Podcast appearances and mentions of john coykendall

John Coykendall on Starting a Spring Garden and Planning for Tomato Sandwiches Today, we are setting the table with the spring garden and planning for tomato sandwiches. My guest is Master Gardener, seed, and story saver John Coykendall. We discuss when to put our plants out, a word about the last frost in East TN, ways of planting, and the best seeds to select for our future Tomato sandwiches. In the second half of the show, John discusses rotating crops and adding nutrition to our garden soil – practicing good stewardship. He also discusses how to grow our crops to avoid cross-pollination and what happens when the varieties cross. I also ask him about how to save tomato and cucumber seeds when the season is over. John is also an artist and has a pile of journals in which he has written stories in the dialect of people he writes about, along with pencil drawings on the pages of those journals that reflect the stories he writes. There may be a drawing of a method of root vegetable storage under a pile of straw and dirt to stay fresh through the winter from back in the early part of the 20th C. He might have a drawing of a structure that used to stand on his farm in Bybee, TN. Landscapes of places he has visited, drawings of root vegetables and seeds…all sorts of interesting drawings and recordings of people's lives, wisdom, and dialect. I have added some pictures of John and his drawings from his journals seen in this post.

John Coykendall, Deloitte's Vice Chair of US Industrial Products & Construction, joins the show to discuss hiring in the manufacturing sector. Hosted on Acast. See acast.com/privacy for more information.

Seed Saving & Stories with our seed-saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old-time heirloom seed like the ones he saves, and shares plus some cute stories.

John Coykendall, Deloitte's National Sector Leader for Industrial Products and Construction, joins the show to talk about the company's 2024 manufacturing outlook. Hosted on Acast. See acast.com/privacy for more information.

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.

Seed Saving & Stories with our seed-saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old-time heirloom seed like the ones he saves, and shares plus some cute stories. John and I (Amy) worked together in the garden at Blackberry Farm together in 2007, where I learned from John the importance of this heirloom seed.

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.

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.

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.

Setting the table with old-time, heirloom seed , and seed saving stories with seed saver John Coykendall. Memories of Cades Cove from Lois Shular Caughron and her daughter Ruth Caughron Davis. Lois and Ruth share memories of Kermit Caughron who was known as the bee man and was always giving people his “bean seed”. His home and garden sat near the Cades Cove loop until 1999. Visitors to the Great Smoky Mountains National Park touring Cades Cove often met Kermit. Kermit often shared his honey, and bean seed from his garden with visitors to the park. Kermit's widow Louis Shular Caughron is known as the last woman out of the cove. She was the last of resident of Cades Cove after the establishment of the park took the land and homes of the residents of Cades Cove. I (Amy) also share news of an event taking place Saturday, August 28th, from 10:00 - 5:00 P.M. at the Cades Cove Preservation Association in Maryville, “The Annual Cades Cove Homecoming”.

Dinner at The Barn at Blackberry Farm® in Walland, TN is a sensory experience drawn from seasonal products, many grown on-site. Executive Chef Cassidee Dabney discusses Blackberry Farm's signature Foothills Cuisine® and some of the special people who make visiting unique such as John Coykendall, Master Gardener and heirloom seed saver; Jim Sanford, trainer of the Lagotto Romagnolo “truffle dogs;” and Sommelier/VP Andy Chabot, who oversees a cellar of 166,000 fine wines. www.blackberryfarm.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Nancy Bruns of J.Q. Dickinson Salt-Works We visit with our neighbor from West Virginia - Nancy Bruns of J.Q. Dickinson Salt-Works. We'll hear about her family's land, history, and how they produce salt from their farm. Nancy and her brother Lewis Payne are partners. They are the 7th generation salt makers since 1832 to produce this agricultural product from her family's land. Nancy spent 25 years in the food industry before becoming a salt maker. And this company is an essential component of the W.V. sustainable food system community. Lisa Rolen from Food History 360, who makes her home in Johnson City, Tennessee shares a segment on Turkey Craw Beans. Beau Branton shares details on the opening day of the Sevierville, Tennessee Farmers' Market, which takes place Saturday, May 22nd, 2021. Tennessee seed saver John Coykendall shares information on 2 heirloom gourd varieties, the Tennessee spinning gourd and the nest egg gourd. I (Amy) have nest egg gourd seed. If you would like to get some, just email me. And Sow True Seed sells Tennessee Spinning Gourd seed. A link to John's book is found below, along with a link to Sow True Seed.

Seed Saving & Stories with our ole seed saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.

Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck radio segment, he shares a story about a festive red and green pear salad. Ronni Lundy sheds light on the question “Why do we all eat pinto beans”? And seed saver John Coykendall shares a cute little story about a young man who was tired of eating beans.

Let’s dream about that spring garden - we visit today with 2 farmers and seed savers from East, Tennessee who help to preserve and share heirloom seed of our region, Michael Washburn, and John Coykendall. These 2 will be presenting a program January 7th at the BCPL in Maryville, TN - and that is the feature of this episode of the Tennessee Farm Table Podcast & Broadcast. John Coykendall has a brand new book called “Preserving Our Roots”, my journey to save seeds and stories” - and he will be conducting a book sale and signing from 5:30-7 as part 1 of this upcoming event at the BCPL. During the second part of this event - Michael Washburn will give a presentation “Planting for seed saving success” - Fred Sauceman features B.J. Abraham on his "Pot Luck Radio" segment.

