Podcasts Culture TennesseeFarmTable.com Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. Johns Mill of Watauga, TN, & Mile High Balogna Pie with Mary Dee Dee Constantine

Chef Shelley Cooper on Appalachian Foods, Fred Sauceman remembering St. Johns Mill of Watauga, TN, & Mile High Balogna Pie with Mary Dee Dee Constantine

Published: June 7, 2019, 8:33 p.m.

A visit with Chef Shelly Cooper, Executive Chef at the Dancing Bear Appalachian Bistro, in Townsend, Tennessee. Her growing up, feelings on Appalachian Foods, and Shelley\u2019s feelings on the use of the word Edamame in the American South. \nFor his \u201cPotluck Radio\u201d series, Fred Sauceman recalls a Tennessee treasure, St. John Milling Company, and recounts its remarkable history through the voice of the late George St. John.\nThe Happily retired Mary \u201cDee Dee\u201d Constantine has a fun segment on Lebanon balongna and a recipe for \u201cMile High Balogna Pie\u201d.