constantine on the topic of collards and her recipe for a quick meal using collard greens and angel hair pasta that she calls Asian Noodles and Greens.

Links:

DSB Provisions: https://www.dsbprovisions.com/

Dee Dee Constantine: https://www.instagram.com/Skilletsister/?hl=en

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

DSB Roasted Pepper Ricotta Ravioli. Photo: DSB Provisions.

Stacey Busby and Camden on the farm. Photo: DSB Provisions.

The whole family helps with DSB Provisions. Photo: DSB Provisions.

Aaron Goss, Founder of the Carolina Malt House

S10:E35.09/09/2023

Aaron Goss, Founder of the Carolina Malt House located in Cleveland North Carolina. Aaron works with local farmers within 10 miles of the Malt House who grow grains that the Carolina Malt House then makes into different styles of malted grains for breweries. Aaron also works with a Tennessee Farmer in Coffee County Tennessee who grows a specific barley for the Carolina Malt House named Tennessee 2 Row. Several award-winning Tennessee breweries use malts from the Carolina Malt House such as Blackberry Farm Brewery,Tennessee Brew Works, Common John, Yee Haw, and more.

Carolina Malt House: https://carolinamalt.com/

Emi Sunshine (she sang our theme song at 9 years of age!) https://theemisunshine.com/

Aaron Goss, Founder of the Carolina Malt House. Photo: Carolina Malt House.

Paw Paw Fruit and sentimentality, Ridgewood BBQ, Allan Benton’s sentimental office furniture, and more.

S10:E34. 9/2/2023

Paw Paw Fruit and sentimentality, Ridgewood BBQ, Allan Benton’s sentimental office furniture, and more.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, a Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw.
Allan Benton, Owner of Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture.
Fred Sauceman has a potluck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter. (Keep scrolling for that)

Charlie Kwit: Professor of Biology Charlie Kwit: https://eeb.utk.edu/people/charles-kwit/

Benton’s Bacon link: https://www.shop.bentonscountryham.com/

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

Fred Sauceman Ridge Wood BBQ book link: https://www.amazon.com/Proffitts-Ridgewood-Appalachian-Barbecue-American/dp/0881466271

Avi Askey, Owner of Overhill Gardens: http://www.overhillgardens.com/

Nourish Knoxville food guide link: Nourish Knoxville Food Guide: https://www.nourishknoxville.org/local-food-guide/

Overhill Gardens: http://www.overhillgardens.com/

Emi Sunshine (Sings our theme song): http://theemisunshine.com/

Paw Paw Butter recipe from: Canning Homemade! Sustainable Living and Preserving the Future.
http://www.sbcanning.com/2013/10/paw-paw-butter-canning.html


Ingredients:

1. 5 lbs pawpaws
2. 2 cups water
3. 1/2 c bottled lemon juice
4. 3 c sugar
5. 2 teaspoons vanilla extract

Directions:

Wash and peel pawpaws, put in a stainless or enamel pot, with 2 cups water and 1/2 cup lemon juice, without removing seeds. Cook until soft, run through a sieve or food mill. Add pulp back to the pan, add sugar, and cook down on low until mixture thickens. (About an hour) Turn off the heat, add vanilla, and stir well.

Ladle into prepared pint or 1/2 pint jars to 1/4 inch headspace. Remove air bubbles, and add more preserves if needed to reach the correct headspace.

**Water bath suggested time of 10 minutes.
**You must make sure each jar is sealed following your hot water process. Do not use old lids, use new lids every time you can.**this is only a suggestion, please always refer the the Ball Blue Book for USDA recommended processing times.

Paw Paw Fruit gathered by me (Amy Campbell) in my Mother’s antique colander. Photo: Amy Campbell.

Sown in the Stars: Planting by the Signs by Author Dr. Sarah Hall

S10:E33. 08/26/2023

Sown in the Stars: Planting by the Signs by Author Dr. Sarah Hall

In this episode, we are setting the table with planting by the stars and the signs. My guest is Dr. Sarah Hall Associate Professor in Agriculture and Natural Resources and Chair of Division 2 at Berea College, in Berea Kentucky. Dr. Hall is the author of a new book - Sown in the Stars with Photography by Meg Wilson. Dr. Hall’s book came out of a course that she developed called Appalachian Plants and People and she interviewed several people from the state of Kentucky who used the signs, calendars, almanacs, and the stars to plant by.

