Homesteading with the “Chicken Librarian” Kristin Webber

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Julia Hurley: Hey everybody, it is Julia Hurley and welcome to another

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episode of Connect the Knox, connecting Knoxville to the nation.

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So with me today is one of my all new favorite Knoxvillians.

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I did not even know she existed.

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I was very excited to find this as I was scrolling through Instagram one day.

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I'm gonna use her name that's listed right

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above here as you see, not her real name.

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We're calling her Chicken Librarian because that is the name of her business.

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And when I talk with her or about her to other people,

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I literally say, you have to call Chicken Librarian.

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We do not even call you Kristen.

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Your name does not exist.

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It is simply Chicken Librarian.

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So welcome to the show, Miss Chicken Librarian.

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I am So excited to have you here today.

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Kristin Webber: Well, thank you.

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That is such a warm, warm welcome, and I

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don't mind being called Chicken Librarian.

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I get called Chicken Lady a lot, too.

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Julia Hurley: So for, I can guarantee you there are listeners Do not know who

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you are or what you do and I am absolutely fascinated that you have brought

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this to Knoxville and that it is available and affordable on top of that.

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So it's one of the things I brag about the most is that

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I found this organization online and could not wait to

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get into a class and then couldn't get into a class.

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You're booked out and finally got into a class.

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Had an absolute blast.

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I am going to pass this over to you to introduce yourself

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and tell everybody exactly what it is that you do and why

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you're doing it and how we ended up here in Knoxville.

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Kristin Webber: So, my name's Kristen and I own Chicken Librarian.

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I teach traditional Southern Appalachian

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heritage skills with modern conveniences.

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So, basically, um, I started Homesteading.

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Um, it's just a very fancy way of saying homesteading.

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I started homesteading back in like 2008 2009 and fell in

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love with it and there was this big huge movement in the

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homesteading world and you had people like Ashley English.

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Who is Small, um, I believe her Small Measure, and then you have,

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um, Cold Antler Farm, and you have Jenny Scheller, Alicia Paulson.

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These were some of the really big names in the homesteading, like,

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making world, and I just thought, you know, how fascinating and how cool.

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So, You know, I was a librarian at the time, so I

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started kind of diving into all things homesteading.

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My dad grew up on a, like, an 80 acre working farm, um, in Powell,

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and, um, lived there the majority of his life, with the exception

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of a few years, uh, But then he didn't want anything to do with it.

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So like he said, you know, I don't want to be a farmer.

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I don't want to do any of this stuff.

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So I didn't grow up with any of that.

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So I kind of taught myself.

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And then I decided that I was kind of in between jobs

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and I decided to start my business, Chicken Librarian.

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And um, I was, I had chickens and I was a librarian.

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So it just kind of, there's no, I wish there was like a

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really cool something story behind it, but there's not.

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I had chickens.

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I was a librarian, not very creative, but, you know, I love roosters, um,

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gosh, I could go down on so many tangents, but I could, I, I love roosters,

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so I had a couple roosters for my first flock, and then, um, some hens, and

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I just, I never had roosters after that, but I do enjoy roosters, and I do

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enjoy chicken keeping, I enjoy all things homesteading, but, So then I had

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some personal things going on in my life, and then I decided to um, leave.

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I was in upstate New York for about 20 years, give or take a couple of

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um, years back here in Tennessee, which is where I started homesteading.

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And so I decided it was time to move back to Tennessee,

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and I'm from Knoxville, so I moved to Knoxville.

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in May of 2023 and then just kind of decided that um, I'm going to

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bring my business, I kind of put my business on hold for a couple

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of years and um, I just decided let's see what happens and boy

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Knoxville has really opened its arms to this business that's for sure.

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Julia Hurley: So two things I want to point out to everybody

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listening, because we have a lot of people, like I said,

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connecting Knoxville to the nation, not the other way around.

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So people leave me notes and comments all the time about our

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accents, and one of the things is the guy that I had on before,

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before we are talking with you today, is director of Knox YP, YP

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Knox, and he is from another place, but has relocated here and

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started the organization back, and his accent is so different.

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So your family's from Powell, which we call Powell, right?

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So Powell, it's P A L Powell, but it is spelled

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P O W E L L, Powell, but we call it Powell.

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Correct.

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So anybody that's listening, Powell is North Knoxville.

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So when someone says, what part of Knoxville do you want to live in?

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Powell is Powell, Tennessee, and it is located directly next

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to Halls, Tennessee, and whatever Halls has, they have it.

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We're just not sure what it is.

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All the things, all the things.

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We're working on it.

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We're working on it, and then Knoxville is Knoxville for all y'all out there.

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All y'all out there listening, Knoxville.

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And this is something that I say to everybody that

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relocates, that we add a UL to everything we say.

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Marvel, Knoxville, wherever you are.

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So PAL in Knoxville is where you are.

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And go into a little bit about, that's, an 80

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acre farm is a lot to maintain, a lot to upkeep.

