Today, we are setting the table with Mother’s Day Strawberries. 
I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert. Fred Sauceman shares a little story about Wayne Scott, one of Tenness

And today, we are setting the table with the importance of 4-H and how this organization is so vital to our community through youth development and adult volunteering. Our guests include Dr. Joe Johnson, President Emeritus of the University of Tennessee,

We visit with a Chef and a small, food business owner in our community, Jenna Baker. She owns and operates “Eat to Be Well” located in downtown Knoxville. We hear how she came to run this sort of business, what drives her, her focus on plant based foods f

Our guest is Amelia Geis-Scott, Chef and Coordinator of “The Welcome Table” a ministry offered by 2 churches in Blount County, TN offering a hot meal to anyone, 2 week night evenings per week.  Fred Sauceman shares a recipe for slow cooker pork roast, and

Young Farmer, and Holistic Health Coach Rachel McCroskey, Co-Owner of Four Daughters Farm lets us know about her family’s farm located in Walland, Tennessee. Rachel also describes a sculpture that her late GrandMother Joyce McCroskey “Jo Jo” created to ho

This episode of The Tennessee Farm table is first information for “Food Triage” in this age of Corona Virus - how to support local, East Tennessee restaurants by utilizing the call ahead, curb side pick up features that many of our smaller restaurants are

Food Banks, Restaurant curbside survival, buying direct from farmers locally

A visit with Bianca Morton, Chef Director, and Jennifer Justice, Marketing and Events Manager at the Nashville Food Project. This organization is helping with emergency food response after the devastating tornadoes that hit Nashville and Middle Tennessee

Crooked Road Farm, South Knoxville, TN & Pal’s Sudden Service This episode includes a visit with Farmer Jonny Buchanan who owns Crooked Road Farm in South Knox County, in Eastern Tennessee. He raises pasture raised eggs, and pork (pork is not certified or

Helen and Ellen started The Love Kitchen in 1986 feeding 22 people in need. The Love Kitchen now provides a Wednesday food pantry, and serves 500 meals in house and delivers over 3,000 meals to the homebound per week. That’s 155,000 meals a year. Amy visi