Podcast appearances and mentions of fred sauceman

Today, we are setting the table with a traditional food of Appalachia, “Apple Butter.” Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar, and sometimes cinnamon into this biscuit-slathering favorite. It is one of those old-fashioned foods that is still a favorite on dinner tables near and far and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. Our featured guest is Derek Blankenship, an Orthopaedic Therapist at an East Tennessee long-term health and health care facility. Derrick and his family keep a family tradition of making apple butter each year at this time of year in Fall Branch, TN. The recipe that they use dates back to 1905. Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a 
And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”. And I (Amy Campbell) also share a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

I (Amy Campbell) share Minnie Pearl's recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks. -Fred Sauceman shares a pickle recipe from Distiller Jack Daniel's great, great, gran niece, Lynne Tolley. -Who was John Egerton? Elizabeth Simms lets us know who this man was & Robert Gipe tells a humorous story of his days working in a pickle factory. Amy recorded Elizabeth & Robert at the Appalachian Food Summit in September of 2016.

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.

Our guest is Stephanie Carlson of SoKnoSourDough - a sourdough bakery in South Knoxville, TN. Stephanie had no plans of ever becoming a baker. Today, we will hear how she got into this line of work, where her starter came from, some of her products, and how she equips the community to bake sourdough for themselves. Also, on today's program in Fred Sauceman's Potluck Radio series, he features novelist Adriana Trigiani on culinary cultures. And we have pulled up another chair to this big TN table here - Jessica Carr, the owner of Girl's Gotta Eat Good, Knoxville's first Asian Bakery, is our guest interviewer today with SoKnoSourDough - I'm really excited to welcome Jessica Carr on board here at the Tennessee Farm Table helping to interview Knoxville Food Makers. Welcome, Jessica.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyoline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Cast Iron Cornbread, make your own butter, fried peach pies, Beef Stew, and “Pal's Sudden Service”. 
Guests: - Iva Spoon Wilde with Cast Iron Cornbread, make your own butter, fried peach pies. - Mary “Dee Dee” Constantine with a recipe for Vietnamese Beef Stew. - Fred Sauceman's “Pot Luck Radio” segment with Pal Kenneth Barger, the man who created an upper East Tennessee favorite eating establishment “Pal's Sudden Service”.

James Gann, Music Educator in Blount Co, TN won a blue ribbon for his pumpkin pie at the Great Smoky Mountains Heritage Center. James lets us know about the type of pumpkin he grows and his pie. Haylee Gibadowski describes how to process a fresh pumpkin for pies and shares her recipe for a gluten and dairy-free pumpkin pie that is delicious. (Recipe below, keep scrolling) Fred Sauceman's Pot Luck Radio series features novelist Adriana Trigiani, Author of Big Stone Gap, Milk Glass Moon, and Big Cherry Holler describes her Appalachian autumn memories and a little story involving Elizabeth Taylor and choking on a chicken bone.

Appalachian Thanksgiving recipes include sweet potato casserole and stuffing.  Our feature interview is Mary Lynn Snyder originally from Harlan Kentucky.  Mary Lynn remembers her mother Ruby's recipes and traditional ways of cooking. Dee Dee Constantine, retired food writer for the Knoxville News Sentinel has a segment on tips on how to prepare venison roast and venison steak, and she shares a recipe for venison meatloaf. Fred Sauceman's Potluck Radio series - we revisit his segment on the annual historic event of turkey herding that used to take place in Hancock County Tennessee. And I (Amy Campbell) share a story I recorded with my late father, who was an old-fashioned East TN medical doctor. He accumulated a lot of interesting stories in his 60-plus years of practicing medicine, and this story involves a turkey egg.

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.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, a Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw.
Allan Benton, Owner of Benton's Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture.
Fred Sauceman has a potluck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter.

Helping the Honeybee with D & Jim Brown, Honey Rock Herb Farm owners, Louisville, Tennessee. This is their 36th year of growing the good life at Honey Rock Herb Farm, and they have raised bees for over 40 years. They share with us how important bees and pollinators are to all of us, how to attract them, and steps we can take to protect them. Also, in Fred Sauceman's Pot Luck Radio series, he features Hot Slaw from Polk County, TN.

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.