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Moving away, coming back, making the decision to reopen a

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business, it's Homesteading is kind of a very popular and

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growing, uh, want and need for this younger Gen Z generation.

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Genuinely, they are very interested in less is more attitude.

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Tell us about the classes that you teach.

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What are your most attended classes and how, what does that entail?

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Kristin Webber: So my most popular class is

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mozzarella cheese making, um, which I believe you did.

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Julia Hurley: Super did.

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I made the best cheese.

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I made the best cheese.

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It was delicious.

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Everybody says so.

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Kristin Webber: I remember it.

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You did a really good job.

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So basically my class is kind of running a cycle.

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Um, so there will be some classes that will be really, really

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popular, but like cheesemaking, I won't do again until the fall.

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Just to keep like, you know, the interest there, um,

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and to keep like rotating through classes and stuff.

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Because there's so many, there's a big variety that I teach

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that I don't want to just focus on one thing right now.

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Maybe down the line, who knows what will happen in the future.

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So cheesemaking mozzarella, it's a 30 minute cheese.

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Um, Ricky Carroll is the writer of that recipe.

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She's cheesemaking.

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com.

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As you know, I think she's the guru for cheesemaking.

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And I just teach people how to do this 30 minute, um, mozzarella that's

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super easy and literally We'll take you 30 minutes in your house.

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Now it takes us about an hour whenever we're out

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and about because we're not in our own kitchens.

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So I just basically take all my stuff to

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whichever the venue, wherever the venue is.

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And, um, you, I believe took it at High Wire Brewing

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and, um, I offer it at Appalachian Arts Craft Center.

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I've been at Iams.

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I've been at the Knoxville Botanical Garden.

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I mean, I've been like so many places.

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Um, so my second most popular class, if memory serves me, is fermentation.

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And that one I've done at Knoxville Arts Center.

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I've done cheesemaking at Knoxville Arts Center.

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Um, I also now do fermentation at the Butchery over

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on Sutherland, um, which is Frog Juice Kombucha.

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Um, and we do that one at Appalachian Arts Craft Center.

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I do them all over the place, but those are my two really popular classes.

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So basically what it is, is I just basically show up at the venue with all

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the stuff that you need, and we take our time going through these classes.

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And they basically give you everything you need to be successful

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to go home and recreate that or continue experimenting because, you

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know, things like fermentation, we start with like an apple scraps

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vinegar, we do a sourdough starter sometimes, and then we do, yeah,

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and then we do a, like, I've been doing fermented red cabbage.

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That can change as it gets, um, as the seasons go on.

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Julia Hurley: Is that kimchi?

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Are you making kimchi?

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Kristin Webber: We're not making kimchi.

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Kimchi is a fermentation, but it's a little bit more of a process.

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We're doing some really, so it's basics of fermentation.

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So we're just doing, we're just kind of, uh, tipping

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the scale at, um, with what we're doing in class.

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So, basically the way my class is run.

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is you do, um, there's demos where you watch me do that thing.

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There's also the, uh, kind of the 101, if you will, where you get to do this

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basic introductory thing, it's all hands on, and then there would be a 102,

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a 103, a 104, so on and so forth, or a 201, 202, whatever that thing is.

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So for example, I do canning, which is water bath canning, that's canning 101.

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And then I do canning 102, which is a pressure canning.

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And then, you know, you can dive into these, uh, topics a little deeper.

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Um, I'm just scratching the surface right now.

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So basically all I've really been offering

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is 101 classes and then the canning 102.

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So like, Kimchi would be like, You know, fermentation

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101 or that kind of thing, but it's kind of the same.

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You're, you're on the right train of thought there.

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That's exactly what we're doing.

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Julia Hurley: Nice.

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I love, I love the classes.

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I honestly say I really enjoyed the cheese making class because we got beer.

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I will tell you the, the soap class though

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was still, it was my first class with you.

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I made soap and for anybody out there that thinks

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this stuff is just easy and she makes it easy.

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I'm not gonna lie, you make it easy, but it's still not easy.

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It is a very chemistry heavy conversation, very step by step,

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very, uh, very involved on learning how to do these things.

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And I have become, and I'll send you a picture of the canning, I

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made peach jam and I spent, um, I probably spent 50 bucks on peaches.

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I spent four hours peeling peaches.

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I got a cramp in my hand.

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That was super fun.

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After it was all said and done with, I got all of 11

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jars out of about three and a half to four hours of work.

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And, and my husband laughed.

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He said, well, we can eat for the winter now.

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I mean, there's, there's no way.

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These kinds of projects take serious dedication and time, and as we continue

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to learn as a society, I think that we prefer to create things for ourselves.

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Your classes are teaching us how to do that in two hours max, and that's with

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the explanation and the enjoyment factor and the camaraderie and, and, and.

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So as you continue to grow, are you going to, like, bring people

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to your Farm is it gonna be, Hey, you've got to come to me.

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I have too many people.

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I can't, I can't do this.

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You're gonna do private events.

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Are you going to tell us more about your growth plan?

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Kristin Webber: Yes.

