99 episodes

A show about the people who grow, preserve, and prepare our regional foods

TennesseeFarmTable.com Amy Campbell

    • Places & Travel

A show about the people who grow, preserve, and prepare our regional foods

    The Wild Appalachian Persimmon

    The Wild Appalachian Persimmon

    The Wild, Appalachian Persimmon, a biological perspective on the native Appalachian Persimmon tree and fruit with Charlie Kwit, Professor of Biology from University of Tennessee.
- Mary “Dee Dee” Constantine with a recipe for Persimmon Bread by way of Morgan Simmons..
- Fred Sauceman with a “Pot Luck Radio” segment on Kentucky’s “Ale-1 8” soda pop.

    • 22 min
    The Nashville Food Project

    The Nashville Food Project

    Amy visits with the good people of The Nashville Food Project and the important work of this organization.
    Mary “Dee Dee” Constantine, the retired food editor of the Knoxville News Sentinel retails the collard green and shares a 20 minute recipe for noodles and greens using collard greens.

    • 24 min
    Chef Shelley Cooper, Executive Chef of Dancing Bear Appalachian Bistro, Townsend, Tennessee.

    Chef Shelley Cooper, Executive Chef of Dancing Bear Appalachian Bistro, Townsend, Tennessee.

    Amy visits with Chef Shelley Cooper and hear about growing up, attitudes on food, and her strong feelings about the use of the word edamame in the  American South. Also, Mary “Dee Dee” Constantine Former Food Editor for the Knoxville News Sentinel shares with us a recipe for “Mile High Bologna Pie”.

    • 23 min
    BattleField Farms and Gardens, East Knoxville, Tennessee

    BattleField Farms and Gardens, East Knoxville, Tennessee

    BattleField Farms and Gardens, East Knoxville, TennesseeToday, we are setting the table with “Community Gardening” and Broccoli Casserole. Our first guest is Pastor Chris Battle of BattleFiled Farms and Gardens - and of the Underground Collective - This man’s goal is to teach people how to grow their own food, how to cook farm fresh foods for better health and wellness, and how to grow community through community gardening. The BattleFiled Farms and Gardens motto is “Fighting Food Disparity, Building Community”.We’ll also hear hear about Glodine Davis of Johnson City, TN and her beloved broccoli casserole by way of Fred Sauceman

    • 31 min
    JFG Coffee, Knoxville's Own "Best Part of the Meal"

    JFG Coffee, Knoxville's Own "Best Part of the Meal"

    JFG Coffee, The Best Part of the Meal", a Knoxville, Tennessee staple is the focus of my latest podcast and radio broadcast. I’ve got a "mess of guests and here’s the line up::⠀
•Bill Houston (Owner of Houston’s Mineral Well and fine artist extraordinaire tells us all a story about a former New Market TN neighbor who came up with the tag line “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 has a recipe for coffee and brown sugar steak rub.

    • 24 min
    “Pickle Time in Tennessee”

    “Pickle Time in Tennessee”

    Overnight refrigerator pickles: Food Historian Fred Sauceman shares a recipe for overnight pickles that he received from Lynn Tolley, the great grand nice of Jack Daniels.  This pickle is served at Miss Mary Bobo’s Boarding House, in Lynchburg, Tennessee. 295 Main St. Lynchburg, TN. Phone: (931) 759-7394. (Recipe below)
    Also, Fred Sauceman shares a Pot Luck Radio segment with a very talented young Bluegrass musician, contributor to the magazine Bluegrass Today - and a graduate of the ETSU Appalachian Studies department Mr John Curtis Goad. John will share his family’s tradition of Christmas pickles, or party pickles by way of his late grandmother “ Vena Goad” from Blair’s Gap, of Hawkins Co, TN.
    Bread & Butter Squash Pickles, made from yellow summer squash, this is an old Alabama recipe by way of: Linda Rogers Weiss. Her blog is called Southern Cooking at Home and it is full of classic, southern recipes. (Recipe is Below, or on the link provided.)

Mary “Dee Dee” Constantine - Retired Food editor of the Knoxville News Sentinel shares great canning tips. @SkilletSister

    And Amy shares her Great Grand Mother’s recipe for Pickled Water Melon Rind. This comes by way of Ollie McElroy from Mississippi.

    • 17 min

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