A Guide To Food And Farming In Middle Tennessee
Spring 2013
Goat-Milk Soap: Direct From Goat To You By Annakate Tefft RossW e’re lucky in Middle Tennessee to have access to so many local products, from handmade chocolate to freshly roasted coffee beans. It’s also now possible to find locally produced personal care products. One such product that’s gaining in popularity is goat- milk soap. More...F rom goat farms to greenhouses, Hickman County is once again gearing up to show off its hidden gems of the agricultural industry. During the Second Annual Hickman County Arts and Ag Tour, locals and visitors alike will have the opportunity to take to some of Middle Tennessee’s most beautiful back roads for an up- close- and- personal look at farming and artistry. More...N ear the small community of Coble, Tennessee, the Lingo family spent the winter gearing up for the sixth growing season at Beaverdam Creek Farm. Just over five years ago, the 72-acre piece of land along Sulphur Creek Road in western Hickman County was nothing more than woodlands and pastures. Today a handful of dedicated farmers with a focus on faith, family, and sustainable growing practices have turned the land into a thriving community- supported farm that feeds people across the mid-state with good food grown the proper way. More...D id you ever wonder how Chattanooga, a place that Walter Cronkite described in 1989 as “the dirtiest city in America,” could turn around and become a city known for beautiful green spaces and sustainability? Do you know about the farmers’ market where you can buy fresh produce, sip wine, and enjoy live entertainment all at the same time? Are you curious about the business and fine art of making Tennessee whiskey, bourbon, and moonshine? More...Investing in Local Grass-Fed Beef: Is It Worth It? By Isabel WeberA s pointed out in a recent article written by Stephen Ornes (“What the Cow Eats”), local grass-fed beef has many economic and environmental benefits for everyone from local farmers and consumers to local ecosystems and communities. It is important also note that grass-fed beef is actually different from grain-fed beef on a nutritional level. These differences have been examined by many evidence-based research studies and the findings are consistent. Here’s what you need to know: More...Local Heros: Natural Goodness By Joe NolanA nywhere you go, food, friends, and family are found together. In Tennessee, artisans are creating natural and organic food and body care products that go beyond helping us live healthier lives. Nowadays, good eats and good looks are not just skin deep, and these men and women remind us that when we help ourselves to a tasty meal or a luxurious product, we can also help our brothers and sisters who might be having a harder time helping themselves. More...Local Fresh Southern Cooking By Lisa ShivelyO ur family just enjoyed a wonderful holiday together. Thought we weren't all blood-related, by gathering around the dining room table we were all connected by food and fellowship. Some foods like the creamed onions and my Grandmother's corn casserole are always part of the Thanksgiving tradition and this year we added several new dishes like a wild rice mushroom casserole and a sweet potato casserole topped with peanuts which I imagine will become part of the annual gathering. More...F or over a decade, Jenny Lamb, Director of Interpretation and Education at the Belle Meade Plantation, has overseen the Harding Kitchen Garden, a complement to the log cabin where John Harding began his horseracing endeavors. Two years ago, Jenny was inspired to pair the Weedin' Women and Warriors of the Davidson County Master Gardeners with gardening research gleaned from the 1850s. Harding family letters and ledgers, the Tennessee state archives, and neighbors like the Hermitage shed light on the nineteenth-century plantings that would have graced the Belle Meade Plantation vegetable garden. More...Upper Cumberland Wine Trail By Stephen OrnesWinemakers in the Upper Cumberland Plateau Forge a New Identity in Vino More...Plant Up Your Plate: Go Meatless Once A Week By Spencer Anderson and Jenna McCleanM eat tends to be a center staple at mealtimes, and with the growing availability of different sources and varieties of meat, a carnivorous mentality can be hard to break. There are current misconceptions about vegetarian dishes because people view meatless meals as having insufficient protein. But it is possible to have hearty, protein-filled meals that are meatless. Recent studies have demonstrated that lessening meat consumption in favor of more vegetarian fare can have many benefits. You can improve your health, the environment, and even your wallet by swapping meat for plant-based foods at least once a week. More...The Martha O'Bryan Center Makes Healthy Food Available to All By Maggie SummersI t's 8 a.m. on a Monday as Meg Giuffrida furiously stuffs liners into a muffin pan. She quickly drops blueberry cornbread mix into the pastel circles, one after another, until the pan is full. The oven door opens, the pan enters, the door slams shut. Meg has been cooking since 6 a.m., and the kitchen is buzzing with movement. At the moment, there's probably more energy in this unassuming kitchen than anywhere else in Nashville. More...Grandaddy's Farm Keeps Traditions Alive By Lee MorganI n Estill Springs, you might say it is tradition to get good things from the land. The indigenous Cherokee and