“Iva Spoon Wilde on hearthside cooking of Appalachian Foods at the Blue Ribbon Country Fair, Townsend, Tennessee”

by Amy Campbell

Season 6, Episode 28. September 21, and 28th, 2019

“Hearth Side Cooking of Appalachian Foods, part of the annual Blue Ribbon Country, Saturday, September 28th at the Great Smoky Mountains Heritage Center Fair in Townsend, Tennessee”.
In this episode, Amy visits with Iva Spoon Wilde of Walland, Tennessee who cooks traditional Appalachian food such as cornbread, hominy, and sassafras tea over the open hearth in a log cabin at the Heritage Center with help from Connie Keeble during the Blue Ribbon Country Fair.

On Fred Sauceman’s “Pot Luck Radio” segment - we will head over to Pickett County, Tennessee and hear about Apple Butter making at the Cordell Hull Birthplace State Historic Site. 

Links to events and guests mentioned in the show:
Century Harvest Farm Foundation, Greenback, Tennessee: https://www.facebook.com/centuryharvest/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Cordell Hull Birthplace State Park: https://tnstateparks.com/parks/cordell-hull-birthplace
Blue Ribbon Country Fair, September 28th, Townsend, Tennessee: https://www.facebook.com/events/392080734247555/permalink/396682457120716/

Iva Spoon Wilde holds a jar of her peach filling that she used for her peach fried pies entered into the Annual Blue Ribbon Country Fair, Great Smoky Mountains Heritage Center, Townsend, Tennessee, 2019. Iva will be cooking and serving cornbread, ho…

Iva Spoon Wilde holds a jar of her peach filling that she used for her peach fried pies entered into the Annual Blue Ribbon Country Fair, Great Smoky Mountains Heritage Center, Townsend, Tennessee, 2019. Iva will be cooking and serving cornbread, hominy, and sassafras tea over the open hearth in a log cabin at the Heritage Center along with her helper Connie Keeble during the Blue Ribbon Country Fair.

Iva proudly holds one of her “#13” canning jars from her collection of antiques.

Iva proudly holds one of her “#13” canning jars from her collection of antiques.

Iva holds a painting that she painted of a structure on top of Mount LeConte. Iva and her family used to hike to Mount LeConte and she has very fond memories of these times.

Iva holds a painting that she painted of a structure on top of Mount LeConte. Iva and her family used to hike to Mount LeConte and she has very fond memories of these times.

Connie Keeble (Left) and Iva Spoon Wilde cooking hearthside during the Blue Ribbon Country Fair at the Great Smoky Mountains Heritage Center in Townsend, Tennessee.

Connie Keeble (Left) and Iva Spoon Wilde cooking hearthside during the Blue Ribbon Country Fair at the Great Smoky Mountains Heritage Center in Townsend, Tennessee.

Steve Smith and Marcianne O’Day make apple butter at the Cordell Hull Birthplace State Park in Pickett County, Tennessee. Photo by Fred Sauceman.

Steve Smith and Marcianne O’Day make apple butter at the Cordell Hull Birthplace State Park in Pickett County, Tennessee. Photo by Fred Sauceman.

“Tennessee Muscadines”

by Amy Campbell

Season 6, Episode 27, September 14, 2019

“Tennessee Muscadines”, The native grape of Appalachian, Tsali Notch Muscadine Vineyard in Tennessee, and the National Muscadine Festival, Madisonville, Tennessee.

A visit to Tsali Notch Muscadine Vineyard and conversation with J.D. Dalton about the muscadine grape of the Appalachians, and the annual National Muscadine Festival which will take pace this year at Tsali Notch Orchard September 27th (VIP Night) and 28th (General Admission).
Fred Sauceman’s “Pot Luck Radio” segment featuring Apple Butter, and Fred shares a recipe tip for sausage balls with  apple butter from the late story teller Katherine Tucker Windham.
Also news of events at the Annual TVA& I Fair, Knoxville and the Blue Ribbon Country Fair (September 28th) in Townsend, Tennessee.

Sponsor of The Tennessee Farm Table Podcast & Broadcast in Century Harvest Farms Foundation, Greenback, Tennessee : https://centuryharvest.org/

Link to get in touch with Fred Sauceman: https://www.facebook.com/fred.sauceman

National Muscadine Festival, September 27 and 28th at Tsali Notch Vineyard, Madisonville, TN: https://www.facebook.com/nationalmuscadinefestival/

Blue Ribbon Country Fair at the Great Smoky Mountains Heritage Center in Townsend TN: https://www.facebook.com/events/392080734247555/permalink/396682457120716/

September 14, and 15th - The Tennessee Valley Fair: https://www.tnvalleyfair.org/

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Squirrel - A staple of the Appalachian Table

by Amy Campbell


Season 6, Episode 26, September 7, 2019

“Squirrel” - A staple of the Appalachian Table

Squirrel Dumplings - Rachel Davis of J & R Farms (Maryville, Tennessee) shares with us how she makes squirrel dumplings. Please visit Rachel’s blog for weekly stories from their farm https://www.jandrfarmstn.com/blog *Photo of squirrel dumplings from Rachel Davis

Singer, Songwriter Shawn Camp shares a food memory involving squirrel and his Grandpa who inspired the song that he co-wrote with Tim Mensey and recorded  “The Grandpa that I know”.

In Fred Sauceman’s Pot Luck Radio Series, he shares news of a new line of triple pre-seasoned “Blacklock” cast iron cookware made by Lodge in South Pittsburg. * Lodge does not advertise with The Tennessee Farm Table Podcast & Broadcast.