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So right now I'm completely in person,

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you know, like I'm not in Farragut at all.

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And I know that there's a lot of people who are in

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Farragut who would like to do this kind of stuff.

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And that's way west for us, right?

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So I need to, you know, so I'll always continue to kind

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of expand and find new venues and that kind of thing.

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So that would be one growth.

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And second growth would be doing classes outside of Knoxville as well.

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You know, I've I feel like this could grow and expand

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outside, um, and it could be just a one time thing.

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Like I'm at, I'm at the, uh, Great Smoky Mountains Heritage Center in

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Townsend doing some canning coming up this month and in, in, in July.

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But it's also, you know, expanding into those 102s and

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202, 201 classes as well that we just talked about.

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But I think that there is potential to do this online

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and to offer kind of an on demand thing for people.

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In terms of videos, I think there's also a way to

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offer just like a little PDF for people to purchase.

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You don't, you know, make it affordable for people.

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Not everybody's going to be able to afford the videos.

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Not everybody's going to be able to afford the in person classes, even though

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you know, like you said, the classes are priced, I think, really reasonable.

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But, you know, not everybody can afford that, and I get that.

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But maybe they just want a little PDF to kind of We're going to do that too.

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We meaning me.

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I do like to always say we because like, you know,

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one day there will be part, there will be a team.

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And so, you know, I'm already got the we part of it, but we meaning me.

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And then I think that there are, there's

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opportunities to do private classes as well.

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I've always done private classes and I also do consultations.

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So for example, if somebody, um, wants to, or they have purchased

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some property and they want to turn it into a homestead.

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I can come out, walk the property with them.

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I can look at their facilities.

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I can, you know, maybe they don't have a barn or a chicken coop or whatever.

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I can also walk the property and show them where the good, good

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place to do the garden or the chickens, or maybe they already have

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some livestock on the property and they're having some issues.

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I can come out and walk the property and help them.

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Kind of troubleshoot some of the things that

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they're seeing on their property as well.

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So there's, there's multifaceted to this, but I'm just, you know,

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I kind of feel like moving back to Knoxville and bringing the

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business and kind of recreating the business here in Knoxville.

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I'm just getting started is how I look at it.

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So, I'm, I'm looking forward to that growth too.

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Julia Hurley: We all know that real estate is location, location, location.

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Our team at Just Homes Group has the true expertise,

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pairing buyers and sellers with the right opportunities.

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Whether you're looking to buy or sell a home right here

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00:13:19,910 --> 00:13:25,620
in Knoxville, Lenore City, Clinton, or Farragut, we have

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the expertise throughout every Knoxville surrounding area.

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Thanks so much.

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Call Just Homes Group today.

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Did you take over your dad's 80 acres?

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Kristin Webber: No, so he, um, he only owns the last 10 acres of that.

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I'm not doing anything there, but I think ultimately, you had

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asked me about that and I forgot that part of it, ultimately

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I would like to have my own homestead where people come to me.

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Or in the meantime, um, and while I'm looking for that kind

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of more permanent homestead, I think that maybe there's

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a space to rent somewhere where it would just be mine.

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Like that would be kind of part of that growth factor as well.

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So, you know, and then people would come to me and I

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would, I would have it all set up and you know, maybe

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there's a little, I don't know, I pipe dream all the time.

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There's a little store attached to it and you know, whatever.

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So I don't know.

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There's, the possibilities are endless.

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Julia Hurley: The possibilities in the Knoxville market right now are endless.

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People are very up on moving here and getting settled here.

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Everyone I talk with wants some land.

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They want some kind of freedom.

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So, you know, Knoxville has not necessarily been the most farm

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friendly, when I mean farm friendly meaning one person farms.

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I mean, we have a ton of farmland here and a lot of people farm their land.

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But as far as being able to understand in a simple form in an hour or

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less how to grow anything or make anything for yourself that's not been

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very friendly, and all of a sudden this has become a very popular event

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venue, a very popular thing to do, and when people see that it's really not

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that hard, it's not that time consuming, Where do you see the trajectory

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of this conversation going, not just for Knoxville, but everywhere?

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Kristin Webber: So I, I can talk about upstate New York a lot because I live

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two hours from New York City and I could, they're the same where people are

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just, there's this big influx of people leaving the urban areas and coming to

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the, you know, more rural areas and they want to know how to do this stuff.

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And I think for me, it's just getting my name out and

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just showing people that I, I, I'm You know this of me, I

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say, I want to make this as easy as possible for people.

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I want people to get their hands dirty.

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And I don't care if it's just one thing that you change.

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Like if it's just the mozzarella cheese that you make from, you come to the

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class, you take the cheese class and you say, this is good enough for me.

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I'm happy with that.

302
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Um, but I would like to, you know.

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And I'm going to just expand this and you know,

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just really help people get back to the basics.

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People are really, I mean, this has been a huge,

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and I think COVID had a lot to do with this.

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Um, bringing it to the forefront of people,

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you know, there was the big sourdough starter.

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There was a lot of people who were gardening

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and chicken keeping and things like that.

