An independently published radio show and podcast featuring the people of the state of Tennessee and surrounding states who produce, prepare, and preserve regional foods and agricultural products. Often with that Appalachian flair.
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 K…
Barry, Aliceson and Marshall Bales of Bales Farms in Mosheim, TN are Amy’s guests on this episode of The Tennessee Farm Table. A 6th-generation family farm in East Tennessee raising pastured poultry,…
In this episode, we are setting the table with Cast Iron, and Cornbread, 2 staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband rescue and rehab cast …
Why to we all eat Pinto Beans in Appalachia? It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award winning Ronni Lundy. Plus Fred Sauceman & his…
In this season of giving, I wanted to feature the good work of Second Harvest East Tennessee with Executive Director Elaine Streno. This organization serves 18 counties of East, Tennessee, and served…
On today’s program, right close to Thanksgiving weekend, we are setting the table with Turkey, and Mulled Cider. Here is the line up:
- Mary “Dee Dee “Constantine has a delicious recipe for Mulled Ci…
In this episode, we are setting the table with a traditional, fall-time Appalachian culinary tradition. Sorghum.
Sorghum is not Molasses. It’s a sweet syrup all it’s own derived from a grass plant …
- The feature of this episode is an old time Appalachian tradition, saving seeds, particularly bean seeds. Seed saver Ben Cohen has written a brand new book entitled “From our Seeds and their Keepers…
- Amy shares news of the 8th Annual Slow Food TN Valley Pie Contest to benefit the Eastside Farmer’s Market, Knoxville. Sunday, October 28th, 5 -7:30 PM. Location: Hexagon Brewing, Knoxville.
- Fred …
- 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 Cu…
With over 800 species, Overhill Gardens specializes in native plant species, and endangered plant species from the Tennessee region and Southeast United States. Amy interviews Avi Askey (owner of Ove…
Sue Conley, and Peggy Smith (Founders of Cowgirl Creamery & the two people behind the endowment for the Annual Great Smoky Mountain Food Days Event) along with keynote speaker, James Beard Award winn…
Facts about the native American grape, the Muscadine. A visit with JD Dalton, Vinyard Manager at Tsali Notch Vineyard, Monroe County, TN - News about the 2018 Annual National Muscadine Festival (held…
A biological perspective describing the persimmon tree and fruit with Professor Charlie Kwit, from University of Tennessee.
Mary Constantine with a recipe for Persimmon bread.
And Fred Sauceman on K…
Today, we are setting the table with Paw Paw fruit. Sometimes called the Mountain Banana - with a taste that is a sort of cross between a mango and a banana. This is an indigenous fruit to Appalachia…
Interview with Stan Brock, Founder of Remote Area Medical. Amy features this 2015 interview with Stan Brock, Founder and President of Remote Area Medical to pay tribute to him after his death, Wednes…
Native Plants: That is our topic on this episode of the Tennessee Farm Table. With the change in the seasons, lots of us are thinking about fall planting, and landscaping. I visit with Meredith Cl…
This Blount County based non profit organization in it’s 33 years has assisted in the preservation of over 100,000 acres of cherished mountains, working farms, and rural landscapes in 38 Tennessee c…
Today, we are setting the table with a Knoxville, TN staple…JFG Coffee. Two guests share JFG Coffee memories. Bill Houston of New Market, TN and Tinah Utsman of Knoxville who’s father was President o…
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Fri 10 Aug 2018
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