the settlers who came long after them enjoyed the mineral springs that coursed through the town until the construction of Highway 41A dried up the springs in 1940. And generations of inhabitants of Franklin County have taken advantage of the area's long growing season for farming a variety of produce for their own enjoyment and that of the region's consumers. More...Thriving Fiber Community in Middle Tennessee By Anne RossI t turns out that there is a thriving - if somewhat underground - network of fiber-centric activity going on in middle Tennessee. Who knew? There are a growing number of farmers who raise sheep, alpacas, and other animals, like angora goats, for their fiber; and all sorts of people who use the natural fiber to spin, dye, knit, weave, and felt. The fiber community is alive and well and growing through a rich network of community events, such as spinning, knitting, and weaving circles, as well as the upcoming 'Fiber in the 'Boro event'- that will be held October 19-20. More...An Ode to Roasting By Sarah Kraynak and Courtney SmithF all. The crispness of the air, the anticipation of the leaves turning, the aroma of root vegetables in the oven. Signifying change and a turn of pace, fall is the perfect season to try something new. Fall has more to offer than just apples and pumpkins. Root vegetables are the jewels of fall. Tossed gently with olive oil and simply seasoned, these vegetables are best enjoyed in their most natural state. No need to add more than a touch of salt, as roasting intensifies flavor like no other preparation method. For this, the act of roasting holds a special place in our hearts. More...The Gathering - The new general store By Anne RossN ew business owners need friends-and not just the Facebook kind. They need friends who can work collaboratively with them to market their product, solve problems, and provide support. Since 2007, start-up business owners in the Clarksville area have had that kind of friend in Martha Pile and "The Gathering of Homestead Entrepreneurs." In just a few years, this small business incubator has helped over 650 people to create or build a new business. More...Moonshine Comes into the Light By Stephen OrnesM oonshine is the libation that goes by many names: To some, it's white lightning, catdaddy, or Tennessee white whiskey. To others, it's alley bourbon, city gin, rotgut, or ruckus juice. Connoisseurs might wave you away from the stuff called popskull, so named because of the splitting headache it brings. More...I Do, Y'all By Annakate TefftL arge or small, rustic or modern, fancy or casual, when it comes to wedding planning, the decisions a couple makes reflect who they are. For some that means a traditional church wedding. For others it means a barefoot ceremony on the beach. But for several gals in Middle Tennessee, it meant heading down to the farm. More...Build a Better Breakfast to Build a Better You! By Lauren JacowayW e all have heard that breakfast is the most important meal of the day, but what does this mean to you? Does this mean that grabbing a honey bun will suffice for breakfast? Building a well-rounded breakfast is like putting together a puzzle, and the foods you choose are the puzzle pieces. Individual foods are clustered into food groups: dairy, grains, fruits, vegetables, and protein. The combination and kinds of food you choose to eat for breakfast have an impact on weight control, how quickly you feel hungry, and energy levels. More...A n old way of farming is becoming new again. Local farmers are helping to feed their own communities, many family farms are experiencing new life and young people are starting to consider farming as a lifestyle and career choice. More...The Turnip Truck: Driving Urban Fare in the Gulch By Anne RossJ ohn Dyke grew up on a farm in Greeneville, Tennessee, and knows what food is supposed to taste like. He knows that eating a tomato, for example, should bring a luscious burst of flavor, as opposed to something akin to biting into tasteless cardboard. Dyke has brought his knowledge of healthy food to bear in the creation of his two stores, the Turnip Truck Natural Market and the Turnip Truck Urban Fare, and credits his childhood experience as the thing that really led him to launch the first store, located in East Nashville. "In the summer we grew and canned everything," he says. "There were many months when we didn't even have to go to the store. We lived off the land." More...Edible Spring: What's in the Basket? By Annakate TefftI magine life without grocery superstores, 24-hour drive-thru windows and food delivery apps. Imagine that instead; you had to eat what you or your neighbors could produce. Now imagine; it's February and you haven't had any fresh fruits or vegetables all winter long. You've been eating eggs, dairy and meats and the last of the potatoes and other root vegetables stored in the cellar. All that you canned the growing season before is dwindling. Then March comes along. The days get a little longer, the air loses its chill and those first shoots of green poke their heads from the ground. Spring has arrived, and with it, a new year of fresh produce. More...F resh local produce throughout a Tennessee winter? Who figured.... yet there are a few intrepid farmers who, instead of mending fences and planning next season's garden, continue farming during our erratic and unpredictable winter months. Meet farmers Andrew and Reuben Habegger of Eco Gardens CSA. Andrew