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine. We are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including: Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy's book “Sorghum Savor”. Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

Fried pies! With Dale Mackey of Dale's Fried Pies, Iva Spoon Wilde of Walland, TN, and fried pies at the annual Lord's Acre sale in Hilton's West Virginia by way of Fred Sauceman. ⁣

- Chef David Olson is a nationally-recognized American Culinary Federation Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind “Live Fire Republic.” Chef Olson lets us know how to cook chicken over live fire that is always juicy, not dry. - Chef Joseph Lenn. Owner of JC Holdway in Knoxville, TN, and winner in the past of Best Chef Southeast by the James Beard Foundation. Joseph loves to fish, especially fly fishing for trout, and he will let us know how he cooks a trout on an open fire in the woods. And about his annual ramp hunt and cook he does annually with Allan and Sharon Benton (of Benton's Smoky Mountain Country Hams) - And Fred Sauceman's Pot Luck Radio series features a specialty of the White Trolley Cafe in Corinth, Mississippi. The Slugburger.

We visit with Chef David Rule on his new project Trotter's Whole Hog Barbecue, Sevierville, TN. You may know Chef Rule from his former work with Dancing Bear, Blackberry Farm, and Walnut Kitchen. His current restaurant is The Appalachian, Sevierville, TN. Back in 20007, David used to help me load the huge compost bin from the main kitchen when I worked in the garden at Blackberry Farm. Unfortunately, it was not so easy to get help with that. Most people didn't want to deal with it. In addition, Fred Sauceman's Pot Luck Radio Series features a special appetizer found at Ridgewood BBQ in Bluff City, TN.

Today we are setting the table with pretty flowers. Or, as many of us here in Tennessee pronounce it, purty flares. No, it's not about the eating. It's about the joy and beauty flowers add to this life. That little touch of grace to the table, the home, or that person in need or celebrating a special event.  Today, my guest is Susie Kawar, owner and operator of Little Mountain Flower Farm, located in Maryville, TN. Susie grows her flowers and puts together farm-fresh floral arrangements by hand in her floral studio right on her family's farm.  She, her husband, and her children grow these flowers with sustainable, regenerative growing practices. In addition, they have a sweet yellow dog named Paris that found them when they lived in Paris, TN. This is an inspirational story of a person who has teamed her creative skills with a firm knowledge base in agriculture and has made a living for herself and her family doing something that she loves to do that brings joy to others. She will also share one of her go-to recipes for a refreshing tabouli salad. Also, in Fred Sauceman's Pot Luck Radio series, he features one of Tennessee's oldest restaurants - Nicks - of Kingsport, TN. 

Our guest is Stephanie Carlson of SoKnoSourDough - a sourdough bakery in South Knoxville, TN. Stephanie had no plans of ever becoming a baker. Today, we will hear how she got into this line of work, where her starter came from, some of her products, and how she equips the community to bake sourdough for themselves. Also on today's program in Fred Sauceman's Potluck Radio series he features novelist Adriana Trigiani on culinary cultures

Amy Dawson and Mike Costello are farmers, chefs, owners of Lost Creek Farm, a historic family farmstead located in Harrison County, West Virginia. They describe their cuisine as Story-Rich, Heritage-inspired - Mountain Cuisine. They have been nominated for a 2022 James Beard Foundation Award for Best Chef, Southeast!. We recorded together in 2016, and I am so happy that they have turned their vision for revitalizing this family farm into a reality. Also, Fred Sauceman with a story and recipe from the late Raymond Bautista, Elizabethton, TN.

Tyler Rogers from Chattanooga, Tennessee, makes wooden chairs, the old-style way with hand tools. His chairs are as beautiful as they are functional. Tyler also shares his Grandmother Wyline Lewis's squash casserole recipe. Also, Fred Sauceman shares ham smoker Allan Benton's Red Eye Gravy recipe.

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.  More information: https://www.facebook.com/houstonsmineralwater/ Fred Sauceman's Potluck Radio series features an obscure sausage called soutissa, made by Waldensians in Valdese, North Carolina with the voice of Louis Bounous who Fred interviewed in 2008. Louis died 2 years later at the age of 91.

Today we are setting the table with tamales and a Knoxville Tamale Tale with Historian Jack Neely, Executive Director of the Knoxville History Project. Jack lets us know the rich history of the tamale in Knoxville. It is not all ham, soup beans and sorghum in the culinary history of East Tennessee. Jack shares Knoxville tamale history dating back to as early as 1890. Fred Sauceman shares a Pot Luck Radio series on Clara Davidson who made hot tamales for decades after taking over Mary's Hot Tamales on Magnolia Ave a business named for her late sister. And I share news of a book fair hosted by the the Knoxville History Project Tuesday, December 14 at 6:00 p.m. at Maple Hall, 414 S. Gay Street, Knoxville TN. All proceeds go to the 501(c)(3) nonprofit Knoxville History Project.