Dr. Sarah Hall: https://libraryguides.berea.edu/hallsarah

Buy the book- Sown in the Stars:Planting by the Signs https://www.kentuckypress.com/9780813197043/sown-in-the-stars/

Emi Sunshine (she sang our theme song at 9 years of age!) https://theemisunshine.com/

Dr. Sarah Hall and Producer of the Tennessee Farm Table, Amy Campbell photographed at Union Avenue Books, Knoxville, TN after Dr. Hall’s talk and book signing. Photo: Kelly Smith Trimble.

Wyatt Ellis, 14-year-old musical mega-talent from East Tennessee

S10:E32

Today we are setting the table with a visit with a tremendously talented 14-year-old musician who makes his home in East Tennessee, Wyatt Ellis. He sings in that high lonesome sound and plays in a style all his own, heavily influenced by the sounds of the father of Bluegrass, Bill Monroe, along with Peter Rowan and Bobby Osborne. Wyatt has had quite a year in his 13th year, in 2022, with highlights including a full-circle Woodsongs Old-Time Radio Hour with his mentor Sierra Hull, receiving a scholarship to work with Bobby Osborne from the KY School of Bluegrass, kicking off the CMA fest with David Harvey at the Gibson Garage, playing mandolin at Peter Rowan’s induction to the Bluegrass Hall of Fame, performing at Marty Stuart's Grand-reopening of the Ellis Theatre in Philadelphia MS. He also performed on the Grand ole Opry. All of this at the age of 13. Wyatt has recently played music with Billy Strings, Molly Tuttle, Bryan Sutton, and more in Winston-Salem, NC, to celebrate what would have been Doc Watson’s 100th Birthday. And he played on stage at Merlefest this past April.⁣ Wyatt made his own dream come true with the help of Dailey and Vincent - playing on the stage of the Grand Ole Opry at the age of 13. Sierra Hull has also been an enormous part of Wyatt’s road along learning this Appalachian music. Wyatt is humble, not egotistical, and has spent countless hours learning mandolin, fiddle, piano, bass, guitar, and singing. He also enjoys raising collies and gardening with his family on their Blount County, Tennessee farm. And one of Wyatt’s favorite dishes is Sheperd's Pie.

LINKS:

•    Wyatt Ellis: https://wyattellis.com/
•    Junior Appalachian Musicians: https://jamkids.org/
•    Peter Rowan: https://peter-rowan.com/
•    Bill Monroe: https://en.wikipedia.org/wiki/Bill_Monroe
•    Sierra Hull: https://www.sierrahull.com/
•    Paul Brewster: https://www.facebook.com/paulbrewstercountrymusic/
•    Bobby Osborn: https://www.facebook.com/bobbyosbornertx/
•    Emi Sunshine (arranged and sung the Tennessee Farm Table theme song when she was 9 years old!): https://theemisunshine.com/

Wyatt Ellis. Photo by Joseph Cash.

Legendary University of Tennessee Football Coach Phillip Fulmer on the importance of honey bees.

S10:E31. 8/5/2023

Legendary University of Tennessee Football Coach Phillip Fulmer raises bees and is my guest on this episode. Coach Fulmer is passionate about raising awareness for honey bees and was generous with his time to record this story in order to advocate for the importance of these bees. He does NOT sell his honey. This is a fun hobby for him. The main message of this show is awareness of pollinators to our survival.

Links: Coach Phillip Fulmer: https://www.phillipfulmer.com/

Blount County Beekeepers Association: https://blountbees.wordpress.com/

Emi sunshine (sing our theme song when she was 9 years old!): https://theemisunshine.com/

Resources of honey, beekeeping, and how to become a beekeeper: https://www.tennesseefarmtable.com/bee-keeping-local-honey

Coach Phillip Fulmer with a jar of his honey. Photo: Amy Campbell 2023.

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

S10:30. 7/29/2023

Live Fire Cooking with Chef David Olson, Live Fire Republic, and James Beard award-winning chef Joseph Lenn, owner of J.C. Holdway.

