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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.

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.

Today, our feature is 4-H and how this organization is vital to our community and country through youth and adult volunteer programs. Our special featured guest today is the late Dr. Joe Johnson, President Emeritus of the University of Tennessee. I originally recorded and aired this show in 2014 during the first season of my show. I am currently in my 13th season. So, this recording was actually made in 2014 in Dr. Johnson’s office at UT, Knoxville when Dr. Johnson was still working. He passed in 2023. Having served on the foundation board of 4-H and participating in 4-H as a child in Alabama, Dr. Johnson relays to us his feelings on the importance of this vital organization. We'll also hear all about broccoli casserole from Fred Sauceman. Mary Constantine has a touching story about her own childhood experience with 4-H and corn muffins and Tony Lawson, General Manager of WDVX Radio will share with us his youth experiences with 4-H and how it got him out of the holler of Campbell County and exposed him to things he had not yet seen.

We are setting the table this day with the preservation of Appalachian food ways. My first guest is guest is John Tulloch of Knoxville who grew up on a farm and helped his Grandmother in the kitchen in  Greeneville, TN. John is Author of “Appalachian Cooking, New and Traditional Recipes”.  John will also share his way of making Succotash which is in the book.
- We also get to hear from D & Jim Brown. They own and run Honey Rock Herb Farm in Louisville, TN and D shares with us how she makes cornbread with Sage.
- Fred Sauceman shares a Pot Luck Radio segment about the beloved Hob Nob Drive in - which opened in 1952 outside of Gate City, Virginia.
- Plus, I’ve got news about the 17th annual Wayne Scott strawberry festival happening Saturday (May 18, 2019) in Unicoi, TN
Thank you so much for your interest in this podcast. It means so much to me to have you listen.

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.

Guests are Vicki Baumgartner, Trails and Gardens Program Manager for Dogwood Arts. Vicki shares the 71 year history of the Dogwood Trails in Knoxville, the Dogwood Arts Bazillion Blooms initiative, and th open gardens open April 1-30, 2026. 
Farmer, Alieson Bales of Bales Farms in Greene County shares her mother’s beveled eggs recipe.
This link takes you to Aliceson’s recipe and more information about she and her family’s farm Bales Farm

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.

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.

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.

Memories of J.C. Holdway from his sister, Juanita Holdway Evans; Chef Joseph Lenn; and her daughter, Emily Lenn. Fred Saucepan shares Joe and Janette Carter’s Chow Chow recipe and kitchen memories. Today, I went to the deep freeze and pulled out a recording that I made in 2016 with Chef Joseph Lenn, Joseph’s mother (Emily Lenn), and a late friend of mine, Juanita Evans, who was Joseph Lenn’s grandmother and the sister of J.C. Holdway. J.C. Holdway is the namesake of the downtown Knoxville restaurant created by Chef Joseph Lenn and named after his Uncle Joe. The restaurant, J.C. Holdway, has been in the news lately, receiving the prestigious designation of “Recommended” by the renowned Michelin Guide in its inaugural regional publication of restaurants in the Southeast. Chef Lenn is also a James Beard Award–winning chef. I thought it would be a great time to play this recording we made together before he opened his restaurant. I (Amy Campbell) am an artist, and I wanted to paint a portrait of Uncle Joe as a kind of encouraging gift to Chef Lenn before the restaurant was created. You may have seen that painting, along with my portraits of Allan Benton, Eugenia Duke, Bill Best, and John Coykendall at J.C. Holdway.Keep scrolling to see those images below. We also hear a recording by Fred Saucepan with memories from Janette and Joe Carter (children of A.P. and Sara Carter of the original band The Carter Family) as he shares their recipe for Chow Chow.

