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Genera, in Vonore, Tennessee - this is a company that manufactures compostable table ware, take out containers and such from domestically sourced, sustainably raised switchgrass and biomass sorghum. Genera is actively recruiting local farmers and land owners to grow these sustainable crops, and today we will visit with Kelley Tiller who is CEO of Genera, Sam Jackson, VP of business development, And Brad Valentine, feedstock manager. The product line brand name for the molded products made from the switchgrass and bio mass sorghum is “Earthables” and it is available through distributors.

Genera, in Vonore, Tennessee - this is a company that manufactures compostable table ware, take out containers and such from domestically sourced, sustainably raised switchgrass and biomass sorghum. Genera is actively recruiting local farmers and land owners to grow these sustainable crops, and today we will visit with Kelley Tiller who is CEO of Genera, Sam Jackson, VP of business development, And Brad Valentine, feedstock manager. The product line brand name for the molded products made from the switchgrass and bio mass sorghum is “Earthables” and it is available through distributors.

Food Historian Fred Sauceman (from Johnson City, TN) shares the Native American history of the Cushaw Squash and a Cushaw pudding recipe. Jill Sauceman shares cooking tips of how she cooks her Cushaw, and handy tips on peeling, and preserving the Cushaw.

Amy Campbell share a delicious “Cushaw Pie” recipe

Food Historian Fred Sauceman (from Johnson City, TN) shares the Native American history of the Cushaw Squash and a Cushaw pudding recipe. Jill Sauceman shares cooking tips of how she cooks her Cushaw, and handy tips on peeling, and preserving the Cushaw.

Amy Campbell share a delicious “Cushaw Pie” recipe

The 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.

The 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.

Chocolate Gravy and Sausage Gravy. That is my featured subject of today’s show.

- Today we will be joined by singer songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”.

- I’ll share with you the recipe I use to make chocolate gravy - and you might be suprised, it really doesn’t have much fat in it. The recipe is also posted below.

- And also, Fred Sauceman will share a segment today involving Apple Butter, Chow Chow, Pickled yellow crook neck squash, fried pies, and Andrea Roberts Lawson who is known as “Chief Gravy Maker” of the annual Lord’s Acre Yard sale in Hilton’s Virginia.

Chocolate Gravy and Sausage Gravy. That is my featured subject of today’s show.

- Today we will be joined by singer songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”.

- I’ll share with you the recipe I use to make chocolate gravy - and you might be suprised, it really doesn’t have much fat in it. The recipe is also posted below.

- And also, Fred Sauceman will share a segment today involving Apple Butter, Chow Chow, Pickled yellow crook neck squash, fried pies, and Andrea Roberts Lawson who is known as “Chief Gravy Maker” of the annual Lord’s Acre Yard sale in Hilton’s Virginia.

Hearth Side Cooking of Appalachian Foods, part of the annual Blue Ribbon Country that will take place Saturday, September 28th at the Great Smoky Mountains Heritage Center Fair in Townsend, Tennessee.

I visit with Iva Spoon Wilde of Walland, Tennessee who cooks traditional Appalachian foods over the open hearth in one of the log cabins at the Heritage Center along with her right hand Connie Keeble during the Blue Ribbon Country Fair.

On Fred Sauceman’s “Pot Luck Radio” segment - we will head over to Pickett County, TN and hear about Apple Butter making at the Cordell Hull Birthplace State Historic Site.

Hearth Side Cooking of Appalachian Foods, part of the annual Blue Ribbon Country that will take place Saturday, September 28th at the Great Smoky Mountains Heritage Center Fair in Townsend, Tennessee.

I visit with Iva Spoon Wilde of Walland, Tennessee who cooks traditional Appalachian foods over the open hearth in one of the log cabins at the Heritage Center along with her right hand Connie Keeble during the Blue Ribbon Country Fair.

On Fred Sauceman’s “Pot Luck Radio” segment - we will head over to Pickett County, TN and hear about Apple Butter making at the Cordell Hull Birthplace State Historic Site.