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Home & Farm Tenne sse e

tnhomeandfarm.com Fall 2011

Behind the Music

Gallagher family crafts guitars for bluegrass stars

Tale Time Journey to Jonesborough’s storytelling festival

Pears With Flair Celebrate this fruit with flavorful recipes from dinner to dessert

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Published for the 656,682 family members of the Tennessee Farm Bureau


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Home & Farm Ten n e ssee

An official publication of the Tennessee Farm Bureau Federation © 2011 TFBF Tennessee Farm Bureau Federation tnfarmbureau.org

Editor Pettus Read circulation manager Stacey Warner Board of directors President Lacy Upchurch, Vice President Danny Rochelle Directors at large Jeff Aiken, Charles Hancock, Catherine Via district directors Malcolm Burchfiel, James Haskew, Eric Mayberry, Dan Hancock, David Mitchell state fb women’s chairman Jane May Advisory directors Buddy Mitchell, Jamie Weaver Chief administrative officer Joe Pearson treasurer Wayne Harris Comptroller Tim Dodd

Managing Editor Jessy Yancey Copy Editor Jill Wyatt

Editor’s note

Join the Conversation Our summer issue resulted in a strawberry cake mystery. Several of our readers didn’t end up with the picture-perfect cake they expected. Sure, it tasted good, but something was off – at least for a few people. Other folks raved about it, saying they had no problems following the recipe exactly, while still others offered up their own recipe tweaks. Almost all of this discussion took place online, through comments on our website and social media. In this day and age, your Tennessee Home & Farm experience doesn’t have to end when you finish reading the magazine. You can connect with us year-round: Share local events on Facebook and Twitter. Watch videos, such as one of Gallagher Guitars (page 8), on YouTube. Read monthly updates in our email newsletter. Enter contests and giveaways, such as the one on page 19. And of course, find out what people are saying about our recipes. As for that strawberry cake, turn the page to read some of the feedback we received. Can’t wait to learn what you think of this issue!

Content coordinator Blair Thomas

Jessy Yancey, managing editor thaf@jnlcom.com

Contributing Writers Melissa Burniston, Kim Green, Susan Hamilton, Nancy Henderson, Tiffany Howard, Anthony Kimbrough, Leslie LaChance, Jessica Mozo, Karen Schwartzman, Cassandra Vanhooser, Julie Vaughn, Larry Woody Creative Director Keith Harris Photography Director Jeffrey S. Otto Media Technology Director Christina Carden Senior Photographers Jeff Adkins, Brian McCord

At a Glance/A sampling of destinations in this issue

Staff Photographers Todd Bennett, Antony Boshier Senior Graphic Designers Laura Gallagher, Vikki Williams

3/Martin

1/Jonesborough

Proofreading Manager Raven Petty

2/Walling

Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan Web Content Manager John Hood

4/Wartrace 5/Dayton

Web Design Director Franco Scaramuzza Web Developer I Yamel Hall Web Designer Richard Stevens Media Technology Analysts Chandra Bradshaw, Lance Conzett color imaging technician Alison Hunter Integrated Media Manager Robin Robertson Chairman Greg Thurman President/Publisher Bob Schwartzman Executive Vice President Ray Langen Sr. V.P./SALES Todd Potter, Carla Thurman sr. V.P./operations Casey Hester V.P./Visual Content Mark Forester V.p./external communications Teree Caruthers V.P./custom publishing Kim Newsom Holmberg v.p./content operations Natasha Lorens

1/ Journey to Jonesborough for the National Storytelling Festival this October. page 38 2/ Savor the gourmet country cooking found at Foglight Foodhouse in Walling. page 16 3 / Learn about mules and more from the owners of Lake Nowhere Mule and Donkey Farm in Martin. page 12 4 / Pick out a sweet-sounding, handcrafted Gallagher guitar in Wartrace. page 8 5 / Chow down on brine-marinated fried chicken or macaroon pie at Fehn’s 1891 House in Dayton. page 29

controller Chris Dudley Distribution DIRECTOR Gary Smith office manager Shelly Grissom receptionist Linda Bishop Tennessee Home & Farm is produced for the Tennessee Farm Bureau Federation by Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (615) 771-0080. All rights reserved. No portion of this magazine may be reprduced in whole or in part without written consent. Association of Magazine Media

Member

Member

Custom Content Council Please recycle this magazine

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Tennessee Home & Farm (USPS No. 022-305) Issued quarterly by the Tennessee Farm Bureau Federation, 147 Bear Creek Pike, Columbia, TN 38401, (931) 388-7872. Periodical permit paid at Columbia, TN, and additional entry offices. Postmaster Send address corrections to: Tennessee Home & Farm Executive Offices, P.O. Box 313, Columbia, TN 38402-0313. Subscribe or change address Contact your county Farm Bureau office. TH&F is included in your $25 Farm Bureau annual dues; no other purchase necessary.

Advertising Policy For advertising information, contact Robin Robertson, (800) 333-8842, ext. 227, or by e-mail at rrobertson@jnlcom.com. All advertising accepted is subject to publisher’s approval. Advertisers must assume all liability for their advertising content. Publisher and sponsor maintain the right to cancel advertising for nonpayment or reader complaint about service or product. Publisher does not accept political or alcoholic beverage ads, nor does publisher prescreen or guarantee advertiser service or products. Publisher assumes no liability for products or services advertised in Tennessee Home & Farm.

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Table of Contents Features 8 / Behind the Music

Gallagher family crafts guitars for bluegrass stars

12 / Martin’s Mule Metropolis Lake Nowhere farm pulls equine fans from all over

16 / A Beacon for Good Food

Customers come from miles away to the cozy, off-the-beaten-path Foglight Foodhouse

18 / Designing Woman

Chattanooga artist creates wearable art

22 / Pears With Flair

Celebrate this fall-harvested fruit with flavorful recipes

12 18 22

Departments 5 / Read All About It

Harvest Moon sets the stage for fall

6 / Short Rows

Local banker pens suspense novel

27/ Country Classics

Country Cornbread Dressing

29 / Restaurant Review

Fehn’s 1891 House in Dayton

30 / Gardening

Turn gardens into wildlife habitats

33 / Farmside Chat

The Barrs diversify with social media

38

35 / To Good Health

High-tech tests cause high concern

37/ Member Benefits

Discover hidden values of membership

38 / Travel

Tale time at the storytelling festival

42/ Events & Festivals

Things to do, places to see

48 / View From the Back Porch Late-night chores of gratitude

On the Cover Photo by Antony Boshier, Stephen Gallagher of Gallagher Guitars tnhomeandfarm.com

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tnhomeandfarm.com FOOD

Tr avel

Home & Garden

Agriculture

TN Living

From Our Readers Strawberry Surprise I made the strawberry cake in your latest issue [Strawberry Sheet Cake, Summer 2011]. The batter was very, very thin. It was still very runny after [baking for] 30 minutes, so I cooked it another 30 minutes. It tasted very good, but I think something was wrong – either with the proportions or the cooking time. Carolyn Boyd, via email

Pickin’ and Grinnin’ Third-generation guitar craftsman Stephen Gallagher shows how these intricate instruments are made, which musicians have ordered them and how they sound in a video at tnhomeandfarm.com/gallagher-guitars.

Online Library Read past issues and new online-only magazines Thanksgiving Cookbook

Tennessee ResTauRanTs

Thanksgiving Vol. 1

Connect with us online! Find us on Facebook at facebook.com/tnhomeandfarm Follow us on Twitter at twitter.com/tnhomeandfarm

Made the cake yesterday, and it was a huge success! Yes, it did take longer to bake than stated, but the texture was fine. I used a little less than 3 cups of powdered sugar for the icing, and it appeared thicker than in the photo but is very good. I also used butter instead of margarine, which may account for the difference. For those who don’t like the amount of canola oil used, I would suggest substituting applesauce (a common switch for those of us who try to cook healthier). Will definitely make it again and share with others! Teresa, via tnhomeandfarm.com We heard from many of you who tried this recipe with a wide range of results. We’re still stumped about the problem, but we’ve narrowed it down to involving the type of oven, type of baking dish and use of fresh or frozen berries. The cake seems to take longer than stated for a toothpick to come out clean. The frosting can be runny due to the strawberry juice, so you may need to add more berries or sugar. For those who said it turned out perfectly, thanks for sharing! We love getting feedback, and your substitution suggestions might help another home cook. Read all the recipe comments at tnhomeandfarm.com/ strawberry-sheet-cake.

Visit us on YouTube at youtube.com/tnhomeandfarm Share with us on Flickr at flickr.com/groups/scenictn Sign up for the e-mail newsletter at tnhomeandfarm.com/newsletter

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Questions, comments and story ideas can be sent to: Jessy Yancey, 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, or email us at thaf@jnlcom.com. tnfarmbureau.org


Read All About It

Over the Moon The Harvest Moon sets the stage for fall

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t was mid-September, and we had just finished an outstanding supper prepared by Aunt Sadie in the white-frame farmhouse that she and Uncle Sid had shared for now going on 60 years, when I noticed that the old farmer was missing from the family gathering. After asking Aunt Sadie where he may be and her suggesting outside near the barn, I made my way out into the backyard that was now showered with light from a full moon that you felt like you could reach up and touch. The large maple trees cast soft shadows across the yard and barn lot making it easy to find my way out to the barn. It was as if God’s nightlight had been left on for us to enjoy just a little more time in these last days of summer. From a distance, I could see Uncle Sid standing out by the horse lot with his foot upon the bottom plank. I stopped in the shadow of a tree just to admire the scene now taking place before me. Every now and then, I could see the red glow from his pipe, as he would take a draw and blow smoke into the night air. His old dog Sue was sitting patiently by his side, also taking in the nighttime solace, and the two together, along with the moonwashed landscape, looked as if an artist had just touched his brush to his canvas for the last time and painted this scene. It was a peaceful image that just didn’t seem right to interrupt, but the old farmer and his dog had seen me in the shadows, and with a movement of his hand, I was invited to join their company. “Bright moon tonight,” I said as I put my foot on the fence alongside his worn brogan. “It’s the Harvest Moon,” Uncle Sid answered, puffing on his pipe and staring off in the distance at the large orange-hued moon. “I’ve always enjoyed being outside when the Harvest Moon first appears in the fall,” he said. tnhomeandfarm.com

“It reminds me of days gone by, when we depended on it to give us more time to get our crops harvested. Before farm equipment had lights, your ancestors depended on this moon to give them more time to get things done. It appears nearest the autumnal equinox. I read last night in The Old Farmer’s Almanac that equinox means ‘equal night,’ when night and day are the same duration.” He has always amazed me on his knowledge of real life and his ability to explain things in a way that anyone could understand. “Do all the full moons have names?” I asked. “The Native Americans who lived around here used the moons to keep up with the seasons,” he explained. “They named them all, and each name had a meaning. Next month, we will have the Hunter’s Moon, which was when they would go out and hunt to prepare for the winter. After that is the Frost or Beaver Moon, and in December we will have the Long Nights or Cold Moon due to days being shorter and nights longer. But, nowadays, folks don’t fool with those things. We farm when we need to, and now with tractors that operate by satellites, modern technology has taken the moon out of the farming picture.” Taking a step back from the fence and looking at me, I could see a grin on his face in the moonlight and while knocking his pipe out on the heel of his shoe with little red sparks burning quickly away into the night air, he said, “I guess us farmers are still looking to the skies for our answers on making a crop. The only difference now is NASA has gotten involved. But they are not as pretty to look at as the Harvest Moon, and they sure don’t bring you as close to God as golden moonlight does either. I’ll still keep trusting the moon.” And, you know, I think I will too.