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But.

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You know, I really am in tune with, I will teach you the proper way to do things

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and then I will tell you how to take shortcuts in order to get, to get it done.

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Uh, because most of us are still working, right?

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We all have our nine to five gigs and we're still trying to raise

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our families and have our social lives and do all the things,

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um, but also still try to get back to basics as much as we can.

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And that's kind of my goal is to help people figure

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out how to do that in a really simplified, easy way.

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Julia Hurley: Yeah.

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I have found that it, you know, all the things that we

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try to learn in our lifetime, all the things that we try

323
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to, to take advantage of, take, everything takes time.

324
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It genuinely just takes time.

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And I would say in the course of my lifetime, I've probably killed 35

326
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chickens, couldn't figure out how to raise them right, or the blizzard of 93.

327
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If anybody remembers that, six chickens died.

328
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Uh, so chickens are out for me.

329
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Can't do the chicken thing.

330
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Never understood the chickens.

331
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Couldn't get them fed properly.

332
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Couldn't get them off the ground properly.

333
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Really could not figure this out.

334
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And it, it, it becomes a situation where you're like,

335
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Well, maybe I'll never be able to survive on my own.

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And then COVID happened, and then we all think, Oh my God,

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we're going to have to learn how to survive on our own.

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And as society has continued to bring to light, you know, Monsanto and

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all the things that we are eating and putting into our bodies, and we

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feel bad, and our mental health is bad, and we're talking more freely

341
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about how, how we genuinely feel as a society, things are changing.

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Figuring these things out is so much more relevant.

343
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So much more relevant.

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And if things go the way that people want them to go, and we

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do somehow magically over the next decade or 25 years, Take any

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preservatives out of our foods and go back to natural foods, much

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like a lot of other countries have done in the, in the, in the world.

348
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We will need to know how to do this.

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Preserving your food is extremely important.

350
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Preserving anything is very important.

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It is gone in 24 hours or less otherwise.

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And you bring that to the table.

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So the growth plan is an eventual homestead for yourself.

354
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People come to you in a business with it.

355
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Totally get that.

356
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I love it.

357
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Kind of like the Appalachian Museum, right?

358
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So I think that's a huge undertaking.

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That family has been working on that for two generations and

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they've finally gotten it to the point where it's profitable

361
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and popular, which is taking advantage of the market.

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Of what's going on right now.

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In the grand scheme of things, how many people can you truly

364
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bring through a program like this where you maybe get them to

365
00:18:32,355 --> 00:18:36,534
like the 401s and, and truly cut them loose and say, listen,

366
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you've got a tiny home, it's got its own compost waste department.

367
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You've got your own rainwater gathering.

368
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You are off the grid.

369
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You've graduated, you're off grid.

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Kristin Webber: I personally think there's no end to it.

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I mean, I don't, because it's not just in Knoxville, right?

372
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So it's all over.

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I mean, it's all over, it's everywhere.

374
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And if you go onto like social media, you'll see some really big accounts

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that are Homestead based and they're teaching people how to do stuff.

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They're not, going out and helping them.

377
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They're just doing it via video, right?

378
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And it's not a one on one thing.

379
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And I think there's something to be said.

380
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I think there's, I think there's kind of like you

381
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have, would be like two kind of different viewpoints.

382
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One is the people who I just want to watch YouTube.

383
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I want to go on social media.

384
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I want to learn myself.

385
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Great.

386
00:19:23,909 --> 00:19:26,460
You know, I'm going to have the resources for those people too.

387
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I'm going to have, you know, the PDFs, I'm going to

388
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have some little, you know, What are they called?

389
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Shorts on YouTube or Reels on Instagram or whatever.

390
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So you've got like those, the, the people who don't necessarily

391
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want to come to a class or whatever, but then you also have

392
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the people who really, truly, I get a lot of repeat customers.

393
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I'll be honest.

394
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I get a lot of new people, but I get a lot of repeat customers as well.

395
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And, um, this is new to me.

396
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Like whenever I was in upstate New York,

397
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I didn't necessarily get repeat customers.

398
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As much as I do here in Knoxville.

399
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So I think that there will be really no end to what the

400
00:20:06,795 --> 00:20:11,284
growth that, you know, getting people to go through from

401
00:20:11,634 --> 00:20:15,544
basics to graduating, like you said, to having whatever it is.

402
00:20:15,545 --> 00:20:18,315
And it doesn't have to be necessarily, you know, the

403
00:20:18,325 --> 00:20:21,935
whole off grid, you know, solar powered, whatever.

404
00:20:21,955 --> 00:20:24,290
It could literally just be One thing, like

405
00:20:24,290 --> 00:20:26,160
I said, I want to learn how to garden.

406
00:20:26,160 --> 00:20:28,730
And then with that, how do I preserve that garden?

407
00:20:28,740 --> 00:20:29,840
So we're going to freeze.

408
00:20:29,840 --> 00:20:30,640
We're going to dehydrate.

409
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We're going to can.

