A little Wednesday buzz: trivia, wine-tastings and the big Chase.
What a beautiful spring day, Chattanooga.
Stories that feed people.
Chattanooga, TN
In spaces like this, we thrive: the need for farmers, not food cartels.
"Four companies took in an estimated two-thirds of all grocery sales in 2019."
Aristotle is hungry: a farmers' market dilemma
"You Kant take them all!"
Aubie Smith's strawberries and the many sweet reasons we buy them.
Folks start lining up early. It's easy to see why.
A beautiful $7.2 million story: Nashville, bipartisan funding and you.
It happened. It really happened.
Breaking News: Nashville allocates $7.2 million in budget for farmers, food banks and families.
The LFPA Plus funding is restored.
The whole continent in one Ooltewah strawberry.
Thoughts on sweetness, labor, bird flu.
Reading the Bread: a business + bakery + love story.
Enjoy the staple of civilization in the heart of Red Bank.
Hope grows in Nashville: LFPA Plus update and April gardening tips
May both go splendidly well for us all.
April springs eternal ... and we're savoring it.
Enjoy the sunshine, friends.
For the Love of Bihar
A culinary homage to home.
Soil and the Spirit: Happy Easter from Farm Church
Here, worship service includes community service.
Mac's Anniversary Lookback
Take a bow, Brian and Jess.
Empathy, Nashville leadership and the growing chance of restoring $7.2 million for farmers and food banks.
It's actually possible.
The LFPA update, spring plant sales and a marathon scandal.
When is six miles only four?
Welcome to Hixson's Farm-to-School program, where students grow, cultivate and sell their own food.
What did you do at school today?
"Build Your Plate" Episode 3: foods that help, not harm, your gut.
Our gut creates our future.
The state lost $7.2 million for farmers and food banks. Will it fix the problem it created?
The USDA says it sent six separate funding notifications. Tennessee missed them all.
The $7.2 million mistake: TN's missing grant application and its "devastating" impact on farmers and families.
A Food as a Verb exclusive report.
Kenyatta Ashford brings Africa to America.
To reach Neutral Ground, you have to let go of something.
The slow extinction: where are SE Tennessee's Black farmers?
In 2017, there were only 40 Black Tennessee farmers under the age of 35.
Ashes to ashes: can seeds teach us about living and dying?
A story of spinach, wheat, corn and roses. (And one hell of a good dog.)
Welcome, new friends. Thank you, old ones.
Our table keeps getting bigger and bigger.
Farming without soil? Rebuilding a life? Welcome to Fresh Tech: a towering story of food, family and rebirth.
Jack and his Beanstalk would love this.
Market today! Sixty degrees, squirrel sex and a "growing army" of good people.
Is February the new March?
The Cocoa Asante moment: have you had yours?
This chocolate is step-back Caitlin Clark good. (And it's changing the world, from Ghana to Chattanooga.)
Build Your Plate: Balancing the Blood Sugar Blues
Our latest lesson from Hannah Wright.
The Future Is Young: a story of Colombia, Chattanooga and coffee.
The distance between Medellin and St. Elmo is not as far as you think.
Seven Things You May Not Know (and one encouraging photo).
Don't mind me. I'm being eggs-istential.
The lines are longer. The ache is deeper. Here's how the Chattanooga Area Food Bank is responding to regional hunger.
Whatever numbers you imagine, they aren't high enough.
The Outsliders? Tha Wu Tang Pans? Can anyone upset the Heavy Stones champs?
You've never seen cast iron quite like this.
To the People and Tables that Leave Us Full.
There is nowhere on earth like a grandmother's kitchen.
From Iraq to St. Elmo: a story of being lost, then found.
How far would you go to find home?
Can the land heal? The past, present and future of Crabtree Farms
This is what homecoming looks like.
Dr. King and the undoing of foolishness
What can food teach us about reality? (And what if Dr. King had presided over a church here instead of Montgomery?)
For 2024, here's a diet that doesn't feel like one
Local nutritionist Hannah Wright teaches health, confidence and intuitive trust while avoiding fear, guilt and shame. What a rare gift that is.
Frogs in milk: how can we serve you in 2024?
And where does media shine its light?
It's New Year's Eve. Do you know where your champagne is?
A brief lesson on bubbly with Matt Olson, the fascinatingly intelligent owner of Scenic City Wine. (No, not the other Matt Olson.)
One global story made local: Bomb Pinoy, Little Manila + Chattanooga's Filipino Community
This is a story of community, 80-hour work weeks, distinctive brooms and "Asian soul food."
Take and eat: the story of three Christmas Eve communion loaves
In churches across the region, the communion sacrament takes many forms: wafers, crackers, pieces of store-bought bread. In Red Bank, loaves are baked by hand, from scratch, in prayer.
Our Christmas stocking: keg beer, WIC woes and our new tshirts!
Market today! Free tshirts! Delicious local food!
How to grow a mushroom farm: a story in three parts.
It all started one Halloween night. There was beer, a ghost pepper and one beautiful vision for farming.
Merry Christmas, Monteagle: thanks for all you're doing.
