Tennessee Home and Farm Spring 2011

8/7/2019 Tennessee Home and Farm Spring 2011

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GrowinG for

GenerationsTennessee century farm families

are deeply rooted in agriculture

tnfarmbureau.org Published for the655,633family members of the Tennessee Farm Bureau

tnhomeandfarm.comSpring 2011

Home&FarmTennessee

iron-Clad

suCCessLodge Cast Iron cooks

up an American icon

Mothers

day MenuTreat mom to the homemade

meal she deserves

S vi nlin
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4/522 Home &Farm|Spring2011 tnfarmbureau.org

Tennessee

Home&Farm

Agriculture Is LifeAfter an especially snowy winter, we welcome signs of spring herein Tennessee. Nowhere is that more evident than out in rural areas,

where many farmers are beginning their planting season and enjoying

the warmer weather and a couple extra hours of daylight.

In this issue, we feature several farming operations, from designated

century farms (page 8) to a comparitively young second-generation farm

(page 16). For each of these families, agriculture is a way of life.

Inspired by our farmers tireless efforts to feed the world, we chose

this slogan, Agriculture Is Life, as one of the categories for the 16th

annual Tennessee Farm Bureau Photo Contest. We look forward to

seeing the ways our readers interpret this concept. Our other

categories Tennessee Gardens and the Animal Kingdom also givea nod to farms, though photo subjects may include off-the-farm flora

and fauna, too. For more details on the photo contest, turn to page 47

or visit omadfam.com to enter online.

Jessy Yancey, managing editor

[email protected]

AnofficialpublicationoftheTennesseeFarm

BureauFederation2011TFBF

Tennessee Farm

Bureau Federation

tnfarmbureau.org

EITOPettus Read

CICLATION ANAGEStacey Warner

BOA OF IECTOPidtLacy Upchurch,

Vic PidtDanny Rochelle

IECTO AT LAGEJeff Aiken,

Charles Hancock, Catherine Via

ITICT IECTOMalcolm Burchfiel, James Haskew,

Eric Mayberry, Dan Hancock, David Mitchell

TATE FB WOEN CAIANJane May

AIO IECTO Buddy Mitchell, Jamie Weaver

CIEF AINITATIE OFFICEJoe Pearson

TEAEWayne Harris

COPTOLLETim Dodd

ANAGING EITOJessy YanceyAIENCE EELOPENT IECTOLisa Battles

COP EITOJill WyattCONTENT COOINATOBlair Thomas

CONTIBTING WITELori Boyd, Melissa Burniston,Susan Hamilton, Laura Hill, Tiffany Howard,

Anthony Kimbrough, Jessica Mozo, Ronda Robinson,

Karen Schwartzman, Julie Vaughn, Jessica Walker

CEATIE IECTOKeith HarrisPOTOGAP IECTOJeffrey S. Otto

EIA TECNOLOG IECTOChristina CardenENIO POTOGAPEJeff Adkins, Brian McCord

TAFF POTOGAPETodd Bennett, Antony BoshierENIO GAPIC EIGNELaura Gallagher, Vikki Williams

POOFEAING ANAGERaven PettyA POCTION ANAGEKatie Middendorf

A TAFFIC AITANTKrystin Lemmon, Patricia MoisanWEB CONTENT ANAGEJohn Hood

WEB EIGN IECTOFranco ScaramuzzaEIA TECNOLOG ANALTChandra Bradshaw,

Yamel Hall, Alison Hunter, Marcus Snyder

INTEGATE EIA ANAGERobin Robertson

CAIANGreg Thurman

PEIENT/PBLIE Bob Schwartzman

EECTIE ICE PEIENTRay Langen

. .P./ALETodd Potter, Carla Thurman

. .P./OPEATION Casey Hester

.P./IAL CONTENTMark Forester

.P./ETENAL CONICATION Teree Caruthers

.P./CTO PBLIING Kim Newsom Holmberg

.P./CONTENT OPEATION Natasha Lorens

CONTOLLEChris Dudley

AETIING ALE ANAGE, CTO IIION

Tori Hughes

ITIBTION IECTOGary Smith

CTO/TAEL ALE PPOTRachael GoldsberryOFFICE ANAGE Shelly Grissom

ECEPTIONIT Linda Bishop

Tennessee Home & FarmisproducedfortheTennesseeFarm

BureauFederationbyJournalCommunicationsInc.,725Cool

SpringsBlvd.,Suite400,Franklin,TN37067,(615)771-0080.

Allrightsreserved.Noportionofthismagazinemaybe

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Member AssociationofMagazineMediaMember CustomContentCouncil

Pleaserecyclethismagazine

Tennessee Home & Farm (USPSNo.022-305)IssuedquarterlybytheTennesseeFarmBureauFederation,147BearCreekPike,Columbia,TN38401,(931)388-7872.PeriodicalpermitpaidatColumbia,TN,andadditionalentryoffices.

POSTMASTER Sendaddresscorrectionsto:TennesseeHome & FarmExecutiveOffices,P.O.Box313,Columbia,TN38402-0313.

SUBSCRIBE OR CHANGE ADDRESSContactyourcountyFarmBureauoffice. TH&Fisincludedinyour$25FarmBureauannualdues;nootherpurchasenecessary.

ADVERTISING POLICY Foradvertisinginformation,contactRobinRobertson,(800)333-8842,ext.227,[email protected].

Alladvertisingacceptedissubjecttopublishersapproval.Advertisersmustassumeallliabilityfortheiradvertisingcontent.Publisherandsponsormaintaintherighttocanceladvertisingfornonpaymentorreadercomplaintaboutserviceorproduct.Publisherdoesnotacceptpoliticaloralcoholicbeverageads,nordoespublisherprescreenorguaranteeadvertiserserviceorproducts.PublisherassumesnoliabilityforproductsorservicesadvertisedinTennessee Home & Farm.

At a Glance/A sampling of destinations in this issue

1/Cookeville

2/Portland

5/South Pittsburg

3/Normandy

4/Jackson

1/ ee how Cookeville is cooking up Cajun cuisine at CrawdaddysWest ide Grill. page29

2/ Pick strawberries in Portland this spring at Bradley KountryAcres. page7

3/ Get the girls together for a weekend retreat at Petticoat Junctionin Normandy. page6

4/ Teach the kids about life on the farm at onnell Century FarmAdventure in Jackson. page8

5/ Tour the Lodge Cast Iron Foundry in outh Pittsburg during theCornbread Festival in April. page12

Editors note
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FOOD Travel HOme & GarDen aGriculTure Tn livinG

Questions, comments and story

ideas can be sent to: Jessy Yancey,

725 Cool Springs Blvd., Suite 400,Franklin, TN 37067, or e-mail us at

[email protected].

In Ice Is NiceMyhusbandandIweremarriedin

1995whenIwasworkingwithMatt[Simonds,ArtistryinIce,Winter2011]

attheCrownePlaza.Asaweddinggift,

Mattofferedtocarveabusiniceto

surprisemyhusband,whoownedabus

companyatthattime.Itwasbeautifully

displayedasyouwalkedinthedoorof

ourreception,andmyhusbandwas

thrilledwhenhesawit.Hestilltellsthe

storytodayofwhatagreatsurprisethat

wasandhowbeautifulthebuslookedin

ice.Thanks,Matt,forgreatmemories!

Hily splligvi thdf.c

issing ecipesWhathappenedtotherecipearchive?

Thereusedtobeasaladrecipethat

includedmaplegingerwalnutsfor

garnish.Ifounditasrecentlyasa

monthago,andnowitsgone.

Jif Gd stv

vi Fcbk

Editors note: Dont worry we have bigplans for our recipes! Not all of them

made it onto our new website yet, but

recipes are being added seasonally.

Stay tuned for a big announcement

about our recipes soon.

In the meantime, if youre looking for a

specific recipe, let us know by posting

on our Facebook page as Jennifer did,

or by e-mailing us at [email protected],

and well send it your way.

CorrectionWemadeanerrorintheTurkeyPotPierecipeonpage27ofourWinter

2011issue.Therecipecallsfor6

tablespoonsflourand2tablespoons

heavycream.Viewthecorrectversion

oftherecipeinitsentiretyat

tnhomeandfarm.com/turkey-pot-pie .