410
00:20:31,480 --> 00:20:33,009
We're going to do those kinds of things.

411
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And we're going to start our seeds.

412
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We're going to save our seeds.

413
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And so now we have become self sufficient in a way that

414
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we're not necessarily relying on our grocery stores anymore.

415
00:20:43,239 --> 00:20:47,350
And we're not, you know, we're, or the other thing I really want people

416
00:20:47,350 --> 00:20:51,570
to understand is, especially in Knoxville and in more like the, the

417
00:20:51,570 --> 00:20:56,149
larger, um, areas, Knoxville, I'm thinking like Knoxville, Chattanooga,

418
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you know, Greenville, Johnson City, the areas that have the farm markets.

419
00:21:00,929 --> 00:21:06,129
Let's rely on our, in really a local economy, um, let's rely more on

420
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our local small businesses, um, before we go to the bigger box stores.

421
00:21:13,310 --> 00:21:15,590
There's a, there's a place obviously for box stores.

422
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I don't think we're ever going to get away from that,

423
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but let's start to kind of rethink what we're doing, and

424
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how we're shopping, and where we're spending our money.

425
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Julia Hurley: Sure, I think that's a great idea.

426
00:21:24,680 --> 00:21:25,909
I can't live without Costco.

427
00:21:25,949 --> 00:21:27,929
I literally, I literally can't live without Costco.

428
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The amount of food that I eat that's fresh food,

429
00:21:31,779 --> 00:21:34,010
there's no way I could grow that for myself.

430
00:21:34,039 --> 00:21:35,139
There's absolutely no way.

431
00:21:35,310 --> 00:21:38,680
Capability of me growing 13 pounds of blueberries.

432
00:21:38,690 --> 00:21:43,690
You know, we go through blueberries by massive quantities a day in this house.

433
00:21:43,699 --> 00:21:46,969
So there's no way for me to do that without tons of acreage and

434
00:21:46,970 --> 00:21:50,529
thousands of employees working a true farm just to feed our family.

435
00:21:50,529 --> 00:21:51,440
That would be impossible.

436
00:21:51,749 --> 00:21:54,730
But we also do make the effort very much to shop at all the

437
00:21:54,730 --> 00:21:57,680
farmers markets and make sure that we buy all of our vegetables

438
00:21:57,690 --> 00:22:00,610
from the people who are, the Oak Ridge Farmers Market's huge.

439
00:22:00,780 --> 00:22:02,549
We love the Oak Ridge Farmers Market.

440
00:22:02,670 --> 00:22:03,570
It is massive.

441
00:22:03,580 --> 00:22:04,689
It's one of the biggest ones.

442
00:22:04,960 --> 00:22:09,290
I think in the area as far as being able to literally go and shop a whole meal.

443
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You can go and get bread, vegetables, meat, eggs, cheeses, spreads, whatever.

444
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You can do a whole meal at the Oak Ridge Farmer's Market,

445
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which is almost impossible to say about a farmer's market.

446
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A lot of people just bring whatever's in season and

447
00:22:23,670 --> 00:22:25,930
it's a lot of the same people bringing the same thing.

448
00:22:26,175 --> 00:22:28,405
And Oak Ridge has all of the different things.

449
00:22:28,574 --> 00:22:31,635
So, huge, huge event, uh, every weekend.

450
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And, uh, we love that.

451
00:22:32,955 --> 00:22:36,715
And we go because it's, one, fresh food, and two, because you need to get to

452
00:22:36,745 --> 00:22:38,874
know the people that are going to make the food, just in case you need them.

453
00:22:40,114 --> 00:22:41,705
You may need those people, you don't know.

454
00:22:44,735 --> 00:22:45,485
Kristin Webber: Exactly.

455
00:22:45,764 --> 00:22:50,225
And I think that that's, that's kind of like the point to hit on is that.

456
00:22:50,490 --> 00:22:56,100
I do think that just starting to reframe that mindset of instead of heading

457
00:22:56,100 --> 00:22:59,649
straight to the big box store, like even for gift giving, let's, let's

458
00:22:59,649 --> 00:23:02,389
not talk about food even, let's, let's kind of back it up a little bit.

459
00:23:02,399 --> 00:23:07,260
Gift giving, you know, we have so many small local businesses

460
00:23:07,720 --> 00:23:10,760
Who have really made a name for themselves in Knoxville and

461
00:23:10,760 --> 00:23:13,320
kind of nationally too and internationally, you know, so

462
00:23:13,330 --> 00:23:17,400
let's shop and support those makers and those artists as well.

463
00:23:17,810 --> 00:23:20,639
And then we can go like, you know, fill in

464
00:23:20,680 --> 00:23:22,909
elsewhere or whatever, you know, I don't know.

465
00:23:22,910 --> 00:23:26,789
I just think local, local economy, local community, local, you

466
00:23:26,789 --> 00:23:29,359
know, businesses has always been kind of an important thing.

467
00:23:29,675 --> 00:23:31,825
for me and kind of like goes hand in hand with

468
00:23:31,825 --> 00:23:33,955
the whole homesteading and getting back to basics.