and his partner/brother Reuben belong to the Old Order Mennonite Community in Scottsville, KY and for the past two years continued to run a CSA straight through the usually barren months of November through April. Which means instead of dealing with hot, humid weather and warm weather pests, the brothers have learned to contend with shorter hours of daylight, freezing days and nights and fluctuating daytime temperatures. More...A re you a mom-to-be and want to avoid getting sick during those extensive nine months of pregnancy? Instead of opening up your medicine cabinet when you sniffle, how about opening the refrigerator door before symptoms start and eating immune enhancing foods? More...Food From God Farm By Annakate TefftD riving down Banks Pisgah Road in Smithville, Tennessee on a cold and dreary February day, you might be surprised to see tomatoes already in the ground anywhere nearby. But this is what you would find at Food From God Farm. It's no miracle; it's just one of the innovative and exciting ideas Lori Wright and her family members are implementing on their five-acre farm. More...Berries for Better Health By Jessica CoxB erries are the summer staple that signal those "lazy, hazy, crazy days of summer." Fortunately for lovers of these colorful gems, berries aren't just about flavor. They are bursting with healthy nutrients, too. More...Sweeter By The Drop: Southern Sorghum By Lisa ShivelyI f you drive the back roads through the country in Southern Kentucky and Middle Tennessee in the late summer you might have noticed a strange looking crop growing in the fields. The foliage is tall and green. The stocks with tassels topping the heads resemble corn without ears. It's not a type of corn, but the singular Southern crop of sorghum, 'sorghum bicolor'. Scattered throughout our rural countryside, the old ways are kept alive by the harvesting, the horse drawn milling and the processing of the old-fashioned staple. One such place is the Highland Community just across the state line up the road from Lafayette, TN. Overseen by community member and chief cook Joe Troyer, the sorghum harvest is a community effort, from growing and harvesting to milling and bottling. More...A s recently as thirty years ago, our beloved zucchini was usually called Italian green squash, and was little known in the United States. Today, it is not only widely recognized, but a particular favorite of home gardeners, due in large part to being easy to grow and to its culinary versatility. If you don't have zucchini growing in your garden, visit your local farmers' market for the freshest and the best. You will often find organic offerings, plus unique varieties, from the spring through summer and fall. More...Night on the Farm: Agritourism Adventure in Middle Tennessee By Stephen OrnesV isitors who make the trek to Bonnie Blue Farm aren't drawn by roller coasters or water slides. They're more likely to be looking for a rustic retreat or wildlife, which includes one mule, three Great Pyrenees dogs, a Jersey cow named Eileen, and goats. The kids scamper too fast to be counted. In a clean, tiled studio guests mash their noses against the windows and spy on Gayle Tanner as she makes the farm's signature goat cheese. Gayle's been making cheese for 35 years and has the expert's knack for making it look effortless. Nearby is a recently built, state-of-the- art cheese cave, guarded by a suit of armor. A short hike away, two forest streams converge to create an inviting place to splash and play. "It used to be the country swimming hole," says Jim Tanner. "There's no long distance swimming, but you can get in here, sit in cool water up to your neck, and feel the minnows nipping at your toes." More...RiverView Mounds Century Farm: One Family's Journey to Life on the Farm By Annakate TefftI t's a quandary shared by many small farmers today. "We had to find a way to sell the farm, without selling the farm," says Chris Rinehart, co-owner of RiverView Mounds Century Farm, located near Clarksville, Tennessee. Not wanting to sell the land, and not interested in continuing to farm traditional row crops such as corn and soybeans like his father, Chris and his wife, Scarlett Mulligan, set out to find a new way to make a living on their family's farm. More...Two Takes On MyPlate By Rachel Wall and Noelia Rivera-GonzalezH ave you heard of the great new way to estimate your nutritional needs? No, it's not a crazy diet plan or magic pill. All it involves is using a simple dinner plate. The United States Department of Agriculture (USDA) recently released the 2010 Dietary Guidelines for Americans, which includes using your plate to estimate serving sizes. More...Starting Your Backyard Flock By Megan LightellT his January Nashville joined dozens of other cities across the nation in legalizing backyard laying hens in most of the metro area. Eight council members opted to exempt their districts from the new ordinance (districts 12, 20, 28, 29, 30, 31, 32, and 33.) For those lucky enough to reside in a hen-friendly district, it is a great time to begin planning your flock. More...Spring into Healthy Eating: Strawberries and Greens By Jessica CoxA s warm weather approaches, many Tennesseans eagerly await the time when the farmers' markets will be brimming with what is perhaps America's favorite berry, the strawberry. Sadly, the growing season for strawberries in Middle Tennessee is short, lasting only from May to June. The strawberry's