When Dave Romanelli visited Blackberry Farm for a Wellness and Wisdom event, he joined Master Gardener John Coykendall in the Garden Shed to discuss age and the wisdom that comes with it.

Vince Hayward, CEO of L. H. Hayward Company, brings passion and joy as he speaks of the many ways beans can enrich and nourish your life. A graduate of UL-Lafayette in Business Administration, Vince is a hands-on manager of the company which produces the iconic Camellia Bean brand. The beginnings of this family business began in 1850 when his great-great-great-grandfather, Sawyer Hayward, relocated from Bermuda to New Orleans. A vibrant shipping port, New Orleans offered the Hayward family the opportunity to expand their trade capacity for sales of cotton and other dry goods. It was in the Caribbean Islands and the West Indies that Hayward first learned about beans and gained a fondness for them. He brought that knowledge to the U. S. and also began selling beans, along with other goods, in bulk. In 1923, the company was formally organized and named Camellia after the favorite flower of the wife of L.H. Hayward, Jr. The Haywards supplied wholesale beans and other foods to local corner grocery stores and restaurants; over the years, their business focus narrowed to the distribution of beans. Around 1940, when supermarkets were first coming about, William Gordon Hayward came up with the revolutionary idea to package beans in individual bags for sale directly to consumers. Post-WWII, as people had access to transportation and were moving to the suburbs, consumer sales of the individual beans took off. Today, 19 different varieties of beans are sold by Camellia, with over 80,000 to 100,000 pounds of beans packaged every day in its facility in Elmwood. Allen Growe watches beans on gravity separator table. Photo by Brett Duke, Nola.comVanessa Smith prepares beans for shipping at Harahan facility. Photo by Brett Duke, Nola.comJarrod Carter stacking black-eye peas for shipping. Photo by Brett Duke Camellia sources its beans from all over the U. S., and at times Canada if needed, and Vince explained that edible beans aren't typically grown in humid areas such as Louisiana. From the time the beans are harvested from the field to the time they make it to your plate, the beans have been examined six to eight times in a mechanical, technological process, as well as inspection by the human eye, to remove foreign materials or filter out beans that do not meet rigid specifications relating to color or size. The Haywards have worked for generations to ensure that the product in the bag is the best it can possibly be starting with sourcing the best quality beans possible. Their growers have been supplying the product for generations and understand the quality Camellia expects for its brand. The Hayward family supports a holistic approach to eating and beans offer just about the healthiest choice you can make in food. As Vince said, "Beans offer all the great things and none of the bad things. Studies show that three cups of beans per week can be life-changing for your health, especially gut health, which is crucially important, as the fiber feeds the digestive process." "Beans offer a dish that spans all boundaries of economics, race or geography. Everybody loves some type of bean. I love being a part of that. My dream is to have everyone in the country be a fan of red beans and rice!" Vince Hayward There is a grassroots movement among home gardeners to protect the original sources of our food, as people became aware that over 94% of our unique seed strands for fruits and vegetables have been lost forever with the industrialization of farming. As consumers have come to understand the importance of knowing where their food comes from, so has the awareness of the need to protect seeds so that future generations may have access to a diversity of crops. LPB's Christina Melton approached Vince and Camellia Beans for underwriting support of a documentary entitled "Deeply Rooted" which focused on the life of John Coykendall, a renowned heirloom seed saver and artist who has produced over 80 journals of pictures and s...

Knoxville native John Coykendall, Master Gardener and seed saver of heirloom seed shares some stories with Amy.  John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.Amy and John worked in the garden at Blackberry Farm together in 2007 where Amy learned from John the importance of these heirloom seed.  Many of the varieties that he has saved can be purchased at http://www.seedsavers.org/ More information on John Coykendall  http://www.blackberryfarm.com/about/family/team/johncoykendall

At least 23 American Indian students died at a boarding school in Grand Junction at the turn of the last century. Where are their remains? War veteran Mark Fitzsimmons uses conceptual art to make connections and change perceptions. Seed specialist John Coykendall talks about the alarming disappearance of vegetable crop varieties in the past 100 years. And the latest adventure for Nick Petrie's ex-Marine Peter Ash rolls from the mountains to downtown Denver.

Guests: Ashlind Bray of Ijam's Nature Center, Knoxville describes the annual seed swap. -Ben Cohen of SmallHouseFarm.com shares a story of his saving an old bean seed from out of state and bringing it back to Cades Cove, Tennessee. -Fred Sauceman has a "Potluck Radio" segment. -John Coykendall "funny pea story.

John Coykendall is a renowned heirloom seed saver, a classically trained artist, and Master Gardener at Blackberry Farm, one of America’s top resorts. For nearly four decades, Coykendall’s passion has been preserving the farm heritage – the seeds and stories - of a small, farming culture in Southeastern Louisiana, and this work is the subject of a new documentary, Deeply Rooted, from Louisiana Public Broadcasting. The documentary will be screening at Slow Food Nations in Denver this July.

Heirloom seed saver John Coykendall tells us how he got to saving seed and why he does this plus some funny John Coykendall stories.

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

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

Seed saver John Coykendall on heirloom seeds, and Appalachian foodways traditions