TennesseeFarmTable.com

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 15 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!⁣

Bill Houston narrates the story of Houston's Mineral Water, New Market, Tennessee - still going strong since 1931 - Bill Houston is the the owner and operator of this Mineral Well that his Grandfather established and this is a treasured watering hole for the community.
http://www.houstonsmineralwater.com/ Bill Houston is a very gifted fine artist with focus primarily on Tennessee landscapes. He also taught fine art to students at Carson Newman University for over 40 years. Bill is a 3rd generation, New Market, Tennessee resident.

Today, we visit with Sheila Pennycuff, a Librarian at the Blount County Public Library located in Maryville, TN, and the woman who took an old wooden card catalog and turned it into a seed library. This seed library is located inside the Blount County Public Library. It is an essential service to the community where patrons check out seeds and contribute seeds back to the seed library.⁣

We also hear details of the seed and plant swap on Saturday, January 21, 2013, from 10:00 A.M.-12:00 Noon at the Blount County Public Library.⁣

Deena Trimble speaks on Seed saving, seed sharing, and winter sowing using plastic jugs with lids.

A visit with Kayla Sonneby and Kelley Calloway, Founders of a new small food business, Butter From the Block, Knoxville’s Small Batch compound Butter made in the shared commercial kitchen and food incubator Real Good Kitchen, Knoxville, TN. Amy visits with these two young food entrepreneurs on the development and creation of their new business, the flavors they produce, and where their compound butter can be found. And a note, this business does not advertise on this show.

Moonshiners and Sevierville natives Jessi and Joe Baker (the couple who created Ole Smoky Moonshine) share their stories about the Old Smoky Candy Kitchen, creating Ole smoky Distillery, Yee Haw Brewing, Jessi’s cookbook, her style of cooking, her chicken and dumplings and her tasty moonshine cocktail on Season 10, Episode 1 of The Tennessee Farm Table Podcast & Radio Broadcast.⁣⁣

In this show we visit with Thomas Williams - a Nashville Native who is heavily involved in the business of helping his community through food. And in these times of trouble that we are all living in right now, I thought it would be good to feature this story and how together we can really help to make our communities better. Fred Sauceman  features a couple from Jonesboro TN who make a well traveled egg nog with a taste of Kentucky in his Pot Luck Radio series.

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.

Our featured guest is Buck Dancing, square dance calling, Christmas Tree farming Leo Collins, owner of Blue Bird Christmas Tree Farm in Heiskell, Tennessee, and Fred Sauceman’s Potluck Radio series features Allan Benton and Allan Benton’s Red Eye gravy recipe.

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.

Our first guest is Pastor Chris Battle, Founder of Battlefiled Farms and Gardens - and his new church "Knoxville Underground" - 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 cultivate community through community gardening. The Battlefield Farms and Garden's motto is "Fighting Food Disparity, Building Community."

We'll also hear about Glodine Davis of Johnson City, TN, and her beloved broccoli casserole by way of Fred Sauceman.