Podcast
TennesseeFarmTable.com
Hosted by Amy Campbell · EN
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.
13episodes
Episodes
Newest firstAll episodes
Livermush. What is it and how is it celebrated? The 18th annual Livermush Festival. Marion, NC.
1w ago00:30:00Tap to summarizeToday we are setting the table with Livermush and news about the Annual Livermush Festival that takes place June 6, 2026 in Marion, NC. Our guests today are Natalie Bell and Alena Carson. Natalie Bell is the Events and Outreach Coordinator for the Marion Business Association. Alena (Lena) Carson is co-owner of “Mama T’s Rolling Snack Shack” she and her team won “Crowd Favorite” for savory Livermush dish during the Food Truck Rodeo at the 14, 15 and 17th Annual Livermush Festival and she aims to win another trophy again this year.
Transcribe →Memorial Day Weekend Foods. Cornbread Salad, Smoked Pork Butt
2w ago00:22:30Tap to summarizeWe honor Memorial Day. We are so very appreciative of the service members who gave the ultimate sacrifice for our country. If you are fortunate enough to be able to go to a backyard cookout, I have some recipes for foods that go along with cookouts. Amy shares recipes for Cornbread salad, Corn Muffins that will make people think you are the best cook in this world, Alice's and Barry Bales (Bales Farm, Misheim TN) recipe and directions for making Smoked Pork Shoulder and Sauce. If you would like to see a video of Amy Campbell demonstrating how to make the cornbread salad, WBIR is streaming their Grillin’ and Chillin’: Summer Recipes segment, This series showcases some great recipes that are perfect to take to summer cookouts. My video starts at the 9:50 time stamp. If you enter WBIR.com on your computer, it starts right up when you locate for the "Grillin’ and Chillin’ title" on their website WBIR.com.
Transcribe →Mother’s Day Recollections and Old- Fashioned Recipes
May 900:26:40Tap to summarizeToday, we set the table with some good food and memories in honor of Mother’s Day. First, we’ll visit Mary Lynn Snyder, who shares memories of growing up in the R.C. Tway coal mining camp outside Harlan, KY. Then, she’ll share her Mother Ruby’s cooking ways and a recipe for “Mama Ruby’s Creamy Lemon Pie.” Also on the program - Fred’s Sauceman shares a lovely audio essay in memory of his late mother-in-law, Elsie Maddux Derting. And I share a story and recipe about my late mother, Edwena Janie Clayton, Mississippi, and kilt salad for supper.
Transcribe →Cornbread, Cornbread Salad and East Tennessee Events for May 2, 2026
May 200:31:00Tap to summarizeWe are setting the table today with cornbread. I've assembled an all-star lineup of guests today to talk about this soul-satisfying staple. Karen Shankles has twice won first place at the annual National Cornbread Festival cook-off. Today, she shares her recipe for Festive Good Luck Corn Bread Skillet with us. James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread. Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways. And “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.
Transcribe →The vital role of 4-H programming through youth and adult volunteer programs
Apr 2500:22:47Tap to summarizeToday, our feature is 4-H and how this organization is vital to our community and country through youth and adult volunteer programs. Our special featured guest today is the late Dr. Joe Johnson, President Emeritus of the University of Tennessee. I originally recorded and aired this show in 2014 during the first season of my show. I am currently in my 13th season. So, this recording was actually made in 2014 in Dr. Johnson’s office at UT, Knoxville when Dr. Johnson was still working. He passed in 2023. Having served on the foundation board of 4-H and participating in 4-H as a child in Alabama, Dr. Johnson relays to us his feelings on the importance of this vital organization. We'll also hear all about broccoli casserole from Fred Sauceman. Mary Constantine has a touching story about her own childhood experience with 4-H and corn muffins and Tony Lawson, General Manager of WDVX Radio will share with us his youth experiences with 4-H and how it got him out of the holler of Campbell County and exposed him to things he had not yet seen.
Transcribe →A visit with Author John Tullock, Author of "Appalachian Cooking, New & Traditional Recipes"
Apr 1800:27:57Tap to summarizeWe are setting the table this day with the preservation of Appalachian food ways. My first guest is guest is John Tulloch of Knoxville who grew up on a farm and helped his Grandmother in the kitchen in Greeneville, TN. John is Author of “Appalachian Cooking, New and Traditional Recipes”. John will also share his way of making Succotash which is in the book. - We also get to hear from D & Jim Brown. They own and run Honey Rock Herb Farm in Louisville, TN and D shares with us how she makes cornbread with Sage. - Fred Sauceman shares a Pot Luck Radio segment about the beloved Hob Nob Drive in - which opened in 1952 outside of Gate City, Virginia. - Plus, I’ve got news about the 17th annual Wayne Scott strawberry festival happening Saturday (May 18, 2019) in Unicoi, TN Thank you so much for your interest in this podcast. It means so much to me to have you listen.
Transcribe →Sorghum Syrup, an Appalachian Culinary Tradition with Ronni Lundy, and friends
Apr 1100:20:07Tap to summarizeWe are setting the table with Sorghum, an ancient African Grass adapted to the southern table. 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.
Transcribe →Dogwood Blooms and Deviled Eggs
Apr 400:23:09Tap to summarizeGuests are Vicki Baumgartner, Trails and Gardens Program Manager for Dogwood Arts. Vicki shares the 71 year history of the Dogwood Trails in Knoxville, the Dogwood Arts Bazillion Blooms initiative, and th open gardens open April 1-30, 2026. Farmer, Alieson Bales of Bales Farms in Greene County shares her mother’s beveled eggs recipe. This link takes you to Aliceson’s recipe and more information about she and her family’s farm Bales Farm
Transcribe →Small batch Tennessee Maple Syrup and Asparagus
Mar 2800:24:34Tap to summarizeWe welcome spring in Tennessee with Clint Smith’s Small batch Tennessee maple syrup doings. And Author, Podcaster, gardener, and YouTube channel favorite “Digging It,” Kelly Smith Trimble on the topic of Asparagus.
Transcribe →Sown in the Stars, Planting by the Signs by Sarah L. Hall.
Mar 2000:29:59Tap to summarizeAmy interviews Author and Agricultural Professor Dr. Sarah Hall. This is a description from University of KY of her book - From University of KY Press - Sown in the Stars brings together the collective knowledge of farmers in central and eastern Kentucky about the custom of planting by the signs. Sarah Hall interviews nearly two dozen contemporary Kentuckians who still follow the signs of the moon and stars to guide planting, harvesting, canning and food preservation, butchering, and general farmwork. Hall explores the roots of this system in both astrology and astronomy and the profound connections felt to the stars, moon, planets, and the earth. Revealed in the personal narratives are the diverse interpretations of the practice. Some farmers and gardeners believe that the moon's impact on crop behavior is purely scientific, while others favor a much wider interpretation of the signs and their impact on our lives. Featuring photographs by Meg Wilson, this timely book bridges the past, present, and future by broadening our understanding of this practice and revealing its potential to increase the resiliency of our current agricultural food systems.
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