Links to guests:
Rachel and John Davis, Owners of J & R Farms, Blount County, Tennessee:
https://www.jandrfarmstn.com/blog

Shawn Camp: https://shawncamp.com/
“The Grandpa that I know” - A song co-written by Shawn Camp and Tim Mensey Shawn’s Grandpa that he referenced in his food memory in this podcast: https://www.youtube.com/watch?v=tQsPMaYRPFA

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

Sponsor for the Tennessee Farm Table is Century Harvest Farms Foundation, Greenback, Tennessee: https://centuryharvest.org/


Squirrel Dumplings - Rachel Davis of J & R Farms (Maryville, Tennessee) shares with us how she makes squirrel dumplings. Please visit Rachel’s blog for weekly stories from their farm https://www.jandrfarmstn.com/blog *Photo of squirrel dumplings…

Squirrel Dumplings - Rachel Davis of J & R Farms (Maryville, Tennessee) shares with us how she makes squirrel dumplings. Please visit Rachel’s blog for weekly stories from their farm https://www.jandrfarmstn.com/blog *Photo of squirrel dumplings from Rachel Davis

A picture by way of Fred Sauceman featuring Lodge Blacklock” cookware.

A picture by way of Fred Sauceman featuring Lodge
Blacklock” cookware.

“Native Plants of Overhill Gardens, Monroe County, Tennessee with owner Avi Askey”

by Amy Campbell

Season 6, Episode 25, August 31, 2019

“Native Plants of Overhill Gardens, Monroe County, Tennessee with owner Avi Askey”

Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species.

Contact information:
Overhill Gardens:  http://www.overhillgardens.com/contact.html
Facebook: https://www.facebook.com/Overhill-Gardens-306577461193/
Address: 1404 Citico Rd, Vonore, TN 37885
Phone: 423-295-2288
Mobile: 423-295-5003
Email: Avi@overhillgardens.com
Hours: Monday - Saturday 8am - 4 pm, March 15 - Dec 15 (open by appointment during the winter)

Appalachian Food writer Fred Sauceman: https://www.facebook.com/fred.sauceman shares a story with the voice of Janette Carter (daughter of A.P. Carter) and her Chow Chow makings.

Sponsor of The Tennessee Farm Table is Century Harvest Farms
and Century Harvest Farms Foundation located in Greenback, Tennessee.

Copyright © Campbell Creative, Incorporated, DBA The Tennessee Farm Table Podcast & Broadcast, All rights reserved.

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Avi Askey, Owner of Overhill Gardens, in Madisonville, Tennessee.

Avi Askey, Owner of Overhill Gardens, in Madisonville, Tennessee.

“Allan Benton's Tennessee Country Ham "Prosciutto", made in Madisonville, Tennessee”

by Amy Campbell

August 24th, 2019. Season 6, Episode 24

“Allan Benton's Tennessee Country Ham "Prosciutto", made in Madisonville, Tennessee”

On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto. 

Our guests 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 to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee. 

I’ll share with you a delicious 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. It would be a mighty easy crowd pleaser for those super bowl parties. Keep scrolling down this page to the end, that is where the recipe is.

We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina. 

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

Fred Sauceman, maker of the “Pot Luck Radio” segment: https://www.facebook.com/fred.sauceman
Recipe for Smoky Mountain Sushi: 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

Sponsor of the Tennessee Farm Table is Century Harvest Farms, and Century Harvest Farms Foundation, Greenback, Tennessee: https://www.facebook.com/centuryharvest/

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

Fred Sauceman’s Fred’s “Pot Luck Radio Segment” features sisters “Joyce and Nancy McCarroll” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.

In this picture, Allan shows my father around Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee.

In this picture, Allan shows my father around Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee.

Allan_Amy_Sign_edited.jpg
Here is what my recipe for “Smoky Mountain Sushi” TM looks like. Scroll down for the recipe. Super easy, Crowd pleaser!

Here is what my recipe for “Smoky Mountain Sushi” TM looks like. Scroll down for the recipe. Super easy, Crowd pleaser!

Smoky Mountain Sushi recipe.jpg
“Joyce and Nancy McCarrell who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina. Photo from Fred Sauceman.

“Joyce and Nancy McCarrell who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina. Photo from Fred Sauceman.

Sheila Pennycuff, the woman behind the Blount County, TN Public Library “Seed Library”

by Amy Campbell

Season 6, Episode 23, August 3, 2019

Sheila Pennycuff, the woman behind the Blount County, TN Public Library Seed Library.

A visit with Sheila Pennycuff, the woman behind the Blount County Public Library “Seed Library”. Sheila shares how she started this Library, the importance of saving heirloom seed, her influences, her willingness to help other people start their own seed library in their county and news of upcoming events at the Blount County Public Library regarding Seed Saving. Mission Statement of the seed library:

The Seed Library @BCPL exists to empower local home gardeners to grow and save seeds, learn about the history, culture, and growing of all kinds of plants with an emphasis on Southern Appalachian heritage varieties, and share a portion of the seeds of their harvest back to the community. 

Also, we will hear from Fred Sauceman of Johnson City and his “Potluck Radio” series and visit with Ingrid Moore who arrives at 5:00 A.M. every morning to cook at the the German Restaurant “Edelweiss” in Staunton, VA.

- Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library 
- Seed talk, August 28th, 2-3 P.M., Blount County Public Library with Ben Cohen: http://www.smallhousefarm.com/about-us/
- Master Seed Saver application, ongoing: https://www.blounttn.org/DocumentCenter/View/19266/Master-Seed-Savers-Club-Application---Rules
- Century Harvest Farms Foundation: https://centuryharvest.org/
- Fred Sauceman “Pot Luck Radio” series.: https://www.facebook.com/fred.sauceman
- Vittles and Fiddles 3 day weekend event at Dancing Bear Appalachian Bistro: https://www.dancingbearlodge.com/event/vittles-and-fiddles-weekend
- New Hope Children’s Advocacy Center: http://blountkids.org/
- Go Fund me link for the family of Joe Cunningham: https://www.gofundme.com/joe-cunninghams-memorial-fund

Sheila Pennycuff of the Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

Sheila Pennycuff of the Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

The Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

The Blount County Public Library Seed Library: https://www.blounttn.org/1464/Seed-Library

Photo of Ben Cohen who will be teaching a free class “Seed Saving 101”, August 28th, 2-3:00 P.M. at the Blount County Public Library. Children 10 and up are invited to attend. : http://www.smallhousefarm.com/about-us/

Photo of Ben Cohen who will be teaching a free class “Seed Saving 101”, August 28th, 2-3:00 P.M. at the Blount County Public Library. Children 10 and up are invited to attend. : http://www.smallhousefarm.com/about-us/

Ben Cohen’s book. Ben Cohen will be teaching a free class “Seed Saving 101”, August 28th, 2-3:00 P.M. at the Blount County Public Library. Children 10 and up are invited to attend. : http://www.smallhousefarm.com/about-us/

Ben Cohen’s book. Ben Cohen will be teaching a free class “Seed Saving 101”, August 28th, 2-3:00 P.M. at the Blount County Public Library. Children 10 and up are invited to attend. : http://www.smallhousefarm.com/about-us/

Ingrid Moore of Edelweiss German Restaurant, Staunton, Virginia. She is stirring Rotkohl, red cabbage. Photo from Fred Sauceman.

