The 3rd Annual Hog Creek Cotillion, Waynesboro, TN

S11:E42. 10/19/2024

Today we are setting the table with the pig. We visit with Dr. Tom Gallaher of Knoxville. He and his wife Caryn are well-known doctors in Knoxville - and he is also a farmer - and he and his family are hosting the Third Annual Hog Creek Cotillion in Waynesboro TN Saturday, November 9th with an all-day whole hog roast, BBQ, and all the fixings, and live music which benefits two non-profit organizations: Southern Foodways Alliance and the Tunnels to Towers Foundation.

And back by popular demand - we also hear from Barry and Aliceson Bales of Bales Farm in Mosheim TN and how Barry smokes his pork shoulder and makes his BBQ Sauce.

Links:

Hog Creek Cotillion Tickets: https://jscreated.my.canva.site/hog-creek-cotillion

Gallaher Plastic Surgery: https://www.gallaherplasticsurgery.com/

Bales Farm: https://balesfarmstn.com/

Dr. Tom Gallaher (light blue shirt) helping out with the whole-hog roast at the Annual Hog Creek Cotillion on his Family’s Farm in Waynesboro, Tennessee. Photo: Jill singleton.

Sorghum Syrup, an Appalachian Culinary Tradition

S11:E39. 09/21/2024

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Sorghum Syrup, an Appalachian Culinary Tradition

Sorghum Syrup with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine.

We are setting the table with Sorghum, an ancient African Grass adapted to the southern table. Fred Sauceman shares a segment with Dr. Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award-winning food writer on differences between Sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor.”Chef Matt Gallagher on the topic of biscuits and Sorghum butter.

Links: To purchase sorghum, made in Tennessee, look for Muddy Pond Sorghum at your local fruit stand, or from thier website: https://www.muddypondsorghum.com/

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

Ronni Lundy: https://lisaekus.com/people/ronni-lundy/

Mary “Dee Dee” Constantine: @skilletsister

Knoxville Chef Matt Gallaher of the former Knox Mason and Emilia Restaurants in downtown Knoxville, Tennessee. https://www.instagram.com/emilia_knoxville/?hl=en

Recipe for Butternut Squash and Apple Bake with Sorghum From Sorghum Savor by Ronni Lundy

Sugar Cane being pressed for juice at Muddy Pond Sorghum Mill, Montery, TN https://www.muddypondsorghum.com/

Carolina Malt House, Cleveland North Carolina

S11:E32. 8/3/2024

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.

Tomatoes - Tomato Jam Event - My Late Mother’s Tomato Pie Recipe

S11:E29. 7/20/2024

Tomatoes, Tomato Jam Event,and My Late Mother’s Tomato Pie Recipe

News about an event 7/20/2024 called the Tomato Jam at the Blount County Public Library, I (Amy) share with you my Late Mother (Janie Clayton’s Tomato Pie recipe) , Dee Dee Constantine shares a recipe for Tomato Succotash and Allan Benton shares his favorite way to enjoy a BLT. He has an opinion on the mayonaise he prefers.

Blount County Public Libray https://www.blounttn.gov/2025/Public-Library

Blount County 4-H https://blount.tennessee.edu/

UT Extension https://utextension.tennessee.edu/

Blount County Master Gardeners https://bcmgtn.wildapricot.org/

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

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

Darrell and Allan Benton (Benton’s Smoky Mountain Country Hams) https://shop.bentonscountryham.com/

Emi sunshine https://www.theemisunshine.com/

Mom’s Easy Tomato Pie - From the recipe from Amy’s late Mother (Janie May Clayton)

Preheat oven to 350

  Ingredients:

• Pie shell, cooked and cooled.  For gluten-free, make pie shell out of almond flour
• 4 -5 medium Tomatoes, sliced.  Drained on paper towels
• 1 Cup Dukes Mayonnaise, or JFG , or Blue Plate mayonnaise
• ½ Cup fresh basil (coarsely chopped) optional
• 1 Cup shredded cheddar cheese
• 1 egg

  Directions:

Lightly beat egg.  Add mayonnaise, blend in cheese.  Layer ½ of mixture over cooked and cooled pie shell.  Layer ½ of basil and tomatoes over mixture.  Layer remaining egg/mayonnaise/cheese mixture, basil and top with tomato

  Cook in a 350 degree preheated oven for 35 – 45 minutes.

Amy’s late Mother (Janie May Clayton) and her Tomato Pie Recipe.

Planting by the Signs and the Moon - A Visit With Author Dr. Sarah Hall

S11:E22.06/22/2024

Sown in the Stars, Planting by the Signs by Sarah L. Hall. Published by University of Kentucky Press.

Amy interviews Author and Agricultural Professor Dr. Sarah Hall. This is a description from University of KY of her book - From University of KY Press - Sown in the Stars brings together the collective knowledge of farmers in central and eastern Kentucky about the custom of planting by the signs. Sarah Hall interviews nearly two dozen contemporary Kentuckians who still follow the signs of the moon and stars to guide planting, harvesting, canning and food preservation, butchering, and general farmwork. Hall explores the roots of this system in both astrology and astronomy and the profound connections felt to the stars, moon, planets, and the earth. Revealed in the personal narratives are the diverse interpretations of the practice. Some farmers and gardeners believe that the moon's impact on crop behavior is purely scientific, while others favor a much wider interpretation of the signs and their impact on our lives. Featuring photographs by Meg Wilson, this timely book bridges the past, present, and future by broadening our understanding of this practice and revealing its potential to increase the resiliency of our current agricultural food systems.