About the Author Pettus L. Read is editor of the Tennessee Farm Bureau News and director of communications for the Tennessee Farm Bureau Federation.

Read More About It Read has collected his favorite columns into a book titled Read All About It. Part of the proceeds of the book sales go to Tennessee 4-H and Tennessee FFA programs. Buy a copy online at tnhomeandfarm.com/ store.

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Short Rows

1

Photo Courtesy of Michael Russelle

4

Photo Courtesy of Adam Thoms

5

1/ Trail Mix

2 / Up to Puff

3 / The Banker’s Greed

Looking for a horse trail? Pick up a copy of the new Tennessee Equine Trail Guide, which offers a comprehensive list of state attractions for equine enthusiasts of more than 130 locations. The directory from the Tennessee Department of Agriculture is divided into easily navigable sections by region. It features listings of private trails and stables; overnight stabling; city, state and national parks and forests; and bed-and-breakfasts with stabling, camping and wagon trails. What’s more, the trail guide recently beat out 4,000 others to win an American InHouse Design Award. Request a copy of the free guide by visiting the “Equine Resources” section of www.picktnproducts.org.

It’s just as reliable, just as cushioned, just as … puffy. But these packing peanuts are much better for the environment. Based in Lebanon, Tenn., Puffy Stuff is a 100 percent biodegradable packing peanut made from grain protein. It has high density to protect whatever you’re packing in it and won’t shrink in humid conditions. But add a little water, and it will dissolve. It can be thrown away, put in a landfill or even hosed down in your garden. Puffy Stuff is safe enough to eat – though it probably doesn’t taste great – so it poses no harm to pets or other animals. To learn more about these packing peanuts or to order, visit www.puffy stufftn.com, or call 187-PUFFYUSA.

T. Randy Stevens has an ethical dilemma, but it has nothing to do with his day job as chairman and CEO of First Farmers and Merchants Bank, headquartered in Columbia. It is in his debut novel, The Banker’s Greed. The book, set in Tennessee, is a thriller about a family’s anguish over the kidnapping of a young woman, which appears to be orchestrated by her banker father. Stevens, a Tennessee native, has worked in the banking industry for 39 years. He partnered with veteran author P.M. Terrell to write this book, which is the first of what will become a series. While Stevens examines the ideas of family betrayal and greed with his story, he exhibits quite the opposite

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TN FARM FRESH

qualities as proceeds from his book will go to two Middle Tennessee churches to help broaden their community outreach. The Banker’s Greed is available in bookstores and on Amazon.com in print and Kindle eBook versions. It can also be ordered at www.pmterrell.com and www.trandystevens.com.

4 / The Joy of Soy Celebrate one of state’s top crops at the Tennessee Soybean Festival. This weeklong event in Martin features a variety of activities, including a quilt show, a car and bike show, and a citywide merchant sidewalk sale. Live music is also on the agenda, with performances from 1970s rockers Kansas and country stars Diamond Rio. The 18th Annual Tennessee Soybean Festival is slated for Sept. 3-11. For more details, call (731) 588-2507 or visit www.tnsoybeanfestival.org.

5/ Tennessee Turf

TN FARM FRESH

Big on Freshwater Shrimp “What are prawns?” Clay Kelley of Kabill Farm in Burlison, Tenn., is quite familiar with this question, commonly asked by locals who see his signs during prawn harvesting season. The answer: Prawns are a variety of shrimplike decapod crustaceans of the genus palaemon. Or, you can just call them freshwater shrimp. Although prawns and shrimp appear to be very similar, that’s not exactly the case. The two creatures are of two different suborders and have very different gill structures. These are just two of the major differences; another contrast can be found in their taste. “Prawns are a little bit sweeter than saltwater shrimp, more similar to the taste of lobster,” Kelley says. As with lobster, a popular way to cook prawns is to boil them in water and dip the meat in butter. These freshwater shrimp can be enjoyed in the fall, which is prawn harvest season. The Kelleys, who farm traditional row crops in West Tennessee’s Tipton County, diversified their farming operation by adding prawns as a hobby in 2008. Clay, along with his daughter, Katie, and son, Bill, are involved in the care, harvest and marketing of this family project. They begin the harvest season by draining their 1-acre pond and then sell the prawns locally. Interested in trying this Tennessee product? Pick up your share at the Kabill Farm, located at 1066 Garland Detroit Road in Burlison, or visit them at a local farmers market. For more information about the harvest dates for 2011, give them a call at (901) 476-4505. Visit www.tnfarmfresh.com for more products you love, fresh from the farm. – Tiffany Howard

Which is the safer sports field, synthetic turf or real grass? A new partnership between the University of Tennessee and AstroTurf synthetic grass brand aims to figure that out. The Center for Safer Athletic Fields at UT’s Institute of Agriculture Research and Education Center in Knoxville is an outdoor research facility made up of 60 small-scale athletic research fields constructed from a variety of playing surfaces. The ongoing study of these fields aims to improve athletic performance and reduce injuries. The research team is comprised of UT professors and turfgrass specialists who have experience as turf consultants to the National Football League, Major League Baseball, professional soccer and cricket teams, and Olympic venues. To learn more about the center and its research on athletic fields, visit http://turf.tennessee.edu. tnhomeandfarm.com

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Tennessee Living

Music Behind the

Gallagher family crafts guitars for bluegrass stars

Story by Kim Green Photography by Jeffrey S. otto & Antony boshier

B

ehind a weathered brick storefront in tiny Wartrace, Tenn., the Gallagher family assembles far-flung ingredients from alien landscapes to craft an entirely familiar object. For 45 years, Gallagher Guitar Co. has connected this sleepy Southern town to the wider world. The small family operation fashions exquisite handmade guitars from exotic woods such as Sitka spruce and rosewood, inlaid with shining bits of coral, seashell and abalone pearl from distant seas. And the finished product reaches as deeply back into the world, shipping to customers from locales as widespread as Japan, Sweden and Saudi Arabia. “It’s funny how things evolve,” muses Don Gallagher, as the secondgeneration guitar-maker shows off a custom piece he’s been working on for months. He’s talking about the evolution of one of his special inlay designs – a popular Celtic knot pattern idea that germinated when an Irish customer placed an order. tnhomeandfarm.com

But Don Gallagher could just as easily be referring to his life’s work, one taken up by his father before him, and recently, by his son Stephen. Don’s father, a fine-furniture maker named J.W. Gallagher, started building guitars in 1965 – a prescient career shift, just as the guitar began to transcend its second-fiddle position as bluegrass backup instrument and to sing its own solo notes in an emerging folk-music landscape. Don grew up making toys in his dad’s woodworking shop, then worked there during his summers off from college. After graduate school and a stint as an industrial psychologist, he found his way back home and took up his father’s craft. “There’s something appealing about making something … that’s going to be here for a long time,” he says, his blue irises pensive. Every few minutes, a solemn whistle wails, as a slow train rumbles through downtown Wartrace – a brief run of lovely old storefronts and a few blocks of shady residential streets.

That trainsong speaks of history and continuity – values upheld in large measure by the Gallagher family, who settled in the area in the early 1800s. Don Gallagher talks of the importance of leaving a legacy as he pages through one dusty ledger after another. Each ledger represents one of the 3,500 or so guitars the company has produced, recording its serial number, describing its materials and tracing its ownership as it passes from one doting musician to the next. Those yellowed pages list legendary guitarists the likes of Charlie Daniels, Doc Watson and Hank Williams Jr. Ironically, Don Gallagher’s 31-yearold son Stephen is the first company man to experience the creations as both craftsman and musician. He sees the guitars he builds with his father as more than just a product. “It’s a tool for artists,” he says, adding that building guitars opens the bluegrass world to him in a way he might not experience if he weren’t a Gallagher. “As a kid, I remember Doc Watson coming over to the house Home&Farm 9


Stephen Gallagher represents the third generation of Gallaghers with a talent for crafting customized guitars.

and playing,” he says. “Just a legend, an icon!” Stephen brings a music-lover’s ear and a musician’s connections into the mix. He travels the festival circuit on the company’s behalf and befriends touring musicians who’ll become Gallagher customers. And despite all that old-world heritage, father and son understand the need to innovate. They layer new techniques over the traditions they’ve cultivated – innovations such as using software to draw and cut out intricate inlay designs more efficiently, and employing a finish technique that uses UV light to cure lacquer. Don Gallagher proudly brandishes a fretboard he’s labored over for uncounted hours: It’s a custom piece commissioned by the Walnut Valley Festival in Kansas. The neck tells a story in miniature: Tiny figures of polished stone and mother-of-pearl fiddle and pick mini-instruments; golden plumes evoke fields of Great Plains grain. Although Gallagher Guitars launched with two basic guitar models, the company has adapted to a changing market, moving toward more customized instruments such as this one. “Used to be people would want a Doc Watson model because Doc Watson tnhomeandfarm.com

played it,” Stephen says. “Now what people want is something that was individually made for them. They want something with feeling, emotion, personality.” If Don Gallagher’s spreading grin is any clue, there’s no shortage of feeling in this custom work-in-progress he’s holding. He beams as he points out the tiny bits of color pressed into the neck and explains where each shiny puzzle piece came from. He says he loves blending the craft of building a beautiful, working instrument with the artistry of personalizing each one with its own story, from a Trail of Tears memorial guitar he once made to a rendering of one owner-to-be’s dog. Two things all Gallagher guitars have in common, whether stock or custom, are bellclear sound and the trademark French curve and old English “G” on the headstock – the mark of an unbroken line of Gallaghers whose hands have for more than six decades molded fine woods into instruments of music-making. Stephen feels that powerful pull of history: “Just knowing that hundreds of years from now,” he laughs, “stuff that I worked on, somebody might pick up and try to figure out, ‘Who built this?’ “

See video

online

Tune In To see a video interview with Stephen Gallagher at the workshop and enjoy his old-time picking skills, visit tnhomeandfarm. com/gallagher-guitars.