From Our Readers

Photo Contest OnlineVisittnhomeandfarm.com toenterourannualphotocontest.Online

entrantsarealsoeligibleforspecialweb-exclusivereaderschoicecontest.

ummerA COLLECTION OF REFRESHING SUMMER RECIPES

Sponsoredby Tennessee FarmFresh

simplyTENNESSEERESTAURANTS

vl. 1

Online LibraryReadpastissuesandnewonline-onlymagazines

Connect with us online!

Find us on Facebook at facebook.com/tnhomeandfarm

Follow us on Twitter at twitter.com/tnhomeandfarm

Visit us on YouTube atyoutube.com/tnhomeandfarm

Share with us on Flickr at flickr.com/groups/scenictn

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omadfam.com

JimmyRams

ey
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12

3

1/JustPeachyPeachtreepruningrulesgotyou

puzzled?Learnhowtopruneyourfruit

treesbyfollowingthesesimpletips.

DontprunebeforeFebruary,anddo

yourbestnottoprunewithinseveral

daysofcoldweather.

Beforepruning,preparethetreeby

cuttingoffanydeadordamaged

limbs,andremoveanysuckers

growingofftheroots.

Whenyoureready,prunetheshoots

thenew,redbranchesandremove

anybranchesgrowingtowardthe

centerofthetree,aswellasanysmall

orthinshootsanddownwardhanging

orhorizontallygrowingbranches.

Afterthetreehasbloomed,prunesomeofthebuds;ensurethatthe

peachesgrowaboutsixinchesapart

bypinchingoffbudsbyhand.

Ifallofthatpruningtalkmadeyou

hungryforpeaches,heressomegood

newsyoudonthavetowaituntilthey

ripen.ThefolksatFlippensFruitFarm

areknownforcookingupfabulousfried

piesmadewithpeachesgrownontheir

farm.Browsetheironlinestoreat

www.flippenhillbillybarn.com.

2/StatelyFlowersDidyouknowthatTennesseesstate

floweristheiris?Thegreen-thumbed

groupatIrisCityGardenscertainlydoes.

LocatedinPrimmSprings,about40

milessouthwestofNashville,IrisCity

Gardensgrowsavarietyofspeciesof

irises,andtheyopentheirgardenstothepubliconWednesdaysthrough

SundaysfromApril13toJune26.

Potteddaylilies,peonies,waterlilies

andotherperennialplantsgrownatthe

gardensnurseryarealsoavailable.

Theplantsmaybepurchasedat

thegarden,aswellasonline.Visit

www.iriscitygardens.comfordetails.

3/ScrapbookingandSpaService

Ladies,ifyourelookingtogetaway

fromthehustleandbustle,andhunker

downwithyourscrapbookingsupplies,

listenup.AwomensretreatatPetticoat

Junctionmaybetheplaceforyou.

BonnieEsslingercreatedPetticoat

Junction,locatedinarecently

renovatedhistorichomeinNormandy

(outsideofManchester),wherewomenareinvitedtoenjoydeliciousmeals,

decadentdessertsandpampering.

Short Rows


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tnhomeandfarm.com Home &Farm7

TNFARMFRESH

pringtime eans trawberriesIfyouareinsearchoffreshfruitsandvegetablesthisspring,lookno

furtherthanBradleyKountryAcres.Locatedabout30milesnorthof

NashvilleinSumnerCounty,thefarmwillbegintheirseasonofferingpick-

your-ownstrawberries,alongwithtomatoesandavarietyofotherproduce,

flowersandherbs.

AftermilkingcowsataGradeAdairyoperationinCottontownformore

than30years,thefamilydecidedtoselltheherdandtransitionintoanew

venture.ForMikeandCathyBradley,thatmeantgrowingandselling6acres

offruits,vegetablesandanassortmentofflowers.

Today,BradleyKountryAcresproducesfourdifferentvarietiesof

strawberries,whichtheygrowinraisedbedsusingplasticmulchanddrip

irrigation,aprocessknownasplasticulture.AccordingtotheBradleys,this

methodpromotesbetterwateringandfertilizationaswellascleanerand

healthierstrawberryfieldsandalsomakesthemeasiertopick.Visitors

arewelcometocomeoutandpicktheirownberries,thoughtheyofferpre-

pickedberriesforcustomerstoo.

EachyearonthefirstSundayinMay,theBradleyshosttheirSpringOpen

House,whichisfilledwithallthingsstrawberriestokickoffthepick-your-

ownseason.Whilevisitorsareshoppingfortheirlong-awaitedfruitor

flowers,theycanalsotaste-testplentyofstrawberrycakes,piesandother

deliciousdishes.

Inadditiontothestrawberries,theBradleysalsohavethreegreenhouses

filledwithbeddingplants,herbs,ferns,hangingbasketsandpottedflower

arrangements,aswellastomatoes,blackberries,peaches,broccoli,squash,

peppersandvariousothervegetablecrops.Comeautumn,theyalsohave

sweetpotatoes,pumpkins,gourdsandfalldecor.

VisitorsarewelcomeatBradleyKountryAcresalmostanytime,especially

duringstrawberryseason.Formoreinformationonthefarmspricing,the

availabilityoftheirproductsortoscheduleagroupouting,pleasecontact

themat(615)325-2836.Youcanalsofindthemonlineat

www.bradleykountryacres.com.

Tiffany Howard,

Tennessee Farm Fresh coordinator

Scrapbookingisbutoneactivitythat

guestsmaypartakein.Kayakingtrips

ontheDuckRiverwillbeofferedthis

summer,alongwiththeyear-round

sightseeing,relaxingandspaservices,

includingmassages.

LearnmoreaboutPetticoatJunction,

whichalsohostschurchretreatsand

familyreunions,atwww.pjretreat.com.

4/HistoryComesAliveLocatedinAthens,theMcMinn

CountyLivingHeritageMuseum

collects,preservesanddisplaysthe

artifacts,documentsandotheritems

thatrepresentthehistoryofthecounty.

Althoughsomeexhibitsrotate,the

museumstextilecollectionison

permanentdisplayandshowcases

morethan2,100examplesoftextiles,

includingquiltsandhookedrugs.

Inaddition,themuseumishometo

morethan7,000artifactsthat

representandtellthehistoriesof

McMinnCountyandEastTennessee.

Workshopsandspecialeventsarealso

offeredandopentothepublic.

Foradditionalinformation,visit

www.livingheritagemuseum.com.

5/GorgeousGardensAccordingtomanyscholars,thefirst

botanicgardenswereactuallyherb

gardens.VisitorstoMemphisBotanic

Gardencanexplorethethreeareasof

theattractionsnewlyexpandedherb

gardenopeninginMarch.

Theformalgarden,atraditionalEuropean-styleherbgarden,features

around-the-worldherbssuchas

thymes,germander,rosemary,sages

andlavender.Themeadowishometo

morerobustplantssuchasshrub

roses,comfreyandindigos.The

woodland,sectionedbycontinents,

containsanarrayofherbsfromaround

theworld,includingmedicinal,dye,

cosmeticandutilitarianplants.

Morethan20specialtygardensare

locatedonthe96-acreMemphisBotanicGarden.Findoutmoreat

www.memphisbotanicgarden.com.


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YARS ADCOTIg

CENTURY FARM FAMILIES ARE DEEPLY ROOTED IN AGRICULTURE

STORYBYJESSICA MOO

PHOTOGRAPHYBY JEFF ADKINS

Ariculture

100

DonnellCenturyFarminJacksonfarmscotton,cattle,soybeans,corn,wheat,hayandanagritourismventurewherekidshave

hands-oninteractionswithrealanimals. Top center: BruceBaconJr.representsthefourthgenerationofhisJonesboroughfarm.

If you visit onnell Century

Farm near Jackson on Easter

weekend, youll see children

gathering colorful eggs in

baskets, holding baby chicks,

posing for pictures with the Easter

bunny, and discovering the ins and

outs of farm life. The 175-year-old

farm hosts an annual E aster egg

hunt and spring field trips as

part of its agritourism program,

which also includes a fall season

complete with barnyard animals,

a pumpkin patch and a corn maze.

onnell Century Farm has come a

long way since founder John onnell

settled on the original 500-acre tract of

land in adison County in 1835. John

is now buried in the family cemetery,

and his sixth-generation descendents

are farming the land he loved.