Today we are setting the table with two friendship and recipes. My guest is Jimmy Proffitt. We visit with Jimmy about his new cookbook that came out in the fall“Seasoned in Appalachia”, we will hear about his blog, and how he learned all of these Appalachian Recipes, and he will also share the recipe for his Grandmother’s refrigerator rolls. I also have news about two presentations at the Dogwood Arts House and Garden Show when Jimmy, and Master Gardener Deena Trimble and myself will be on the main stage visiting about Jimmy’s book and Deena’s seed saving, sorting and sowing. The date for that is Sunday, Feb. 8, 2026. 12-2 p.m. Jimmy Proffitt is a Writer and Author and makes his home in Morristown Tennessee. He has written for Taste of the South, and Lodge Cast Iron and also quite often for Okra magazine. He has worked with The Old Mill in Pigeon Forge TN for 27 years starting as a server in the cafe and is now the Brand Strategist. He has a very popular blog with his storytelling, recipes, and pictures of his family and foods called “The Appalachian Tale” and his snow cream reel on instagram from 2024 went viral with over 36 million views! This book is composed 75-recipes of Appalachia staples and is written in such a way that these recipes feel approachable and we can all cook them. It includes recipes for Brown Butter Cornbread, Leather Britches, Appalachian Skillet Cornbread Dressing, how to cook a Country Ham, and how to make flaky biscuits like an expert.

Houston’s Mineral Well is located in New Market, Tennessee. Bill Houston narrates the story of Houston's Mineral Water which is still going strong since 1931. Bill Houston is the owner and operator of this Mineral Well that his Grandfather established. This well is a treasured watering hole for the community of Jefferson County, TN and beyond. It is said to have healing properties. The water healed Bill’s Grandfather after he had a dream to dig the well. Bill Houston is a gifted fine artist with a focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. He used to teach his lecture on how to draw in perspective with the help of his Spice Girls ruler. Bill is a 3rd generation, New Market, Tennessee resident, a Tennessee treasure, and a fabulous storyteller. 
Fred Sauceman shares the Waldensian community and sausage history of Valdese, NC.

How to care for the honeybee with D and Jim Brown. Beekeepers and owners of Honey Rock Herb Farm. Plus, news of two upcoming presentations by Master Gardener Deena Trimble and Writer, Author Jimmy Proffitt at the upcoming Dogwood Arts House and Garden Show. Sunday, Feb. 8, 2026.

Ian and Charity Rutter of R&R Fly Fishing, fly-fishing guides in Townsend, Tennessee. Ian will be part of an upcoming event at Dancing Bear Appalachian Bistro, where he will display his fine art alongside Grammy-nominated musician Daniel Kimbro. The event, “Echoes of Appalachia,” includes a multi-course Appalachian dinner by Chef Jeff Carter and wine pairings by sommelier Michelle LaBorde. It will take place Jan. 22 at Dancing Bear Appalachian Bistro in Townsend. The evening is a celebration of craft, creativity and community. Charity and Ian Rutter are two people in East Tennessee who strive to advocate for the streams, rivers and wildlife that depend on healthy waterways and estuaries—resources on which we all rely.

Seed Saving & Stories with our seed-saving pal John Coykendall of Knoxville, TN. 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 plus some cute stories. John and I (Amy) worked together in the garden at Blackberry Farm together in 2007, where I learned from John the importance of this heirloom seed.

Today we are setting the table with Comfort Food for Cold weather that is also economical. The sort of food that we can make a big pot of and eat on for several days. I (Amy Campbell) share my recipe for chicken pot pie that came about after a failed pot of chicken and dumplings. and I also share 2 Hoppin’ John recipes from two late great Ladies Minnie Pearl and Phila Hach also Mary Dee Dee Constantine also shares a Hoppin John Recipe from Lisa Smith.

“A Knoxville Tamale Tale” with Jack Neely. Jack shares the rich history of the tamale in Knoxville. It's not all ham, soup beans and sorghum in the culinary history of East Tennessee. Jack shares the rich tamale history dating back to as early as 1890. Jack is the Executive Director of the Knoxville History Project. Fred Sauceman offers up a Knoxville food history memory involving sisters Clara Robinson and Mary Manuel who made and sold Hot Tamales on Magnolia, Avenue in Knoxville at the former "Mary's Hot Tamales", in his “Pot Luck Radio segment.

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 a chicken bone.