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Agriculture

Martin’s

Mule Metropolis Lake Nowhere farm pulls equine fans from all over

Story by Leslie LaChance Photography by Jeff Adkins

D

on’t let the unassuming name fool you; if you happen to be a donkey, a mule or a person who loves them, Lake Nowhere in Martin, Tenn., is a happening place. It’s here that you’ll find owners Deb and Jim Kidwell with their herd of nearly 50 mules, donkeys and horses ready and eager to greet visitors at Lake Nowhere Mule and Donkey Farm. Lake Nowhere wasn’t always a mule metropolis. When Deb, a former southern Florida police officer, and Jim, a retired businessman, bought the place in 2004 with the intention of raising a few horses, it wasn’t in great shape. “It had been a sort of local resort campground since the 1980s but had really fallen into disrepair,” Deb says. The 110-acre property boasted a small lake, a few tumble-down cabins, woods and fields, all being reclaimed by kudzu and brush. “We tnhomeandfarm.com

Where to Find Fine Equines For more information on Lake Nowhere Mule and Donkey Farm, visit www.elitemulesand jackstock.com. For visits by appointment, call (731) 514-4068 or (731) 364-9572, or email Deb Kidwell at mulelady@frontiernet.net.

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hauled out tons of trash,” she recalls, “and I got a herd of goats; they were my ground-clearing crew.” These days the pastures around Lake Nowhere are full of tasty grasses and hay, along with plenty of mules, donkeys and a few sweet mares grazing on their favorite repast. On a hot day, you might find the equines standing in the lake, munching peacefully on delicious water primrose. Deb runs the day-to-day farm operations, and Jim works as a contractor, building barns, arenas and commercial buildings. But mules and donkeys weren’t even on Deb’s

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mind when the Kidwells first arrived in Tennessee. “I grew up around Appaloosa horses because my father raised them, so I thought I was going to do that. I don’t know that I had ever really seen a jack or a mule up close and in person,” Deb recalls. She loves big draft horses too, and while showing her Belgian filly at the Gibson County Fair in 2004, Deb laid eyes on her first American Mammoth, a large breed of donkey. “He was magnificent; I just loved him. Then I learned they are a threatened breed, only about 2,500 are left, so I decided I wanted to help

preserve these beautiful animals.” Soon the Kidwells acquired their own jackstock and started a donkey and mule breeding program at Lake Nowhere. Deb proudly points out their sire, a beautiful black American Mammoth jack named Genesis, as he courts a couple of visiting quarter horse mares set to become mule mamas. Mules are created by crossing a male donkey (jack) with a female horse (mare). To get draft mules, jacks are crossed with Belgian, PercheronFriesian or Clydesdale mares. For saddle mules, breeders will use Appaloosa, Tennessee walking horse tnfarmbureau.org


Mad About Mules • • • • • • •

A mule is a cross between a female horse (mare) and a male donkey (jack). A male mule is called a john or horse mule. A female mule is called a molly or mare. A female donkey, called a jennet, can be bred with a male horse to create a hinny. Horses have 64 chromosomes, donkeys have 62, and mules and hinnies have 63. Mules are 99.9 percent sterile. Though mules can kick in any direction, a well-treated mule is not likely to do so. In earlier times, mules and donkeys were so prized by Spanish nobility that royal edicts forbade their export without express permission of the king. • George Washington is sometimes called “The Father of the American Mule.” He received a gift of a large Spanish jack from King Carlos III of Spain in 1785, and a Maltese jack and two jennets from French General Lafayette in 1786. From these he started the American Jackstock breed. He also bred these jacks to his prize mares to create America’s first quality mules, prized for their hybrid vigor. • Famous Americans who have ridden mules include Mark Twain, Buffalo Bill Cody, Harry Truman, Ronald Reagan and Ken Curtis as his character Festus on the television show Gunsmoke. That mule, named Ruth, was actually a male. • Mules are currently serving in military missions in Afghanistan and Iraq.

and American quarter horse mares. The end result is a sure-footed, strong equine. “Mules are intelligent and have a steady temperament. What is interpreted as stubbornness is really just self-preservation. A mule is a thinking animal; he won’t endanger himself,” Deb points out. The Kidwells breed their equines selectively in small numbers. Farm staff handle the foals daily from their birth so that by the time the animals are ready to sell they enjoy being with humans. Foals are introduced to halters two or three days after they are born. Staff feed them pelleted food within a week to 10 days, giving tnhomeandfarm.com

the animals another opportunity to interact with people. The equines get regular veterinary and farrier care, along with visits from animal-science professors and students from the nearby University of Tennessee at Martin, who assist in vaccinating and deworming the animals. Lake Nowhere equines get around town too, making regular appearances at Martin’s annual Soybean Festival (slated for Sept. 3-11, 2011) and Christmas parade. At least one of these equines has even paid a visit to the offices inside a local bank – there’s photographic evidence on Lake Nowhere’s website.

The animals are consistent prizewinners on the county fair circuit too, earning Lake Nowhere a reputation for excellence in equine breeding. The Kidwells emphasize equine education as well, conducting mulemanship clinics at UTM and bringing animals to visit with the children at the university’s Kid College each summer. “Education is key,” Deb says. “If you are interested in mules, do your research. We ask buyers to come here in person and see our operation and ride our mules. They will find sweet, willing animals, not the incorrect stubborn stereotype.” Home&Farm 15


Food

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A Beacon for

Food

Good Food Customers come from miles away to the cozy, off-the-beaten-path Foglight Foodhouse

Story by Cassandra M. Vanhooser Photography by Antony Boshier

A

t the end of a busy Saturday night at Foglight Foodhouse, chef Edward Philpot steps out of his kitchen, wipes his hands on his apron and smiles. His guests still linger at their tables, and the low hum of conversation fills the air. Tinkling glasses, chirping crickets, and the occasional burst of laughter add to the music of happy diners. The chef takes a moment to drink it all in. “I still can’t believe people come all the way out here to eat at my restaurant,” Philpot says with a laugh. “Out here” is a tiny, unincorporated town called Walling, about 15 miles north of McMinnville. Though it’s just a couple of miles off U.S. Route 70 S., it feels a world away. The location doesn’t keep people from finding Foglight Foodhouse. In fact, it seems to make it more enticing. The restaurant sits in the woods atop a steep bluff overlooking the Caney Fork River. A neon sign to the left of the front door reads, “Welcome to Paradise.” If so, Philpot’s idea of heaven must be part fish camp, part country lodge. Burlap sacks line the ceiling, while strings of tiny lights twinkle overhead. Guests who love nature often prefer a table on the wraparound porch, where lanterns grace the tables, and even at night, guests can see the hanging lights reflected on the river. Still, the real draw here is Chef Philpot’s extensive menu. Diners find traditional

favorites that range from ribeye to fettuccine Alfredo, but more adventuresome entrees include a smoked bone-in pork shank, Ahi tuna and a whole range of Cajun food. As diners are encouraged to enjoy a leisurely meal, ordering an appetizer is a must. Freshbaked French bread and crab cakes crowd the list, but the stuffed mushrooms, oozing with Parmesan stuffing and swimming in butter, are the chef’s signature dish. With a water view comes a seafood section, featuring golden fried catfish, Alaskan salmon and smoked lemon trout. Cajun selections include etoufee, jambalaya and blackened chicken. Though he was born and raised just up the road in Cookeville, Philpot says his authentic recipes are “spicy enough to warm you up, but they won’t burn you down.” Philpot and his two brothers opened the original Foglight in 1997, less than a mile away. They have since gone their own separate ways, but the self-taught chef dedicates his restaurant to his mother, a caterer who passed away in 1996. Philpot believes she would have loved what he’s accomplished. “People come here the first time because a friend has told them about it or they’ve read about us somewhere,” Philpot explains. “But people come back because it’s comfortable. It’s like dining at someone’s house. We cook for them, and we take care of them. All we want is for people to leave happy.”

If You Go ... Foglight Foodhouse, located at 275 Powerhouse Road in Walling, is open from 5-9 p.m. TuesdayThursday, and 5-10 p.m. Friday and Saturday. They close an hour earlier beginning in October. Their entrees range in price from $12 to $22. For more details, call (931) 657-2364 or visit www.foglightfoodhouse.com. As always, please call ahead before driving long distances. Find more information on Foglight and nearby Rock Island State Park at tnhomeandfarm.com/ foglight.

Charleston Fruit Juice Chicken is on the menu at Foglight Foodhouse, which overlooks the Caney Fork. tnhomeandfarm.com

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Tennessee Living

Designing

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Woman Chattanooga artist creates wearable art

Story by Jessica Mozo Photography by Antony Boshier

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ou might say Chattanooga resident Ivene Webb wears her art on her sleeve. Webb has been a painter for four decades, but she isn’t your typical oil-on-canvas artist. She got her start doing oil paintings back in 1971, but today Webb is best known for her “wearable art,” which includes ladies’ shirts and bib overalls. “I paint with fabric dyes. They look much like oil paintings, but they are softer and they wash well,” Webb says. “I do a lot of farm and country scenes, like cows in a pasture or a little tractor in a field. I also like to paint bridges, houses and lots of flowers. Today I’m doing irises on shirts.”

