David Wiley, a passionate farmer and community member, purchased in 2000 the property that now houses Serenity Knoll. With a strong belief in fostering community, he began construction on the pavilion in 2012, laying the groundwork for Serenity Knoll Farm. David...
David Phillips is Store Manager and Chef at Boone Street Market, the only year-round farm store, local only from a 100-mile radius, in the region. Boone Street Market is a part of Jonesborough Locally Grown, the Jonesborough Farmers Market. At Boone Street, 6 days a...
Zane Abplanalp and Amy Wincek are the multi-talented entrepreneurs behind Slowbird Bread Company and Leftfield Urban Farm, which you can find at the Jonesborough Farmers Market this upcoming season. Slowbird Bread was one of the East Tennessee applications to the...
Spring is coming, which means it's time for farmers to open their CSA subscriptions for the 2025 season. A CSA is a chance for customers to invest in a local farm at the beginning of the season to help the farm with its upfront costs, in exchange for the promise of...
Meet The Chef James Allen, Executive Chef at Blackthorn Club Chef James Allen graduated top of his class from Le Cordon Bleu in Minneapolis, Minnesota and continued his training at Chez Hans, a Michelin recognized restaurant in Cashel, Ireland. He grew up in...
Why do I support local? There are better, tastier, more nutritious and more sustainable ways to purchase meat and to enjoy meat. Pasture-raised chicken is the most delicious and nutritious chicken you can find. There is simply no comparison between pasture-raised...
Why do I support local? Because it reminds me of childhood and home! When most people think of comfort foods they automatically go for things like mac and cheese, or chicken noodle soup. In an Indian household, we crave different dishes. When my parents first...
Note: This is the first post of a new monthly series featuring northeast Tennessee (and adjacent) chefs who source from local farmers, promote those farmers, and use seasonality of produce in their business models, making themselves an active part of the local food...