469
00:23:33,955 --> 00:23:36,145
And, and, you know, like I, my problem is,

470
00:23:36,145 --> 00:23:37,695
is that I'm always like, I can make that.

471
00:23:37,705 --> 00:23:40,354
And, you know, sometimes I'll be like, I, I can make that.

472
00:23:40,355 --> 00:23:43,425
And I know I can make that, but sometimes it comes down to the timing, right?

473
00:23:43,644 --> 00:23:45,404
Can you really, can you really make that, you

474
00:23:45,404 --> 00:23:46,925
know, can you make all those gifts, you know?

475
00:23:46,925 --> 00:23:49,805
So anyway, it's like support the local economy, support

476
00:23:49,805 --> 00:23:53,425
your local businesses, go shop the farm markets and

477
00:23:53,425 --> 00:23:59,209
then go fill in at the other, you know, you're still.

478
00:23:59,409 --> 00:24:01,480
Supporting your local community.

479
00:24:01,590 --> 00:24:04,470
Julia Hurley: Have you considered reaching out over at the

480
00:24:04,470 --> 00:24:07,650
Knox Ag School to see if you could put together a program?

481
00:24:07,870 --> 00:24:11,879
Kristin Webber: I am thinking if I talk to them or not.

482
00:24:11,879 --> 00:24:13,542
I have not talked to them actually.

483
00:24:13,542 --> 00:24:14,637
Reach out to Keith Carver and

484
00:24:14,637 --> 00:24:15,490
Julia Hurley: I'll make sure to make that,

485
00:24:15,560 --> 00:24:17,530
like I'm connecting every, connect the Knox.

486
00:24:17,830 --> 00:24:21,390
Keith Carver was on our podcast to talk about the growth of the Ag Department

487
00:24:21,390 --> 00:24:24,970
at the University of Tennessee and they are growing leaps and bounds.

488
00:24:24,970 --> 00:24:26,070
I mean this man is.

489
00:24:26,425 --> 00:24:32,804
Genuinely so involved, and I mean, that leadership in general at

490
00:24:32,804 --> 00:24:36,134
UT has changed completely into a positive, but Keith Carver is, Dr.

491
00:24:36,134 --> 00:24:39,024
Keith Carver, who is over the ag department at the moment, is

492
00:24:39,024 --> 00:24:43,094
really and truly bringing in new thought processes, new education

493
00:24:43,094 --> 00:24:46,794
programs, and making sure that we are focused back on ag.

494
00:24:47,190 --> 00:24:49,140
As the state of Tennessee, you know, our commerce,

495
00:24:49,170 --> 00:24:52,080
ag, and it's kind of part of our state motto.

496
00:24:52,090 --> 00:24:55,320
So agriculture's literally in our state motto and state symbol.

497
00:24:55,320 --> 00:24:56,950
We need to make sure that we protect that.

498
00:24:57,219 --> 00:24:59,110
And I feel like you're doing that for Knoxville.

499
00:24:59,110 --> 00:25:01,129
I feel like you're really moving forward on something

500
00:25:01,129 --> 00:25:03,369
that a lot of areas could take advantage of.

501
00:25:03,449 --> 00:25:04,609
And you've brought that here.

502
00:25:04,640 --> 00:25:07,830
It's enjoyable, it's simple, and it's affordable.

503
00:25:08,245 --> 00:25:11,245
And it's something that I think people should know is available to them.

504
00:25:11,255 --> 00:25:12,665
People are always like, what do I do on a weekend?

505
00:25:12,695 --> 00:25:13,275
There's nothing to do.

506
00:25:13,275 --> 00:25:13,815
It's raining.

507
00:25:13,815 --> 00:25:14,645
Can't go to the mountains.

508
00:25:14,645 --> 00:25:15,345
Can't do a hike.

509
00:25:15,345 --> 00:25:18,205
There is something that Chicken Librarian has for you, I promise.

510
00:25:18,525 --> 00:25:19,805
Just look it up on a weekend.

511
00:25:19,985 --> 00:25:21,715
Uh, we have very limited time.

512
00:25:21,735 --> 00:25:22,974
I have loved speaking with you.

513
00:25:22,974 --> 00:25:24,025
I love spending time with you.

514
00:25:24,025 --> 00:25:24,844
I appreciate you.

515
00:25:25,124 --> 00:25:28,375
Tell everyone that's listening how they can find you and where

516
00:25:28,375 --> 00:25:31,545
they can subscribe to your newsletter and schedule events.

517
00:25:31,899 --> 00:25:32,469
Kristin Webber: Sure.

518
00:25:32,749 --> 00:25:34,030
And I really appreciate you.

519
00:25:34,050 --> 00:25:38,850
I have, I said this, um, to you before that you are really all things Knoxville.

520
00:25:38,850 --> 00:25:41,919
You are just like really bringing it all together.

521
00:25:41,919 --> 00:25:43,659
And I appreciate you having me on here.