The Crafting of an Artist Before devoting herself to creating wearable art, Webb spent 27 years working as an inspector at Chattanooga’s DuPont plant. Her coworkers nicknamed her Cricket, and she signs her painted shirts by that name. “I started at DuPont when I was 18, and they said I hopped around like a Cricket,” Webb says with a laugh. “Now they could call me Turtle.” While working at DuPont, the plant manager commissioned Webb to paint an old barn that was on the property before DuPont. And the rest, as they say, is history. “That’s how people began to realize I was an artist,” she says. “I hung my oil paintings at DuPont, and people bought them. Then I retired early and started painting on clothes.” tnhomeandfarm.com

Soon Webb was teaching classes so other people could learn to paint on clothes, and she built up quite an inventory of clothing. “I started selling the clothes at art shows in the Nashville area and later at the National Cornbread Festival,” Webb says. “My bib overalls used to sell like crazy – I would paint on one leg and the bib and something coming out of the back pocket. Now I mostly sell the shirts.”

Beyond Clothing Webb still paints 12 to 15 oil paintings each year, many of which are commissioned. “I’ve done snow scenes and made them into Christmas cards,” she says. “I stay busy. I’m not a TV person, and I don’t even have a computer. But my next goal is to make a website.” Webb also creates nativity figurines of Mary, Joseph, Baby Jesus and the wise men. “I make them with Styrofoam cones, porcelain heads and little clothes,” she says. “Then I dip them in starch, let them dry, paint them and sell them at shows.” The complete set of nativity figurines sells for $300 and is popular with churches. Webb’s oil paintings range from $150 to $500, and her painted shirts sell for around $55 plus tax. It’s not uncommon for customers to visit her at shows wearing shirts they purchased several years earlier. “They stay bright and don’t fade, especially if you wash them in Dreft detergent like baby clothes,” Webb says. “I’ll have people wear them five years later and tell me it still looks great.”

Win a Shirt! We’re giving away one of Ivene Webb’s shirts. Find out how to enter at tnhomeandfarm.com/ ivene-webb. Interested in learning more about Webb’s wearable art? Call her at (423) 867-1888.

Home&Farm 19


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• Call (866) 645-8123 or visit farmbureaubank.com/tfbf to apply today *Some restrictions apply based on the make and model of vehicle offered as collateral. Loans are subject to credit approval. Rates and financing options are limited to certain model years and are subject to change without notice. Finance charges accrue from origination date of the loan. **Savings comparison based on a financed 60-month new vehicle loan as of June 24, 2010. Rates are subject to change without notice. To qualify for Farm Bureau Bank’s lowest loan annual percentage rates, members must have excellent credit and sign up for automatic payments. Additional discounts also apply when purchasing one or more vehicle protection plans. National average for 60-month new auto loans is 6.92% APR as quoted by Bankrate.com. Banking services provided by Farm Bureau Bank, FSB. Farm Bureau Bank, FSB is a service to member institution that provides banking services to Farm Bureau members. Services are not available in AL, IL, MI, MO, MS, OH or WY and may not be available in some counties or parishes. Farm Bureau, FB and the FB National Logo are registered service marks owned by the American Farm Bureau Federation and are used under license by FB BanCorp and its subsidiaries, including Farm Bureau Bank FSB. FB BanCorp is an independent entity and the AFBF does not own, is not owned by, and is not under common ownership with FB BanCorp or its affiliated entities.

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22 Home&Farm |Fall 2011

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Pears With

Food

Flair

Celebrate this fall-harvested fruit with flavorful recipes

Story by Karen Schwartzman recipes & food styling by kristen winston catering

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he age-old dilemma of delicious vs. nutritious may just find a solution in a simple pear. Packed with all kinds of nutrients and a tart yet sweet taste, pears offer a surprisingly simple way to stay healthy and keep your taste buds happy. Pears, as with other fruits, are natural combatants against chronic illnesses and an excellent source of dietary fiber and vitamin C, a proven antioxidant. And though there are more than 3,000 known varieties, only a few are specially grown and cultivated here, so it shouldn’t be too difficult to find the perfect pear for you. One of the best parts about pears is the seemingly endless ways in which they can be cooked. While fresh and raw is always an option, the fruit can be baked, poached or even fried. We’ve put together a few of our favorite pear recipes to help you take full advantage tnhomeandfarm.com

of this versatile fruit. The first is a simple Pear-Cranberry Chutney, which can be used to top an entree such as roasted pork or oven-baked fish. You can also use this fruity relish as a sandwich spread, a dipping sauce on a cheese plate or even to wake up your chicken salad. The refreshing Arugula and Pear Salad is simple and satisfying. The pine nut-crusted goat cheese, sweetened with local honey, adds a little kick to the dish. Next up is French Green Bean Salad With Pears and Parmesan. The fresh fruit and vegetable combination is paired with a variety of fresh herbs, making it easy to stay healthy without sacrificing flavor. End the meal on a high note with Caramelized Pear Tarts. The surprisingly simple treat, calling for store-bought puff pastry dough but homemade whipped cream, showcases the pear in full fashion and is sure to leave your sweet tooth satisfied.

Pick a Pear Bosc: These brownskinned pears with a long neck and curved stem have a sweetspiced flavor and can be eaten raw, though they are also ideal for baking, broiling or poaching. Bartlett: With a yellowgreen skin and perfect pear shape, these are what most Americans consider the classic pear. Its skin color brightens as it ripens, so the green variety is crunchy and tart, while the yellow and riper varieties are sweet. Find other pear varieties at www.usapears.com.

Home&Farm 23


Food

4 cups diced, peeled pears

Arugula and Pear Salad With Pine Nut-Crusted Goat Cheese

1 cup dried cranberries (such as Craisins)

½ cup pine nuts

1 cup sugar

8 ounces goat cheese

1 cup apple cider vinegar

6-8 cups arugula, cleaned and dried

½ teaspoon coriander, ground

¼ cup red pepper, diced

Pear-Cranberry Chutney

Combine in a saucepan and cook over low heat until pears start to soften.

1 Bosc pear, thinly sliced 4 tablespoons honey, preferably local

Champagne Vinaigrette This chutney makes a great topping for pork, fish or chicken.

¼ cup champagne vinegar 2 tablespoons Dijon mustard 1 teaspoon kosher salt ½ teaspoon pure ground black pepper / cup canola oil

34

To make vinaigrette, whisk vinegar, mustard, salt and pepper. Slowly add oil until emulsified. Meanwhile, toast nuts in small pan over medium heat until fragrant. Cool and chop. Divide goat cheese into eight pieces and form into button shape. Roll the outside in toasted pine nuts. Combine arugula, peppers and dressing in a salad bowl. Add enough dressing to coat the leaves. Make a small mound of arugula in center of the plate. Place goat cheese buttons to the side. Drizzle with honey. Fan pear slices on top and serve.

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Photos by Jeffrey S. Otto

French Green Bean Salad With Pears and Parmesan 1½ p ounds haricots verts (French green beans) or other slender green beans, trimmed

Caramelized Pear Tarts 1 frozen puff pastry sheet (17 ¼-ounce package), thawed

3 tablespoons sherry wine vinegar

2 firm-ripe Bosc pears, peeled, halved lengthwise and cored

5 tablespoons walnut oil (can substitute vegetable oil)

1 tablespoon fresh lemon juice 2 tablespoons granulated sugar

2 tablespoons olive oil

½ cup chilled heavy cream

3 tablespoons chopped fresh chives

½ cup caramel sauce

3 tablespoons chopped fresh parsley 3 tablespoons minced shallots 3 tablespoons chopped fresh basil 2 small firm but ripe pears, such as Bosc, peeled, cored and cut into matchstick-size strips ½ cup chopped toasted walnuts 1½ ounces Parmesan cheese, shaved with vegetable peeler Cook haricots verts in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain, then rinse with cold water. Drain well, and set aside. Can prepare beans ahead and chill in refrigerator if desired. Whisk together walnut oil, vinegar, olive oil, chives, parsley and shallots in large bowl. Add haricots verts, basil, pears and walnuts; toss gently. Season with salt and pepper. Top with Parmesan, and serve.

Always allow pears to ripen at room temperature, not in the refrigerator. tnhomeandfarm.com

Put oven rack in middle position and preheat to 425 degrees. Line a baking sheet with parchment paper or wax paper. Use a floured rolling pin to roll out pastry into a 12-inch square on a lightly floured surface. Brush off excess flour and cut out 4 (5-inch) rounds by tracing around an inverted plate or bowl with tip of a small sharp knife. Prick pastry rounds all over with a fork and transfer to baking sheet. Bake until rounds are puffed and golden, 12 to 15 minutes, then cool on baking sheet on a rack. While the pastry bakes, toss pear halves in a bowl with the lemon juice. In a separate bowl, beat cream and granulated sugar with a whisk or an electric mixer until it just holds soft peaks. Place each pastry round on a small plate. Spoon some of caramel sauce onto center of each round and top with a pear half, cut-side down. Serve with whipped cream on the side.

Home&Farm 25


Country Classics

Pass the Dressing Try 4-H Member’s Prize-Winning Recipe for Thanksgiving staple

W

hen Meigs County 4-H member Justin Crittenden entered his recipe in the 2008 National Cornbread Festival’s cornbread dressing contest in South Pittsburg, he didn’t think he would actually win. He was doing it mostly for the experience. “I thought some of the other people would cook better than me – there were about 100 others who entered, and a bunch were from out of state,” says Crittenden, who turns 13 in September. But win he did, much to his surprise. “I about passed out when I heard I won,” he recalls. “The prize was $400, so I bought a [Nintendo] Wii and a new dirt bike.” Crittenden’s mother, Penny, taught him how to make the prize-winning dressing when he was only 5 years old. Since then, he’s been making it for family gatherings every year. “It’s pretty easy. I like the taste of it when it’s all put together,” he says. “It’s not dry like some dressings. It’s always soft and moist.” The recipe has been passed down for generations in Crittenden’s family. Crittenden enjoys cooking a variety of foods, including a mean eggs and bacon. But he doesn’t aspire to be a cook someday – he plans to be an archeologist. Crittenden has been active in Meigs County 4-H for the past three years and will enter the eighth grade this fall. – Jessica Mozo

2-3 teaspoons sage, rubbed 1 stick butter, melted ½ cup half-and-half or evaporated milk 1 cup chicken broth 1 can cream of chicken soup Preheat oven to 415 degrees. Mix together cornmeal, milk, buttermilk, 1 egg and mayonnaise. Pour the mixed ingredients into a well-greased 8-inch cast iron skillet, and bake for 30 minutes until brown. Remove from oven and let cool. After the cornmeal mixture has cooled, crumble the cornbread and 2-3 slices of white bread into a bowl. Next, add the onion, poultry seasoning, salt, pepper and sage. Mix well. Add melted butter, the other egg, half-and-half or evaporated milk, chicken broth and ½ of a can of cream of chicken soup. Mix well and pour into a greased 10 ½-inch square cast iron skillet. Spread the rest of the can of soup on top of the dressing ingredients mixture, and bake for 45 minutes in a 350-degree preheated oven until lightly browned. Makes 16 servings.