We celebrated our 175th birthday

in 2010 by creating a corn maze in

the shape of a birthday cake, says

ose Ann onnell, whose husband,

Billy, is a descendent of John

onnell. Our main business is

farming, but in 2005, we started an

agritourism business thats very

educational and grows each year.

nnll fmilyTiTin

Though much has changed, much

has stayed the same on the onnells

farm over the last 175 years. Its still

a family operation Billy and ose

Ann live on the land with their son

Andrew, his wife, Jessica, and their

three children. Together they produce

registered Angus cattle, cotton,

soybeans, corn, wheat and hay.

We sell all-natural, dry-aged

Angus beef to restaurants and at

farmers markets, and we sell our

white corn to artha White to be

used for cornmeal, ose Ann says.

We raise cotton, which we have

found people love to see grow they

are just fascinated by it.

Like more than 1,300 historic farms

across Tennessee, the onnells

applied for designation as a century

farm through the Tennessee

epartment of Agriculture.

It was my mother-in-laws desire

to fill out the application. he really

wanted to obtain the century farm

designation, ose Ann says. I

helped her with it, and it really was

pretty easy. We went to the library

to look up the record of deeds.

cn fmIn East Tennessee, Bacon Farm is

another century farm, established

in 1891. The Washington County

farm near Jonesborough is home to

Bruce Bacon Jr., a fourth-generation

descendent of founder obert Bacon.

Bruce and his wife, ebbie, live in a

brick home they built on the property

8 Home &Farm|Spring2011 tnfarmbureau.org


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Tennessee Livin



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What Qualifies a TennesseeCentury Farm?stablished by the Tennessee Department of Ariculture in 1975 as part of our

nations bicentennial celebration, the Tennessee Century Farms proram honors the

dedication of families who have owned and farmed the same land for at least 100

years. The statewide proram has more than 1,300 certified century farms, 603 of

which are more than 150 years old, and 136 have reached the 200-year mark (as of

January 2010). More than 40 farmers are in an even more exclusive club, Pioneer

Century Farms, those established before or in 1796, the year of Tennessees statehood.

The eliibility requirements to reister as a Tennessee century farm are as follows:

The farm must have been in your family continuously for at least 100 years.

The farm must include at least 10 acres of the oriinal founders land.

The farm must produce at least $1,000 in farm income annually.

At least one of the farms owners must be a Tennessee resident.

If your farm qualifies, you can find an application at .teturars.org or by

callin (615) 898-2947. If youre curious about century farms in your neck of thewoods, the website also provides a list of century farms by county.

in the 1970s along with their 23-year-

old son, Benjamin. Their older son,

Bruce III, lives in the farms 110-year-

old farmhouse with his wife, Amber,

and their two daughters.

The farm has changedcompletely since 1891, Bruce says.

The farm itself will always be our

old home-place, but its hard to

make a living today milking cows

and growing tobacco like my daddy

and mommy did.

Bacon is retired from Eastman

Chemical Co. and spends his days

raising hay and steers and keeping

the farm clean. Bruce III works for

Eastman Chemical Co. like his father

did, and Benjamin works for P.We grow a garden that we eat out

of, and several years ago I



13/52

Thequiltblockonthe1891barnatBaconFarmismodeled

afterthequiltmadebyBruceBaconJr.sgrandmotherthat

hangsbehindhim,hiswife,Debbie,andtheirgranddaughters.

Top left: BillyDonnellharvestscorn.Bottom left:ArringtonsOzburnHollowFarmispartoftheLandTrustforTennessee.n McCord

remodeled our old barn, he says.

Were sort of proud of it. We keep it

decorated with flowers, and we use

it for family picnics. The cattle get

their feed there, and we have some

peacocks and guineas.Bacon Farm is part of the

Appalachian Quilt Trail and has a

replica of the Leoyne tar quilt

pattern (popular in the early 1800s)

hanging on the restored 1891 barn.

zn llw fmIn iddle Tennessee, Ozburn

ollow Farm has been rooted in

Williamson County near Arrington

for more than two centuries.

evolutionary War veteran obertOzburn established the 500-acre

homestead in 1804, and his

descendent (a successful Nashville

businessman) Frank Perry Ozburn

acquired the property in 1976.

Ozburn ollow Farm is now home

to the eighth generation of Ozburns

as well as a restored log house,smokehouse, springhouse and log

barn from the 19th century. In 200 6,

Perry and his wife, Elaine, donated a

conservation easement on the farm

to the Land Trust for Tennessee to

protect it from being divided and

developed in rapidly growing

Williamson County.

cyin T Tceanwhile, back in West

Tennessee, the onnells are doingtheir best to help people understand

the importance of farming, whether

100 years ago or today.

Our agritourism venue shows

visitors how John onnell got bacon

from his pigs, eggs from his chickens

and picked cotton by hand. e had

everything he needed right here onthe farm, ose Ann says. People

see on the tour how farm life was a

century ago, and then they see the

cotton picker we use today and our

modern-day tractors. We hope to add

a farm museum so we can display

artifacts we have, like a butter

churn, cotton sacks and an old plow.

Of his family agricultural heritage

in Jonesborough, Bacon says he

loves being in the middle of it all.

Ive been on this land 61 years,he continues. I just like it out

here.



15/52

IR-CLALODGE FOUNDRY COOKS UP AN AMERICAN ICON

what do a high-end gourmet

kitchen shop, a sporting goods

store, your local hardwareemporium, a big-box discounter

in Georgia and an upscale anhattan

department store have in common? A

Tennessee product that is b oth an American

icon and one of the hottest trends in the

food world: Lodge Cast Iron cookware.

anufactured as it has been for more than

112 years in tiny outh Pittsburg (population

3,300), the companys skillets, utch ovens,

griddles and more have been kitchen fixtures

for generations, much-loved and passed down

from one cook to another. Once relegated tothe shadows by non-stick aluminum and

stainless steel pots and pans, cast iron has

again emerged into the culinary limelight,

thanks to smart thinking and an unexpected

boost from television cooking shows.

Were doing extremely well in todays

marketplace, says ark Kelly, public

relations and advertising manager for Lodge.

ore people are cooking at home than

traditionally have. And the emergence of the

Food Network, where people see great chefs

cooking a wide variety of foods in cast iron,

has really helped. Its hilarious, but people

come into our factory stores and say I sawso-and-so on the Food Network wheres that

pan? Its like that all over the country.

What keeps cooks coming back for more,

Kelly says, is a combination of manageable

prices, ease of use and extreme durability.

Cast iron cookware heats evenly, retains heat

beautifully, and is virtually indestructible.

e himself uses his grandmothers skillet and

utch oven, not an uncommon story. any

Lodge items produced 100 years ago are still

in daily use by devoted cooks.

I can pick up a cast iron skillet or a utchoven, and I know that I hold in my hands a

quality instrument that, barring great

clumsiness on my part, will certainly outlast

me, says collector ick ansfield on his

website www.cookigicasio.com. Cast

iron is solid, and its weight when I hold it in

my hand says to me that it will still be with

me when I come to the end of my days, waiting

to be passed on to the next generation.

Cast iron enthusiasts like ansfield, a

professor and doctoral candidate in Kentucky,

STORYBYLAURA HILL

PHOTOGRAPHYBY JEFFREY S. OTTO

Tennessee Livin

more e

GoinsidetheLodge

foundryinaquickvideoattnhomeandfarm.com/

lodge-cast-iron.

Lodgewillbegiving

awayacastironskillet

tooneofoure-mail

subscribers.Findout

morebysigningupfor

oure-newsletterat

tnhomeandfarm.com.

nourwebsiteyou

canalsofindcastiron

skilletrecipesandtips

fromLodgeonhowto

cleancastironskillets.

Suess

JerryDonKingisathird-generationemployeeatLodge,whichhasmadecastironcookwaresince1896.



16/52
http://www.fordspecialoffer.com/farmbureau/tn


17/52

are legion, and growing. Websites

abound, and scrounging for cast iron

cookware at garage sales and flea

markets has gotten tighter and tighter.

ansfield admits to a passion for

cast iron, praising its versatility and

low-tech reliability. is 40-piece

collection, including a wok and his

grandmothers treasured skillet, holds

pride of place on a bakers rack in

his kitchen. But his emphasis is on

using his collection every day.