522
00:25:44,059 --> 00:25:45,429
So again, I'm Kristen.

523
00:25:45,489 --> 00:25:46,870
I own Chicken Librarian.

524
00:25:46,889 --> 00:25:48,999
Um, I have a website chickenlibrarian.

525
00:25:48,999 --> 00:25:49,469
com.

526
00:25:49,729 --> 00:25:51,499
You can sign up for my newsletter through that.

527
00:25:51,499 --> 00:25:53,020
You can also email me through that.

528
00:25:53,020 --> 00:25:55,699
I have a contact page, but I also have

529
00:25:55,840 --> 00:25:59,409
Facebook and I have Instagram chickenlibrarian.

530
00:25:59,410 --> 00:25:59,929
com.

531
00:26:00,090 --> 00:26:03,690
And my events, I have an events page, um, I have a Google calendar on my

532
00:26:03,690 --> 00:26:07,810
website so people can go straight to my, um, website, click on 2024 events,

533
00:26:07,810 --> 00:26:12,059
and you can see it, I just updated June's, I've got about 8 more events this

534
00:26:12,060 --> 00:26:16,660
month, so there's still plenty of time and opportunities to catch me somewhere.

535
00:26:16,660 --> 00:26:16,880
I love it,

536
00:26:16,920 --> 00:26:17,289
Julia Hurley: I love it.

537
00:26:17,309 --> 00:26:19,990
Okay, we have 3 minutes, and here's gonna be the fun part.

538
00:26:20,080 --> 00:26:21,250
We're going fire round.

539
00:26:21,545 --> 00:26:22,535
Favorite restaurant.

540
00:26:22,715 --> 00:26:25,505
Kristin Webber: Oh, why, why are we doing fire rounds?

541
00:26:25,595 --> 00:26:26,855
Uh, favorite restaurant.

542
00:26:26,855 --> 00:26:27,335
You know what?

543
00:26:27,335 --> 00:26:28,325
I love Aubrey's.

544
00:26:28,385 --> 00:26:29,135
Oh, I love Aubrey.

545
00:26:29,645 --> 00:26:30,155
Yes.

546
00:26:30,155 --> 00:26:30,830
I love Aubrey's.

547
00:26:30,830 --> 00:26:32,045
Aubrey is, honestly,

548
00:26:32,050 --> 00:26:33,665
Julia Hurley: we lost our Aubrey's here in Littler City.

549
00:26:33,935 --> 00:26:36,605
Uh, the hospital in Littler City needed the building.

550
00:26:36,605 --> 00:26:39,035
They were leasing from them, so they have taken their

551
00:26:39,035 --> 00:26:40,895
building back and they've purchased a property, but it

552
00:26:41,105 --> 00:26:43,710
will be nine to 12 months before they rebuild the Aubrey.

553
00:26:44,255 --> 00:26:46,505
So here in Lenoir City, we're out in Aubrey's.

554
00:26:46,525 --> 00:26:48,185
It is, it is very sad.

555
00:26:48,465 --> 00:26:52,265
We, we, we have to drive to Bearable or Farragut, uh, or no, Farragut

556
00:26:52,265 --> 00:26:54,785
doesn't have one anymore either, so we're going all the way to Cedar Bluff.

557
00:26:54,965 --> 00:26:56,485
Kristin Webber: Oh, see, I do the one in Powell.

558
00:26:56,555 --> 00:26:59,934
Julia Hurley: Yep, and I'm telling you, it is, you cannot beat Aubrey's.

559
00:27:00,075 --> 00:27:00,465
Yes.

560
00:27:00,504 --> 00:27:02,264
Fresh food, that place is fantastic.

561
00:27:02,274 --> 00:27:04,405
Whoo, girl, you got me craving an Aubrey's salad now.

562
00:27:05,475 --> 00:27:07,435
Kristin Webber: Yeah, I like their tuna.

563
00:27:07,515 --> 00:27:09,575
They have a really, what is it, the tuna sandwich?

564
00:27:09,575 --> 00:27:11,244
Oh,

565
00:27:11,245 --> 00:27:12,795
Julia Hurley: their fried catfish is also delicious.

566
00:27:12,915 --> 00:27:13,515
Kristin Webber: Yes.

567
00:27:13,855 --> 00:27:14,534
Yes.

568
00:27:14,575 --> 00:27:15,485
We can just name the whole menu.

569
00:27:15,865 --> 00:27:16,064
And

570
00:27:16,064 --> 00:27:18,235
Julia Hurley: the things that are no longer on the menu, they will still make.

571
00:27:18,274 --> 00:27:18,825
Totally fine.

572
00:27:18,825 --> 00:27:20,115
Oh, I didn't know

573
00:27:20,115 --> 00:27:20,695
Kristin Webber: that.

574
00:27:21,375 --> 00:27:22,505
Um, you know what?

575
00:27:22,515 --> 00:27:26,914
I'm not much of a drinker, so I don't go out very often.

576
00:27:26,955 --> 00:27:29,065
Where was I recently?

