TennesseeFarmTable.com Amy Campbell

Aliceson Bales of Bales Farm, Mosheim, Tennessee, with her cookbook, shares with us the cooking aspects and nutritional properties of lard from pasture-raised animals. Aliceson also shares a recipe for her white cheddar pimento cheese from her cookbook “Bales Farm Cookbook” with the forward written by Dolly Parton. Marshall Bales, currently 17-years-old and the 6th generation to farm on Bales Farm, shares how he started his egg program on Bales Farm.
Molly Rochelson and Sally Buice from the musical group The Montvales talk about their group. In addition, Sally shares how she makes her biscuits. She at one time was the biscuit queen for Cruze Farm Dairy!⁣

In this episode, we are setting the table with “Kermit’s Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis’s great-grandmother is Lois Shuler Caughron, and her late husband is Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations named the “Striped Stick Bean”. This bean comes from the last remaining descendants of white settlers and residents of Cades Cove, Kermit, and Lois Caughron. When the Great Smoky Mountains National Park was established, the residents of Cades Cove were made to move out of the area over a certain amount of years. These last remaining residents of Cades Cove are John and Rachel Davis’s ancestors. This family is very involved with a nonprofit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and the repository of artifacts and pictures of the families of white settlers who formerly lived in Cades Cove. I (Amy) am actively gathering recordings and information on the original settlers of Cades Cove and Eastern Tennessee Mountains, Native American residents who long before white settlers came to the area of East Tennessee. I hope to be sharing podcasts and radio shows on the Native American perspective through the lens of food over the next months.
For his “Potluck Radio” series, Fred Sauceman recalls 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.

Today we are sitting around the table and visiting with a family and farm and how this family uses their skills to farm, cook, and host elevated meals for private events and, on occasion, community dinners. We visit with Farm to Feast founders Chef Jeff Jorgensen, event planner Jessica Jorgensen, and Jeff’s sister Heather Fulghum, ecology teacher, farmer, and founder of She Diggs Farm, located in the Hardin Valley area of Knoxville, TN. Heather grows the food, Jeff uses it to provide farm-inspired dinners using seasonal ingredients, and Jessica uses her hospitality and event planning background to create elegant feasts on the family farm.

Searching for that fifth taste of “Umami” with a morel mushroom hunt, cook, and asparagus. My guests are Chris Burger and Chef Robert Allen of Bluestem Hollow. Plus, Author and Gardener Kelly Smith Trimble. ⁣

We welcome spring in Tennessee with Clint Smith’s Small batch Tennessee maple syrup doings. And Author, Podcaster, gardener, and YouTube channel favorite “Digging It,” Kelly Smith Trimble on the topic of Asparagus.

Today, Special Growers, Maryville, TN, offers workforce development training and employment for people with learning differences who age out of high school and special education classes. Their story and Chattanooga Bakery’s Moonpie on my latest podcast and radio broadcast. Hope to have the honor of your good company! Thanks! At Special Growers, they grow culinary herbs and cut flowers and are supported by area restaurants, corporate donors, and community members. Kent Davis is our guest, a founding member of Special Growers, and a parent of a child who benefitted from Special Growers. In Fred Sauceman’s Pot-Luck Radio Series, he features the Moonpie, which has been made for over 100 years by the Chattanooga Bakery in Chattanooga, TN.