Keep that kitchen cool; cook it outside!. How to cook juicy chicken and trout over live fire with Chef David Olsen of Live Fire Republic and Chef Joseph Lenn, owner of J.C. Holdway, Knoxville, TN. Also, news about the Appalachian Homecoming event at Dancing Bear Lodge, Townsend, TN. A grouping of chefs, farmers, and friends discussing and focusing on modern Appalachian cuisine. All on my latest radio broadcast and podcast.⁣

Live Fire Republic: https://livefirerepublic.com/

JC Holdway: https://www.jcholdway.com/

Wyatt Ellis: https://wyattellis.com/

Dancing Bear Lodge, Appalachian Homecoming event: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Emi Sunshine (sang our theme song when she was 9 years old!): https://theemisunshine.com/

Chef David Olson creator of Live fire Republic: https://livefirerepublic.com/ and Amy Campbell. 2022.

Chef Joseph Lenn, Owner of J.C. Holdway: https://www.jcholdway.com/ with a prize catch. Photo: from Chef Lenn’s instagram page.

Corn Relish and recipes with Rachel Davis, Kelly Smith Trimble’s corn audio essay

S10:E29. 7/22/203

Corn, Corn Relish, and Corn Cob Jelly recipes with Rachel Abbott Davis of J and R Farms, TN, plus a beautiful audio essay on corn from author and gardener Kelly Smith Trimble.

Links:

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

J & R Farms: https://www.jandrfarmstn.com/

Rachel’s Canning Corse: https://rachel-davis-s-school.teachable.com/p/canning-course

Rachel’s instagram page: https://www.instagram.com/jandrfarms_mama/

USDA complete guide to home canning: https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

Recipe: This recipe came from a notebook of Rachel’s Great Grandmother Minnie Grindstaff’s canning recipes. Rachel and John had a truckload of corn they needed to do something with, so she decided to try this corn relish recipe out and loved it. They use it on everything as a side, and it is perfect on pinto beans with cornbread. The recipe calls for cabbage, but Rachel leaves that out.

Ingredient list:

•    12 ears fresh corn
•    1 large cabbage head, shredded
•    6 small garden onions, or 1 or 2 large onions
•    6 bell peppers
•    2 red sweet peppers
•    2 - 4 Jalapeno peppers
•    2 cups sugar
•    1 quart vinegar
•    1 T Salt
•    1 T Ground mustard

Instructions:

Cook corn and vinegar together for 20 minutes, add the rest and cook for 30 minutes. Ladle hot mixture into hot, sterilized jars leaving 1/2 inch head space. Clean jar lids with clean, damp cloth, apply lids and bands and finger tighten bands. Process jars according to approved waterbacth canning instructions, or better yet, Rachel also has posted the complete recipe on her blog. https://www.jandrfarmstn.com/

Rachel also hosts an online canning corse that she calls a can along with details on her instagram page at: https://www.instagram.com/jandrfarms_mama/

Rachel Abbott Davis of Maryville Tennessee is a young mother of 5, a homesteader, Instagram influencer, offers a course on home canning, she and her husband John own and operate J & R Farm. Rachel is pictured holding one of her jars of corn relish. Rachel shares her Great Grandmother’s recipe for this corn relish on this episode. Find Rachel’s blog from this link: https://www.jandrfarmstn.com/ Photo: Amy Campbell 2022.

Slow Food TN Valley, Four Daughters Farm, Cornbread Salad Recipe, Appalachian Homecoming

S10:E28. 7/15/2023

Slow Food TN Valley, Four Daughters Farm, Josh Lowans recipe for Cornbread Salad, Appalachian Homecoming at Dancing Bear Lodge and Appalachian Bistro.

Today, we are setting the table with slow food. Food that takes time to grow and time to prepare. Guests today are Sarah Bush from Slow Food TN Valley, Rachel McCroskey of Four Daughter’s Farm of Walland, TN - and Josh Lowans with his wife Meagan’s recipe for cornbread salad.

Sarah will tell us about the international organization called Slow Food and the TN Valley Chapter of this organization - and Rachel McCroskey, a young farmer, will let us know about her family farm called Four Daughters Farm and how they farm. And Josh Lowans is also a farmer, forager, and a man of the woods - he works for Salubrious Farms in Walland, TN, and he walks us through how to make cornbread salad - with these tomatoes in season right now - it is the best time of the year to enjoy cornbread salad.