Hungry for More? Each issue of Tennessee Home & Farm highlights recipes like those featured in Country Classics Volume II. Copies of the cookbook are available for $17 each, including shipping and handling, from county Farm Bureau offices, or by calling the Tennessee Farm Bureau home office at (931) 388-7872, ext. 2217.

Country Cornbread Dressing 2¼ cups cornmeal ½ cup milk ¾ cup buttermilk 2 eggs 1 rounded tablespoon mayonnaise 2-3 slices white bread 1 teaspoon poultry seasoning 1 teaspoon salt 1 teaspoon black pepper tnhomeandfarm.com

Jeffrey S. Otto

½ onion, chopped

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Restaurant Review

Photos by Antony Boshier

Fine Dining at Fehn’s Fehn’s 1891 House offers upscale cuisine and family hospitality

W

ith its delicate china, crisp white tablecloths and Victorian architecture, it would be tempting to peg Fehn’s 1891 House in Dayton as a snobby establishment. Not so. Despite the slightly upscale menu and a pastoral setting plucked straight from an Impressionist painting, owners Don and Colleen Fehn are masters at making their diners feel right at home. Take, for example, the Salmon “Some Way,” a chef’s special prepared via a different method each night. “One customer will want pan-seared,” says Colleen. “One will want baked. One will want blackened.” The Fehns now offer the popular entrée just about any way a customer wants. “We’ll pretty much bend over backwards to accommodate them,” Don says. “If they’re going to drive up here from Chattanooga or Dalton or Athens or Cleveland, we want them to like what they’re having and have some choice.” Both proprietors grew up working in their families’ restaurants but opted for different careers, Don as a landscaper, Colleen as a nurse. “When we met I thought, ‘Oh good, that won’t be in our future,’ ” Colleen says, laughing. But when the couple discovered the charming but dilapidated farmhouse in Dayton, they knew what they had to do. “It had just the right flow tnhomeandfarm.com

set up for a restaurant,” Don says. Even more irresistible was the view of cattle grazing on 160 acres of pasture at the foot of Lone and Dayton mountains. (Sweetie the cow often waits outside the kitchen for leftover potatoes.) When it debuted in 2005 following renovations, Fehn’s looked much as it did in the 19th century, when three nuns ran it as a Catholic school for the children of the 2,500 workers at the Dayton Coal and Iron Company. Even the chalk rail remains in the classroom, now a dining area. Today, patrons flock here for the Angus prime rib and seafood specials, such as pan-seared halibut. All sauces and salad dressings are made from scratch, but it’s the brine-marinated fried chicken that gets star billing. “It’s fried with a cornflake crust, something my grandmother started in the early days with their restaurant,” says Don. “A lot of people that had it years ago will still drive up and want that.” Herbs from a patio garden often garnish Don’s culinary creations, while fresh fruit often ends up in Colleen’s sumptuous desserts, including her favorite, raspberry trifle. Fehn’s Famous Macaroon Pie, by the way, contains no coconut. A family mainstay since the 1950s, it features dates, pecans and soda crackers, held together with fluffy meringue. – Nancy Henderson

The Dish on Fehn’s 1891 House In each issue, we feature one of Tennessee’s tasty eateries, and you can find a collection of our favorite restaurants in the Food section of tnhomeandfarm.com. As always, please call ahead before traveling long distances. Fehn’s 1891 House, located at 449 Delaware Ave. in Dayton, is open for dinner 5-8:30 p.m. Thursday-Saturday, and for lunch 11:30-2 p.m. on the second and fourth Sunday of the month. Reservations are recommended. For more information, call (423) 775-1892 or visit www. fehns1891house.com.

Home&Farm 29


Gardening

Go Wild G

About the Author Dr. Sue Hamilton is Director of the University of Tennessee Gardens. The gardens are a project of the University of Tennessee AgResearch program, with locations in Knoxville and Jackson: http://utgardens. tennessee.edu.

30 Home&Farm |Fall 2011

ardening for wildlife is a great way to enhance your landscape, create a fun project for you and your family, and contribute to local conservation efforts. Any age can enjoy the benefits of attracting wildlife to your garden, but for my young children, our backyard wildlife habitat has been a wonderful window into the natural world. I know it has boosted their understanding and appreciation of nature. To get started on making your yard a haven for wildlife, you need to know the basic wildlife habitat necessities. Cover: Plants provide wildlife with protection from weather and predators, as well as a place to rest and eat. Your landscape should contain an assortment of plants to include trees, shrubs, perennials and grasses. Include some evergreen trees and shrubs to provide year-round refuge. Food: All wildlife feed on plants or other animals. By purposely planting a variety of plants that have varying times of flower, fruit and seed, your yard can be a year-round food source for a range of wildlife. Purposely placing different types of feeders throughout your landscape will help support wildlife as well. Water: Fresh drinking water is essential for wildlife. Some animals need bodies of water for bathing, egg laying and early development, and some live partially or entirely in water. A lake, river, stream or spring would be ideal for supporting wildlife, but most folks don’t have these elements in their backyard. Ponds and water gardens are popular and a good way to support wildlife, but simply placing a birdbath or a large saucer filled with fresh water can supply the needs of a variety of wildlife. If you particularly desire butterflies, consider creating a butterfly puddling area. Rain gardens, which help capture, hold and filter rainwater, can be really beautiful and also support the habitat of various wildlife. The

leaves of some plants will collect rainwater for drinking, too. Nesting: Creating a wildlife habitat is about creating a place for the entire life cycle of a species to occur, from tadpole to frog, from caterpillar to butterfly. Many of the plants that can provide cover for wildlife also double as locations where they can raise their young. Butterflies and moths love a sunny flower area where they can lay their eggs. Constructed birdhouses, bat houses and owl boxes will attract each to raise their young in your landscape. A pond or water feature in your garden will support the life cycle of amphibians and fish. One way to start your own backyard wildlife habitat is to determine which bird, butterfly, amphibian, reptile and mammal species live in your area and which you would like to attract to your garden. Learn more about them and their habitat needs so you can increase the likelihood they will visit your yard. Keep in mind that a diversity of habitats in your garden often means diversity of animal visitors. Plan a variety of features if possible, such as a pond area, a grassy area, a wooded area and a flower area to support a diversity of wildlife. A great resource I used in developing my own wildlife garden was the University of Tennessee Extension publication called Improving Your Backyard Wildlife Habitat (see links). You can have your efforts rewarded by the National Wildlife Federation. I speak from experience. Just two years ago my family decided that we wanted to make our own backyard attractive to more wildlife. We turned to the National Wildlife Federation and UT Extension for information and guidance on just how to do this. As a result of our efforts, I’m proud to say that my home landscape has officially earned the distinction as a National Wildlife Federation’s Certified Wildlife Habitat™. I have the sign to prove it! tnfarmbureau.org

Photo Courtesy of Dr. Sue Hamilton

Turn your Garden into a wildlife habitat


Gardening

See More online

Find links to wildlife habitat resources at tnhomeandfarm.com/ wildlife-habitat. tnhomeandfarm.com

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32 Home&Farm |Fall 2011

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Farmside Chat

Meet the Barrs Farm diversifies with custom crops, social media

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Q: How has social media helped you be an advocate for agriculture? Vanessa: Having a respectful discussion through social media channels about agricultural practices allows us to better understand concerns and questions consumers have about food production. It allows us to dispel rumors and inaccuracies, and it allows us to share our way of life with those who don’t get to experience agriculture on a daily basis. We have a Facebook page for our farm, and through it we share what happens on the farm throughout the different seasons. I think being part of the discussion is important so that those not in agriculture can feel more connected to their food supply. It also helps take the mystery away from what a farmer is. – Melissa Burniston

griculture is an ever-changing field, with new problems and opportunities popping up to challenge both farm and farmer, and only those with dedication, determination and drive to succeed survive to work their lands and provide the food, fiber and fuel for our state and nation. One such story begins with the Barrs on their 500-acre cattle, hay and switchgrass farm. “Agriculture to me is not a job, it’s a lifestyle. It was a passion from a very early age in my life and I am privileged to have an involvement in it every day,” says Jerry Barr of BarrVue Farms in East Tennessee’s Monroe County.

How do you care for your animals? It is a privilege to raise animals, and with that privilege comes great responsibility. We take that responsibility seriously and take great care of the heifers on our farm. Every morning, we feed them, watch for any illness and treat as needed. We try to provide the best comfort, whether they are in the barn or out in the pasture under shade trees. We love what we do, and hope we convey that passion and care for our animals and land to those who want to know more about agriculture. tnhomeandfarm.com

Find a link to the Barrs’ Facebook page and read their answers to other questions at tnhomeandfarm.com/ barr-farm.

Jeff Adkins

How did you know farming was for you? Jerry: The farm life, family and Christian values all were things I knew I wanted from an early age. I may not have known in what aspect, but I knew I wanted to be in agriculture and farming. You hear people say, “It got in my blood.” Well it did, and it’s hard to get rid of it. I wouldn’t have it any other way. Vanessa: My dad grew up on a farm, and even after being away from it for many years, he still has a passion for it. Although I wasn’t raised on a farm myself, he passed down that love of agriculture. Living on a farm is an unbeatable life – you work hard and it’s not always easy, but it’s so rewarding to see the crops come up and heifers grow.