Ingrid Moore of Edelweiss German Restaurant, Staunton, Virginia. She is stirring Rotkohl, red cabbage. Photo from Fred Sauceman.

“The Gathering”, a Celebration of the Mid-Summer, Tennessee Harvest at RT Lodge, Maryville, TN.

by Amy Campbell

Season 6, Episode 22, July 20, 2019

“The Gathering”, a Celebration of the Mid-Summer, Tennessee Harvest at RT Lodge, Maryville, TN.

A visit with Executive Chef Trevor Stockton on the upcoming epicurean weekend  “The Gathering”at RT Lodge, August 2-4, Maryville, Tennessee with Executive Chef Trevor Stockton & Crew. With guests Allan Benton, Colleen Cruze, Shannon Walker, renown chefs Trevor Stockton, Andy Little, Richard Neal, Rice Mace, and Emily Blount, & McQueen Pottery.

And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.

Links:
- “The Gathering at RT Lodge, August 2-4, 2019: https://www.rtlodge.com/events
- Century Harvest Farms Foundation: https://centuryharvest.org/
- Go Fund me link for the family of Joe Cunningham: https://www.gofundme.com/joe-cunninghams-memorial-fund
- Vittles and Fiddles 3 day weekend event at Dancing Bear Appalachian Bistro: https://www.dancingbearlodge.com/event/vittles-and-fiddles-weekend
- New Hope Children’s Advocacy Center: http://blountkids.org/



Executive Chef Trevor Stockton of RT Lodge, Maryville, TN - the location of “The Gathering”, August 2-4, 2019: https://www.rtlodge.com/events

Executive Chef Trevor Stockton of RT Lodge, Maryville, TN - the location of “The Gathering”, August 2-4, 2019: https://www.rtlodge.com/events

“Vittles and Fiddles”, 3 day celebration of the food & culture of Appalachia with Chef Shelley Cooper of Dancing Bear Lodge & Appalachian Bistro, Townsend, TN.

by Amy Campbell

07/13/2019 Season 6, Episode 21

“Vittles and Fiddles”, 3 day celebration of the food & culture of Appalachia with Chef Shelley Cooper of Dancing Bear Lodge & Appalachian Bistro, Townsend, TN. 

This morning, we are setting the table with Appalachian cooking and culture. I’ll visit today with Chef Shelley Cooper of the Dancing Bear Appalachian Bistro in Townsend TN and hear about an upcoming 3 day weekend event that she is orchestrating along with 14 visiting chefs called “Vittles and Fiddles” - this to benefit New Hope Children’s Advocacy Center (NHCAC) in Maryville TN. We will also hear from Sheri Gardner Howell and Shane Hair, Board members of NHCAC and hear about the important service this non profit organization provides to our community.

And it is berry season here in Tennessee - Mary Dee Dee Constantine - the happily retired former food editor of the Knoxville News Sentinel is going to set us straight on what is a cobbler, brown bettie, buckle, crisp, grunt, and a slump.

And, sadly this past week, our community lost a fellow chef friend here in East TN, Joe Cunningham who was most recently chef at on the Brasserie on Northshore - I’ll let you know about a go-fund me site that his family has put together to help cover medical bills and to support his children.
Links to guests, events, sponsors, and Chef Joe Cunningham’s GoFundMe fund:

- Vittles and Fiddles 3 day weekend event at Dancing Bear Appalachian Bistro: https://www.dancingbearlodge.com/event/vittles-and-fiddles-weekend

- New Hope Children’s Advocacy Center: http://blountkids.org/

- Century Harvest Farms Foundation: https://centuryharvest.org/

- Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en

- Go Fund me link for the family of Joe Cunningham: https://www.gofundme.com/joe-cunninghams-memorial-fund

Vittles and Fiddles 3 day weekend event at Dancing Bear Appalachian Bistro: https://www.dancingbearlodge.com/event/vittles-and-fiddles-weekend

Vittles and Fiddles 3 day weekend event at Dancing Bear Appalachian Bistro: https://www.dancingbearlodge.com/event/vittles-and-fiddles-weekend

Sadly this past week, our community lost a fellow friend and talented Chef here in East TN. Chef Joe Cunningham was most recently Chef at the Brasserie in West Knoxville and has been an important part of the culinary community here in East Tennessee…

Sadly this past week, our community lost a fellow friend and talented Chef here in East TN. Chef Joe Cunningham was most recently Chef at the Brasserie in West Knoxville and has been an important part of the culinary community here in East Tennessee - following a serious car wreck, he has passed away. He leaves behind his wife Laura Petit, 19 year old son Noah and 10 year old daughter Willa. His family will be left with crippling medical bills and the loss of Joe’s income.. Would you please consider making a contribution to the fund his family has put up: https://www.gofundme.com/joe-cunninghams-memorial-fund

Tennessee Farmers John & Susan Keller, of Kelmont Farms, Maryville, Tennessee - in continuous operation since 1890

by Amy Campbell

Season 6, Episode 20. June 29, 2019

 “Tennessee Farmers John & Susan Keller, of Kelmont Farms, Maryville, Tennessee - in continuous operation since 1890”.  

