Girls Gotta Eat Good Asian Bakery and Tennessee Wagyu Beef

by Amy Campbell


S10:E8. 02/24/2024

My first guest is Jessica Carr, a young entrepreneurial woman who created Girls Gotta Eat Good, Asian Bakery. Knoxville’s first Asian bakery. Jessica turned her love of baking, many of her mother’s recipes, and a daring leap of faith after prayer into an innovative business, and she is seeing good results. An inspirational story. In Fred Sauceman’s potluck radio series, he visits with Ron Hawkins of Hawk Nest Farms, a wagyu beef farmer located in the Greene-Washington County area of Tennessee.

Links:

Girls Gotta Eat Good facebook: https://www.facebook.com/girlsgottaeatgood/ Girls Gotta Eat Good Instagram: https://www.instagram.com/girlsgottaeatgood/?hl=en

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

Ron Hawkins, Hawknest Farms Tennessee Wagyu Beef: https://www.facebook.com/pages/category/Grocery-Store/Hawk-Nest-Farm-435117246687134/

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

Jessica Carr, Founder of Girls Gotta Eat Good Asian Bakery holding her Kalamay. Photo: Amy Campbell, 2022.


John Coykendall Saving Seeds and Stories

by Amy Campbell in ,


S11:E6. 02/10/2024

Saving Seeds and Stories with John Coykendall

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.

Dogwood Arts House & Garden Show: https://www.dogwoodarts.com/houseandgardenshow

Many of the varieties that John has saved and referenced in the podcast can be purchased at http://www.seedsavers.org/

John Coykendall on Facebook: https://www.facebook.com/john.coykendall.3

John Coykendall documentary: https://www.lpb.org/programs/deeply-rooted-john-coykendalls-journey-to-save-our-seeds-and-stories

John Coykendall book: https://lsupress.org/books/detail/preserving-our-roots/

Fred Sauceman “Pot Luck Radio”: https://www.facebook.com/fred.sauceman

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

More heirloom seed sources:

Seed Savers Exchange : https://www.seedsavers.org/

Southern Exposure Seed: https://www.southernexposure.com/

Sow True Seed: https://sowtrueseed.com/

Rare Seeds: https://www.rareseeds.com/

Baker Creek Heirloom Seeds, Rare Seed: https://www.rareseeds.com/

Photo ID: John Coykendall with Amy Campbell at the Blount County Public Library Seed Swap, January 2023. Photo: Amy Campbell.


Femeika "Meik" Elliott, Founder and owner of Meik Meals, Rooted East, and The Lotus Experience, Knoxville

by Amy Campbell


S11:E5. 02/03/2024

Femeika "Meik" Elliott, Creator, and Owner of Meik Meals, Knoxville Amy Campbell - The Tennessee Farm Table Podcast & Broadcast

Today, we are setting the table with pant-based eating and how this helps new moms. Today, my first guest is Meik Elliott, creator, and owner of Meik Meals. This young, black, Knoxville-based entrepreneurial chef creates foods that give us that comfort of taste while using healthier ingredients. Meik encourages people to make lifestyle choices that nurture the body, mind, and soul. She specifically works with postpartum Mothers to help them feel their best through food, education, and meditation with her Lotus program. Meik also speaks to groups throughout the community about her work.

Fred Saucepan’s potluck radio segment features Cherokee poet and storyteller Marilou Awiakta.

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

Femika “Meik” Elliott’s businesses and organizations:

Call for volunteers: Volunteers are needed for the Knox County Community Garden Alliance on Sunday nights at 6 PM. Especially Black and East Knoxville community members.

Address: 3907 Martin Luther King Jr. Ave. Suite 107 Knoxville TN 37914

Phone: (865) 310-1150

Email: Stair@knoxgardenalliance.org

Femika “Meik” Elliott, Founder, Owner of Meik Meals, Rooted East, The Lotus Experience, and Chief of operations of the Knoxville Community Gardens & Growers Alliance. Photo: Amy Campbell, 2021.


Comfort Food for Cold Weather

by Amy Campbell


S11:E3. 01/20/2024

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Comfort Food for Cold Weather

Chicken Pot Pie recipe from me (Amy Campbell), Hopping John Recipes from the late Minnie Pearl and Phila Hach.

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.

I hope these recipes will be something that will help to stretch your food dollar and keep you and your loved one’s warm during these cold days.

