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This episode includes a visit with Farmer Jonny Buchanan who owns Crooked Road Farm in South Knox County, in Eastern Tennessee. He raises pasture raised eggs, and pork (which are not certified organic), and he raises certified organic produce. His products can be purchased at Three Rivers Market in Knoxville and he also hosts a CSA. Below is the link for his contact information.

- Fred Sauceman shares a “Pot Luck Radio” segment featuring Frederick Pal Barger - the man who created “Pal’s Sudden Service” restaurants in North East Tennessee and South West Virginia. Frederick Pal Barger started this chain of restaurants in 1956.

This episode includes a visit with Farmer Jonny Buchanan who owns Crooked Road Farm in South Knox County, in Eastern Tennessee. He raises pasture raised eggs, and pork (which are not certified organic), and he raises certified organic produce. His products can be purchased at Three Rivers Market in Knoxville and he also hosts a CSA. Below is the link for his contact information.

- Fred Sauceman shares a “Pot Luck Radio” segment featuring Frederick Pal Barger - the man who created “Pal’s Sudden Service” restaurants in North East Tennessee and South West Virginia. Frederick Pal Barger started this chain of restaurants in 1956.

On this episode I feature 3 recipes for Valentines treats. The first 2 come from Mary Constantine, Retired Food Editor of The Knoxville News Sentinel for Chocolate Cappuccino truffles and chocolate fondue, and the 2nd recipe icomes by way of Fred Sauceman with fun alcoholic Valentine drinks.

I also have included a story as told by Bill Houston of Houston’s Mineral Well in New Market, TN - The story he tells is of Nettie Ivy a New Market, TN native who came up with the JFG Coffee tag line “The Best Part of the Meal”.

And, I have news of 4 events involving the brand new seed library at the Blount County Public Library, in Maryville, TN. - a Slow Food Tennessee Valley event at Ijam’s Nature Center - and the 50th Anniversary Wild Game Dinner at UT Knoxville.

On this episode I feature 3 recipes for Valentines treats. The first 2 come from Mary Constantine, Retired Food Editor of The Knoxville News Sentinel for Chocolate Cappuccino truffles and chocolate fondue, and the 2nd recipe icomes by way of Fred Sauceman with fun alcoholic Valentine drinks.

I also have included a story as told by Bill Houston of Houston’s Mineral Well in New Market, TN - The story he tells is of Nettie Ivy a New Market, TN native who came up with the JFG Coffee tag line “The Best Part of the Meal”.

And, I have news of 4 events involving the brand new seed library at the Blount County Public Library, in Maryville, TN. - a Slow Food Tennessee Valley event at Ijam’s Nature Center - and the 50th Anniversary Wild Game Dinner at UT Knoxville.

The Colonial James White Fort Dinner series with Chef Jeffrey DeAlejandro (OliBea), Knoxville - And Fred Sauceman’s “Pot Luck Radio” segment on a foodways exhibit currently at the Blowing Rock Art and History Museum in North Carolina. On the latest Tennessee Farm Table Podcast Broadcast.

Plus: News on a Slow Food Tennessee Valley Valentines Dinner, and, a wild game dinner coming up in Louisville, TN.

The Colonial James White Fort Dinner series with Chef Jeffrey DeAlejandro (OliBea), Knoxville - And Fred Sauceman’s “Pot Luck Radio” segment on a foodways exhibit currently at the Blowing Rock Art and History Museum in North Carolina. On the latest Tennessee Farm Table Podcast & Broadcast.

Plus: News on a Slow Food Tennessee Valley Valentines Dinner, and, a wild game dinner coming up in Louisville, TN.

Allan Benton shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee.

Allan Benton shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee.

A visit with Brian Strutz, owner of A Dopo Sourdough Pizza in Knoxville, Tennessee. Opened in 2017, this has become a neighborhood staple in downtown Knoxville, and a favorite place for visitors to Knoxville. While the menu is not purely sourced by locally raised ingredients, Brian and Jessica work hard to bring fresh ingredients to their menu from local growers and being supportive members of the food community.

A visit with Brian Strutz, owner of A Dopo Sourdough Pizza in Knoxville, Tennessee. Opened in 2017, this has become a neighborhood staple in downtown Knoxville, and a favorite place for visitors to Knoxville. While the menu is not purely sourced by locally raised ingredients, Brian and Jessica work hard to bring fresh ingredients to their menu from local growers and being supportive members of the food community.