More Online

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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 34 Home&Farm |Fall 2011

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To Good Health

High-Tech, High Concern Modern diagnostic imaging tests health-care system

T

wo random thoughts, gleaned after a trip to Florida, about today’s picturetaking technology: First, I’m an idiot at taking cell phone pictures, and secondly, I wonder if that airport screener who ran that camera scan is still hee-hawing in that little closed-in room. Now really, you’ve wondered the same during all the debate about airport scans. Exactly what do those folks see and how clearly do they see it? Oh well, that is a debate for the privacy wonks and others. I just want to learn how to take pictures with my BlackBerry. While the teens scurrying about my house can do virtually everything with their phones – text 175 words a minute, listen to music with words I can’t understand, play games and catch by photo every silly thing their father does – it took four full days of Disney fun for me to learn how to snap a photo and then retrieve it. I am now trying to refine those newfound skills. All this picture-taking technology, in the airport or via phone, is beyond my comprehension, but it can be a fairly handy ability to have. It can, however, also be fairly costly, which brings me to the point of this article. First, though, two disclaimers. One, some folks may get mad if they read on and only hear part of the story; and two, in no way am I implying someone shouldn’t do everything possible to address a serious health concern. So on to the pictures, but not the airport or cell-phone variety. I’m talking instead about advances in medical technology involving modern diagnostic imaging. Those imaging tests (such as CT and PET scans and MRIs) that take pictures of my internal anatomy have revolutionized medicine and tremendously helped doctors detect, diagnose and treat diseases and injuries. That is indisputable and wonderful, especially when it’s your family member whose life is extended because cancer was detected while still at a treatable stage. Today, more than $2 trillion is spent in the tnhomeandfarm.com

U.S. each year on health care, and diagnostic imaging costs are one of the fastest growing components of that total. Those costs are understood and even appreciated when they produce positive outcomes. Yet the hard part of this story is that studies consistently show us that as much as one-third of imaging procedures may be inappropriate, and one report estimated that about 20 percent of hospital radiology tests are duplicates. Billions of dollars are being spent unnecessarily. Why? There’s enough blame to go around, and this is where someone will probably get mad and call my little self all kinds of nasty words. Often, it’s our fault as patients, the worried well who demand our physicians check us out because they can and because someone else (an employer or insurer) is paying the bill. It’s the fault of a society that sues itself at every corner, forcing doctors to practice defensive medicine to avoid a lawsuit. A group of orthopedic surgeons recently indicated that defensive imaging – not clinical care – accounted for one-fifth of their total tests. And though we can’t broad-brush physicians, studies have also shown that doctors with an ownership interest in imaging equipment refer patients for such tests at a greater rate. All this points out again how complicated and costly the health-care industry is today, and how hard we must work at TRH Health Plans to continue offering health coverage to Tennesseans at affordable rates. The answers are difficult, far more difficult than simply snapping a picture with a cell phone.

About the Author Anthony Kimbrough is vice president of marketing and government relations for TRH Health Plans. His e-mail is akimbrough@trh.com. For more information about TRH Health Plans, call (877) 874-8323 or visit www.trh.com.

Questions to Ask About a Medical Test • • • • •

Is it truly needed? How will it change my care? Have you or another doctor done this test on me? Does the test involve much radiation and is there an alternative that does not? How many images are needed? Do you have a financial stake in the machines that will be used? – Associated Press Home&Farm 35


I care beca use I wou ldn’t feed anythin g less tha n the safe st food s to my fa mily and to you rs.

Go to www.conversationsoncare.com and join one of the ongoing conversations on animal care.


Member Benefits

Here’s the Deal Discover the hidden value of Farm Bureau membership

H

ow many of you are members of a wholesale club such as Sam’s Club or Costco? The Wright family holds a membership at Sam’s, and we shop there from time to time and save some big bucks on household items. The only kicker is that we have to buy in bulk, and sometimes that runs into problems. It’s tough to find a place in the fridge for a gallon bucket of ketchup or a section of the freezer that’ll fit a 50-pound block of lasagna. Nevertheless, we pay a membership to save on purchases at Sam’s, and when you compare prices it’s pretty easy to see that the price of the membership pencils out pretty quickly and there’s some real value in membership. Now let me tell you about another membership that’s arguably the best value in the state of Tennessee: your Farm Bureau membership. In fact, I will go far enough to say that there’s not another membership organization out there that offers more value than Farm Bureau. Last year we launched the newest benefit for members, identity theft consultation and restoration services. If you think you have been a victim of identity theft, our service will check it out to see if you have been a victim. If you have been a victim, our service acts on your behalf to restore your identity. Here’s the best part: It’s included with your $25 Farm Bureau membership. Members who have used the service think it’s the best thing since sliced bread, and I tend to agree after hearing the stories of how identity theft wrecks the lives of members. tnhomeandfarm.com

There are plenty of other benefits and discounts associated with membership that range from $500 savings on the purchase of a new Ford to 20 percent off your reservation with Choice Hotels to a 10 percent discount at Enterprise Rent-A-Car. Your membership also provides home security and prescription discounts. Farm Bureau membership in Tennessee is a heck of a value, and you won’t even need to look for a place for that gallon bucket of ketchup when you use your benefits.

Farm Bureau Insurance www.fbitn.com Customer Service Center • 1-877-876-2222 Priority Claims Service • 1-800-836-6327 TrH HealTH Plans www.trh.com • 1-877-874-8323 HOTel/mOTel DIscOunTs Choice Hotels - ID# 00800606 20% DISCOUNT 1-800-258-2847 Comfort Inn & Suites, Quality, Sleep Inn, Clarion, MainStay Suites, Econo Lodge, Rodeway Inn, Cambria Suites, Suburban GraInGer InDusTrIal suPPly 10%-35% off TFBF Acct# 854398591 1-800-255-0955 • www.grainger.com

About the Author Bryan Wright is the associate director of organization/member benefits for TFBF. His email is bwright@ tfbf.com. To learn more about member benefits, visit www.tnfarmbureau.org/ memberbenefits or call the member benefits hotline toll free at 1-877-363-9100.

VIsIOn DIscOunTs Farm Bureau Insurance Doctor's ValuVision, Dr. Bizer's VisionWorld www.fbitn.com 1-800-340-0129 • www.ecca.com Customer Service Center • 1-877-876-2222 Priority Claims Service • 1-800-836-6327 enTerPrIse renT-a-car 10% DISCOUNT TrH HealTH Plans Corporate rate plan code 56MFARM www.trh.com • 1-877-874-8323 PIN# TEN HOTel/mOTel DIscOunTs 1-800-736-8222 Choice Hotels - ID# 00800606 20% DISCOUNT aDT HOme securITy 1-800-258-2847 1-877-832-6701 Comfort Inn & Suites, Quality, Sleep Inn, PrescrIPTIOn DIscOunTs Clarion, MainStay Suites, Econo Lodge, Bin#: 009265 Rodeway Inn, Cambria Suites, Suburban PCN#: AG Group#: TFBF GraInGer InDusTrIal suPPly Member ID#: TNFB69108 10%-35% off TFBF Acct# 854398591 Help Desk 1-800-847-7147 1-800-255-0955 • www.grainger.com

VIsIOn DIscOunTs Doctor's ValuVision, Dr. Bizer' VisionWorld 1-800-340-0129 • www.ecca.c

enTerPrIse renT-a-car 10% DISCOUNT Corporate rate plan code 56M PIN# TEN 1-800-736-8222 aDT HOme securITy 1-877-832-6701

PrescrIPTIOn DIscOunTs Bin#: 009265 PCN#: AG Group#: TFBF Member ID#: TNFB69108 Help Desk 1-800-847-7147

Home&Farm 37


Tale Time

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Travel

Journey to Jonesborough to experience the National Storytelling Festival Story by Larry Woody Photography by Jeff adkins

S

ome 10,000 listeners will pull up a chair and settle back for three days of yarn-spinning fun at the 39th annual National Storytelling Festival, Oct. 7-9, in historic Jonesborough, Tenn. “The festival showcases a wide range of storytellers with diverse repertories,” says Susan O’Connor, the festival’s director of programs. “There’s sure to be something for everybody.” The event started in 1973 with five storytellers and an audience of perhaps 60. The inaugural festival featured Grand Ole Opry comedian Jerry Clower, whose ribsplitting stories were the inspiration for the event. Clower told his stories in a local gymnasium. The second day of the festival featured five storytellers telling tales from the back of a hay wagon parked in front of the courthouse, and that became the prototype for today’s event. Today, the festival is held in large, circuslike tents spread throughout the town of Jonesborough, and is produced by the International Storytelling Center (ISC). ISC’s facility includes the 14,000-square-foot Mary B. Martin Storytelling Hall, 200-year-old Chester Inn, retail shop, welcome/information

If You Go ... 39th Annual National Storytelling Festival What: Professional and amateur storytellers from around the nation converge to tell tales and spin yarns before audiences When: Oct. 7-9, 2011 Where: Jonesborough, about 90 miles northeast of Knoxville Admission: Prices vary according to combo or single-day passes Phone: (800) 952-8392 Website: www. storytellingcenter.net

Storyteller Minton Sparks performs at the National Storytelling Festival in 2010. tnhomeandfarm.com

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Above: The International Storytelling Center is said to be the only place in the world exclusively devoted to the art of storytelling. Right: Tales told by Sparks and other performers are often accompanied by music.