For Recipes - keep scrolling below -

Links:

Chicken Pot Pie recipe. This recipe came to me in my kitchen as a result of a failed pot of chicken and dumplins. My dumplings fell apart. Dissolved in the chicken stock, and I decided it makes for the perfect base for chicken pot pie! This is a recipe that will make 8 - 10 cups of thickened chicken stock with chicken. Here are your ingredients -

  • 1 package ready-made crust (the kind in the long box with 2 crusts rolled up in it) I usually find these near the biscuit section of the grocery store.
  • 1 whole, uncooked medium-sized chicken.
  • 1 package of skinless, whole chicken breasts 3.
  • 3 Lg. Carrots, peeled, diced.
  • 3 stalks celery, diced.
  • 4 large russet potatoes
  • 4 cloves garlic (minced)
  • 2 Lg. yellow onions, diced
  • 1 tsp. whole pepper corns
  • 1 tsp. Dried, powdered thyme
  • 1 tsp. fresh cracked pepper
  • 1 tsp. dried, crushed rosemary
  • 2 tsp. kosher salt - I like to use J.Q. Dickinson salt works salt. It is from Maulden West Virginia, and it comes from an ancient ocean that used to be there. It is crunchy and adds such a surprising flavor to your food. They do not pay me to brag on them. I’ve put a link to them in the show notes. J.Q. Dickinson salt works
  • Garlic salt
  • 1 pkg. frozen green peas.
  • 1/2 c. shredded Asiago cheese.
  • Bisquick, or Jiffy baking mix.
  • 2/3 c. sweet milk, or buttermilk.
  • 1 egg Equipment- 1 regular-sized, non-stick frying pan. 1 large colander 2 large soup pots, 1with a lid 1 large glass bowl 1 Lg. slotted spoon 1 tongs 1 large, deep dish glass pie plate, or 9 x 9 glass baking pan, (a metal pan is ok if that is all you have) 1 pastry brush Directions: Step 1, cook the chicken
  • Place your soup pot on top of the stove, and set the eye to medium.
  • Sautee onion, 1 of the carrots, celery, bay leaves, 1/2 tsp. rosemary, 1 tsp. kosher salt, 1/2 tsp. thyme, 1/2 tsp. cracked pepper, 1/2 tsp peppercorns and garlic until fragrant.
  • Add whole chicken (be certain to remove the giblet package from chicken cavity)
  • Add filtered water to cover chicken. Bring to a boil for 2 -3 minutes, reduce heat to a simmer, cover with the lid and simmer on top of the stove for 2 - 3 hours. Step 2 Remove the chicken
  • Using a large slotted spoon and tongs, remove the chicken and all bones and place them into the large glass bowl so it can cool off a bit.
  • Place a 2nd large soup pot in the sink with a large colander in it.
  • Poor the remaining chicken stock and all of the stuff the chicken cooked in through the colander so that you have clean chicken stock without the vegies and peppercorns or bay leaves, or chicken debris in it.
  • Return this pot to the stove, simmer. Step 3 Make dumplings
  • Measure out about 2 cups of baking mix, add milk, and stir into a loose dough.
  • Use your hands to make the dough firm enough to make biscuits.
  • With your hands, pull off golf ball-sized hunks of biscuit dough and into the simmering chicken stock.
  • Put a lid on this and let it simmer for about 30 minutes. Step 4, Pull chicken off of chicken carcass
  • Once you have your dumplings in the pot simmering, the chicken should be cool enough to handle. I use non-latex gloves to handle the still very warm chicken which helps me not to burn my fingers as badly. Step 5, Add the chicken to the pot.
  • At this point, you should have dissolved dumplings and a soup pot full of thick, chicken stock and chicken.

At this point, you can eat this as is, or use this as the base for your chicken pot pie!

To make the chicken pot pie - Now, I like a pot pie with plenty of stuffing inside. This pot pie is chaulked full of goodness and is not only crust like most pot pies you find out there. This one will stick to your ribs.