I also had some news about the upcoming Appalachian Homecoming event on the first weekend of August, with many farmers and chefs discussing modern Appalachian cuisine and farming.

Links:

Appalachian Homecoming at Dancing Bear Lodge and Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Slow Food TN Valley: https://slowfoodtnvalley.org/

Four Daughters Farm: https://fourdaughtersfarmtn.com/

Emi Sunshine (sang and musically arranged our theme song when she was 9-years-old!) https://theemisunshine.com/

Townsend TN: https://www.smokymountains.org/

Corn Bread Salad Recipe:

This recipe is one that Josh Lowans shared with Amy. His wife Megan 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 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 bottom of serving container
• Layer pinto beans on top of the cornbread
• Layer cut corn over the beans
• Layers the diced tomatoes over the corn
• Layer of ranch dressing
• Layer of bacon (use Benton’s bacon if you can get it)
• Cheese on the top

Tips:

• Chill for 2 hours before serving.
• Don’t use ranch dressing, it is too runny, Josh Lowans recommends using ranch dip and making your own. He recommends to make it thick so the dish won’t make the dish soggy Looks pretty in a clear glass serving container

Sarah Bush and Tayler Franke, board members of Slow Food TN Valley. Photo: Amy Campbell 2022.

Farmer Rachel McCroskey Co-Owner of Four Daughters Farm, Walland, TN. Photo: Amy Campbell 2020.

Regenerative agriculture with Bluestem Hollow, Bales Farms and Lois Shuler Caughron

S10:E27. 07/08/2023

Today we visit with Tennessee farmers who practice regenerative agriculture with emphasis on beef and news about the upcoming Appalachian Homecoming. A three-day event celebrating and studying modern Appalachian cuisine and farming issues. Our guests include:

• Christopher Burger, Brenna Powers Wright, Carrie Garvey, and chef Robert Allen of Bluestem Hollow, Greenback, TN.
• Aliceson Bales of Bales Farm is located in Mosheim, TN. She and her family raise pasture-raised beef, chicken, and pork, and she shares her recipe for Beef Roast.
• Lois Shuler Caughron and her daughter Ruth Davis of Maryville, TN. Louis and her late husband Kermit Caughron were the last residents of Cades Cove, which was their home before the Great Smoky Mountains National Park. Louis and Ruth share memories of Kermit, his bees, his love for fruit, and saving cucumber seeds.
• And news about an upcoming event, “Appalachian Homecoming,” a 3-day event with ticket options. It is also part of the New Hope Children’s Advocacy Center’s annual fundraising event, “Bacon at the Bear, built around Allan Benton’s bacon. Christopher Burger will be a speaker during the educational component of Dancing Bear Lodge and Appalachian Bistro’s Appalachian Homecoming, which will take place August 4-6 at Dancing Bear Lodge and Appalachian Bistro, which is located in the Peaceful Side of the Smoky’s in Townsend, TN. And other speakers include Allan Benton of Benton’s Smoky Mountain Country Hams - James Beard award-winning chef and restaurateur Sean Brock who is behind McCrady’s, Husk, Audrey, The Continental Nashville, Joyland, and June restaurants. And many more speakers. That incredibly talented Wyatt Ellis, the 14-year-old musician and mandolinist, will perform on Friday night.

Links:

Appalachian Homecoming: https://dancingbearlodge.com/event/appalachian-homecoming-2023/

Bales Farm: https://balesfarmstn.com/

Bluestem Hollow: https://www.bluestemhollow.com/aboutcsa

For more information on Lois and Kermit Caughron: http://www.cadescovepreservation.com/

Emi Sunshine (sang our theme song when she was 9 years old): https://www.instagram.com/theemisunshine/reels/

Christopher Burger, farmer and owner of Bluestem Hollow, Greenback, TN. Photo: Amy Campbell 2023.

Grassland beef from Bluestem Hollow, and sausage from Lick Skillet Farm. Both Tennessee farms practice regenerative agriculture. Photo: Amy Campbell 2023.