If you enjoy cooking, you want

great tools to cook with, and that

naturally leads to cast iron, he says.

As the last cast-iron cookware

foundry in the nited tates, Lodge

is especially proud of its history and

commitment to quality. The company

was founded by Joseph Lodge, an

Englishman who came to this country

in the late 1800s and worked for

various foundries before starting

Blacklock Foundries in outh

Pittsburg. In 1910, when that foundry

burned, he moved his business downthe road to its current location and

reincorporated as Lodge Cast Iron.

The company is still family-owned

and -operated a great-grandson,

Bob Kellerman, is chairman and

CEO, enry Lodge is president and

COO, and a fifth-generation family

member is special projects manager.

The family tradition also extends to

employees, some of whom are third-

and fourth-generation workers.

Changes have certainly been made

over 112 years Lodge today also

sells two highly successful lines of

colorful enameled cookware, has

improved the melting process and

pursues a vigorous pro-environment

policy. But the basics behind Lodges

cast iron cookware remain much the

same. Pig iron and stamped steel are

melted down at 2,800 degrees and

poured into specially crafted sand

molds, tooled to create impressions

of individual pieces. The iron cools

in the molds as they go down the

production line, molds split open and

the red-hot cookware cools and is

cleaned and seasoned beforepackaging. Total time elapsed from

melting to packaging: 90 minutes. On

average the foundry produces 800

pieces an hour. If all the cast iron

gods are aligned, says Kelly, it canturn out 1,600 pieces an hour.

Factory seasoning has been

critical to Lodges success. An

unseasoned gray iron pan, as many

cooks can attest, takes a long time

to become that trusty blackened

heirloom, the result of much cooking,

gentle cleaning and a lot of oil. Eight

years ago the company decided to

give customers a head start on the

process by spraying its cookware

with a soy-based vegetable oil andthen baking it. The result was a

much more user-friendly product that

appealed to contemporary cooks.

It rocked our world, says Kelly.

We got a lot of instant press. We

had a huge article about seasoning

in the Washington Post, and a Good

Housekeeping Good Buy award, and

weve been on a roll ever since. We

had been primarily a regional brand,

but now were a national brand. If I go

to eattle or New ork or wherever,people in the food business know

exactly who we are.

Cookin pa Fun Festivalearly all year, the Lode Cast Iron foundry is

closed to the public. But on two special days each

sprin, you can tour the state-of-the-art facility andhave a rand time before and after.

The ational Cornbread Festival, which celebratesits 15th anniversary April 30 and May 1, 2011,is fun, but its also a celebration with a mission.Worried about a local economy dampened by bi

shoppin centers and a busy hihway that bypassedthe town, community leaders came up with the ideaof an event to promote South Pittsbur and benefit

charitable, civic, church and youth oranizationsfrom the proceeds in return for volunteerin.Besides salutin all thins cornbread, the festival

has helped scouts, athletics prorams, buildinprojects, education and the arts. South Pittsbursnow-thrivin storefronts are a testament to how the

festival has put the community on the map.

Besides Lode factory tours, the festival offersreat music, Miss Cornbread paeants, cook-offs,

arts and crafts, a historic tour, a carnival, exhibitsand a classic car show. o wonder 45,000 people

attend each year. Its hokey fun, says Mark Kellyof Lode Cast Iron. And hokey is a ood thin.Learn more at .atoaorbread.o.



18/52

TwisterHome & garden

of Fate



19/52

EAGLEVILLE FARMER RECOUNTS

GOOD FRIDAY TORNADO

ExPERIENCE AND AFTERMATH

On April 10, 2009, Good Friday

became known as tornado

Friday in our familys history as a

twister touched down on our farm

in Eagleville. This same tornado minutes

later struck nearby urfreesboro as a class

F5, destroying homes, businesses and

taking the life of a young mother and baby.

It was a crazy day anyway, much more

chaotic than our normal crazy farm life. We

each had our assignments. y husband, Jim,

would take his parents to the doctor in

Nashville. Along with my two boys (then

ages 4 and 1), our part-time employee Kelley

and I finished harvesting vegetables and

packing half-bushel boxes for our local

CA distribution.

Of course, when you are shorthanded,

things are always a bit more stressful. The

wind that Friday was making our work

nearly impossible, as our spinach was flying

STORYBYJULIE VAUGHN

Tennessee Livin

Thetornadodestroyedgreenhouses,mangledtrees

andcausedotherdamagetoRockyGladeFarm.


JeffreyS.

Otto


20/52
http://www.energyright.com/


21/52


away faster than we could harvest it. y

1-year-old son simply would not take a nap

at his normally scheduled time, and one of

our expectant ewes was going into labor and

seemed to want to do it her way (out in thefield) instead of my way (in the barn). It

was about as much as this farm wife could

handle. I had no idea how much more I

was about to be called on to manage.

When the harvest was finally complete, we

decided to take a break for lunch. The 1-year-

old finally was napping peacefully, and the

day was feeling a bit more manageable

when I heard a screaming noise coming from

the west side of the farm. I ran to the kitchen

door and tried to open it, but it would not

budge. At the exact same moment my earsand Kelleys ears popped, our eyes met and I

knew something big was going on outside.

Torado Tps fro

ok ade far

1.Tornadowatchesandwarningsaregivenforareason.ont

ignorethem(likeIdid!).

2.Tornadoeshappeninseconds.eciderightnowwhereyou

wouldgoifatornado

weretotakeplace.

3. Remaincalm(ifpossible).Thinkthroughwhatneedstobedoneafterward.nce

youknowyourfamilyis

safeandtakencareof,

thinkabouttherestof

yourfarm.oesanything

needtobeunplugged?

Arepowerlinesdown?

Areyourfencesdamaged

sobadlythatyour

livestockneedstobe

movedtokeepthem

offroads?

4.Remembertobe

thankful.Itcouldbe,andmostlikelyis,

worseforsomeoneelse

somewhereelse.

ou might wonder what was going

through my mind? One word sums it up:BATTB. es, bathtub. That is what I

said, and that is where we all went. All

FO of us! In our more than 100-year-old

farmhouse, the bathtub is indeed as safe

as any other location.

The screaming sound continued, followed

by strong wind and hail that seemed to last

a long time, but in reality it was over in a

few seconds. econds indeed, but that was

all it took to remove the roof and sides from

our hay barn, completely collapse our hen

house, damage countless stretches offences, twist off and mangle massive trees

and completely destroy all four of our

greenhouses.

ou might think I would have cried seeing

all that damage, but I did not. Instead, I

looked at my two boys and my friend Kelley,

still in the bathtub, which was still located in

my house, which was still standing,

completely untouched by the wind. I was so

very thankful to God. The damage was

painful and would set us back in finances

and time, but everything that was destroyed

could be replaced, and I knew it was the hand

of God that protected my home and family.

As crazy as that Friday began, so it ended

with neighbors bringing food and promises

of help. A few chickens found their way home

from their windy trip to who knows where,

and that stubborn, uncooperative ewe safely

delivered twins that we aptly named Tornado

and Twister.

Bottom:Julie,Jim,CalebandDylemVaughns

Eaglevillefarmisthrivingtoday,despitesetbackscausedbythestorm.Top left: KelleyGallagher

wasworkingatthefarmthedayofthetornado.

PhotosbyJeffreyS.

Otto



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24/52

Tennessee Livin



25/52

TREAT MOM TO A HOMEMADE MEAL SHE

DESERVES WITH OUR SIMPLE MENU

Add a little originality to others

ay by trying your hand at

something homemade. Even ifconcocting something special in

the kitchen isnt exactly your style, weve

got a few recipes on hand to make the

process go smoothly.

esigned with novice cooks in mind, these

recipes are sure to satisfy mom on her

signature day and keep things simple for

dad with a few easy-to-follow steps. The best

part? Theres plenty to do to accommodate a

few extra hands from little helpers.

The centerpiece is a marinated steak,

easily flavored with soy sauce,Worcestershire and ground mustard, and

forgotten about overnight as it marinates.

Our green bean, tomato and idalia onion

salad with ijon vinaigrette dressing adds a

delicious spin to the requisite veggie portion.ince moms only chore for the day is

relaxing, help ease her into the job with a

little comfort food. Twice-baked potatoes

should do the trick. This take on the loaded

potato combines all the classics sour

cream, cheese, scallions and butter into the

mix, so its ready and loaded when it comes

out of the oven.