short availability period coincides with the season for fresh, local greens, from April through June. Combining these two nutrition stars may seem a little strange at first, but it is well worth the venture. More...Community Supported Farms By Jeff PoppenT he CSA movement in the United States started in the seventies when a group of families took care of a New England farm's financial budget, each giving what they could afford. In exchange, they went to the farm each week and took all the produce they wanted. I first heard about CSAs in 1987, and started one the following year. I love the concept of giving what you can and taking what you need. More...Santa's Place Christmas Tree Farm By Janie WhitlockG erald and Patricia Martin didn’t set out to be farmers. Both husband and wife worked as teachers for many years. When they moved to Tennessee from Long Island there was culture shock. However, the Martins were dedicated to make both the farming and the teaching work. More...Fast Talking Angel: Rick Bolsom Feeds The People By Joe NolanJ ust before Nashville got hit with its worst winter weather in years, we were lucky enough to spend the better part of a Wednesday afternoon at one of the city's favorite restaurants. The Tin Angel is the kind of place that many Nashvillians have a story about: it was your favorite hang when you were going to Vanderbilt; it was the place where you ordered the same irresistible dish for three years in a row because you were absolutely addicted to a certain combination of ingredients; it's the place you had brunch with that girl you went crazy for. In a world full of no-place-specials, Tin Angel is the neighborhood bistro that Nashvillians make their own. More...Welcome to the Season of Colorful Eats! By Dianne Killebrew, MEd, RD, LDNS pringtime at the local farmers' markets-the colorful variety of fruits and vegetables creates a feast for the eyes and a love affair with your heart. Over the past 30 years or so, researchers have developed a solid base of science to back up what generations of mothers preached-eat your fruits and vegetables. Early on, fruits and vegetables were acclaimed as cancer-fighting foods. There is compelling evidence that a diet rich in fruits and vegetables not only lowers the risk of heart disease and stroke, but also plays an important role in maintaining a healthy weight. More...Getting to the Meat of the Matter at Local Restaurants By Roben MoungerN ot so many years ago, having enjoyed the hunt and prep of locally grown produce from farmers' markets and CSAs, I expanded my research into the realm of protein. Little did I know that my quest for a new food system was mirroring the work of many area chefs. I knew that the methodology for distributing homegrown beef, pork, poultry, and eggs was not in place, but I persevered, buying a few pounds of pork chops here, a dozen eggs there, often driving some distance to make contact with the farmer. Ultimately, I would seal the deal for tasty meats, with added bonuses of observing sustainable farming practices and making friends with the farmer. More...Hold the Salt By Kristin Pardue, Dietetic Intern, Vanderbilt UniversityH ave you heard the phrase, "hold the salt," but never really understood why salt is so bad for you? I wondered the same thing when I was growing up. My name is Kristen and I'm a twenty something health professional who is newly married and starting a career as a dietitian. Keeping my heart healthy means being physically active everyday and making smart food choices. I try to consume low sodium foods and cut the salt when preparing foods by adding more fresh herbs and spices. More...MEIL: Bit o' Honey By Joe NolanO ne of Nashville's best restaurants is also one of its most progressive. Boasting what are probably the freshest organic ingredients possible, Miel brings new meaning to good taste. More...On The Farm with the Ecovillage Training Center By Anne RossS ince its inception in 1971, The Farm in Summertown, Tennessee has had a reputation for being an innovative community. Known internationally as a training center for lay midwives and as a leading contributor to the art of vegan cuisine and the creative use of soybeans, The Farm is a destination for many who want to learn more about this experiment in intentional community living. More...Farmers Daughters Take the Reins By Roben MoungerB ob Dylan said, "I was born far away from where I was supposed to be." His words reflect the history of women and farm work until not so long ago. In 1913 the US Department of Agriculture acknowledged the frustrations of American farm housewives with a nationwide survey. They asked: "How madam, can we better meet your needs?" The response was as prophetic as it was specific. In Tennessee a woman responded: "We do not claim all wisdom in doing things, yet our knowledge surpasses our strength to do the many tasks incumbent upon us in farm life." In Arkansas another woman said: "If we had time out of the cotton patch to learn how to can fruit for the market so we could can fruit as it ripened, even if we only got pay for our labor, we would be no worse off and the world much better." What a difference one hundred years makes. More...T he soon-to-arrive holiday season brings out the best in all of us. What better place to enjoy the fall and Christmas season than at J & J Century Farm, where tradition, fun, and family come together. From the lowlands along Big Barton?s Creek to the