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area and surrounding 3-acre park. Believed to be the only facility in the world devoted exclusively to the tradition, art and power of storytelling, the center hosts more than two-dozen tellers-in-residence from May to October, with a variety of storytelling events and workshops held throughout the year. It all started when high school journalism teacher Jimmy Neil Smith heard Clower’s famous “coon hunting” tale on the radio and decided to hold a storytelling festival in Smith’s hometown of Jonesborough. He thought it would be fun and would also have a positive economic impact. The event was an instant success, attracting media attention across the country and sparking a national storytelling renaissance. “The appeal is simple: People enjoy listening to a good story,” O’Connor says. “The stories can be funny, sad, poignant or historical – the possibilities are endless. Our festival lineup is very diverse, featuring lots of different styles.” Most of the festival’s early storytelling revolved around Appalachian themes, but O’Connor says nowadays “they range from cowboy stories to folk tales and personal accounts.” Twenty-five professional storytellers will be featured. Story lengths vary from 10 minutes to an hour, and tellers are scheduled for appearances on multiple stages. tnhomeandfarm.com

There are no prizes or awards. “Our festival is not a competition but a showcase for excellence in storytelling,” O’Connor says. “It is also an opportunity for storytelling producers to see a wide array of talent.” A Swappin’ Ground tent is reserved for amateur storytellers, where listeners squat on hay bales – a throwback to the original event. The Storytelling Festival is promoted as a family affair, and O’Connor says all of the prime-time material is family friendly, though “Ghost Stories” are for children 7 and older, and a “Midnight Cabaret” is billed as adults only. A “Sacred Telling” also takes place on Sunday. What qualities make a good storyteller? “It’s hard to figure out,” says storyteller Donald Davis, a festival favorite. “When I was growing up in the North Carolina mountains, I had an uncle who was a great storyteller. Everybody wanted to listen to him. Maybe I have his gift or talent or whatever it is. When I grew up, folks wanted me to tell stories and so I started doing it. It was either that or hide out.” While there are a variety of approaches to his trade, Davis does elaborate on the first rule of successful storytelling. “The key to a good story is a surprise ending,” he says. “No matter what the story is about, it needs something unexpected to happen at the end. Some stories are humorous and some

take a serious turn. There is no set formula.” Another acclaimed storyteller, Kim Weitkamp, mines material from conversations with her folks. “I call my parents on a regular basis and interview them,” she says. “I could spend hours gathering stories about my relatives.” As for her key to success, Weitkamp says, “Be prepared, with good, well-crafted stories. Have a good stage presence and have a give-and-take with your audience.” Old-fashioned storytelling might seem antiquated in this era of digital, high-definition entertainment, but O’Connor says its appeal is enduring. “It’s important to preserve our oral tradition of storytelling,” she says. “Whether it’s at our festival or sitting around the family dinner table, we all should share our personal stories. It’s a way to preserve our heritage, our family, our culture, our community. It’s a way to pass all of that on to our children.” Weitkamp agrees: “Humans can surround themselves with all sorts of gadgets, but the state of the art will never replace the state of the heart.” “When I tell a story I want to touch people’s own memories,” says Davis, whose stories are based on personal experiences. “We all have an interesting character in our family or know about something interesting that has happened. Everybody has a story to tell.” Home&Farm 41


Events & Festivals

The Memphis Music & Heritage Festival takes place at the Center for Southern Folkore over Labor Day weekend.

Tennessee Events & Festivals This listing includes a selection of events of statewide interest scheduled in September, October and November as provided to Tennessee Home & Farm by the Tennessee Department of Tourist Development. To include your local events in our listing, please contact them at (615) 741-7994 or jamielynn.thompson@tn.gov. Due to space constraints, we are unable to include all of the events provided, but additional information and events can be found online through the department’s Web site, www.tnvacation.com. Events are subject to date change or cancellation; please call the contact listed before traveling long distances to attend.

September

The Showdown in Morristown Fishing Tournament – Sept. 3-4,

Adamsville Main Street Music Festival – Sept. 3, Adamsville

Enjoy some of the best bass fishing in the East Tennessee region. CONTACT: Sam Phillips at 423-587-5555

Activities include a 5K run, food, craft vendors, live music, Fastest Man in Adamsville race, motorcycle fun races, line dancing lessons. CONTACT: abiz.org

Memphis Music & Heritage Festival – Sept. 3-4, Memphis

Two days and five stages of the best music, art, crafts, cooks, heritage talkers and storytellers the Memphis/Mid-South region has to offer. CONTACT: 901-543-5310, southernfolklore.com

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Cherokee Lake, Morristown

Monterey Civitan Labor Day Celebration – Sept. 3-5, Monterey Flea Market, food, music and a big fund raising reverse auction held at Whittaker Park. CONTACT: montereytn.com

Tennessee Soybean Festival – Sept. 3-11, Martin

The festival celebrates the historical impact of the soybean crop on the economics of

West Tennessee and specifically the city of Martin. Festival features several locally oriented events, various concerts and a street fair. CONTACT: 731-587-3126, tnsoybeanfestival.org

Hooray for Harriman Labor Day Festival – Sept. 5, Harriman

Celebrate Labor Day in style on the banks of the Emory River and enjoy crafts, concessions, kids’ activities, live entertainment, antique cars, contests. CONTACT: 865-376-5572, roanetourism.com

Tennessee Civil War Sesquicentennial Signature Event: “Civil War in the Borderland” – Sept. 6-7, Tennessee Tech University, Cookeville

Presenters will discuss the battles, events and stories of the Civil War, as well as offer brief dramas, musical performances, and living history demonstrations by the U.S. Colored Troops and Sons of Confederate Veterans. Events are free. CONTACT: Register online at tncivilwar150.com.

Warren County Arts & Crafts Fair – Sept. 9-17, McMinnville

Handmade arts and crafts with hand carved wooden items, quilts, woven rugs, art work, stained glass, jewelry, homemade pies, cakes, canned goods, collector dolls and hand painted porcelain. CONTACT: 931-212-5792 tnfarmbureau.org


Pickin’ for the Children – Sept. 10, Farragut

ATHS Music City Chapter Antique & Working Truck Show –

An all-day bluegrass festival benefiting East Tennessee Children’s Hospital. Food and beverage and arts and craft vendors on site as well as kids games and inflatables. CONTACT: 865-966-9040, unioncpchurch.com

Sept. 23-24, Cookeville

Historic Blountville Flea Market and Antique Fair –

Sept. 24, Dandridge

Sept. 10, Blountville

Find some rare, one-of-a-kind antiques. Good food and great music. CONTACT: 423-323-4660, historicsullivan.com

Nature Festival – Sept. 10, Fairview Arts and crafts, living history village and hayrides. CONTACT: 615-799-9290, fairviewchamber.org

Nine Mile Bluegrass Festival – Sept. 16-17, Pikeville

Rain or shine, event features jam sessions with well-known bluegrass bands. Bring your lawn chairs. Camping in the rough, arts and crafts are welcome. CONTACT: 423-533-2526, ninemilebluegrass.webs.com

Festival by the Lake –

Antique or working trucks from pickups to 18 wheelers, antique tractors and engines. CONTACT: 931-260-5717, aths.org

Scots-Irish Music Festival –

The music festival honors the Town’s earliest settlers dating back to 1783. Families will enjoy this all day Main Street music festival on the shores of Loch (Lake) Douglas in the foothills of the beautiful Smoky Mountains. CONTACT: 865-397-7420 ext.17, scots-irish.org

Daniel Smith Colonial Days – Sept. 24-25, Hendersonville

Hunters, trappers, crafts, demonstrations and entertainment. CONTACT: 615-824-0502, historicrockcastle.com

Fall Folks Arts Festival –

Sept. 24-25, Kingsport

Handcraft vendors, apple butter demonstrations, music, food, tours and animals. CONTACT: 423-288-6071, exchangeplace.info

Sept. 17, Hendersonville

Heritage Days –

Pittman Center Heritage Day –

Reminisce days gone by with home tours, folk art demonstrations, arts and crafts, refreshments and music. CONTACT: 901-476-9727, covington-tiptoncochamber.com

Craft booths, children’s play area and games. CONTACT: 615-822-3898, festivalbythelake.com

Sept. 17, Sevierville

Clogging, bluegrass and gospel music, demonstrations of mountain arts and crafts, vendors with handmade products, a benefit auction, genealogy records, historical re-enactments, and authentic Southern cooking. CONTACT: 865-436-5499, pittmancentertn.com

Southern Fried Festival –

Sept. 23-24, Columbia

View the scarecrows from the Scarecrow Contest as you stroll around and shop at the many vendor booths. Lots of festival foods to enjoy, a kids play area and music at the various music stages. CONTACT: 888-852-1860, southernfriedfest.com

Townsend Fall Heritage Festival and Old Timers Day – Sept. 23-24, Townsend

A celebration of traditional music, crafts, and heritage. Activities include bluegrass music and clogging, storytelling, crafts, food, and demonstrations of a variety of traditional skills including basketry, quilting, weaving, sorghum molasses, apple butter making, apple cider, beekeeping and blacksmithing. CONTACT: 800-525-6834, smokymountainfestivals.org

Sept. 24-25, Covington

Chester County BBQ Festival –

Sept. 29-Oct. 1, Henderson

Annual BBQ-festival held every fall in downtown Henderson. Three days of BBQ, fried treats, children’s fun, games, vendors and entertainment stages. CONTACT: 731-989-5222, chestercountychamber.com

Reelfoot Arts & Crafts Festival – Sept. 30-Oct. 2, Tiptonville

Features over 300 exhibitors including artists, potters, carvers, jewelry makers, music, delicious barbecue, fried pies, ice cream and more. CONTACT: 731-885-7295, reelfootartsandcrafts.com

Repair Days Weekend and Auction – Sept. 30-Oct. 2, Memphis

Metal smiths from across the country will be here to solder, sharpen, remove dents, re-tin copper cookware and repair garden furniture and statuaries. Master Metal smith exhibition on display. CONTACT: 901-543-5310, metalmuseum.org

October National Banana Pudding Festival –

Oct. 1, Centerville

Enjoy food, fun and music on two stages, arts, crafts, games, puppet shows, lots of kid’s stuff, and of course loads of really good banana pudding. Compete in the National Banana Pudding Cook-off or enjoy tasting. CONTACT: 931-994-6273, bananapuddingfest.org

7th Annual Heritage Festival & Antique Tractor Show –

Oct. 1, Wilson Park, Maynardville

Enjoy this event from 10 a.m. to 5 p.m. CONTACT: unioncountyheritagefestival.org

Children’s Miracle Network Craft and Music Festival – Oct. 1, Greeneville

Enjoy arts, crafts, food, games, and local talent. 100% of the proceeds go to Children’s Miracle Network Hospitals. CONTACT: 423-235-3305

Archaeofest at Pinson Mounds – Sept. 17-19, Pinson

Step into thousands of years of history with an educational celebration of the Native American culture with various tribal representations from across the U.S., dancers, singers, storytellers, traditional foods and crafts. CONTACT: 731-988-5614, tnstateparks.com

Events are subject to date change or cancellation. Please call ahead.