To satisfy a sweet tooth, finish the meal

with a blueberry dump cake. This

deceptively simple dessert requires little

preparation and delivers big flavor.o there you have it a simple and

satisfying meal tailor-made just for mom.

STORYBYKAREN SCHWARTMAN

PHOTOGRAPHYBY JEFFREY S. OTTO

FOODSTYLINGBYKRISTEN WINSTON CATERING

Food

euMothers Day

fd a Teesseeestaurat

ontfeellikecookingonMothersay?Weve

compiledanonline-only

collectionofsomeofour

favoriterestaurants

acrossthestate.You

canflipthroughthe

pagesofTennessee

Restaurants, Vol. 1at

tnhomeandfarm.com/

online-library.

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marated ad red Steak

2 ne york strp steaks (1-1/2 hes thk, about

14 to 16 oues eah; the thkess s ore

portat tha the eght)

marade: up egetabe o

2 tabespoos so saue

up eo jue

2 teaspoos ourse groud ustard

1 tabespoo worestershre

1 teaspoo ed gar

teaspoo pepper

ix together marinade ingredients and pour over

defrosted steaks. arinate 4 hours or overnight.

emove the steaks from the refrigerator about 30to 40 minutes before cooking. eat grill to medium

high, about 450 degrees.

Place the meat on the hottest part of the grill. If at

any time the grill flares up, move the steaks to the

outside edge, returning them to the center when the

flame dies down. o not slide the steaks across the

grill; gently pick them up with tongs. Grill steaks

cooking each side twice for 3 minutes at a time

(for a total cooking time of 12 minutes).

ree ea, Toatoad vdaa o Saad

1 pouds resh gree beas

arge vdaa oo, th sed

1 arge beesteak toato, ut to th edges

jo vagrette:

up hte e egar

2 tabespoos jo ustard

1 teaspoo sugar

teaspoo sat

teaspoo pepper

up ght oe o

Blanch green beans in a pot of boiling water until

crisp tender, about 2-3 minutes. rain and let cool.

Whisk together first 5 vinaigrette ingredients in

bowl. lowly whisk in oil until emulsified.

Toss green beans, onion, tomato and dressing.

Add salt and pepper if necessary.

Food


27/52


Te-aked Potatoes

4 usset potatoes, about 8 oues eah

up sour rea

2 tabespoos butter

up k up shredded sharp heddar heese

4 oues rea heese

up hopped saos

1 teaspoos kosher sat

teaspoo pepper

Adjust oven rack to upper middle position, and

heat oven to 400 degrees. Bake potatoes on foil-lined

baking sheet until skin is crisp and deep brown and

fork easily pierces flesh, about 1 hour. Transfer

potatoes to wire rack and let sit until cool enough to

handle, about 10 minutes.

Cut each potato in half lengthwise. sing a small

dinner spoon, scoop flesh from each half into

medium bowl, leaving a 1/4-inch thickness of flesh

in each skin. prinkle with salt and pepper.

eanwhile, mash potato flesh with fork until

smooth. tir in remaining ingredients, including salt

and pepper to taste, until well-combined.

poon mixture into skins, mounding slightly at the

center, and return to oven. Broil until spotty brown

and crisp on top, 10-15 minutes. Allow to cool for 10

minutes. Garnish with additional chives, if desired.

erve warm.

ueberr up cake

4 ups roe bueberres

up sugar

1 box eo ake x

1 stks butterwhpped rea or aa e rea

ump blueberries and sugar into baking dish.

tir together.

prinkle cake mix over the fruit. lice butter and

distribute over the surface of the cake mix.

Bake at 350 degrees for 45 minutes to 1 hour.


28/52
http://www.e-farmcredit.com/


29/52


Taking the CakevSTil Pn c cn SS P mny wySSour crea Poud cake

2 stks butter or argare

3 ups pa our, sted

1 (8-oue) pakage sour rea

3 ups sugar

5 eggs

1 teaspoo aa

Creamsugarandbutterwell.Addeggs

oneatatime,beatingaftereachaddition.

Addflourandsourcreamalternately.

Beatwell,andbakeingreasedtubepanat

325degreesfor1hourand30minutes.

Topwithfreshorfrozenstrawberriesorother

fruitifdesired.

Whenitcomestobaking,Kay

UpchurchsrecipeforSourCream

PoundCakeprovessimpleisbest.

Itusesonlysixingredients,mostofwhich

arestaplesyouprobablyalreadyhaveinyour

fridgeandpantry.

Itsareallysimple,easyrecipeforplain

poundcake,andyoucandressitupalotof

differentways,saysUpchurch,wifeof

TennesseeFarmBureauFederationPresident

LacyUpchurch.Weenjoythecakealotinthe

springandsummerwithfreshorfrozen

strawberriesorfreshpeaches.

UpchurchdiscoveredtheSourCreamPound

Cakerecipeinacookbookcompiledbyladies

fromtheCumberlandHomesteadsarea.A

Jamestownnative,sheisaself-taughtcook

wholearnedbytrialanderror,withlotsof

flopsalongtheway.

Mymotherwasabeauticianwhodidnt

reallyliketocook,butmymother-in-lawwasa

greatcookandarealinspirationtomeinthe

kitchen,Upchurchsays.Thebestcompliment

sheevergavemewaswhenshetoldmeI

turnedouttobeabettercookthanshewas.

TheUpchurcheshavethreegrownchildren

andsevengrandchildren,andtheygatherat

holidaysforlotsofhomecooking,Upchurch

says.Heroldestdaughteralsolovestocook

andisabighelpinthekitchen.

TheirpermanenthomeisinCrossville,andtheyhaveasecondhomeinColumbiawhileher

husbandisservingasFarmBureaupresident.He

isanavidgardenerandgrowspotatoes,green

beans,corn,peppers,cabbage,onions,apples,

blueberriesandblackberriesattheirCrossville

home,wheretheyspendmostweekends.

Wedoalotofourowncanningandfreezing

offruitsandvegetables,Upchurchsays.In

thesummerwelovetomakebarbecuechicken

onthegrill,andIdohomemadepotatosalad

andcoleslaw.Ialsoliketomakecoconutand

chocolatecreampies,friedpies,andhomemadecookiesandbrownies.

Jessica Mozo

ugr or more?

Eachissueof

Tennessee Home & Farm

highlightsrecipeslike

thosefeaturedin

Country Classics

Volume II.Copiesofthe

cookbookareavailablefor$17each,including

shippingandhandling,

fromcountyFarm

Bureauoffices,orby

callingtheTennessee

FarmBureauhomeoffice

at(931)388-7872,

ext.2217.

Country Classics

JeffreyS.

Otto


30/52
http://www.fbitn.com/


31/52


The sh o

cradaddswest Sde r

Ineachissue,

wefeatureoneof

Tennesseestasty

eateries,andyoucan

findsomeofour

favoriterestaurantsat

tnhomeandfarm.com/

food/restaurants.As

always,pleasecall

aheadbeforetraveling

longdistances.

CrawdaddysWestSideGrillislocatedat53W.

BroadSt.inCookeville.

TheyservefoodMonday

throughSaturdayfrom

11a.m.to10p.m.and

Sundaysfrom10:30

a.m.to10p.m.,with

SundayJazzBrunch

fromnoonuntil2p.m.

Contactthemat

(931)526-4660

orwww.crawdaddys

grill.com.

The Bayou and Beyondcvill cS P cn ciSin n m T cwyS

chop,Blalocksays.Ourbest-sellingseafood

dishisourCitrusGlazedSalmon,whichispan-searedwithorange-gingersauceandtopped

withgoatcheese.Anothergreatdishisthe

CaliforniaSeaBass,whichhasalemonbasil

creamsauceontopofrice.

Ofcourse,nomealiscompletewithout

dessert,andCrawdaddysdoesdessertintrue

NewOrleansfashion.

Wemakeourowncremebruleeandbread

pudding,andtheyarebest-sellersonour

dessertmenu,Blalocksays.

BlalockandHensleyboughttherestaurant

in2007.Wevebeenabletoincreaseoursaleseveryyear,whichsurprisedmeconsideringthe

stateoftheeconomy,Blalocksays.