Memories of J.C. Holdway from his sister, Juanita Holdway Evans; Chef Joseph Lenn; and her daughter, Emily Lenn. Fred Saucepan shares Joe and Janette Carter’s Chow Chow recipe and kitchen memories. Today, I went to the deep freeze and pulled out a recording that I made in 2016 with Chef Joseph Lenn, Joseph’s mother (Emily Lenn), and a late friend of mine, Juanita Evans, who was Joseph Lenn’s grandmother and the sister of J.C. Holdway. J.C. Holdway is the namesake of the downtown Knoxville restaurant created by Chef Joseph Lenn and named after his Uncle Joe. The restaurant, J.C. Holdway, has been in the news lately, receiving the prestigious designation of “Recommended” by the renowned Michelin Guide in its inaugural regional publication of restaurants in the Southeast.
Chef Lenn is also a James Beard Award–winning chef. I thought it would be a great time to play this recording we made together before he opened his restaurant. I am an artist, and I wanted to paint a portrait of Uncle Joe as a kind of encouraging gift to Chef Lenn before the restaurant was created. You may have seen that painting, along with my portraits of Allan Benton, Eugenia Duke, Bill Best, and John Coykendall at J.C. Holdway. We also hear a recording by Fred Saucepan with memories from Janette and Joe Carter (children of A.P. and Sara Carter of the original band The Carter Family) as he shares their recipe for Chow Chow. And I share news of the Resilient Farmer Fund fundraiser concert tonight (Nov. 15, 2025) at the Paramount Theatre in Bristol, TN/VA. Doors open at 6, and music starts at 7 p.m.

A visit with Writer/Author Jimmy Proffitt about his debut cookbook “Seasoned in Appalachia”, Delicious Recipes that capture the Soul of the Mountains and Hollers by Jimmy Proffitt. Jimmy Proffitt is a Writer and Author and makes his home in Morristown Tennessee. He has written for Taste of the South, and Lodge Cast Iron and also quite often for Okra magazine. He has worked with The Old Mill in Pigeon Forge TN for 27 years starting as a server in the cafe and is now the Brand Strategist. He has a very popular blog with his storytelling, recipes, and pictures of his family and foods called “The Appalachian Tale” and his snow cream reel on instagram from 2024 went viral with over 36 million views! This book is composed 75-recipes of Appalachia staples and is written in such a way that these recipes feel approachable and we can all cook them. It includes recipes for Brown Butter Cornbread, Leather Britches, Appalachian Skillet Cornbread Dressing, how to cook a Country Ham, and how to make flaky biscuits like an expert.

Our guests are Rick Riddle of the Winery at Seven Springs Farm and JD Dalton, Vineyard Manager of Tsali Notch Vineyard in Monroe County, TN. They will share with us the history, taste, and nutritional properties of this indigenous grape to the Southeast, and both Rick Riddle and JD Dalton will speak on the topic of Muscadine wine.

Make change through food. That is the tagline of Real Good Kitchen and Real Good Kitchen Foundation, founded by Knoxville native Bailey Foster. Real Good Kitchen is a shared commercial kitchen and foundation offering a food biz incubator and business education program for underserved and marginalized entrepreneurs. Real Good Kitchen Foundation is hosting a fundraising dinner, “Real Good Gathering,” at the Knoxville Botanical Garden and Arboretum, October 23, 2025. Keynote speaker will be Katie Button, a 4-time James Beard-nominated Cookbook Author, media personality, chef, and founder of Asheville-based restaurants, Curate and La Bodega. Katie will share her thoughts about food, community, and recovery in the aftermath of Hurricane Helene. I (Amy Campbell) sat down with Bailey Foster to find out details about the dinner, Real Good Kitchen, and the work of Real Good Foundation.

I (Amy Campbell) share Minnie Pearl’s recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks.

A visit with Dustin and Stacy Busby and children of DSB Provisions who farm and make home-made pasta and sauces. News of two upcoming events that celebrate and support local food and farmers of East Tennessee. Maryville Farms Market 20th Anniversary Celebration Dinner. Real Good Gathering 2025.

Moonshiners and Sevierville natives Jessi and Joe Baker (the couple who created Ole Smoky Moonshine) share their stories about the Old Smoky Candy Kitchen, creating Ole smoky Distillery, Yee Haw Brewing, Jessi’s cookbook, her style of cooking, her chicken and dumplings and her tasty moonshine cocktail.

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

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. Live Fire Republic: https://livefirerepublic.com/ JC Holdway: https://www.jcholdway.com/ Emi Sunshine (sang our theme song when she was 9 years old!): https://theemisunshine.com/

How to get the most out of chicken to save money and eat well, and share some stories along the way. Guests are: Lois Shuler Caughron and Ruth Davis Caughron – memories of Cades Cove and they share a family recipe for chicken and crackers Aliceson Bales of Bales Farm in Mosheim TN shres her recipe for buttermilk chicken and how to make chicken broth. Ronni Lundy (James Beard Award-winning Food Writer) reads from her book “Shuck Beans, Stack Cake and Honest Fried Chicken”, The Heart and Soul of Southern Country Kitchens, 1990.” Ronni reads her chapter on honest fried chicken prepared in cast iron.