We are setting the table with Blount County, Tennessee Farmers John & Susan Keller, owners of of Kelmont Farms in Maryville (in continuous operation since 1890) The Kellers produce corn, peas, beans, beef cattle, straw and hay and John was named  “Tennessee Farmer of the Year for 2014”. Susan Keller shares a recipe that comes from her Grand Mother for “Batter Pie using Blackberries”on this latest episode of The Tennessee Farm Table Podcast.

Below are links to all of my guests, organizations, and events that are mentioned in this episode:

- Century Harvest Farms Foundation: https://centuryharvest.org/
-Dancing Bear Lodge and Appalachian Bistro located in Townsend, Tennessee introduces “Vittles and Fiddles” an Appalachian inspired 3 day celebration of our Appalachian Heritage with music, dance, and chef prepared dished steeped in tradition -  August 2nd -4th: https://www.dancingbearlodge.com/
- John and Susan Keller (Kelmont Farms): 1816 E Brown School Rd. Maryville, TN 37804 Phone (865) 983-2174

- CAPPE (Citizens Against the Pellissippi Parkway Extension): 
Website: https://saveitdontpaveit.org/
by Facebook: https://www.facebook.com/pages/category/Community/CAPPE-Citizens-Against-the-Pellissippi-Parkway-Extension-234688663798444/

Recipe: “Batter Pie” or “Miss Lily’s Blackberry Cobbler” - by way of Susan Keller . This recipe comes from Lilian Bays Hitch (Susan’s Grandmother).

1 c. self rising  flour

1 c. sugar

1 c. milk

Mix until smooth

In a 9x13 pan, melt a stick of butter

Pour batter over butter

Put blackberries over this (about a quart)

Bake at 350 about 30 minutes until it is all set.

The crust will rise to the top.

*Use any fruit you want to use

John and Susan Keller owners of Kelmont Farms, Blount County, Tennessee photographed in their home by Amy Campbell. To contact them, please refer to the phone number provided in the list above.

John and Susan Keller owners of Kelmont Farms, Blount County, Tennessee photographed in their home by Amy Campbell. To contact them, please refer to the phone number provided in the list above.

Sponsor for the Tennessee Farm Table for the entire year of 2019 is: https://centuryharvest.org/

Sponsor for the Tennessee Farm Table for the entire year of 2019 is: https://centuryharvest.org/

Dancing Bear Lodge and Appalachian Bistro is supporting the Tennessee Farm Table Podcast - details about the above event: https://www.dancingbearlodge.com/

Dancing Bear Lodge and Appalachian Bistro is supporting the Tennessee Farm Table Podcast - details about the above event: https://www.dancingbearlodge.com/

J&R Farms, Maryville, TN & Kermit’s Striped Stick Bean

by Amy Campbell

Season 6, Episode 19. June 15, 2019
”J&R Farms, Maryville, TN & Kermit’s Striped Stick Bean”

In this episode:
A visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee.  And John’s family has saved and raised an heirloom bean for generations that they call the “Striped Stick Bean” - a bean that comes from the last residents of Cades Cove Kermit and Lois Caughron and John’s ancestors.

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods  was inducted into the Tennessee Restaurant Hall of Fame.
Below are links to all of my guests, organizations, and events that are mentioned in this episode:

Links to sponsor, guests, and events:
Century Harvest Farms Foundation: https://centuryharvest.org/
Rachel and John Davis of J&R Farms, Maryville, TN: https://www.jandrfarmstn.com/
Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html
Blount County Public Library: https://www.blounttn.org/DocumentCenter/View/18920/PR-Calendar-Newsletter---June-July-2019
Fred Sauceman: https://www.facebook.com/fred.sauceman
Cat Fish Fry, Saint Andrew’s Episcopal Church: https://www.facebook.com/pg/StAndrewsMaryville/posts/
East Tennessee Young Farmer’s Coalition: https://tnfarmlink.org/resources/east-tennessee-young-farmers-coalition
CAC Beardsley Community Farm: http://www.beardsleyfarm.org/events/2018/5/2/solstice-supper-at-the-mill-and-mine-celebrating-beardsleys-20th-birthday

Rachel and John Davis of J&R Farms, Maryville, TN: https://www.jandrfarmstn.com/

Rachel and John Davis of J&R Farms, Maryville, TN: https://www.jandrfarmstn.com/


A picture of Kermit Caughron in Cades Cove, Tennessee. Photo from Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

A picture of Kermit Caughron in Cades Cove, Tennessee. Photo from Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” , Elizabethton, TN. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame. Mr Bautista immigrated to the USA at the age of 16 from Morong Rizal, The Philip…

Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” , Elizabethton, TN. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame. Mr Bautista immigrated to the USA at the age of 16 from Morong Rizal, The Philippines. Fred Sauceman pays tribute to Raymond Bautista in his segment during this episode of The Tennessee Farm Table. The Obituary of Raymond M. Bautista can be found in the notes below.

March 14, 1909 - September 27, 2006:

Obituary for Raymond M. Bautista

Raymond M. Bautista, 97, 1401 Burgie Street, Elizabethton, TN went to be with his Lord and God on Wednesday, September 27, 2006. He was a resident of Carter County, having been born in Morong Rizal, The Philippines, on March 14, 1909.  He moved to America at age 16.  He was preceded in death by his wife, Georgia Burrow Bautista of Carter County; his son, Raymond Paul Bautista, also of Carter County; and brothers and sisters of The Philippines.  He is survived by a son, David F. Bautista of Elizabethton; two brothers, C. M. Bautista, Guadalupe, CA and Alfonso Bautista, Daly City, CA; two grandchildren, Mrs. Ronnie (Lisa) Ensor, Watauga, TN and Tim and Shyenti Bautista, Birmingham AL.  He is also survived by three great-grandchildren, Bayley Ray Ensor, and Lauren and Richard Bautista. Raymond was very active in West Side Christian Church where he served as an Elder, Treasurer and Sunday School Teacher for many years.  He also served as a member of the Carter County Election Commission.  He was a Knights Templar mason and Shriner of the Jericho Shrine Center. He was the owner and operator of Raymond's Fine Foods (formerly the Franklin Club) until his retirement and also owned and operated his restaurant known as Raymond's in Elizabethton for many years.  He was honored by the Carter County Chapter of The Daughters of The American Revolution as Citizen of the Year at a dinner at Milligan College hosted by the DAR and keynoted by the late C. G. Neece, Federal Judge.   He was featured in "Home and Away", a fine food publication authored by Fred Sauceman and published by East Tennessee State University.  He was also inducted into the Tennessee Restaurant Hall of Fame at ceremonies conducted at Opry Land Hotel in Nashville, TN.  In addition, he was a champion and ranked lightweight boxer.  At the graveside service the Honor Guard from The Wataugans will fire a volley in memory of Mr. Bautista.  He dearly loved America and credited his chosen Country for the many opportunities extended to him for more than eighty years. Funeral service for Mr. Raymond M. Bautista will be conducted at 2:00 P.M. Saturday, September 30, 2006 at West Side Christian Church with Mr. Jim Curtis and Mr. Greg Key, ministers officiating.  Music will be under the direction of Beth Ann Henley, soloist.  Interment will follow the funeral service in Happy Valley Memorial Park.  Active pallbearers will be Luther McKeehan, Bobby Elliott, Gene Mann, Richard Oatman, Howard Matherly, Earl Williams and Jim Cox.  Honorary pallbearers will be Ted Hamilton, Robbie Johnson, Bob Carter, Murrell Mullins, Jim Harmon, Bill Richie, Doug Stair, Roy McKinney, Al Lyons, Brice McKinney, Bill Grindstaff, John Hopson, Paul Hopson, Fred Sauceman, Bob Cupp, Don Tetrick and Harold Lingerfelt. The family will receive friends at Hathaway-Percy Funeral Home Friday, September 29, 2006 from 6:00 - 8:00 P.M. or at the residence of his son at any time. 


These images come from Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

These images come from Cades Cove Preservation Association: http://www.cadescovepreservation.com/kermitcaughron.html

Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. John’s Mill of Watauga, TN, & Mile High Balogna Pie with Mary “Dee Dee’ Constantine

by Amy Campbell

Season 6, Episode 18, June, 8, 2019
” Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. John’s Mill of Watauga, TN, & Mile High Balogna Pie with Mary “Dee Dee’ Constantine”
In this episode:

A visit with Chef Shelly Cooper, Executive Chef at the Dancing Bear Appalachian Bistro, in Townsend, Tennessee. Her growing up, feelings on Appalachian Foods, and Shelley’s feelings on the use of the word Edamame  in the American South. 

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the late George St. John.

The Happily retired Mary “Dee Dee” Constantine has a neat segment on Lebanon balongna and a recipe for “Mile High Balogna Pie”.

Links to sponsor, guests, and events:

Century Harvest Farms Foundation: https://centuryharvest.org/

Shelley Cooper/Dancing Bear Appalachian Bistro: https://dancingbearlodge.com/townsend-tn-restaurants

Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en

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

East Tennessee Young Farmer’s Coalition: https://tnfarmlink.org/resources/east-tennessee-young-farmers-coalition

CAC Beardsley Community Farm: http://www.beardsleyfarm.org/events/2018/5/2/solstice-supper-at-the-mill-and-mine-celebrating-beardsleys-20th-birthday

Chef Shelley Cooper. Photo from Amy Campbell.

Chef Shelley Cooper. Photo from Amy Campbell.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

Tennessee Wine with Nikki Riddle & the 3rd Annual 9 Lakes Wine Festival

by Amy Campbell

Season 6, Episode 17, June, 1, 2019
Today we are setting the table with Tennessee Wine - this is the weekend for the 3rd Annual 9 Lakes Wine Festival which features over 100 Tennessee made wines and ciders - it takes place at the Melton Lake Park in Oak Ridge, Tennessee May 31st and June 1, 2019 from 3 - 8:00 P.M. on June 1st.
My featured visit is with Winemakers Nikki Riddle and Michael Coombs. Nikki was named Tennessee Small Farmer of the Year by Tennessee State University and the UT Extension at the Small Farm Expo in 2017 and she is Co-Owner of The Winery at Seven Springs in Maynardville, Tennessee.

For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the late George St. John.

Links to sponsor, guests, and events:
Century Harvest Farms Foundation: https://centuryharvest.org/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Nine Lakes Wine Festival: https://www.ninelakeswinefestival.com/
Nikki Riddle:The Winery at Seven Springs: http://www.winerysevenspringsfarm.com/
East Tennessee Young Farmer’s Coalition: https://tnfarmlink.org/resources/east-tennessee-young-farmers-coalition
CAC Beardsley Community Farm: http://www.beardsleyfarm.org/events/2018/5/2/solstice-supper-at-the-mill-and-mine-celebrating-beardsleys-20th-birthday

Pictured James Riddle, Nikki Riddle, and Michael Coombs of The Winery at Seven Sroings.

Pictured James Riddle, Nikki Riddle, and Michael Coombs of The Winery at Seven Sroings.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is the late George St. John. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

Pictured is St. John Mill. Photo provided by Fred Sauceman.

A visit with Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes"

by Amy Campbell

May 18 & 25, 2019, Season 6 Episode 16
A visit with Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes"
We are setting the table this day with the preservation of Appalachian food ways. My featured guest is guest is John Tulloch of Knoxville who grew up on a farm and helped his Grandmother in the kitchen in  Greenville, TN. We are going to discuss his latest book entitled: “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.