forest-covered rolling hills, J & J Century Farm offers a real window to the past. The current proprietor, the founders' great-grandson, Johnny Wayne Wall, recently received the 2009 Tennessee Small Farmer of the Year Award for Alternative Enterprises at Tennessee State University?s Small Farm Expo. In presenting the award, Michael J. Turner, Montgomery and Cheatham County executive director of the USDA Farm Service Agency, said that J & J's operation "demonstrates how vital farming is to everyone living in Tennessee and offers the public opportunity to learn about the heritage and historical importance of farming." More...Turning Water Into Whiskey at Jack Daniel's By Stephen OrnesI n Moore County, Tennessee, water flows from a fissure in a rock. You'd never stumble across it, because the rock is deep underground. From the fissure, the water runs about a mile through an underground channel and joins two other arteries. Now it's really moving. By the time the water from these three tunnels reaches the surface in a cave spring at the end of a shady hollow, it is flowing at a rate of about 800 gallons per minute, with a constant temperature of 56 degrees. And because it has been filtered by limestone and minerals, the water has almost no iron. More...Food As Art By Joe NolanM any a mundane muncher has been born again, bearing witness to the miracle that is a slice of fresh zucchini bread or the revelation of a perfect chunk of fudge. In Nashville, a number of artisan bakers are spreading the gospel, and preaching a faith based on handcrafted quality, and local ingredients. More...In Defense of the Egg By Lindsay Smith and Sarah LewisO ver the years, eggs and cholesterol have become intertwined. For this reason, many people think that eggs and health can't mix. Actually, eggs are so much more than just a shell full of cholesterol and should be incorporated into a healthy diet. More...Local Heroes: Good Service By Joe NolanW hen enjoying a restaurant meal in Nashville, we expect our chefs to bring their best to the table night after night with fresh, local ingredients, inspired recipes and thoughtful, dedicated service. Usually, this is exactly what we get. For a passionate, creative chef what could be more important than overwhelming the customer's eyes, taste buds and waistline? For many local culinarians the desire to serve also motivates them. They take action beyond the kitchen, past the front-of-the-house and out into the larger community. We count many Nashville chefs and restaurants among those people who try to prepare the perfect dish while working simultaneously to make our city a better place to live. For this issue - which will lead us into the holiday season - we picked three faces unique to Nashville's food community. We applaud their personalities, their well- known menus and, most importantly, their laudable dedication to serving not only their customers, but their neighbors as well. More...Online Farmers Markets By Anne RossF armers Markets have long been a way for people to connect with farmers and get the best in local produce. And now, through the miracle of online technology and thanks to Eric Wagoner, creator of the online software LocallyGrown.net, they’re becoming more customer-friendly and more farmer-friendly everyday. More...The Inside Scoop On Antioxidants By Dianne Killebrew, MEd, RD, LDNA n antioxidant is a nutrient that occurs naturally in many fruits and vegetables. To function properly, our bodies need a daily supply of antioxidants. These disease fighting nutrients are like having an insurance policy for your body; providing protection for tissues and when needed, repairing damage that has been done. Some examples include: vitamin C, vitamin E, beta-carotene and lycopene. More...Farming and Peace By Hector BlackG reen is a peaceful color by itself. It awakens memories of peace. So does blue - and in the country there are countless times to contemplate the blue sky. Yes, there are storms and tempests, but they end. It's not like the ceaseless traffic flow in Manhattan. The impatient sounds of car horns honking hardly compares with the honking of geese as they fly south and north on their bi-annual journeys. Nothing impatient about geese. They don't rush about. More...Nashville Breweries Fire Up By Joe NolanB eer is the third most consumed beverage in the world, ceding the top spots only to tea and, well... water. More...Folic Acid: An Easy & Effective Way to Prevent Birth Defects By Elizabeth StrawbridgeD o you know of a vitamin that helps your body create new cells? This is a job so important, especially during pregnancy when our bodies are making lots of new cells, that low levels of this vitamin can cause birth defects. Since 1996, the Food & Drug Administration (FDA) has required all enriched grain products in the USA to be fortified with this vitamin. This has helped to reduce the incidence of neural tube defects (NTDs), a type of severe birth defects. More...N ashville's current food trend can be described in three words: local, unique, artisan! From small, organic, specialty farms, to food-crafters producing small-batch, handmade products, mom-and-pop notions about freshness and quality are creating big waves in a market dominated by chain restaurants and industrial kitchen. More...Apples: The King of Fruits By Anne RossA pples are, by most standards, the star of the fruit family. Featured in the mythologies and folklore of numerous cultures, apples