Purchase Book: https://www.kentuckypress.com/9780813197043/sown-in-the-stars/

Photo: Dr. Sarah L. Hall and Amy Campbell at Union Avenue Books, Knoxville. Photo: Kelly Smith Trimble. 2023. Use this link to order the book: https://www.kentuckypress.com/9780813197043/sown-in-the-stars/

East TN Homestead Alliance and ETHA Festival July 12-13, 2024, Townsend TN

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S11:E23. East TN Homestead Alliance and ETHA Festival July 12-13, 2024, Townsend TN.

Today, we are setting the table with homesteading. Our guest is Sandy Eplett. She and her family are residents of Louden TN, they are homesteaders, she knows old-time homesteading ways and wants to equip others to learn these skills and connect. She has also created the ET Homestead Alliance as a hub for homesteaders to connect. She also has created 2024 ETHA Homestead Festival that will take place in Townsend TN at the Townsend Visitor’s Center July 12th and 13th. In this episode, we will hear about both.

Links:

ETHA Homestead Festival, Townsend, TN July 12-13th. https://www.eventeny.com/events/easttennesseehomesteadalliancefestival-11463/

ETHA Facebook page: https://www.facebook.com/people/East-Tennessee-Homestead-Alliance/61552488827119/

ETHA website under the Wild Body School website name: https://www.wildbodyschool.com/

Jay Tipton Music: https://www.youtube.com/watch?v=TkpAxBzMNsc Length: 00:25:40

Sandy Eplett, Founder of the East Tennessee Homestead Alliance, Founder of the 2024 ETHA Homestead Festival, July 12-13, Townsend TN.

Frog Juice Artisanal Kombucha made in Knoxville Tennessee

S9:E30. 09/03/2022

Frog Juice Artisanal Kombucha made in Knoxville Tennessee

A visit with Frog, Founder of Frog Juice Artisanal Kombucha made in Knoxville, TN. Our guest today is Frog Greishaw, Founder of Frog Juice Kombucha, who goes by Frog. Frog sources her ingredients from local Tennessee growers and has really made a name for herself with her business. You will find Frog Juice Kombucha on tap at the Black Berry Farm Brewery, served at BlackBerry Mountain, and on tap in and around Tennessee and beyond. In addition, Frog has recently opened a bocheree, a non-alcoholic bar with various flavors of Frog Juice Kombucha, a friendly environment, events, and food trucks in Knoxville.⁣

https://www.frogjuicekombucha.com/

Frog, Founder of Frog Juice Kombucha. Photo: Amy Campbell.

Frog and her green van with a fig tree shared with her at Amy Campbell’s house. Photo: Amy Campbell.

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.

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.

Special Growers, Maryville, Tennessee

Season 8, Episode 26. 07/10/2021

Today, we are setting the table with herbs and cut flowers grown by Special Growers. Special Growers is a non-profit organization located in Blount County, TN. This organization offers workforce development training and employment for people with disabilities who are aging out of high school special education classes. At Special Growers, they grow culinary herbs and cut flowers and are supported by area restaurants, corporate donors, and community members. Kent Davis is our guest, a founding member of Special Growers, and is also a parent of a child that benefitted from Special Growers. In Fred Sauceman’s Pot-Luck Radio Series, he features the Moonpie, which has been made for over 100 years by the Chattanooga Bakery in Chattanooga, TN.

Links:

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

Link to Special Growers Summer Dinner Series: https://www.specialgrowers.com/event-details/summer-garden-dinner-series-with-matt-gallaher-emilia-italian

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

Chattanooga Bakery, makers of the Moon Pie for over 100 years: https://moonpie.com/about

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

Pictured Left to Right are Harrison Inman, employee and artist at Special Growers and Director of Operations, Maria Laughlin.

Pictured left to right are Elise McDaniel, Maggie Gallaher, John Dudok, and Emily Knapp employees and volunteer at Special Growers, Maryville, Tennessee.

Pictured left to right me (Amy Campbell) with Kent Davis. Kent is one of the founders of Special Growers and a parent of a child who benefitting from this organization.

A Tennessee perspective of 4th of July Foods

Season 8, Episode 25. July 3, 2021.

A Tennessee perspective of 4th of July Foods

We are setting the table with 4th of July foods. Food that is easy to take to a covered dish or picnic with that Southern Flair. Our guests on the program today are:

• Micah Talley, Co-Owner of Diamond Jack Wine Bar in Maryville, TN, on the topic of pickles, hot dogs, and a refreshing cocktail for the 4th of July.
• Food writer Fred Sauceman with his Pot-Luck Radio segment on Lemonade.
• Sevierville, TN natives, Jessi and Joe Baker, Founders, and Owners of Ole Smoky Moonshine, with a recipe for a Moonshine cocktail
• And myself (Amy Campbell) with 2 recipes. One for mint lemonade made without sugar, and a recipe for Watermelon Salad with feta and mint. *Recipe for watermelon salad is at the end of these notes if you keep scrolling.

Links:

Diamond Jack Wine Bar, Maryville TN: https://www.diamondjackwinebar.com/

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

Watermelon and Feta Salad with Mint recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a5739/watermelon-salad-feta-mint-recipe/

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

Jessi and Joe Baker, Ole Smoky Moonshine: https://olesmoky.com/collections/moonshine?gclid=CjwKCAjwrPCGBhALEiwAUl9X0_Zpg-F2l_A09QRvsA74aGTfbv2doaCR-78U2gsv4bzry3jLX7IdVRoCnsYQAvD_BwE

Micah Talley, co-owner of Diamond Jack Wine Bar, Maryville Tennessee. https://www.diamondjackwinebar.com/

In this episode, Amy Campbell (producer and owner of The Tennessee Farm Table Podcast and Broadcast) shares a recipe for Mint lemonade made with no sugar pictured in Amy’s Grandmother’s pitcher.