First, thank you to the sponsor of The Tennessee Farm Table is Century Harvest Farm Foundation with the mission of fighting food insecurity in East, Tennessee: https://centuryharvest.org/

Links to featured guest John Tullock 
- John Tullock’s Blog: http://johntullock.blogspot.com/
- John Tullock’s facebook page: https://www.facebook.com/john.tullock.562
- John Tullock’s facebook page featuring his book:  https://www.facebook.com/AppalachianCooking
- Where to purchase John Tullock’s book “Appalachian Cooking, New and Traditional Recipes”: 
Notes from the Author: Amazon and Barnes & Noble both have the book available to order. Countryman Press is distributed by Ingram. Any bookstore anywhere in the US should be able to order a copy for an interested reader. Knoxville readers can order online and pick up at the Suburban Center location with no shipping fees. Barnes and Noble shows it is in stock at the Asheville and Johnson City locations.
Barnes and Noble: https://www.barnesandnoble.com/w/appalachian-cooking-john-tullock/1126829991
Or, found on Amazon: https://www.amazon.com/Appalachian-Cooking-New-Traditional-Recipes/dp/1682681009
Additional guests and mentioned places and events:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Honey Rock Herb Farm: https://www.honeyrockherbfarm.com/
Hob Nob Drive In: https://www.facebook.com/hobnobdrive/
Emi Sunshine: https://theemisunshine.com/
Links to events:
3rd Annual Nine Lakes Wine Festival, June 1, 2019: https://www.ninelakeswinefestival.com
East Tennessee Spring Maker’s Market, June 1, 2019: https://www.facebook.com/East-Tennessee-Makers-Market-711104555576546/
Beardsley Farm Solstice Supper (June 20, 2019): https://www.facebook.com/events/1442098195932527/May 18, 2019, Season 6 Episode 16

Where to purchase John Tullock’s book “Appalachian Cooking, New and Traditional Recipes”:Notes from the Author: Amazon and Barnes & Noble both have the book available to order. Countryman Press is distributed by Ingram. Any bookstore anywhere in…

Where to purchase John Tullock’s book “Appalachian Cooking, New and Traditional Recipes”:

Notes from the Author: Amazon and Barnes & Noble both have the book available to order. Countryman Press is distributed by Ingram. Any bookstore anywhere in the US should be able to order a copy for an interested reader. Knoxville readers can order online and pick up at the Suburban Center location with no shipping fees. Barnes and Noble shows it is in stock at the Asheville and Johnson City locations.

Barnes and Noble: https://www.barnesandnoble.com/w/appalachian-cooking-john-tullock/1126829991

Or, found on Amazon: https://www.amazon.com/Appalachian-Cooking-New-Traditional-Recipes/dp/


Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes" pictured in Amy’s kitchen where we recorded our interview. Connect with John at: - John Tullock’s Blog: http://johntullock.blogspot.com/- John Tullock’s facebook p…

Author John Tullock and his book "Appalachian Cooking, New & Traditional Recipes" pictured in Amy’s kitchen where we recorded our interview. Connect with John at: - John Tullock’s Blog: http://johntullock.blogspot.com/

- John Tullock’s facebook page: https://www.facebook.com/john.tullock.562

Here’s a photo from Fred Sauceman of The Hob-Nob Drive-In sign, near Gate City, Virginia, it opened in 1952 and The Hob-Nob sign dates to around 1957. This goes along with Fred’s “Pot Luck Radio” segment included in this episode of The Tennessee Far…

Here’s a photo from Fred Sauceman of The Hob-Nob Drive-In sign, near Gate City, Virginia, it opened in 1952 and The Hob-Nob sign dates to around 1957. This goes along with Fred’s “Pot Luck Radio” segment included in this episode of The Tennessee Farm Table (we brag on our neighbors as well). Connect with Fred at: https://www.facebook.com/fred.sauceman

Strawberries, memories of Wayne Scott, and strawberry shortcake recipes.

by Amy Campbell

Wayne Scott pic c:o Food City.png
Scott Farm Market sign.png

May 11, 2019, Season 6, Episode 15
Strawberries, memories of Wayne Scott, and strawberry shortcake recipes.
This morning we are setting the table with a Mother’s Day treat…Strawberries. 

- I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert.
- Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival happening tMat 18, 2019 in Unicoi County, TN
- Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam.
- Ronni Lundy recites her story “Drive In Strawberry Pie”.
Links to guests:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Ronni Lundy: http://ronnilundy.com/
Emi Sunshine: https://theemisunshine.com/
Sponsor of The Tennessee Farm Table is Century Harvest Farm Foundation: https://centuryharvest.org/
Links to events:
Wayne Scott Strawberry Festival: https://northeasttennessee.org/event/unicoi-wayne-scott-strawberry-festival/
Scott Strawberry and Tomato Farm: http://www.scottfarmstn.com/

Recipe link:
Strawberry Shortcake Recipes (From scratch shortcake recipe, and an easier Bisquick recipe):
These 2 recipes come from Elise Bauer from Simply Recipes

https://www.simplyrecipes.com/recipes/strawberry_shortcake/


Recipe for “from scratch strawberry shortcake recipe”
Yields 9 biscuits

What you will need:

6 cups of strawberries

1 c., plus 1/4 c. heavy cream

2 tsp. of powdered sugar

3 c. all purpose flour

1/2 c. plus 3 Tb. white, granulated sugar

1 c. milk

12 Tb. unsalted butter

2 tsp. of vanilla extract

3/4 tsp. salt

1 1/2 Tbs. baking powder

Ingredients:

3 baskets of fresh strawberries (about 6 cups)

1/2 cup white granulated sugar for the strawberries

Whipped Cream:

1 cup of heavy whipping cream

2 teaspoons powdered sugar

2 drops of vanilla extract

Biscuits:

3 cups (420g) all purpose flour

3 Tbsp sugar

1 1/2 Tbsp baking powder

3/4 teaspoon salt

12 Tbsp (168g) unsalted butter, cut into small cubes

1 cup (236 ml) milk

1/4 (60 ml) cup heavy cream

1 1/2 teaspoons vanilla extract

Directions:

Prepare strawberries:  Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then either quarters or thick slices.

  Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.

  Let sit at room temperature for about 20 minutes, until the berries soften and begin to release their juices.

  After 20 minutes or so, mash about a quarter of the berries in the bowl with a potato masher and stir to mix.

  You don't want to mash all the berries, just enough of them for their juices. Let sit while you bake the biscuits.

Make whipped cream: 

While the biscuits are baking, whip the cream using an electric mixer, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.