have been credited as a means to immortality, an emblem of fruitfulness, a love charm, and a cure for every ill. More...Love Your Body with High Fiber Foods By Krystle TraviE ating foods that are full of fiber plays an important role in your health. So what is fiber? Fiber is a part of plant foods, such as fruits, vegetables, and grain products. Your body cannot digest fiber - it can only be broken down by the friendly bacteria living in your gut. Eating foods high in fiber will greatly benefit your health, and your body will thank you for it! More...The Community in 'Community Supported Agriculture' By Amy DelvinW ith Dad being out of commission, my brother, Hank, and I have come to realize that he is not only the founder of the operation, but the work he does on the farm is actually the "work of four men," as Hank puts it. There have been many problems or questions that have come up that have made us say aloud, "u;Well, if Dad were here..." And to make matters worse, we have also lost Mom on the farm too, since she spends her days in the hospital with Dad. Luckily, our brother, Eric had come home for a little while to help out. We also have an amazing farm crew that has worked overtime to get us back on track. More...Blueberries on the Buffalo Farm By Annakate Tefft"I hate blueberries," said a customer at "Blueberries on the Buffalo Farm" in Lawrenceburg. "Well then - try this. This is a blueberry." said Dan Eiser, proprietor, offering up a perfectly plump berry. After tasting the berry, the woman became one of his best customers. "She'd only tasted those cardboard things you buy at the grocery store - she had no idea what a real blueberry tasted like!" he says jubilantly. More...What The Cow Eats By Stephen OrnesO n a recent evening at Tayst restaurant in Nashville, two people sitting at the same table ordered the same steak from the same menu. Jeremy Barlow, the restaurant's chef and owner, says the slices of beef came from the same cow and were cooked and prepared the same way, by the same chef, in the same kitchen. The meals were prepared and delivered; the diners dined. Afterward, they delivered their verdicts to Barlow. More...I t often seems that farmers must concoct a magic formula for creating and sustaining a successful family farm today. Some farms succeed by specializing in unique produce; having a dynamite farmers market stand; or raising the best grass-fed beef in town. More...Farms and the Flood of 2010 By Stephen OrnesO n the morning of May 1, rain had already started to fall when trucks packed with fresh produce set out from the Avalon Acres farms near Hohenwald, Tennessee. The season of farmers' markets and CSAs (Community Supported Agriculture) had begun, with locavores across the state eagerly anticipating months of fresh sustainably grown food. May Day marked the first pickup day for members of Avalon's CSA, as trucks rumbled off to distribution sites in Middle Tennessee. More...D espite the economic challenges, Nashville restaurateurs are still opening imaginative new venues offering creative bills of fare. For some, this has meant taking their food on the road, and it's likely that the popular trend will continue to find a new culinary landscape emerging at a street corner near you. More...Getting to the Meat of the Matter at Local Restaurants By Roben MoungerN ot so many years ago, having enjoyed the hunt and prep of locally grown produce from farmers' markets and CSAs, I expanded my research into the realm of protein. Little did I know that my quest for a new food system was mirroring the work of many area chefs. I knew that the methodology for distributing homegrown beef, pork, poultry, and eggs was not in place, but I persevered, buying a few pounds of pork chops here, a dozen eggs there, often driving some distance to make contact with the farmer. Ultimately, I would seal the deal for tasty meats, with added bonuses of observing sustainable farming practices and making friends with the farmer. More...I n the springtime, Bradley Kountry Acres is a Pick-Your-Own strawberry farm. The Portland, Tennessee family farm began life as a Grade A dairy farm, but in 1996, after more than 30 years of milking cows, the couple made the difficult decision to sell their cows and move on to other farm endeavors. The first operation was a crop of pick-your-own strawberries, then a greenhouse was added for bedding plants. Over the past decade, the Bradley's have added two additional greenhouses and increased the strawberry crop to five acres. They now grow a summer crop of blackberries, peaches, tomatoes, squash, cucumbers and peppers. They've even extended their season to include a fall crop of mums, ornamental gourds, and pumpkins. More...H ave you ever found a really good deal and wanted to keep it a secret? That's how many of Randy Pendergrass's regular Defensive Eating Seminar participants feel about the free monthly discussions that Randy leads at St. Thomas Hospital in Nashville.The "regulars" want to keep it a secret because they can ask Randy questions about nutrition in a relaxed environment.Randy, a licensed sports nutritionist who has worked at St. Thomas Hospital for fifteen years, also provides participants with a free collection of resources. More...Shape Up For Summer with Fruits & Vegetables By Karen PetersonN ew Years' Eve is not the only time for an "out with the old and in with the new" concept. Summer is here! Warm weather means more family picnics, cookouts, and