Food – growing it – cooking it – eating it – each of those parts of how we live and eat have their own stories and sounds. I’m Mia Frederick and today on Radio- Gram, farming in the mountains of central Appalachia, making bacon and ham in Tennessee, Bossy Pie, and in honour of high summer, a magical ice cream adventure. First up is a radio-gram by Pat Castrenze.

For the past 35 years, Allan Benton has been quietly perfecting the art of slow curing ham at his smokehouse/store, Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee. This radio-gram is brought to you by Shawn Poynter and Dale Mackey, courtesy of the Daily Yonder.

Bossy Pie recipe courtesy of Rebecca O'Doherty. Thanks Rebecca!

That’s your Radio-Gram for this week,. Todays show was produced by me, Mia Frederick, and by Pat Castrenze, Dale Mackey, Shawn Poynter and the Daily Yonder, and Lora Smith, with help from Rebecca O’Doherty, Joe Schroeder, and Tom Anderson. Stay tuned to WMMT for more great radio, and more Radio-Grams, and visit our website wmmtfm.org, where you can listen to all of the Radio-Grams and lots of other great radio features, Radio-Gram is a production of WMMT FM – 88.7, mountain public community radio – it’s radio that’s delicious, cool, and refreshing, and you can never have too much, so here … have a little bit more why don’t you?