Make the biscuits:

Stir flour with dry ingredients: In a large bowl, vigorously whisk together the flour, sugar, baking powder, and salt.

  Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.

  Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it.

  Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. Gently knead by hand a few times to form a loose ball of dough.

  Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.

  Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet.

  Bake until the biscuits are medium golden brown, 18 to 20 minutes.

………….

Easy Bisquick Shortcakes:

Follow above directions for preparing strawberries, and real whipped cream.

For the “shortcake” part of the Strawberry Shortcake made with bisquick:

INGREDIENTS

2 1/3 cups Bisquick baking mix

3 tablespoons butter, melted (can sub coconut oil)

1/2 cup milk (can sub unsweetened almond milk)

3 tablespoons sugar
Directions:

Heat oven to 425°F.
To Make the dough: Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don't over-mix!

Portion out dough and place on cookie sheet: Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.

Bake: Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.

Serve: Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.

"Dr Enuf" - the Original lemon lime soda from upper East Tennessee by Fred Sauceman

by Amy Campbell

May 4, 2019, Season 6, Episode 14
"Dr Enuf" - the Original lemon lime soda from upper East Tennessee by Fred Sauceman

Today, we are setting the table with Dr Enuff - the original energy booster as it is called - this lemon lime drink is made by Tri City beverage in Johnson City, TN. It is one of Tennessee’s most unique and unusual drinks and it marks a special anniversary this year.  Fred Sauceman shares the story of Dr Enuff complete with customer testimonials.
- Mary Dee Dee Constantine shares a recipe for chipotle almond, butter using local honey -
- And there are several regional vents that are farm and food related that I’d like to share with you.

Links to guests:
Fred Sauceman: https://www.facebook.com/fred.sauceman
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Dr Enuf: http://www.drenuf.com/
Emi Sunshine: https://theemisunshine.com/
Sponsor of The Tennessee Farm Table is Century Harvest Farm Foundation: https://centuryharvest.org/

Links to mentioned events by area non profit organizations:
- Century Harvest Farms Foundation Helping Hands Volunteer program: https://www.facebook.com/groups/424771498277517/about/
Century Harvest Farms Foundation Helping Hands Volunteer program for groups over 5: https://centuryharvest.org/get-involved/volunteer/
- Plants Sale at Knoxville Botanical Gardens & Arboretum, May 4th, 2019: https://www.facebook.com/events/570106526834379/
- Plants and Pints for Beardsley event May 5th, 2019: https://www.facebook.com/events/2399144433438490/- Beardsley Farm Solstice Supper June 11, 2019: https://www.brownpapertickets.com/event/3414443
- Espirit De Corps, Nourish Knoxville Benefit Dinner, My 11, 2019: https://www.facebook.com/events/325385274829909/

Charles O. Gordon, Sr., founded Tri-City Beverage shortly after World War II.

Charles O. Gordon, Sr., founded Tri-City Beverage shortly after World War II.

Chuck Gordon is Tri-City Beverage’s second-generation CEO.

Chuck Gordon is Tri-City Beverage’s second-generation CEO.

Dr. Enuf marks its 70th birthday this year. The herbal variety was added to the product line in 2002.

Dr. Enuf marks its 70th birthday this year. The herbal variety was added to the product line in 2002.

Ramps! And the Tellico Plains Farmers’ Market

by Amy Campbell

April 27, 2019, Season 6, Episode 13
Ramps! And also the Tellico Plains Farmers’ Market

Amy visits with the people from the Tellico Plains Farmers’ Market and she has 3 guests John and Rachel Davis, Fred Sauceman (with the voice of JoAnn Kalonaheskie), and Ronni Lundy with informative commentary on the spring-time Appalachian favorite Ramps. 

LINKS:
Tellico Plains Farmers’ Market: https://www.facebook.com/MCFarmMarket/

J & R Farm on facebook: https://www.facebook.com/jandrfarmstn/

J & R Farm Blog: https://www.jandrfarmstn.com/blog

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

Ronni Lundy: http://ronnilundy.com/

Link for Slow Food TN Valley Grant: http://slowfoodtnvalley.org/community-enrichment-grant/

Rachel Davis holding a jar of pickled ramps that were foraged by her family. Follow Rachel’s blog about her Appalachian Food Ways at: J & R Farm Blog: https://www.jandrfarmstn.com/blog

Rachel Davis holding a jar of pickled ramps that were foraged by her family. Follow Rachel’s blog about her Appalachian Food Ways at: J & R Farm Blog: https://www.jandrfarmstn.com/blog

This is the Davis Family, they are a young farming family from Blount County and raise almost all of their own food. They eat seasonally, raise hogs, chickens, beef cattle, and produce. Rachel makes Lye soap, cooks with cast iron indoors and outdoor…

This is the Davis Family, they are a young farming family from Blount County and raise almost all of their own food. They eat seasonally, raise hogs, chickens, beef cattle, and produce. Rachel makes Lye soap, cooks with cast iron indoors and outdoors, preserves their food and loves all things “old-timey”. This family is truly carrying on the Appalachian food traditions of their ancestors from Cades Cove.. Both John and Rachel have roots that run deep in the East Tennessee area. Connect with them and inquire about their farm products at: J & R Farm on facebook: https://www.facebook.com/jandrfarmstn/

JoAnn Kalonaheskie, who is included in the podcast speaking on the Cherokee traditions of preparing ramps. Photograph comes from her obituary. I didn’t take this photo. Sadly, she has passed away died in February at age 79. She had two great-great-g…

JoAnn Kalonaheskie, who is included in the podcast speaking on the Cherokee traditions of preparing ramps. Photograph comes from her obituary. I didn’t take this photo. Sadly, she has passed away died in February at age 79. She had two great-great-grandchildren.

“Don’t ever take the last piece of bread with Helen & Ellen of The Love Kitchen, Knoxville, TN.”

by Amy Campbell

4/20/2019, Season 6, Episode 12

“Don’t ever take the last piece of bread with Helen & Ellen of The Love Kitchen, Knoxville, TN.”