ball games. It's time to throw out the old high calorie dishes, introduce new ways to spice up the old favorites with fewer calories, and get in shape with fresh fruits and vegetables. More...S trawberry grower Nancy Edwards lets out a tired sigh as she points to what looks to be an alarm clock nested on her bedside table at her historic Wartrace farmhouse. Upon closer inspection, the box is not flashing the time, but the outside temperature. " I don't get a good nights sleep from the first of March through April," says Edwards." As soon as the temperature dips to 35 degrees, the alarm sounds and my brother Bobby and I are up and in the fields." The signal prompts the siblings to head to the fields and activate the overhead sprinkler system that prevents leaves, buds and flowers from succumbing to frost. More...The Nashville Originals By Joe NolanA s the nation continues to strain under the economic slow-down, the local food move- ment is proving to be a prescient prescription for the ills of a struggling market: Spend your money in your local economy, and make it stronger. One group that is taking this move- ment to a new level is an affiliation of inde- pendent, locally owned restaurants called Nashville Originals. More...The Barefoot Farmer's Almanac By Roben MoungerO ne of the greatest success stories from the hippie movement is the ever-relevant teacher, Jeff Poppen, also known as the Barefoot Farmer. In 1974, after a childhood on a farm outside Chicago, Jeff exchanged a promised college fund for a down payment to help his brother buy a farm in Red Boiling Springs, Tennessee. In the hills of north Middle Tennessee, he found a pioneer base of operation. His farm, Long Hungry Creek Farm, became certified organic in 1987, and has been certified biodynamic for the past 13 years; it produces 150,000 pounds of fresh vegetables each year. More...Kenny's Farmhouse Cheese By Anne RossO n a Saturday morning visit to Kenny and Beverly Mattingly's dairy farm, there is nothing approaching a dull moment. Kenny is able to cut the curds in his 300 gallon milk vat, assist customers, confer with his son about a cow in heat that needs to be bred, and describe his cheesemaking operation, all without missing a beat. Such is the pace of the artisan cheesemaker whose product has become a favorite in the Middle Tennessee area. More...Managing Food and Mood By Kristen Pardue - The Dietetic Internship Program at VanderbiltH ow do you respond to a bad mood or a stressful situation? If you responded "grab something to eat," then we have something in common! My name is Kristen and I'm a twenty something health professional who is newly married and starting a career as a dietitian. Staying healthy means taking care of myself every day: being active and making smart food choices. I look for ways to respond to stress that won't make me feel guilty the next day! Enjoy these tips for managing food and mood! More...F armers, restaurateurs, artisans, and activists' Middle Tennessee is overflowing with people who are passionate about where we live and how we eat. But did you know there is a fermentation specialist amid our growing community? Sandor Katz, also known as Sandorkraut, moved to Tennessee over a decade ago, and has been sharing his love and knowledge of fermentation ever since. More...Summer Thyme & Feelin' Light: Healthy Cool-Off Treats By Kristen Lazaroff and Lily TaylorI t's true - there's nothing more satisfying during the summer months than a frozen, healthy treat. Yes, we said healthy. Summer indulgences don't have to ruin a beach body! They taste great also. If it doesn't satisfy your sweet tooth, then what's the point of eating it? More...I n 1998 teachers John and Pam Dysinger committed to grow organic strawberries on their Bountiful Blessings Farm in Williamsport, Tennessee. By 2006, after a career in international development work, John's brother Edwin and family joined the already productive winter CSA business that John, Pam and their four children had created. The brothers bring their worldly point of view to farming from growing up in southern California with short stints in Singapore, Tanzania, and Pakistan. More...S weet 16th offers baked goods and desserts to suit every taste, from cheddar cheese scones to the "Is it a brownie or is it a cookie?" (Answer: Brookie.) Located at 16th Street and Ordway Place, the bakery's layout makes for a welcoming intimate corner, with gener- ous windows streaming sun- light in on the glass cases filled with freshly baked treats like Heavenly Scones, Hello Dollies layered bars, macaroons, coffee cakes, muffins, and more. More...L ook for a place with at least five hours of full sun each day, otherwise the herbs will become spindly without adequate light. More..."S ome people grow tomatoes and corn. We grow compost. Our crop is soil," Sizwe Herring, the Executive Director of Earthmatters Tennessee, says with a broad smile. On a 3-acre plot donated by the state, Herring and his team of dedicated volunteers, lovingly dote on organic discards like coffee grounds and leaves that "dont belong in a land fill. Tucked away behind high privets and a chain link fence in Nashvilles Sunnyside Neighborhood this oasis for learning, the George W. Carver Food Park, is where they teach by composting nourishing both the earth and community. More...Dillehay Farm: The Road to a Life of Seasonal Quality By Roben MoungerO n Interstate 40 East, between the Linville and