There are some cool things happening on the mountain 50 miles up the road.
Lunch at LUNCH: one of the most meaningful meals of 2023.
"It's unbelievable" one man said.
Why are WIC benefits going unused in Tennessee?
Why are white eggs approved but not organic brown eggs?
Hungry for so much: a working class story in Chattanooga.
Each month, this mother must choose: food or bills?
Meet the No Name Homestead
In Red Bank, two young families are working on a very old idea.
A most important post-Thanksgiving thank you.
Four months in, and we have something to say to you.
The World We Want to Live In: reports from the best lunch of the year.
Where else does this happen?
The Southern Mama Cow: Teddy Gentry and the cows that will save Southern cattle farming.
This country superstar has been working a second job: breeding cattle, stewarding the land and cultivating dung beetles. Lots of them.
Our Little Red Hen story: the quest for local bread has begun.
The wheat is in the ground.
Delicious because of its simplicity: rediscovering Indian food with Sujata Singh
She shares her recipe for Baingan ka Chokha and tells a startling truth about curry.
What happens when you get farmers, producers and buyers in a room? Well, pretty much everything.
"It was amazing," one farmer said.
How to belong to beautiful places: instructions by Wendell Berry.
On Nov. 17, his film's coming to Chattanooga.
Learning how to ride the unrideable bike. (Things are really good out there. We promise.)
Instead of asking what can go wrong, what if we asked a different question: what can go right?
This restaurant tastes like freedom: a story that took 31 years to tell.
When you know where Bryan Slayton was, you'll know where he's going.
Making farmers' markets contagious: a Taylor Swift story.
Why now? Why did I start listening now?
The future of local food? Let's call it East Tennessee Wheat.
Imagine bread, beer and whiskey made from grains grow locally. From Niedlov's to Sequatchie Cove Farm to Red Clay Farms, an idea is brewing.
Could this be the project that finally transforms Chattanooga?
It's possible. It's really possible.
On Generosity: Tipping as spiritual practice
Dedicated to all the men and women in our local food industry who rely on the kindness of strangers to earn a living.
Here's a great question quietly being asked in Chattanooga.
Can we live to 100?
When a restaurant tells a story: Khaled AlBanna and the beautiful voice from six thousand miles away.
The Palestinian-Jordanian chef has a rare vision for what his restaurant can accomplish. People across the US are noticing.
Two gifts for you: arugula pesto recipe and one of the top meals in the US
We're constantly stumbling into one very hard truth: growing food for a living is tremendously difficult. We marvel at those who do it well.
Southern food grown in Boston: the beautiful story of Brian McDonald and the connective tissue between us all.
This is what Farm-to-Table really looks like.
One month in ... we'd buy you all coffee if we could.
Sept. 27, 2023 It's Chattanooga Coffee Week and we'd buy all of you a cup if we could. But we can't. At least, not yet. One day soon ... Why? Because you have supported, encouraged and loved us. One month ago, we launched Food as
Four generations and 4,000 birds: the straight-truth story of one farmer building community and connection.
Not all eggs are the same.
Farm to Crag: what's it really mean to be an outdoor city?
Let's expand what it means to be an outdoor city.
Call Me Sully: the death-and-life story of your neighborhood oat dealer
Meet Ian "Sully" Sullivan. He's served more than three thousand bowls of oatmeal to Chattanoogans and changed lives - especially his own - in the process. "I've beat death multiple times. Nobody tells me to get up in the morning." It'
Good food grown honestly: we're only as strong as our farms.
Sept. 13, 2023 My best friend is working on a Toyota with a malfunctioning alarm system. Every time you put the key into the ignition, the car alarm blares and won’t stop. It's an awful sound and paralyzing: you can't drive the car with a
Espresso and the art of Zen repair
Think you know coffee? Get to know Spencer Perez and you'll see the world in a brand new way.
Is there a market for small, green tomatoes? A story on salt, water and dying.
Sept. 6, 2023 Here at Who Knows Why Farm, there’s a very wide gap – a maddeningly, comically wide gap – between my vision for growing vegetables and the reality of what actually happens. I have daydreams of rows upon lush rows of deep green kale, abundant spinach, tall stalks of
Farm as refuge, farming as love: the story of Bird Fork Farm.
"One of my goals of moving here was to help open hearts .... that we can come together as a community.”
"Our bodies live by farming": a brief story on silence.
Aug. 30, 2023 Three of us were harvesting milky oats on Cagle Mountain, swish-swishing through the grain, white clouds floating in a blue summer sky, when we all just stopped speaking. It was June. There was both summer heat and spring breeze, the seasons still touching hands. The green oats
Fire and Knives: Rebecca Barron on being a James Beard-nominated chef, student and single mom.
"The more I learn," the decorated chef says, "the more I don't know."
Something Takes Root: all that we know, all that we don't.
Wednesday, Aug. 23, 2023 Welcome to Food as a Verb. Over the last few weeks, we’ve teased out some invitations on social media and email. And what a response we've received in return. From Instagram and Facebook to email subscriptions, letters, texts, phone calls and generous support,
Welcome to Food as a Verb.
We're really glad you're here.