Recipes for Cobblers, Jam, and Pie from Fruits of the Season

S10:E26. 07/01/2023

Recipes for Cobblers, Jam, and Pie from Fruits of the Season (Recipes are at the bottom of the page; keep scrolling)

We are setting the table with Recipes for Cobblers, Jam, and Pie made from fruits of the season. Guests include:

• Farmers Susan and John Keller have been farming in Blount County, TN, on their family farm in continuous operation since 1890. UT Extension awarded John Keller Tennessee Farmer of the Year in 2014. Susan Keller shares a recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch).
• Dee Dee Constantine (happily retired former food writer for the Knoxville News Sentinel) sets us straight on all of the terminology used in the arena of cobblers. She examines culinary terms such as brown Betty, cobblers, buckles, crisps, grunts, and slumps.
• I (Amy Campbell) share a recipe for Blackberry Jam from that classic “Minnie Pearl Cooks” cookbook.
• And an encore Farm and Fun-Time Heirloom Recipe segment recorded during the Farm and Fun Time Program at Radio Bristol - from storyteller Toni Doman sharing memories and her Grandmother’s recipe for cherry pie.

Links:

John and Susan Keller (Kelmont Farms) Phone (865) 983-2174

Mary “Dee Dee” Constantine: https://www.instagram.com/Skilletsister/?hl=en

Minnie Pearl Cooks Cookbook: https://www.abebooks.com/book-search/title/cooks/author/pearl-minnie/

Toni Dorman at Radio Bristol: https://birthplaceofcountrymusic.org/about/bcm-staff-and-board/

Emi Sunshine (arranged and sang our theme song when she was 9 years of age!): https://theemisunshine.com/

Recipes:

Susan Keller’s recipe for Miss Lily’s Blackberry Cobbler. This recipe comes from her Grandmother (Lilian Bays Hitch).

Ingredients:

• 1 c self-rising flour
• 1 c sugar
• 1 c milk
• 1 stick butter (melt this in a 9x13 pan)

Directions:

1. Mix flour, sugar, and milk until smooth.
2. Pour this batter over the melted butter in the pan
3. Place on top of all this about a quart of blackberries. (Use fresh, frozen, prepared filling)
4. Bake at 350 degrees (about 30 minutes) until set. *Use any fruit you want to

Recipe for Blackberry Grunt Slump provided by Dee Dee Constantine.

Ingredients:

• 4 c fresh berries, or frozen berries, defrosted, drained.
• 1 c All-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 T sugar
• 2 T butter
• 1/3 c whole milk

To make the dumplings:

1. Wisk flour, baking powder, salt, and sugar together in a medium size bowl.
2. Cut the butter into small cubes. Add to the flower. Using your hands, or a pastry cutter, work the butter into the dry ingredients until it resembles a coarse meal.
3. Add milk, stir just until it is moist, form the mixture into a ball, and set to the side.
4. Put berries in a 2-quart saucepan. Add 1/2 to 3/4 c sugar, depending on how sweet the berries are and how sweet you want your dessert.
5. Add 1 tsp lemon juice, 1 tsp. lemon zest, 1/4 tsp cinnamon, 1/3 c water.
6. Heat this mixture over medium-high heat until it starts to boil. Stir a few times to be sure all berries are covered with sauce.
7. Take your dumpling dough and tear it off into spoon size chunks of dough (about 6) and drop these onto your berries.
8. Reduce the heat, cover the pot, and let it simmer for about 25 minutes. Do not peek inside the pot while cooking because you will let the steam out.
9. Serve hot or cold with toppings of your choice.

Blackberry Jam from Minnie Pearl Cooks

Ingredients: 9 cups blackberries 6 cups sugar

Directions:

• Wash and drain berries. Combine berries and sugar
• Slowly bring to a boil.
• Cook until the mixture almost reaches the jelly point.
• Spread in a shallow pan.
• Let stand until cool or overnight.

*If the syrup is too thick, reheat and add boiling water, 1/4 cup at a time, until desired consistency is reached. If the syrup is too thin, cook again until desired consistency is reached. Pour into hot, sterilized jars and process for 20 minutes in a hot water bath. Or, follow directions for a hot water bath using the Ball Blue Book. I use the Ball Blue book for all my canning directions. Makes 3 - 4 pints.

Wild Tennessee blackberries from the Author’s home.. Photo: Amy Campbell.