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Autumn Street Fair –

Goats, Music & More Festival –

Oct. 1, McMinnville

This annual Leadership Class project features crafts, food, activities and entertainment for the entire family. CONTACT: 931-473-6611, autumnstreetfair.com

Allardt Great Pumpkin Festival & Weigh Off – Oct. 1, Allardt

Crafts festival, entertainment, parade, car and motorcycle show and the weigh-off of giant pumpkins for world record consideration. CONTACT: 800-327-3945, allardtpumpkinfestival.com

Rockwood Fall Festival – Oct. 1, Rockwood

Crafts, concessions, kids’ activities, live entertainment, antique cars, live music and storytelling. CONTACT: roanetourism.com

Unicoi County Apple Festival – Oct. 7-8, Erwin

The premier two-day event offers handmade crafts, entertainment, children’s area, and Blue Ridge Pottery show. The festival features 300-plus vendors highlighting arts, crafts and foods. CONTACT: 423-743-3000, unicoicounty.org

Oct. 7-9, Rock Creek Park, Lewisburg

Features concerts, fainting goat shows, barbecue cook-off, games, food, entertainment and more. CONTACT: Lisa Jackson, 931-359-1544, goatsmusicandmore.com

Foothills Fall Festival – Oct. 7-9, Maryville

The festival boasts entertainment at Theater in the Park, juried arts and crafts in historic downtown Maryville, sixteen acres of children’s activities in Greenbelt Park and a wide variety of foods throughout the festival. CONTACT: Jane Groff, 865-273-3445, foothillsfallfestival.com

32nd Annual Tennessee Fall Homecoming – Oct. 7-9, Museum

of Appalachia, Norris

One of the nation’s largest folk, music and craft festivals featuring some 400 musicians on five stages and includes scores of artisans making authentic Appalachian pottery, baskets, carvings, musical instruments, quilts, artwork and countless other hand-crafted wares. CONTACT: 865-494-768, museumofappalachia.org

Harvest Moon Festival –

Oct. 8, White House

Bluegrass competition, craft and food vendors comprise the event. CONTACT: 423-586-0260, sumnercvb.com

White Bluff Main Street Festival – Oct. 8, Bluff City

Fifty-plus vendors lined up and down the street selling everything from gourds and purses to barbecue. Also games for the kids, live music and entertainment on the streets all day. CONTACT: 615-797-3131, townofwhitebluff.com

Heritage Days –

Oct. 14-16, Rogersville

Rogersville’s historic town square with its quaint shops and historic homes provide a warm, welcoming setting for Heritage Days, a traditional community celebration of Rogersville’s unique heritage. The festival showcases traditional music, storytellers, dancers, demonstrations of pioneer skills, antique quilts, food and a juried craft show. CONTACT: 423-272-1961, rogersvilleheritage.org

3rd Annual Clay County Fall Fest – Oct. 15, Celina

Serving up recipes, tips and food for thought

farmflavor.com Events are subject to date change or cancellation. Please call ahead.

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Pumpkinfest – Oct. 30,

Franklin

Fall festival on Franklin’s Historic Main Street features arts and crafts, a children’s costume contest and activities, chili cook-off and music. CONTACT: 615-591-8500, historicfranklin.com

Chili cook off, corn hole games and live music. CONTACT: 931-243-2161, dalehollowlake.org

13th Annual Fall Folklore Jamboree – Oct. 15, Milan

Over 120 traditional folk artists, local bluegrass and gospel groups. Demonstrating traditional skills such as soap making, black smithing, weaving, quilting and more. CONTACT: 731-686-8067, milan.tennessee.edu

Hatchie Fall Fest – Oct. 15, Historic Court Square, Brownsville

Local and regional entertainment, children’s activities and crafts, food, and contests. CONTACT: 731-780-5144, hatchiefallfest.com

Cleveland Apple Festival – Oct. 15-16, Cleveland

This annual festival offers a juried arts and crafts shows, live music, food booths, pony and hayrides, entertainment, and activities for the kids. CONTACT: 423-503-4114, clevelandapplefestival.org

Webb School Arts & Crafts Festival –

Oct. 15-16, Bell Buckle

A juried art and craft show featuring clay, metal, basket weaving, and more. Includes food from around the world, storytellers and musical entertainment. CONTACT: Bell Buckle Chamber of Commerce, 931-389-9663, bellbucklechamber.com

Books, Bubbles and Blues –

Oct. 21, Loveless Barn, Nashville

This fundraiser for Books from Birth of Middle Tennessee will be a casual event featuring great food, live entertainment, a silent auction, and an evening of fun from 7-10 p.m. on property shared with the Loveless Cafe. CONTACT: (615) 776-4230

“Spirit” – Oct. 20-29 (Thursday, Friday and Saturday nights), Adams A play on the family’s version of the legendary Bell Witch spirits. CONTACT: 615-696-1300, bellwitchplay.com

Magnolia Manor Ghost Tours – Oct. 21-23, Bolivar

Tour this historical haunted house with paranormal investigators. Take a horsedrawn wagon tour of historic and haunted sites. CONTACT: 731-658-6700, magnoliamanorbolivartn.com

Wears Valley Oktoberfest –

Oct. 21-23, Wears Valley

Local music, more than 100 craft vendors, Civil War re-enactment, kids activities and more. CONTACT: 865-253-1504

Fiddlers Grove Fall Festival – Oct. 22, Fiddlers Grove

This festive event features Punkin’ Chunkin’,

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ghost in the grove and a quilt show featuring Civil War quilts. CONTACT: (615) 443-2626, fiddlersgrove.org

36th Annual Mountain Makin’s Festival – Oct. 28-30, Morristown

A weekend folk life festival celebrating the traditions of Appalachia through music, dance, fine art, juried crafts, storytelling, demonstrations, regional authors, children’s activities and food. CONTACT: 423-581-4330, RoseCenter.org

November Candelight Christmas Open House – Nov. 4-6, Paris

Holiday shopping and browsing in Victorian Downtown Paris. Holiday scents, sights and tastes highlight downtown Paris. Take a wagon ride through beautifully decorated historic downtown. CONTACT: 731-642-9271, visitdowntownparis.com

Edgar Evins State Park Annual Pontoon Boat Cruise – Nov. 5, Silver Point

Annual Pontoon Boat Color Cruise on Center

Hill Lake. Reserve your seat on pontoon boats for this 1 ½ to 2 hour ride. Take in autumn colors and see homes of some of the country music stars. CONTACT: 800-250-8619, foeesp.ne1.net

Tennessee History Festival – Nov. 11-12, Nashville

Costumed interpreters from every era in Tennessee’s history will be on hand demonstrating techniques, military tactics, cooking demonstrations and other period trades. CONTACT: 615-741-5280, tnstateparks.com

45th Annual Fine Craft Fair – Nov. 18-20, Knoxville

This event showcases the high-quality, handmade crafts of over 140 juried Guild members and several invited guest artists. Featured at the show are various craft demonstrations and a hands-on kids’ craft booth. CONTACT: 865-470-0669, foothillscraftguild.org

Gatlinburg’s Festival of Trees – Nov. 21-26, Gatlinburg

Dozens of ornately decorated Christmas trees await visitors in this winter wonderland. CONTACT: 800-568-4748, eventsgatlinburg.com

Events are subject to date change or cancellation. Please call ahead.

OFFICIAL NOTICE OF TRH ANNUAL MEETING TRH’s annual meeting will be held at the Cool Springs Embassy Suites in Franklin, Tennessee, beginning Monday, Dec. 5, 2011, at 9 a.m., and continue through Tuesday, Dec. 6, 2011. Business at the meeting will include: • The annual membership report • Election of the Board of Directors for the coming year • Discussion of activities and service • Other necessary business that may come before the membership

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View From the Back Porch

Chores of Gratitude At day’s end, tidy up a living room filled with love About the Author Julie Vaughn is a farm wife and mother to two wannabe cowboys in Middle Tennessee. Her days are filled with farm work, boy stuff and a long list of housework that never seems to get done, and she is terribly happy.

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I

t’s the end of a fairly typical day of my life here on the farm. Greenhouse work, cattle milking, gathering eggs, a few errands, a little breakfast, a little lunch, and before you know it, the day is coming to a close. Day’s end means supper on the table, baths for the boys, pajamas and a little cleanup around the house so no one breaks a limb if they venture out of bed after lights out. My job tonight is the living room, and I can’t help but think there might not be another living room in the whole world with the same contents as my own. First, there is a pair of tiny cowboy boots, hat, holster, gun and rope all lovingly sprawled about by my 3-year-old, who just happens to be the cutest little cowboy this side of the Mississippi. He is not truly a cowboy without all the above, and he is adamantly not a sheriff unless he has his badge on. I didn’t find a badge, so today he must be a cowboy. House shoes make me think of my oldest son. They’re in the living room because I banned him from wearing boots in the house. (One can take only so much clomping while trying to prepare the bank deposit.) Under a blanket lies a pile of books, because early this morning he sleepily walked into the living room, grabbed his books and blanket, and crawled onto the couch to wake up. This is the same routine he has performed each morning since before he could walk, only now he does it without the sippy cup. Last but not least is the tractor manifold on

the floor. I think this is the item that truly sets my living room apart from any other. This of course reminds me of my dear husband, who works hard every single day to provide for this family of ours. This part was ordered for a Farmall Super A before the engine started leaking oil so badly that it was pronounced unworthy of said new manifold. I don’t really know what a manifold does, only that I need to find a box to fit this one so I can send it back to the parts supplier for a refund. Tonight I happily picked up all of these items and put them where they belong. I can’t say that I always go about this chore with joy in my heart. Everyone knows where things belong (and I don’t mean the kitchen table, either!), but they don’t take the time to put them away. However, tonight each and every article I touched was a sweet reminder of the loved ones I touch daily in my life. Indeed, I am living in a precious moment when my boys still give me hugs and want to give me a goodnight kiss. It is a season of our lives when my husband and I share every detail of every day, right down to the tractor manifold. I can’t say all of our marriage has been this close. So it is with great thanks that I know him well enough right now to know what that tractor part on my living room floor is and why it is there. Yes, indeed I am thankful for all the contents of my living room tonight and the love that fills my heart as well. tnfarmbureau.org


Fall 2011 Tennessee Home and Farm  

Tennessee Home and Farm magazine highlights restaurants, events, farms, people and places that make Tennessee special and features travel id...

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