577
00:27:29,115 --> 00:27:32,535
Um, what's the, oh my gosh, totally forgot the name of it.

578
00:27:32,535 --> 00:27:35,705
It's over on Broadway in like Central.

579
00:27:35,745 --> 00:27:36,835
Julia Hurley: Central Flats and Taps?

580
00:27:37,015 --> 00:27:38,355
Kristin Webber: No, it was the brewery.

581
00:27:38,375 --> 00:27:39,795
Oh my gosh, now I'm going to have to look it up.

582
00:27:39,865 --> 00:27:42,115
Oh, see, you should have warned me about this.

583
00:27:42,145 --> 00:27:43,375
Oh my gosh, I'm going to use my three.

584
00:27:43,830 --> 00:27:45,480
Julia Hurley: This is why we have to get, we have got to

585
00:27:45,480 --> 00:27:48,530
get actual genuine like round, like go go's, you know?

586
00:27:48,700 --> 00:27:52,690
Kristin Webber: It's not Albright, it's not, um, okay, we'll come back.

587
00:27:52,920 --> 00:27:53,320
What's the next question?

588
00:27:53,320 --> 00:27:53,729
Favorite gas

589
00:27:53,729 --> 00:27:54,179
Julia Hurley: station.

590
00:27:54,280 --> 00:27:55,130
Everybody has one.

591
00:27:55,170 --> 00:27:57,100
Everybody has a favorite gas station.

592
00:27:57,370 --> 00:28:00,209
I like, if I can make it, if I can make it,

593
00:28:00,469 --> 00:28:03,919
I like the Casey's off of Campbell Station.

594
00:28:03,920 --> 00:28:07,510
It's, as soon as I get off the interstate, I go in, I get out, I keep going.

595
00:28:07,680 --> 00:28:12,220
I am very, I'm very on that side of the road, so that's the one that I like.

596
00:28:12,555 --> 00:28:15,805
And then if I'm coming the other way, it's Weigels on Campbell Station.

597
00:28:16,065 --> 00:28:17,855
Kristin Webber: I like a good Weigels, though.

598
00:28:17,885 --> 00:28:21,635
There's, you know, I don't have a, I don't have a favorite

599
00:28:21,635 --> 00:28:24,345
Weigels, although the one I, that pops into my head

600
00:28:24,355 --> 00:28:27,805
first thing is the one on Emory and Dry Gap out near me.

601
00:28:28,050 --> 00:28:30,040
Julia Hurley: Oh yeah, so everybody has a favorite

602
00:28:30,050 --> 00:28:32,240
specific location of their favorite gas station.

603
00:28:32,260 --> 00:28:34,620
It is an odd question to ask, but people love it.

604
00:28:34,710 --> 00:28:35,870
Favorite sandwich shop?

605
00:28:36,160 --> 00:28:39,729
Kristin Webber: Oh, Steamboat, Steamboat, Steamboat, Steamboat.

606
00:28:39,820 --> 00:28:40,779
Yep, love them.

607
00:28:40,780 --> 00:28:40,909
Yeah,

608
00:28:40,909 --> 00:28:42,100
Julia Hurley: right on that strip in Powell.

609
00:28:42,139 --> 00:28:43,090
Yes, yes, yes.

610
00:28:43,149 --> 00:28:43,280
Kristin Webber: I

611
00:28:43,280 --> 00:28:43,950
Julia Hurley: know where you are.

612
00:28:44,099 --> 00:28:44,570
Kristin Webber: I see you.

613
00:28:46,660 --> 00:28:48,099
I don't, I don't get out very often.

614
00:28:48,109 --> 00:28:49,109
Julia Hurley: That's okay, I know.

615
00:28:49,260 --> 00:28:49,860
So, listen.

616
00:28:50,235 --> 00:28:51,015
It's been 30 minutes.

617
00:28:51,045 --> 00:28:52,115
I appreciate your time.

618
00:28:52,265 --> 00:28:55,995
I've very much enjoyed seeing your face and how amazing you are and how

619
00:28:56,025 --> 00:28:59,485
positive you are for the growth of Knoxville and the homesteading community.

620
00:28:59,485 --> 00:29:00,815
We appreciate everything you do.

621
00:29:01,195 --> 00:29:05,214
Thank you so much for listening in to another episode of Connect the Knox.

622
00:29:05,214 --> 00:29:08,314
I'm Julia Hurley connecting Knoxville to the nation.

623
00:29:08,475 --> 00:29:09,264
Until next time.

624
00:29:09,644 --> 00:29:11,404
Thank you for tuning into the show.

625
00:29:11,694 --> 00:29:13,794
Make sure to like and subscribe.

626
00:29:13,864 --> 00:29:16,815
Leave a podcast player of choice.

627
00:29:17,139 --> 00:29:19,209
And if you would like information on moving

628
00:29:19,209 --> 00:29:21,820
to Knoxville, send me a private message.

629
00:29:22,050 --> 00:29:26,110
As always, this is Julia Hurley connecting Knoxville to the nation.