"Our bodies live by farming."

Reporting from West 38th Street: the first in a two-part series.

"It's a masterpiece," one guest said.

In a $1 billon budget, how much goes to fight hunger?

"Have you ever milked anything before?"

She's my world.

Happy 20th, Easy.

You asked. We listened. Join us at The Table.

He's created more than 200 beers, ya'll.

A little French, a little Easter, a little wine.

"I Don't Care About Your Micro-greens."

It could get even worse.

They will care for you and your family.

"Texas barbecue is about this relentless pursuit of perfection."

Here's how to raise your own.

Welcome to the Chattanooga Community Cooperative.

Food as a Verb, meet Oxford American.

An untold story from a long-ago Chattanooga restaurant.

A farmer, his herd and the heartache of liminal space.

This is our Valentine's to you.

Heavens-to-Betsy. Am I the only one confused here?

Meet Chattanooga's Sneakerhead Chef

The story of four generations of women and one Tres Leches cake.

Silas Luster, representation and the meaning of freedom.

Isn’t it funny what life - and 2025 - will bring?

Wine tells a story. Can we listen?

"You know the story about the Grinch whose heart shrinks three sizes too small? I feel like mine has grown three sizes so large."

What did it taste like? My first burger since W. was president?

Farm-to-table. It's our beloved phrase. But it doesn't tell the whole story.

All the great parts of life were there, all compressed in a few hours' of warm food, generosity and community.

In February 2024, the CEO of a Tennessee food bank emailed a high-ranking Tennessee Department of Agriculture (TDA) employee from her iPhone. The subject line? LFPA Plus.

Bill Hull is the in-house wine expert - "the wine guy" - at Pruett's Market, the Signal Mountain grocery store.

When your heart breaks its leash, Let it go. Let it run.

Roy and his daughter Rebecca run their 1100-acre Jones Farm in north Alabama. Their main crop? Fruit, with some vegetables, grown on 15 acres. During prime season, they need a dozen workers, sometimes more.

Our story spotlights a wholesome, intentional relationship between farmers, processors, butchers, animals and restaurant owners. In life and death, these relationships are built on respect. They benefit all involved.

Standing tall in a family of meat-eaters, Kelsey Vasileff was 10 when she made her announcement: I'm going vegetarian.

Today's feature is written by Dr. Robin Fazio, long-time farmer, educator and founder of Baylor School's gardening program and Mechanics' Club.This is a story of authenticity and confidence, not shiny bluster.

It is a mid-morning Monday on the 65-acre Boyd Buchanan campus and a dozen students in Melissa Owens's Agriscience class are planting yellow onion sets, moving zinnia transplants to the greenhouse, checking on - really, cuddling - the lop-eared bunny, tilling new beds, making plans for a fall flower sale.

What do you need to know in order to farm?That's the question being asked by Southeast Tennessee Young Farmers and Crabtree Farms, who are planning to offer free, farmer-led workshops on sustainable-ag topics next year.

On Thursday evening, as Smash Boyz served last-call burgers from the grill and folks downed their second or third drink - Coors in a can, peach LaCroix, 16 oz. Liquid Death - while kicked back on folding chairs inside a Red Bank garage, Tyler Sowrey stepped out from behind the silver-sexy Slayer espresso machine and carried forward two cortados - half steamed milk, half espresso - poured into small, snow-white cups.

We are strolling through Flying Turtle Farm, the 68 acres in Cloudland, Georgia, where Dorris Shober and husband John care for pigs, Brangus cattle, a spiral garden, vegetables and flowers - like celosia and zinnias, which Dorris gently talks about like they're dear friends - when this one question almost jumps out of my mouth.

Since 2005, Erik and Amanda Niel have been exquisitely intentional about taking care of Chattanoogans, building their restaurant careers here on this very premise."We've made them feel comfortable," Amanda said. "If you're really good at it, people have an emotional connection."

Today? We're exhaling, non-laboring for Labor Day and hope you will, too.

For our one-year birthday, we welcome to our new website home. We hope you love it. We sure do.

The more I talk with our local farmers, the more I realize: it's all generosity. It's all grown with love.

Claire Sims found the garden all the way from Wetumpka, Alabama, some 200 miles away. She grew up in a very strict church, whose beliefs – women can't preach in the pulpit or speak with authority – pushed her even farther away.

Fifteen years ago, maybe longer, Miriam Keener had an idea."We need a farmer-run market," she said.

It's a strange, dizzying time for Highland Park and the 37404 zip code that stretches down Dodds Ave., across the foot of Missionary Ridge, onto the lively Main Street.