In2009,CrawdaddyswasvotedtheBest

LocalRestaurantbyreadersoftheCumberland

Business Journal.

Thekeytotheirsuccess?Aslewofloyal

customerswhokeepcomingbackoverand

overagain.Alotofpeoplesaythetoughest

partofrunningarestaurantisdealingwiththe

public,butIvefoundthattobe180degrees

fromthetruth,Blalocksays.Thepublicis

thereasonIlovewhatIdo.Wedontseethemascustomersweseethemasfriends.

Jessica Mozo

CrawdaddysWestSideGrillislikea

sliceofNewOrleansrightinthemiddleofCookeville.Alocalfavorite,

Crawdaddysoffersadiversemenuandlotsof

outdoorseatinginthecourtyardandonthe

balconyofits100-year-oldbrickbuilding.

Ourpatioandcourtyardareabigdraw,and

ourbuildinghasalotofcharacter,saysDrew

Blalock,whoownsCrawdaddyswithbusiness

partnerBlueHensley.Weplayalotofup-tempo

60smusic,andwereknownforsomeofthe

bestfood,serviceandatmosphereinthearea.

ThoughmanyentresareCajun-inspired,

CrawdaddysdoesntlimititselftoCajunfare.Ourmenuhasseveralhigh-enditemsright

downtochickenwings,Blalocksays.Itmay

lookupscale,butwereanythingbutstuffy.Wedo

ourbesttobuildrelationshipswithcustomers.

Menufavoritesincludeappetizerssuchas

GatorBites(Cajun-batteredandfriedbitsof

alligatortail),steamedmussels,friedoysters

andseveraldips,fromthePestoGoatCheese

DiptotheBayouShrimpDip.

PopularentreesincludetheCarpetBagger

Filet,an8-ounce,center-cuttenderlointopped

withlumpcrabcreamsauce,andtheFrenchCutPorkChop.

Wegetsomanycomplimentsonourpork

Restaurant Review

PhotosbyAntonyBoshier
http://www.crawdaddysgrill.com/http://www.crawdaddysgrill.com/http://www.crawdaddysgrill.com/http://www.crawdaddysgrill.com/http://www.crawdaddysgrill.com/



bout the uthor

r.SueHamiltonisan

associateprofessorin

theUniversityof

Tennesseeepartment

ofPlantSciencesand

directoroftheUT

Gardens.Thegardens

areaprojectofthe

UniversityofTennessee

AgResearchprogram,withlocationsin

KnoxvilleandJackson:

http://utgardens.

tennessee.edu.

gardenin

Lost in pace?w T w SPc-fficinT cy vi n

egetablegardeninghasneverbeenso

popular.Whetheritsforeconomic

reasonsorbecauseofawarenessofthe

localslowfoodmovements,growingyourown

tomatoesisin.

Soisspace-efficientgardening.Itgoesby

avarietyofnames(raised-bedgardening,

intensivegardening,squarefootgardening,

blockstylegardening,close-rowgardening,

wide-rowgardening,andverticalgardening);

butwhateverthename,thetrickistoeliminate

unnecessarywalkwaysbyplantingvegetables

inrectangular-shapedbedsorblocksinstead

oflongsinglerows.

Dontthinkyouhaveenoughspacetogrow

yourownveggies?Thinkagain.Raised-bed

gardeningallowsyoutoconcentratesoil

preparationinasmallarea,resultinginthe

efficientuseofsoilamendmentsandanideal

environmentforvegetablegrowth.Construct

theframesoutofwood,stone,brickor

concreteblocktogiveyourraisedbedsa

borderandtoholdanorganicallyrichsoilin

place.Youcanalsocreatefree-standing

moundedbedstoyourdesiredwidthand

length.Suchspace-efficientgardeningcan

increaseyieldsfive-foldcomparedtothe

traditionalrow-stylegardenand15-foldfor

smallerkitchengardenvegetables.

Raisedbedsprovidemanyadvantages.They

lookneatandtidy(fewerweeds!)andmakeiteasytoadddripirrigationandprotective

features.Anidealwidthofaframedraisedbed

is4feetifitisfree-standingandaccessible

fromallsides.Ifyoulocateyourbedup

againstawall,suchasthesideofyourhouse,

andcanonlyaccessitfromoneside,dont

makebedsanywiderthan2feetforeasy

accesstoalltheplants.Theheightofaraised

bedshouldbeatleast6inches.Deep-root

cropssuchascarrots,potatoesandleeks

dowellwhentheyhaveagrowingdepth

of12inches.Soilpreparationisthekeytosuccessful

intensivegardening.Plantscompetefor

availablewaterandnutrients,andadequate

suppliesmustbeprovided.Ilikeusinga

commercial-grade,compostedgrowingmedia

usedbythegreenhouseandnurseryindustry.

Thesegrowingmediaaregreatatholding

water,andtheycontainallthenutrientsyour

plantsneed(nofertilizing!).Youalsodont

havetodig,till,shovelorwheelbarrowsoil.

Youtypicallycanbuysuchmediabaggedfrom

agardencenter,nursery,co-op,ornurseryand

greenhousesupplycompany.Ifyoupreferto

usesoil,haveyoursoiltested(contactyour

countysUTExtensionoffice)soyouknowits

pH,organicmatterandnutritionalstatus,and

whichamendmentsitmightneed.

Space-efficientgardeningusesan

equidistantspacingpatternthecenterofone

plantisthesamedistancefromthecentersof

allsurroundingplants.Therecommended

distancefromoneplanttothenextshouldbe

listedontheseedpacketunderrow-spacing

recommendations.Theclosespacingtendsto

createanearlysolidleafcanopy,actingasa

livingmulch,decreasingwaterlossand

keepingweedproblemsdown.However,plants

shouldnotbecrowdedtothepointwhere

diseasesariseorcompetitioncausesstunting.

Growingplantsverticallyisanother

intensivegardeningtechniqueandagreatway

toadaptgardeningforthosewithphysical

challenges.Usingtrellises,nets,strings,cagesorpolestosupportgrowingplantsupward

constitutesverticalgardening.Viningand

sprawlingplants,suchascucumbers,

tomatoes,melonsandpolebeansareobvious

candidatesforthistypeofgardening.Some

plantsentwinethemselvesontothesupport,

whileothersmayneedtobetied.Remember

thataverticalplantingwillcastashadow.

Plantshade-tolerantcropsnearthetrellisesso

yoursun-loverswillnotbeshadowed.Plants

grownverticallymayhaveloweryields(but

notalways).Still,theyieldpersquarefootofgardenspaceishigh.Becausevertically

growingplantsaremoreexposedthan


33/52


35/52


WhenEricMayberrygraduatedfrom

highschool,hehadadecisionto

make.Gotocollegeandgetajob

behindadesk,orreturntothefarm.Following

hisheart,Mayberrywentstraighttoworkon

thefamilyfarm,andheneverlookedback.

Myfirstlovewasalwaysfarmingbeing

closetotheland,beingyourownboss,not

havingthedailygrindwithsomeoneelse

lookingoveryourshoulder,Mayberrysays.

Thatsabigplus,juststayingclosetofarmand

family.Raisingmykidsintheruralareaonthe

farmwasahugefactorinmydecisiontostay.

Mayberryandhisfatherarepartnersina

familyfarminHumphreysCounty,wherehe

andhiswife,threekidsandparentsalllive.

Theyraisecorn,soybeans,wheatandcattle.

D lv f fig u i yu fily?

Thelandhasbeeninthefamilyforaround

60yearsnow.Bothmyparentsmomsanddads

andalloftheirancestorswereallfarmersasfar

backaswecanthink.Mychildrenalsohavean

interestinagriculture.Mysonlookslikehes

goingtobeafarmeroneofthesedays,andmy

daughterswereinFFAand4-H.Oneconcernwehaveiswhethertheresgoingtoberoomfor

oneormoreofthemtocomebacktothefarm.

Why d yu i cttl yu ld?

