Wireless Kitchen: Poised and articulate, with black curly hair, perfect white teeth, glowing skin, and lively dark eyes, 20-year-old Colleen Cruze exhibits a charming combination of sweet innocence along with a maturity beyond that of most of her peers. This ...

Wireless Kitchen: I heard about someone who gave up Pelancho’s for Lent. Just before Easter, he wasn’t thinking about baked ham or even chocolate bunnies; he wanted Pelancho’s. Lots of people foreswear a food group or a pleasurable activity—but a ...

Wireless Kitchen Knoxville’s Hillside Bakery is literally a hillside bakery—nestled among trees in a garage converted into a commercial bakery with its own mill and wood-fired oven—where Patra Rule, owner and baker, produces nutritious, hand-crafted breads. Rule had always enjoyed ...

If you’re a pub purist, this is not the kind of pub you may be used to. The new Crown and Goose in the Old City is actually a much more refined “gastropub,” with a menu that goes far beyond ...

My recent road trip to Union County with writer and organic farmer Jack Rentfro concluded with a visit to Double D Apiary, the beekeeping operation of Shirley DeBusk.

If you are concerned about the quality and safety of the meat you eat, try buying locally grown, all-natural, antibiotic- and hormone-free meat. When local writer and organic farmer Jack Rentfro told me about Crawford Farm Meats and proposed a ...

Locally-owned Gridiron Burgers has been open in two locations (Turkey Creek and Clinton Highway) for a while, but neither location is convenient for me—and I’m not a football fan, and I don’t eat burgers very often. What got my attention ...

Today’s consumers don’t usually see their food sources. At Sweetwater Valley Farm, producer of homestead cheddar cheeses in Philadelphia, Tenn., the retail store is next to pastures, barns, and silos. I heard the plaintive mooing of a calf. All else ...

Knoxville needs more locally owned restaurants—especially ethnic restaurants—so I want to praise Ephesus for simply being here. But because I really like Mediterranean food, I’m not just giving them a pass. My expectations are high. I want big, bold, fresh ...