Season 7, Episode 28,September 26, 2020

Chef Shelley Cooper, Executive Chef & Head of Culinary Operations, Dancing Bear Appalachian Bistro, Townsend, Tennessee.

Amy visits with Chef Shelley Cooper and hear about growing up, attitudes on food, and her strong feelings about the use of the word edamame in the  American South. Also, Mary “Dee Dee” Constantine Former Food Editor for the Knoxville News Sentinel shares with us a recipe for “Mile High Bologna Pie”.
*Dancing Bear Appalachian Bistro does not advertise with this podcast or radio show.

Links to my guests personally, or businesses:

Dancing Bear Appalachian Bistro, Townsend, Tennessee:  https://dancingbearlodge.com/townsend-tn-restaurants/

Mary “Dee Dee” Constantine, Former Food Editor for the Knoxville News Sentinel: https://twitter.com/skilletsister