Thelandwehaveisverysuitedforcattlea

lotofhillsidegroundthatisntconducivefor

rowcrops[corn,soybeansandwheat].Alotof

peoplethinkthatwerewastinggrainand

resourcesonbeefproductioninthiscountry,

whenthetruthistheresjustatremendous

amountoflandthatsonlysuitedforcattleand

sheepgrazing.Wecangetatremendousamountoffoodproducts,proteinsome

prettygood,healthystuffoffthelandthats

eet EricayberrymPyS cnTy fm

iSS SynS, cn,

wT n cTTl

Farmside Chat

reallymostsuitedforanimals.Ithinkpeople

haveaperceptionthatlivestockisallcooped

upinabuilding,andweraisecornandhaulit

tothem,butthatsjustnotthecase.

Hw d yu c f yu il?

Itsjustnaturalforme;itsapartofwhoIamtocareofmyanimals.Buttorelatethatto

thegeneralpublic,whohaveonecatordog,

andhereIhave200bigolcowsouthereinthe

pasturetheymaynotbeabletounderstand

that.ThepointIstruggletomakepeople

understandisthatthebetterthatanimalis

caredforandthehappieritis,thebetteritis

goingtobenotonlyforthatanimalbutalso

formeandmypocketbook.Thatanimals

welfareandwell-beinghasadirecteffecton

howitprovidesformyfamilyswell-being.

Hw d yu ty pitiv dpit ctt

tuggl with wth, ct d th iu?

Itssomethingeveryyear,soafteryouve

beeninitawhileyourealizeitsjustpartof

thejob.Nothingisevergoingtogoperfectly;

itsjustthenatureofthebusiness.Farmersare

accusedofbeingeternaloptimists,andIguess

thatsprobablytruebecauseifyouwerea

naturalpessimist,whenthathiccupcomes

along,youdgiveupprettyquick.Any

occupationisgoingtohaveitsstrugglesand

trials.Itsjusttheloveforthelandandwhatyoudothathelpsyouovercomealot.

Melissa Burniston

more e

Tolearnmoreabout

howfarmerscarefor

theiranimals,visit

www.conversations

oncare.com.

Findfunfarmfactsonsoybeans,Tennessees

topfarmcommodity,at

tnhomeandfarm.com/

farm-facts-soybeans.

AntonyBoshier
http://www.conversationsoncare.com/http://www.conversationsoncare.com/http://www.conversationsoncare.com/http://www.conversationsoncare.com/http://www.conversationsoncare.com/http://www.conversationsoncare.com/http://www.tnhomeandfarm.com/farm-facts-soybeanshttp://www.tnhomeandfarm.com/farm-facts-soybeanshttp://www.tnhomeandfarm.com/farm-facts-soybeanshttp://www.tnhomeandfarm.com/farm-facts-soybeanshttp://www.tnhomeandfarm.com/farm-facts-soybeanshttp://www.tnhomeandfarm.com/farm-facts-soybeanshttp://www.conversationsoncare.com/http://www.tnhomeandfarm.com/farm-facts-soybeans



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Dow-HoDpgs cookbook

A few years back, when Pettus Read

lamented about how hard it is to find

good chicken and dumplings, we got

such a response that we decided to

hold a contest the Worlds Greatest

Down-Home Dumpling Cook-Off.

This cookbook is a collection of the

dumpling recipes we received and

the heartwarming family stories that

came along with them.

vst OO Sto

eh book s $9.95 ps shppg.

Fo o foto o to od, stthodf.o/sto.

rd a abot it

Pettus collected some of his favorite

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perfect for anyone who remembers

tobacco stick horses, grapevine

swings and the second table.

A portion of the proceeds go toward

Tennessee 4- H and Tennessee

FFA programs.
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37/52


Thankgoodnessourorganizations

presidentwasstandingintheoffice

lobbyandquicklygreetedme,orImight

simplyhavejustslumpeddowninthecorner,

pulledintothefetalpositionandsobbed.But

withFarmBureauPresidentLacyUpchurch

distractingmewithconversation,Iwasableto

remaincomposedasmyoldestand,asofthat

verymorning,16-year-olddaughterdropped

meoffatthefrontdoorsandforthefirsttime

everdroveawaybyherself.

BythetimeIreachedmythird-flooroffice,

thediminutiveblondeinthelittlebluecarhad

disappeareddownthehillandoutofsight.

Ananxious13minuteslater,at9:02a.m.,her

Daddyreceivedthistext,stillpreservedtoday

onmyphone:I got here. Love you. :)Andatthat

pointIwasabletoconcentrateonceagainon

thedayswork.

IknowImnotthefirstparentwhosstoodat

thatparticularthresholdoflife,butthiswas

mydaughter.ItwasjustthatIthoughtthisday

wouldcomelaterforme,especiallysincethere

wasarealhopewithherhavingmyfamilys

genesandallshewouldnotbeabletoeven

reachthepedalsandsteeringwheel.

Unfortunately,themodern-dayconvenienceof

adjustableeverythingtookawaythathope.

SoasMcKayladroveofftoschoolthatday,

italsostruckmethatthisteenagepassage

representsfarlessone-on-onetimeforDaddytospendwithhisdaughter.Allthosehurried-

but-specialjourneystopracticeandbackare

goneDaddy,remember,Icandrivemyself

now.Youcanstayhome.(Backtothatfetal

positionagain.)

Andfinally,Ifoundmyselfconfronting

head-onandtheresnoairbagforthis

collisiononeoflifesmostchallengingfears:

fearoftheunknown.WouldMcKaylaevenget

toschoolsafelythatmorning,nottomention

allthemorningstocome?DadorMomwont

bethere,eithertohelpavertanaccidentorsimplytocomforttheirlittlegirlifoneoccurs.

Butokay,enough,yousay.Quityour

whining.SoIwill(andprayalot).Afterall,we

alldealwiththisandvariousunknownsevery

hour,everyday.AnddoingwhatIdo,working

inthehealth-insuranceindustry,Ihaveseen

individualsandcompaniesalikeoverthepast

yearstrugglethroughtheunknownsofhealth-

carereform.AfterpassagelastMarchofa

massivefederalhealth-carereformlaw,

everyonehastriedtoputthepiecestogether

andunderstandtheimplications.Onesegment

ofourpopulationespeciallyconcernedabout

anychangesisseniorcitizens,thatgroupthat

hasalreadynavigatedthetravailsofteen

driving.Nowtheyaretryingtobestdetermine

howtonavigateourhealth-caresystem.

ThroughTRHHealthPlans,thehealth-care

armoftheTennesseeFarmBureau,morethan

56,000seniorshaveaMedicareSupplement

plantohelpfillthegapsintheirMedicare

coverage.They,alongwith12millionbaby

boomerswhowillturn65thisyear,nodoubt

havewonderedaboutalltheunknowns

associatedwithhealth-carereform.Iwishwe

couldputtheirmindsatease,evenwhilethey

knowthat$500billionistobecutfromthe

Medicareprogramtohelpfinancehealth-care

reform.Atleastforsupplementholders,wedo

remindthemthatmostofthatmoney,weare

told,willcomefromchangesinMedicare

Advantageplans.

Thetruth,asbestwecantell,isthatMedicareSupplementplans,whichweve

providedFarmBureaumemberssince

supplementswerefirstoffered,arethe

productsleastaffectedbythehealth-care

overhaul.

No,wecanterasethefearassociatedwith

theunknown.Butwecanremindourmembers,

thosewithMedicareSupplementplanstoday,

andthosewhowillsoonfindtheirwaytoa

FarmBureauofficetoinquireaboutone,that

weintendtobehereforalongtime.Wehope

itsasimplebutcomfortingmessagekindoflikeatextfromdaughtertofatherthatsays,

I got here. Love you. :)

Fear of the nknownT lPS nviT lT-c fm cnfSin

bout the uthor

AnthonyKimbrough

isvicepresident

ofmarketingand

governmentrelations

forTRHHealth

Plans.Hise-mailis

[email protected].

Formoreinformation

aboutTRHHealthPlans,

call(877)874-8323or

visitwww.trh.com.

To good Health


38/52

very day across the state of

Tennessee hundreds of youth are

involved in two very special

ariculture-related prorams that have

made an important difference in their

lives, as well as returnin back to the

state a roup of outstandin citizens

that has impacted every community

in every county. Over the years,4-H and FFA have touched

millions of lives not only in our

rural communities, but also in the

urban areas of the state by teachin

life skills that are never forotten.

4-H

4-H encouraes diverse roups of

youth to develop their unique skills

and talents to the fullest potential.

