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.

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