In this episode, we are setting the table with several favorite food memories involving dressing and black walnuts for Thanksgiving weekend. - “Dee Dee” Mary Constantine (Retired food writer for the Knoxville News Sentinel, ) shares a memory and recipe for her Daddy's cornbread dressing. Dee Dee also shares her audio remembrance of her interview with Shirley McMurtrie of Union County TN and Shirley's method of dry canning black walnuts along with Shirley's recipe for Black Walnut Candy. - Beverley Nells of Blount County TN shares her family's dressing recipe by way Beverly's Mama “Peggy Sue Sikes, who was from Lennox TN. Now Beverly's Mama Peggy Sue Sikes is gone, Beverly is the person in the family who makes this dressing for Thanksgiving and Christmas every year. This is a cornbread and toasted white bread dressing recipe. - And in Fred Sauceman's Potluck Radio series - we revisit his segment on the historic happening of turkey herding in Tennessee

We are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including: -Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. -Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. -Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy's book “Sorghum Savor”. -Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

Today, we are setting the table with news about a brand new cookbook from Bales Farms written by Aliceson Bales. She has been a visitor several times on this show, before. Aliceson, her husband Barry Bales, and their 14 year old son Marshall own and operate Bales Farms in Mosheim, Tennessee. A 6th generation family farm. Today Aliceson is going to share information with us about lard from pasture raised animals. The differences between lard, how to render lard, some of the nutritional benefits in lard, and cooking applications. Dolly Parton wrote the forward for this brand new cookbook that Aliceson wrote, and I want to share that with you . And, Aliceson shares a recipe from her new cookbook with us for white cheddar pimento cheese. She suggests pulling this out to handle the crowd when they first show up at the house for Thanksgiving. Also, Fred Sauceman has a really neat segment on the historic happening of Turkey Herding in Tennessee.

n 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 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.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw. Allan Benton, Owner of Benton's Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture. Fred Sauceman has a pot luck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter.

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift  for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. 
Our guest is Derek Blankenship, OT, at an East, Tennessee long term health and heath care facility. He and his family keep a family tradition of making apple butter each year at this time of the year in Fall Branch, TN. The recipe that they use dates back to 1905. 
Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a 
And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”.  And I (Amy Campbell) also share a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter. 

Jill Derting Sauceman's Grandmother's Old Fashioned ,Appalachian, Apple stack cake, Fred Sauceman's "Moon Pie" segment from his Potluck Radio collection, Ronni Lundy (2017 James Beard Cookbook Award Winner) on Sorghum

Lots of handy hints on how to make your Thanksgiving turkey a success. Recipe from Rachel McCormick for always juicy, always tender turkey. And Fred Sauceman of Potluck Radio with Turkey herding in Hancock County, Tennessee.

Mary Phillips of Friendsville, Tennessee shares with us wisdom on canning, marriage, white half runners and peanut beans. Fred Sauceman tells a story about heirloom seed saver Bill Best, and beans. Plus, news about an event that features the foods of the Smoky Mountains in Tennessee entitled The Great Smoky Mountain Food Days, October 6 - 7th, 2017.

James Beard Award Winner Ronni Lundy with her story "Drive In Strawberry Pie". Fred Sauceman "Strawberries & Mother's Day"

Who is John Egerton? Robert Gipe and working in a pickle factory, Fred Sauceman & a pickle recipe

Mulled Cider recipe, Fred Sauceman on Turkey Take 2, and East Tennessee gospel music

Apple butter story from Fred Sauceman, Chef Shelley Cooper on Rabbit & soybeans, Apple Butter Recipe with Robin Payne, Crystal Wilson & Apple Butter makin'!

Food writers Ronni Lundy & Fred Sauceman on regional food favorites.

Appalachian green beans, history, seed saving, bean canning. Market Visit.

Alvin York's Egg Custard Pie Recipe & his Mother's suppertime prayer from Fred Sauceman & John Coykendall, food histories on The Tennessee Farm Table

Biscuit Fest, Matt Gallaher, Knox Mason, Mary Constantine Biscuit Recipe

TN Strawberries & growers & memories of Wayne Scott w/Fred Sauceman. Mary Constantine & jam recipe

The Tennessee Farm Table features garden day of garden tours, plant sale, John Coykendall lecture, and associated garden activities.

Allan Benton's growing up story, Fred Sauceman shares Allan's Red Eye Gravy Recipe, Heirloom seed with John Coykendall

Documentry by Fred Sauceman & a yearly tradition in East Tennessee of ramp digging & festival

Amy talks to Connie and Wayne Whitehead and Elaine Clark about Pickle Fest. Fred Sauceman shares a food memory about Joe and Jannette Carter and the Carter Family and their recipe for chow chow.