Today we are setting the table with Livermush and news about the Annual Livermush Festival that takes place June 7 in Marion, NC. Our guests today are Natalie Bell and Alena Carson. Natalie Bell is the Events and Outreach Coordinator for the Marion Business Association, and Alena Carson or (Lena) is co-owner of “Mama T’s Rolling Snack Shack” Lena has won the Trophy for “Crowd’s Favorite” for she and her team’s Livermush dishes in 2022, 23, 24 and she aims to win it again this year.

Today we honor Memorial Day. We are so very appreciative of the service members who gave the ultimate sacrifice for our country. If you are fortunate enough to be able to go to a backyard cookout, I have some recipes for foods that go along with cookouts.

The mission of the Farmer Veteran Coalition of Tennessee (FVC-TN) is to mobilize Tennessee veterans to feed America. We assist veterans by finding resources that will help them in starting their agricultural dream. The Farmer Veteran Coalition is a national organization with state chapters. Membership is available to both veterans and non-veterans. If you wish to join, please click here to join, then email us at [email protected].

Prohibition and how it affected TN Agriculture – the hard numbers of how Tennessee Vineyards are an important part of our state’s economy, and how vineyards preserve the family farm. Our guest is Rick Riddle – Co-Owner of The Winery at Seven Springs in Maynardville, TN, in Union County. TN Whiskey Experience. As part of the Southern Skies Musical Festival, Saturday, May 10th, from 2 – 5 p.m., The TN Whiskey Experience, a new collaboration with the TN Distillers Guild bringing the top distilleries from across the state to Knoxville during the Southern Skies Music Festival. The distillers will be there if you would like to learn more about the art of distilling, barrel aging, and the history and growth of each distillery. This takes place at a private tasting tent on the North end of the Festival Lawn with comfortable seating, shade, and a bar. Each participating distillery will do its own tastings and bottle sales for you to take home after the music show. This is a ticketed experience with tickets purchased in addition to the Southern Skies Music Festival tickets

Today, we are setting the table with Bluegrass music and food associated with Easter. We visit with three guests: - Evie Andrus, Founder of the East TN Bluegrass Association. She will let us know about this association, and also the 3rd annual College Bluegrass Band Showcase at the Pellissippi State Community College - Strawberry Plains Campus - Saturday, April 26th, beginning at 11 am. A Free Event with college bluegrass ensembles from Pellissippi State Community College and the University of Tennessee. Admission is free and they will have food trucks and activities for children. Bring a folding chair. In the event inclement weather the performances will move indoors. - We also hear from Karen Zorio on the topic of hot cross buns and she will share her recipe. - And Aliceson Bales of Bales Farm on Greeneville Tennessee shares some history on the deviled egg and her Mother’s deviled egg recipe.

Our first guest is Beth Nelson. She and her husband David own and operate Hoof and Harness (located in Jefferson County) a nonprofit organization that provides therapeutic equine experiences for special needs individuals. Hoof and Harness are hosting a “Cowboy Carnival” April 12, 11- 3 p.m. Our second guest is Vicki Baumgartner, Trails and Gardens Program Manager for Dogwood Arts. Vicki shares the 70 year history of the Dogwood Trails in Knoxville and Dogwood Arts Bazillion Blooms campaign that keeps the Dogwoods blooming.

John Coykendall on Starting a Spring Garden and Planning for Tomato Sandwiches Today, we are setting the table with the spring garden and planning for tomato sandwiches. My guest is Master Gardener, seed, and story saver John Coykendall. We discuss when to put our plants out, a word about the last frost in East TN, ways of planting, and the best seeds to select for our future Tomato sandwiches. In the second half of the show, John discusses rotating crops and adding nutrition to our garden soil – practicing good stewardship. He also discusses how to grow our crops to avoid cross-pollination and what happens when the varieties cross. I also ask him about how to save tomato and cucumber seeds when the season is over. John is also an artist and has a pile of journals in which he has written stories in the dialect of people he writes about, along with pencil drawings on the pages of those journals that reflect the stories he writes. There may be a drawing of a method of root vegetable storage under a pile of straw and dirt to stay fresh through the winter from back in the early part of the 20th C. He might have a drawing of a structure that used to stand on his farm in Bybee, TN. Landscapes of places he has visited, drawings of root vegetables and seeds…all sorts of interesting drawings and recordings of people’s lives, wisdom, and dialect. I have added some pictures of John and his drawings from his journals seen in this post.