Preheat oven to 350 degrees Directions -

  • Spray your pie plate with non-stick cooking spray.
  • Take 1 of the crusts and line the bottom and sides of the pie plate with this crust.
  • Sprinkle a layer of shredded asiago cheese on the bottom of the pie crust (help to make it extra flavorful and less soggy of a crust)
  • Place your 3 cubed carrots in a 2 quart covered glass bowl with a little bit of filtered water and microwave to steam for 2 minutes.
  • Peel and cube your 4 russet potatoes, add on top of carrots, cover, and microwave to steam for 2 more minutes.
  • Poor the bag of frozen peas on top of this. I use the whole bag (about 2 cups)
  • Cover and let these veggies continue to steam on the counter.
  • Cut the 3 chicken breasts up into 1/2 inch pieces.
  • Heat the frying pan to medium heat, place the chicken breasts in the pan, sprinkle with garlic salt, and cook until no longer pink. I stir them fairly often. This takes about 4-6 minutes. *You will get about 1 cup of liquid from this cooking process. I cool this and save this for chicken stock to use later. In a mixing bowl, add cooked chicken breasts, drained steamed vegetables, and 2- 3 ladles of the chicken and dumpling mixture together until you have your favorite amount of creamy sauce. Assemble the Pot Pie
  • Spoon the chicken/veggie mixture into the prepared crust. I like to heap plenty of this mixture into the crust. I heap mine to about an inch over the height of the crust.
  • I then sprinkle this mixture with 1/2 tsp. of ground thyme, and 1/2 tsp. of ground Rosemary, and a little black pepper.
  • Unroll the 2nd crust, place over the pie mixture, crimp the bottom and top crust edges together to close.
  • Cut 4 slots on top of the crust to allow steam to escape during cooking. Egg white wash -
  • Separate the yolk from the white. Add 1 tsp water to egg white. Wisk until the egg white is smooth and not stringy.
  • Brush the top crust and crimps well with egg wash.
  • Sprinkle top with a little kosher salt for a crunchy surprise texture.
  • Place on the middle rack of a pre-heated 350 degree oven and bake for 40-45 minutes, until the pie is bubbling around the edges and the crust is golden brown.
  • Makes 8 servings. Or in our house with my husband and myself, this will last 1 day and for lunch the next day. I have never made this ahead and frozen it so I do not know if it tastes a good frozen and reheated.

With the remainder of your chicken and dumplin mixture. Measue 2 cups to each zip lock baggie or glass container and freeze. This way, you can have about 4 or 5 baggies of Chicken Pot Pie base to work with. I think it tastes better and more rich than making a butter and flower cream sauce as most recipies recommend for Chicken pot pie. I have placed the directions for this on my website at TFT.com If you make this, let me know how it turns out! Enjoy!

Hopping john casserole (from "Minnie Pearl") Yield: 8 servings

Measure Ingredient

  • 1 cup Dried black-eyed peas (or two 15 oz. cans)
  • 1 teaspoon Salt
  • 1 dash Of cayenne pepper
  • 3 cups Cold water
  • 1 cup Long-grain rice (uncooked)
  • 2 cups Cold water
  • 1 teaspoon Salt
  • 1 teaspoon Bacon drippings
  • 4 slices Of bacon, cut in 1 inch strips
  • ½ cup Chopped onion

If using dried peas, wash and discard broken or dark ones and any foreign matter. Place in a saucepan with 1 teaspoon salt, pepper, and 3 cups of cold water. Cook over high heat about 5 minutes.

Reduce heat. Simmer about 2 hours or until soft but not mushy. When done, drain. Reserve liquid. If using canned peas, drain and reserve liquid.

In another saucepan, combine uncooked rice, 2 cups cold water, and salt. Cook over high heat for 5 minutes. Reduce heat. Cover tightly. Simmer for 15 minutes or until most of the water is absorbed and the rice is almost tender.

Meanwhile, in skillet, cook bacon pieces and onion until bacon is lightly brown and onion is transparent.

Preheat oven to 350 degrees F. Lightly grease 1½ quart casserole dish.

Combine cooked, drained peas, ½ cup liquid from peas, and rice.

Pour cooked bacon, onion and bacon drippings over rice and peas.

Cover tightly. Bake about 20 minutes. Makes about 8 servings.

From "Minnie Pearl Cooks, " p. 162.

Note: It is an old Southern tradition to eat black-eyed peas/"hoppin' John" on New Years Day in order to have good luck for the whole year.

Some say you will have one day of good luck for each black-eyed pea eaten on New Year's Day.

Amy Campbell’s Chicken Pot Pie. Photo Amy Campbell 2024.

Recipe for Minnie Pearl’s Hopping John Casserole from her cookbook Minnie Pearl Cooks.