In the spirit of Easter, a classic recorded visit with the embodiment of love - Helen & Ellen of The Love Kitchen, Knoxville. Fred Sauceman shares news of the Elizabethton, TN Rotary Club Soup Bean & Cornbread Supper & Mary “Dee Dee” Constantine shares a recipe for deviled eggs with feta & olives on this episode of Tennessee Farm Table Podcast.

Links to guests:
The Love Kitchen: https://www.thelovekitchen.org/
Mary “Dee Dee” Constantine: https://twitter.com/skilletsister?lang=en
Fred Sauceman: https://www.facebook.com/fred.sauceman

Links to: mentioned PSA items:
Charcuterie and Cocktail Event: https://www.eventbrite.com/e/charcuterie-cocktails-fundraising-event-tickets-55910578044

Slow Food TN Valley Community Enrichment Grant: http://slowfoodtnvalley.org/community-enrichment-grant/
Elizabethton, TN Rotary Club: https://www.facebook.com/elizabethtonrotary/

Sponsor for The Tennessee Farm Table is: Century Harvest Farm Foundation: https://centuryharvest.org/

Love Kitchen details:
The Love Kitchen, Inc.
2418 Martin Luther King Jr. Boulevard
Knoxville, TN 37915
Phone: (865) 546-3248
Business Office Hours:
Wednesday: 10:00 am until 4:00 pm
Thursday: 10:00 am until 4:00 pm

Ellen and Helen of The Love Kitchen. This picture was taken from their website: https://www.thelovekitchen.org/

Ellen and Helen of The Love Kitchen. This picture was taken from their website: https://www.thelovekitchen.org/

Helen, Amy and Ellen pictured in 2014 when Amy interviewed the Sisters at The Love Kitchen https://www.thelovekitchen.org/

Helen, Amy and Ellen pictured in 2014 when Amy interviewed the Sisters at The Love Kitchen https://www.thelovekitchen.org/

Michelle Johnson is cafeteria manager at T.A. Dugger Junior High in Elizabethton. Here she’s cooking soup beans. https://www.facebook.com/elizabethtonrotary/

Michelle Johnson is cafeteria manager at T.A. Dugger Junior High in Elizabethton. Here she’s cooking soup beans. https://www.facebook.com/elizabethtonrotary/

The 48th Annual Elizabethton Tennessee Rotary Club Soup Bean and Cornbread Dinner happening April 25, 2019 https://www.facebook.com/elizabethtonrotary/

The 48th Annual Elizabethton Tennessee Rotary Club Soup Bean and Cornbread Dinner happening April 25, 2019 https://www.facebook.com/elizabethtonrotary/

Chocolate Gravy , Dip Dogs and Cast Iron

by Amy Campbell

Season 6, Episode 11
04/13/2019

Chocolate Gravy , Dip Dogs and Cast Iron 

Amy visits with Verlon Thompson (singer, songwriter, and former partner with Guy Clark, who teams up often with Shawn Camp) and Verlon shares his memories of Chocolate Gravy and growing up in Oklahoma. https://www.verlonthompson.com

Fred Sauceman shares a segment about “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowie and Marion Virginia, https://www.facebook.com/fred.sauceman

We hear from Dr. Katie Hoffman and hear about the “Cast Iron Clinic” that she and her husband Brett Tiller host in the region where they sell, restore, and help people care for their cast iron. www.facebook.com/Vintagekitchencastiron/

Century Harvest Farms Foundation is a sponsor for The Tennessee Farm Table https://centuryharvest.org/

News of events happening in our area that are food and farming in nature:

Charcuterie and Cocktails - April 26th, 5:00 PM- 7:30 PM - This is a ticketed event https://www.eventbrite.com/e/charcuterie-cocktails-fundraising-event-tickets-55910578044 

- Location: The Central Collective, Knoxville, TN. This is a signature event to raise awareness and establish support to address food insecurity in East, Tennessee and the benefitting organization will be: Good Samaritan Center in Louden County. For more information about Good Samaritan Center in Louden County https://goodsamloudoncounty.org/

April 13, 2019 Cast Iron Clinic at Three Rivers Market http://www.threeriversmarket.coop/

https://www.facebook.com/Vintagekitchencastiron/

“Chocolate Gravy Recipe”

“Chocolate Gravy” is not exclusive to Appalachian cooking, but it is commonly associated with Southern Cooking. It is typically served over hot biscuits, some people would have this often, for others, only on special occasions. While it does have a good bit of white sugar, it doesn’t have as much fat as we usually associate with gravy. This recipe calls for 1 Tablespoon of butter at the end of the cooking process.

Ingredients:
1/4 c cocoa powder
3 T all purpose flour 
3/4 c white sugar
2 c milk
1 Tb soft butter
2 Tb Vanilla extract
Directions:
Whisk the cocoa, flour, and sugar together in a bowl until there are no lumps. Pour the milk into the mixture and whisk until well incorporated. Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until its consistency is similar to gravy, 7 to 10 minutes. Remove from heat and stir the butter and vanilla into the mixture until the butter is melted. Serve immediately.
*Usually served over hot biscuits

Amy’s chocolate gravy on a biscuit!

Amy’s chocolate gravy on a biscuit!

“The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia Photo by Fred Sauceman.

“The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia Photo by Fred Sauceman.



Fred Sauceman pictured in “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

Fred Sauceman pictured in “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

Dip Dogs served at “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

Dip Dogs served at “The Highway Drive In” or “The Dip Dog Stand” on Route 11 between Chilhowee and Marian Virginia. Photo from Fred Sauceman.

A cast iron pan from Vintage Kitchen Cast Iron and Collectables who will be hosting the Cast Iron Clinic Saturday, April 13th at Three Rivers Market, Knoxville. They conduct these Cast Iron Clinics several times a year in the Appalachian region conn…

A cast iron pan from Vintage Kitchen Cast Iron and Collectables who will be hosting the Cast Iron Clinic Saturday, April 13th at Three Rivers Market, Knoxville. They conduct these Cast Iron Clinics several times a year in the Appalachian region connect with them at: www.facebook.com/Vintagekitchencastiron/