Youn people participate in 4-H

throuh clubs, special interest

roups, after-school prorams,

camps and many other activities.

Learnin by doin throuh

hands-on activities and community

involvement empowers 4-Hers to

develop and strenthen life skills.

To help fund many of its prorams,

the Tennessee 4-H Club

Foundation Inc. was oranized in1953 as a non-prot 501(c)(3)

oranization whose sole purpose is

to create and sustain positive youth

development opportunities for

4-H members in Tennessee. The

Foundation accomplishes its

mission with the help of donors

who make ifts in support of

annual needs and to perpetual

endowments. Learn more at

http://4houdato.teessee.edu

or by callin (865) 974-7436.

FFA

The ational FFA Oranization

prepares members for careers and

leadership in the science, business

and technoloy of ariculture.

Local, state and national activities

and award prorams provide ways

to apply knowlede and skillsthrouh a education. The blue

and old jackets are worn proudly

by its members as they compete in

contests as well as et involved in

helpin their communities.

They, too, are supported by their

state foundation that allows

alumni, supporters and businesses

to have a positive impact on the

success of FFA in our state. To

help in the efforts to support FFA,

visit .ta.org/oudato.

o does the Teessee far ureau federato ork or ou? oerg a aret o

progras ad seres exuse beetg ou, ts ebers. lear about ee ore

far ureau progras at .tarbureau.org.

Farm Bureau almanac



39/52

want to stop by a Stroke Detection

Plus event to et checked out.

Stroke Detection Plus screens for

the likelihood of cardiovascular

disease. Since April 2010, SDP

has screened more than 8,000

Farm Bureau members across

Tennessee with reat success.

Almost every day a Farm Bureaumember learns that they are on the

vere of a stroke or a heart attack

because of blockae in their

arteries, and in many cases,

no symptoms were present.

I went throuh the screenins

myself, and Im happy to report

that Im in pretty fair shape for

a man my ae despite all of the

ood food Ive consumed. The

screenins are quick, painless, andnoninvasive, and as a bonus, Farm

Bureau members can participate

for only $99, a savins of $27 off

of the normal price offered to the

eneral public. To nd out when

the Stroke Detection Plus team will

be in your area ive them a call at

1-877-732-8258. The price is

riht, and a few minutes of time

miht add years to your life.

Bryan Wright

The biest killer in Tennessee is

cardiovascular disease; in fact, one

out of four Tennesseans die of

stroke or heart attack each year.

Puttin that ure into perspective,

lets take a look at the seatin

capacity of LP Field, where the

Tennessee Titans play. The seatin

capacity of LP Field is around69,000 people, which means

about 17,000 people in

attendance at any iven ame will

eventually die of cardiovascular

disease.

Its common knowlede that a

ood diet and exercise are a ood

start toward avoidin cardiovascular

disease, but I can safely say that

you are not likely to hear about me

runnin the Music City Marathon in

dd years to your lethe near future. To compound the

problem even more, I love ood

food. My mother didnt raise me on

unseasoned steamed veetables

and white rice. She raised me on

fried food cooked in a cast iron

skillet. In fact, the mere thouht

of her fried chicken, mashed

potatoes, ravy, homemadebiscuits, fried okra and sweet

tea brins a smile to my face.

ow maybe there are a few more

people like me out there who

havent worn out a pair of runnin

shoes in a while and who miht

have had a few too many meals

out of the iron skillet. If thats

the case, and maybe youre a

bit concerned about your

cardiovascular health, you miht



40/52

Travel



41/52

Slw lnRURAL HIGHWAY 411 OPENS UP CHARMING, PEACEFUL VISTAS

What do ees oadkill Caf,

the Curl p and ye alon,

sailplanes and ennonite

horse-drawn buggies have in

common? Theyre some of the charming

sites that drivers find when traveling off the

beaten path on .. ighway 411, the back

road between Ge orgia and East Tennessee.

With no major metropolitan areas along the

way, this country route offers a peaceful,

fun alternative to interstate travel.

I take 411 every chance I get. The drive is a

vacation in itself, a respite from computers,e-mail, deadlines and a sense of busyness

and urgency in general. nlike the interstate,

where speed seems the ultimate objective,

411 provides a meditative retreat and captures

my imagination with one-of-a-kind wonders.

l foon after picking up 411 after exiting the

interstate north of Atlanta, I enjoy a stretch of

road that passes ees oadkill Caf in White,

Ga. Although the logo features a cartoon

critter fearfully peeking out of a boiling

kettle, ees doesnt actually have roadkill

on the menu. The fare runs more toward

homemade biscuits and gravy, country ham,

barbecue, coleslaw and fried pies, along with

house specialty burgers like The Big Nasty

a half-pound of black Angus beef with

cheese, chili, grilled onions and condiments.

We do homemade everything, owner ee

uskins, wearing a red apron, says cheerily

one morning, as her husband, ike, a pastor,

chats with the regulars in their eatery site

of the towns old post office.

Cross over the state line, and just before

Benton is Lotties iner, home of the cathead

biscuit. As with ees oadkill, Lotties

made-from-scratch biscuits dont contain any

disconcerting ingredients; the name comes

from how big and fluffy they are.

The rural highway even lends its name to

another eatery up the road in aryville,

Tenn. iles Family 411 estaurant serves up

home-cooked meals, including hearty

breakfasts, fried chicken and barbecue.

STORYBYRONDA ROBINSON

PHOTOGRAPHYBY ANTONY BOSHIER

Travel

Life in the

U.S.Highway411inEastTennesseesendsdriverspast,clockwisefromtop,scenicpasturesoutsideof

Prospect,MilesFamily411RestaurantinMaryvilleandtheSeventh-DayAdventistChurchinDellwood.

i you o:eesRoadkillCaf,

(770)386-5443

Lottiesiner,

(423)338-8513

MilesFamily411

Restaurant,www.four-

elevenrestaurant.com

ChilhoweeGliderport,

www.chilhowee.com

elanoCommunityFarm

Market,283eedleEye

LaneinelanoEtowahL&epot&

RailroadMuseum,

(423)263-7840

CurlUp&yeSalon,

Ranger,Georgia

(706)334-3313

CurlUp&yeSalon,

Maryville,Tennessee

(865)681-8122

http://www.four-elevenrestaurant.com/http://www.four-elevenrestaurant.com/http://www.four-elevenrestaurant.com/http://www.four-elevenrestaurant.com/



Sin wiT T iSThe rural highway ribboning into

Tennessee features a magical

countryside of mountains, pastures,

horses, goats, cows, antique shops

and barns painted with ee ock

City signs. The beauty, perhaps, is

best seen from the air, and thats

where the Chilhowee Gliderport on

411 north of Benton comes in.

Owner/operator arah Kelly offers

rides in engineless gliders, alsoknown as sailplanes, near the

Cherokee National Forest. oaring

birds use the same type of air we

use. A lot of times on the thermals

there will be hawks, eagles and

black vultures. Its always a special

day when I see a bald eagle from the

glider, she says.

The ridge lift when the wind

strikes the mountain provides an

upward force to help gliders and

birds stay airborne.

overing around 3,000 to 4,000 feet

high, gliders also provide a glimpseof the Ocoee and iwassee rivers. We

pass over what may be old -shaped

Indian fishing traps of piled stone in

the water below. Around the bend,

ennonite farmland creates beautiful

patchwork designs.

iScvin TSSThe element of discovery continues

in elano, where avannah Oaks

Winery grows muscadines and

scuppernong grapes, and sells

wines, jellies, cheese and gifts.

Further up elano oad, a mile off411, ennonite families run the

elano Community Farm arket,


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When you buy from local farmers you: support local economy,enjoy a fresh product and keep local agriculture viable!

(931) 388-7872 ext. 2763

www.tnfarmfresh.com

offering locally grown produce from

asparagus to winter squash, as well

as apple butter, honey, sorghum

molasses, canned corn relish,

cantaloupe preserves, cookies,

breads and more.

Thirty families have a total of 470

acres on which they farm. Its the

main source of income, says Joseph

artin, manager of the market.

A lot of things are picked every

day fresh, he adds.

isitors to the ennonite market are

encouraged to dress modestly, as a

sign says, We greatly app

Tennessee Home and Farm Spring 2011

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Transcript of Tennessee Home and Farm Spring 2011