One of our favorite milestones of the late summer at Southall is the bean harvest. As the days shorten and the season starts to turn, it’s a time to think back to native populations who grew these staples for centuries before us in this area, and the ways the cultural…
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On first approach to Southall, the two glass greenhouses stand as welcoming beacons. They’re part of Chef Tyler Brown’s vision of marrying traditional agriculture with modern technology. Case in point: on the left is a state-of-the-art hydroponic grow facility, where an ocean of leafy greens is reaching through a rigid…
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Southall, one of Tennessee’s most innovative and sustainable farms, will unveil its extensive grounds along with a luxury inn, spa, and cottages in 2021, but its apiary and its 4 million bees are already being recognized as a key player in the larger agricultural and native biome. The Good Food…
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The smell of smoldering apple wood signals winter in the air at Southall, as chef Tyler Brown cracks the door of the smokehouse to check on the progress of sock sausage that is slowly working its magic. Nine days of smoke should be good, he says, but it could be…
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