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.
21episodes
Episodes
Newest firstAll episodes
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.
Transcribe →Allan Benton's Tennessee Country Ham “Prosciutto" from made in Madisonville, Tennessee.
Mar 1400:27:20Tap to summarizeSetting the table with Country Ham, and how through the dry-aged process, and sliced paper thin, is then called “Prosciutto. Our guest on the show today is Allan Benton, of Madisonville, TN - he 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 toe with some of the most expensive, and well-known imported prosciuttos. And Allan Benton’s dry-aged, country hams are produced in Madisonville, Tennessee.I (Amy Campbell) share a recipe for an easy-to-make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black-eyed peas. Keep scrolling down this page to the end, that is where the recipe is.
Transcribe →JC Holdway memories with Chef Joseph Lenn and his Grandmother and Mother. Plus Chow Chow
Feb 1400:25:49Tap to summarizeMemories of J.C. Holdway from his sister, Juanita Holdway Evans; Chef Joseph Lenn; and her daughter, Emily Lenn. Fred Saucepan shares Joe and Janette Carter’s Chow Chow recipe and kitchen memories. Today, I went to the deep freeze and pulled out a recording that I made in 2016 with Chef Joseph Lenn, Joseph’s mother (Emily Lenn), and a late friend of mine, Juanita Evans, who was Joseph Lenn’s grandmother and the sister of J.C. Holdway. J.C. Holdway is the namesake of the downtown Knoxville restaurant created by Chef Joseph Lenn and named after his Uncle Joe. The restaurant, J.C. Holdway, has been in the news lately, receiving the prestigious designation of “Recommended” by the renowned Michelin Guide in its inaugural regional publication of restaurants in the Southeast. Chef Lenn is also a James Beard Award–winning chef. I thought it would be a great time to play this recording we made together before he opened his restaurant. I (Amy Campbell) am an artist, and I wanted to paint a portrait of Uncle Joe as a kind of encouraging gift to Chef Lenn before the restaurant was created. You may have seen that painting, along with my portraits of Allan Benton, Eugenia Duke, Bill Best, and John Coykendall at J.C. Holdway.Keep scrolling to see those images below. We also hear a recording by Fred Saucepan with memories from Janette and Joe Carter (children of A.P. and Sara Carter of the original band The Carter Family) as he shares their recipe for Chow Chow.
Transcribe →