Carthage exits, there’s a billboard among wild overgrowth that poses the question: If you died today where would you spend eternity? Continue to Exit 258, and a rebirth amid the storybook beauty of Defeated, Tennessee might be considered for an answer. Better still, as the road hugs the water, one might ease onto the Kempville Highway, magnetized by the Dillehay Farm. Folks there have made a stand, and not just the vegetable type. More...B oyd Mill Farm is a Pick Your Own berry farm nestled on the banks of the West Harpeth River outside Franklin, Tennessee. Once home to the Boyd Mill, the farm was a gathering place for the community from the 1800s until the mill closed in 1920. Many Williamson County roads still bear the Boyd Mill name. More...Country Wisdom is Just a Farm Class Away By Rachel P. JoinerG reen is the new black. Unlike a lot of trends, this upward swing in consciousness makes people think about their influence on the world around them. Perhaps if we use this surge in environmentalism not as a fad, but as a sincere movement toward the health of the earth, and a willingness to do for ourselves, we really can make a difference on the large scale by starting on the small. More...Guide to Winter Squash By Annakate TefftE arly fall marks the start of winter squash season, a time when farmers' markets and CSA shares are loaded down with an assortment of these bulbous, colorful gourds. Squash can be intimidating in the kitchen. From the outside, there isn't much indication of what lies within. And when you slice them open, the fibrous, fleshy pulp doesn't immediately look appetizing. With a little know-how and confidence in the kitchen, you can coax out the buttery, nutty and complex flavors of these tasty squash that complement both sweet and savory dishes. More...Have a Healthy Harvest with Winter Squash and Pumpkins By Jessica Cox, RDB ursting with vitamins and minerals, winter squash and pumpkins are good for more than just Halloween jack-o'-lanterns and Thanksgiving pies. More...I t's all about keeping it small for farmstead goat cheese, says producer Gayle Tanner. More...Canning Fruits and Vegetables? It's Not Just For Grandmothers! By Kristina ViolaI 'm Kristina - a twenty-something health professional - who likes to eat healthy on a budget. I love shopping at my local farmers' market and eating fresh fruits and vegetables all year long. Eating fresh in the winter months gets expensive. It makes sense to follow my grandmothers' good examples and can my favorite local fruits and veggies this fall for the cold winter months ahead. More...Flying S Farm By Lisa ShivelyC atherine and Ben Simmons of Flying S Farm are part of a new breed of farmers, changing careers in mid-life to become market farmers. The two met eleven years ago, when Catherine was still working in the optical field. She jokes that Ben's eyeglasses were the hardest pair she ever sold, and after that she had to retire to care for her ailing mother. Catherine and Ben's partnership grew, and the two have now been market farmers for over eight years. Recently, they expanded their 5 acre home place with an additional 10 acres to produce an even wider variety of the heirloom vegetables they love to grow and introduce to their customers. More...Rocky Glade Farm By Lisa ShivelyR ocky Glade Farm, in Eagleville, Tennessee, is definitely a family affair. Established in 1998, the year owners Jim and Julie Vaughn were married, the farm has already turned into a multi-generation operation. When they started the farm Julie and Jim both had full time jobs, but it wasn't long until they both felt the call to home and farming, and what began as a few custom beef calves for friends and a summer garden is now a full-time job for both. In addition to Jim and Julie and their young sons Dylem and Caleb, Jim's parents and close neighbors Thomas and Peggy Vaughn help out with farming tips, equipment and babysitting, and Uncle Clyde and Aunt Joe Winters step in and help to staff the farm's booth at the Franklin Farmers’ Market. With more than 50 acres on which to raise vegetables, grass-fed beef, and Katahdin sheep, the farm is busy year-round growing produce, cattle, sheep, and two young boys. More...Growing Young Farmers By Erin AdamsF orget the clichd 'spring chickens.' If anything, these new- comers share an eagerness to break out from the 9 to 5 office routine. They are resourceful and inventive while fac- ing the many challenges of life on the farm, while also building a strong local food community. More...W hen you buy food locally, you're not only doing something good for you and your family, but you'll also be helping out your local farmer and helping to protect our rural working landscape. More...Fresh Harvest LLC By Lisa Shively" Fresh Harvest is available all year--online," says Tally May, of Fresh Harvest. The local food collaboration is the brainchild of Tallahassee May , of Turnball Creek Farm and John Drury, of Drury Family Farm. Their arrangement is unique in Middle Tennessee. More...The Verve of Geraldine Bell By Roben Mounger" I have a people personality, a good product, and a giving heart," says Geraldine Bell, cradling a coconut chess pie while lighting up the space around her. Geraldine brings a legacy of culinary caring, as women in her family have been serious cooks for generations. It was her grandmother who presented her with the ticket to charm farmers' market customers in the Middle Tennessee area. More...