Today, we are setting the table with a traditional food of Appalachia, “Apple Butter.” Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar, and sometimes cinnamon into this biscuit-slathering favorite. It is one of those old-fashioned foods that is still a favorite on dinner tables near and far and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. Our featured guest is Derek Blankenship, an Orthopaedic Therapist at an East Tennessee long-term health and health care facility. Derrick and his family keep a family tradition of making apple butter each year at this time of year in Fall Branch, TN. The recipe that they use dates back to 1905. Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a 
And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”. And I (Amy Campbell) also share a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

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.

Our guests are Rick Riddle of the Winery at Seven Springs Farm, and JD Dalton, Vineyard Manager of Tsali Notch Vineyard, in Monroe County, TN. They will let us know of the history, taste, and the nutritional properties of this ingegenous grape to the South East and both Rick Riddle and JD Dalton will both speak on the topic of Muscadine wine.

I (Amy Campbell) share Minnie Pearl’s recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks. -Fred Sauceman shares a pickle recipe from Distiller Jack Daniel’s great, great, gran niece, Lynne Tolley. -Who was John Egerton? Elizabeth Simms lets us know who this man was & Robert Gipe tells a humorous story of his days working in a pickle factory. Amy recorded Elizabeth & Robert at the Appalachian Food Summit in September of 2016.

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.

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

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.

The 2nd Annual Appalachian Homecoming celebrates Modern Appalachian Cuisine, Music, and Art. August 1-4. My guest, Chef Jeff Carter, Executive Chef with Dancing Bear Appalachian Bistro talks about the 2nd Annual Appalachian Homecoming. Including: - Jim Lauderdale and the Po Ramblin’ Boys and Dinner on August 1st at Dancing Bear, Townsend. - Bacon at the Brewery Dinner with Darrell and Allan Benton of Bentons Smoky Mountain Cured Hams, Chef Jeff Carter of Dancing Bear Appalachian Bistro, Chef Trevor Stockton of RT Lodge, Chef David Rule of The Appalachian at the Peaceful Side Brewery, Maryville August 2nd. - Appalachian Homecoming August 3rd at Dancing Bear beginning at 9:00 am with Panelists, Chefs, and an Appalachian Lunch followed by immersive workshops in foraging, art, mountain craft, and music. - Bluegrass Brunch, August 4th. - Ending with the 15th Annual Pesto Festo benefitting Slow Food TN Valley Sunday evening at Dancing Bear. All events are ticketed @dancingbearfor more information.

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.

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.

On this episode of the Tennessee Farm Table, Amy sets the table with berries of the season, locations of regional pick-your-own farms, recipes for fruit desserts, blackberry jam, and a Blackberry slump grunt from Dee Dee Constantine. Amy’s guests are Farmers Susan and John Keller of Blount County, TN, Dee Dee Constantine, Ruth Davis, and Lois Shuler Caughron (known as the last woman out of the Cove)⁣ ⁣ Lois and Ruth share memories of Kermit Caughron, how he enjoyed making “dew” from fruits of the season when a resident of Cades Cove, and news about a book signing at the Cades Cove Preservation Association.⁣

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.

Houston’s Mineral Well is located in New Market, Tennessee. Bill Houston narrates the story of Houston's Mineral Water which is still going strong since 1931. Bill Houston is the owner and operator of this Mineral Well that his Grandfather established. This well is a treasured watering hole for the community of Jefferson County, TN and beyond. It is said to have healing properties. The water healed Bill’s Grandfather after he had a dream to dig the well. Bill Houston is a gifted fine artist with a focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. He used to teach his lecture on how to draw in perspective with the help of his Spice Girls ruler. Bill is a 3rd generation, New Market, Tennessee resident, a Tennessee treasure, and a fabulous storyteller.