Recipe from Phila Hach for Hopping John from her cookbook Kountry Kooking.


Sown in the Stars , Planting by the Signs by Sarah L. Hall

by Amy Campbell


S11:E2. 1/13/2024 Sown in the Stars, Planting by the Signs by Sarah L. Hall. Published by University of Kentucky Press.

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/

Dr. Sarah L. Hall and Amy Campbell at Union Avenue Books, Knoxville. Photo: Kelly Smith Trimble. 2023.


Good Ole Favorites with Iva Spoon Wilde

by Amy Campbell


S11:E1. 1/6/2024

Good Ole Favorites with Iva Spoon Wilde

Cast Iron Cornbread, make your own butter, fried peach pies, Beef Stew, and “Pal’s Sudden Service”.


Guests:

Iva Spoon Wilde at her kitchen table where she served hot fudge cake on Valentines Day, 2023 to me (Amy Campbell).


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

by Amy Campbell


S10:E47. 12/16/2023

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

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

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

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

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

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

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

American Farmland Trust: https://farmland.org

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

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

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

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

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


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

by Amy Campbell


S10:E46.12/02/2023

Why do we all eat Pinto Beans in Appalachia, an Appalachian Culinary discussion with Ronni Lundy. It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award-winning Food Writer Ronni Lundy.

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

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


Pumpkin and Pumpkin Pie Recipes from Tennessee

by Amy Campbell


S10:E44. 11/18/2023

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

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

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

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

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

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

Haley's Gluten & Dairy Free Pumpkin Pie Recipe

Heat oven to 350°

Ingredients:

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

Directions:

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

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

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


Appalachian Thanksgiving Recipes and Stories of the Season

by Amy Campbell


S10:E43. 11/11/2023

Appalachian Thanksgiving Recipes and Stories of the Season

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

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

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

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

Links:

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

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

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

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


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

by Amy Campbell


S10:E42. 11/04/2023

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

I’ve got a "mess" of guests:

Bill Houston (Owner of Houston’s Mineral Well, fine artist extraordinaire, and a New Market TN native shares a story of a late New Market TN neighbor who penned the tag line for JFG Coffee Company “The Best Part of the Meal”.

Tinah Utsman shares memories of her father “Coffee Jack” who was President of JFG Coffee during the 1982 Knoxville World’s Fair.

Mary “Dee Dee” Constantine (Retired Food Editor of the Knoxville News Sentinel) has a recipe for coffee and brown sugar steak rub.

Links:

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

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

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

Emi Sunshine: https://theemisunshine.com/

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

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

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


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

by Amy Campbell


S10:E41. 10/28/2023

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

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

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

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

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

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

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

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

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

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


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

by Amy Campbell


S10:E40. 10/21/2023

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

Setting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our guest on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton’s dry-aged, country hams are produced in Madisonville, Tennessee.

I (Amy Campbell) share a recipe for an easy-to-make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black-eyed peas. Keep scrolling down this page to the end, that is where the recipe is.

Links:


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

Recipe for Smoky Mountain Sushi below: Keep scrolling

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

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

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


Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

by Amy Campbell


S10:E38/40.10/07,14/2023

Seed Saver John Coykendall on Cushaw Squash and Cushaw recipes.

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

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

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

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

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

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

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

Cushaw Recipes:

Baked Cushaw:

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

  • A vegetable peeler
  • A 3 quart shallow baking dish

Here are the ingredients that you will need:

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

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

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

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

Recipe for Cushaw Custard shared from Fred Sauceman

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

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

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

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


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

by Amy Campbell


S10:E37. 9/23/2023

The Townsend in the Smokies Fall Festival

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

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

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

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

Links:

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

RIO Townsend Links:

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

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

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

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

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

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

Blue Ribbon Country Fair: www.gsmheritagecenter.org

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

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

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

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

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

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


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

by Amy Campbell


S10:E36.09/16/2023

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

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

Links:

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

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

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

DSB Roasted Pepper Ricotta Ravioli. Photo: DSB Provisions.

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

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


Aaron Goss, Founder of the Carolina Malt House

by Amy Campbell


S10:E35.09/09/2023

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

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

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

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


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

by Amy Campbell


S10:E34. 9/2/2023

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

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

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

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

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

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

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

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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


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

by Amy Campbell


S10:E33. 08/26/2023

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

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

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

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

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

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