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Joey Edwards

@friendlyforager

3.8K

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Executive Chef of Three Sisters at Blackberry Mountain

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Lettuce harvest for @thebarnatblackberryfarm and @blackberry.mountain.

Thank you to our chef friends - @friendlyforager, @nick_werthh, and @cassidee for turning our harvest into art.

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It’s important to celebrate milestones, to acknowledge the incredible stories and experiences that built the foundation and raise a glass to the memorable moments still to come. Volume 014 of Blackberry Magazine was inspired by the opportunity to commemorate 50 years of seasons, traditions, recipes and relationships. ⁠
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These pages of this volume offer a glimpse into decades of storytelling at the Farm, the thoughtful evolution of ideas and experiences at the Mountain, and all the ways we share about life at Blackberry. ⁠
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Bonjwing Lee writes about the unique experience of being the collector of artifacts, memories and moments to help tell the story of five decades of hospitality. Isabel Burton shares the latest research for how thoughtful exposure to natural light can benefit us inside and out. Mary Celeste Beall talks with jewelry designer Danielle Sherman about what it means to create something mean to last for generations, and Olivier Krug raises a glass with us. ⁠
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The Golden Issue was designed to catch your eye from the moment you see it, and oh, how it shines. ⁠
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Enjoy the full experience of the print magazine, or connect with the stories and inspired designs of Blackberry Magazine in a fully digital format at the link in our bio. #BlackberryMagazine #TheGoldenIssue #BlackberryFarm #BlackberryMountain #BMTN

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The best meals begin with a genuine love for ingredients and for the land they come from. On a recent episode of The Blackberry Podcast, Executive Chef Joey Edward’s shares about his first experiences connecting with foraged ingredients and how that impacted his journey as a chef. Listen and watch the episode on YouTube now by clicking the link in our bio, or find us on Apple Podcasts, Spotify or wherever you get your podcasts. #BlackberryFarm #TheBlackberryPodcast

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🐔 ROAD TO 50 • DAY 5

12 families.
24 chickens reserved.
26 chickens still available.

One thing I don’t talk about enough is how important our restaurant partners have been to Naturally Green Farm.

When local chefs choose local farms, they’re investing in healthier food, stronger communities, and giving small farms like ours the opportunity to keep growing. If you haven’t tried these restaurants do yourself a favor and RUN don’t walk cause they are some of the best places to eat!

Every chicken preorder helps us continue that mission.

💚 Thank you to every family, every chef, and every person who’s supported Naturally Green Farm.

📅 Preorders close July 28.
🔗 Reserve yours through the link in our bio.

#RoadTo50 #NaturallyGreenFarm #SupportLocal #FarmTok #pastureraisedchicken

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Foragers this one’s for you!!! If you like talking everything from Dandelions to Polar Bears, you will want to listen in. Chef Tim Charles from @fogoislandinn was such a pleasure to have on the Blackberry Podcast. And the co-host for the episode was Chef Joey Edwards of @blackberry.mountain was simply the best—- insightful, smart and these two together 🤯!! I will never look at a patch of land the same! Hope you will dive in!

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POV: You came for cooking tips and stayed for the philosophy. 🌿🎙️⁠
Chef Tim Charles joins Chef Joey Edwards and Sarah Chabot for one of our favorite conversations yet. Listen and watch the episode on YouTube now by clicking the link in our bio, or find us on Apple Podcasts, Spotify or wherever you get your podcasts. #BlackberryMountainTN #BMTN #TheBlackberryPodcast

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TBT - April 2026
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This past spring Mitch, Jenny, Jen and I welcomed an invite to travel and stay at Blackberry Mountain in Tennessee. It was the second part of a reciprocal exchange that began last year with some of the Blackberry team coming to Fogo Island. Much of their visit was spent exploring the throughlines between our properties and the places they are each a part of. Now, having had the chance to be on the ground in the Smoky Mountains, and feeling the Appalachian hospitality, I appreciate our kindred natures even more.
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While staying at Blackberry Mountain, we encountered so many open-hearted professionals giving care with obvious pride and joy. Finding these qualities, at this scale, is so rare. Employers can support team members with tools and training, but the real magic is in creating spaces and conditions for individuals to express their own inherent compassion.
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Our hosts saw to it that we spent an afternoon at Blackberry Mountain’s impeccable sister property, Blackberry Farm. From the drive up to the gate and every moment after, we were treated to a dreamy behind the scenes orientation. Surrounded in every moment by the gentle air of legacy, fostered by ambition and understanding that through deep care something remarkable and lasting can be made.
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During my visit, I was lucky enough to sit down for a chat in the mountaintop Firetower Library with the ever-charming Sarah @sarahchabot and my fellow foraging fanatic Joey @friendlyforager for the Blackberry Podcast. It was a fun exchange that brought forward some insightful ideas and lovely moments (that are now available for the whole world to hear/watch!)
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Months later I am struck by the realization that, for me, a true touchstone experience is one I keep returning to - in my mind - as a fixed reference of excellence. The quality of hospitality I felt during my visit to Blackberry Mountain, and the way it continues to resonate, will serve as a weigh point in my memory for a lifetime.
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@blackberry.mountain
@blackberryfarm
@relaischateaux
@fogoislandinn
@shuaweaver
@wooahtherenellie
@nicholbuttt

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Fresh ingredients. Great stories. Plenty of laughter. And you'll never underestimate a dandelion again! ⁠
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For the first episode of The Blackberry Podcast recorded at Blackberry Mountain, Executive Chef Joey Edwards and Sarah Chabot welcomed Tim Charles, executive chef of Fogo Island Inn, for a thoughtful conversation about the art of foraging responsibly, how ingredients influence the dishes they create, the moments that first drew them to the kitchen, and the wild places that shape us. ⁠
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This episode is the kind of chef-to-chef storytelling that reminds us why sharing a meal is one of life's greatest pleasures. Filled with lighthearted moments, it's a conversation for chefs, curious cooks and anyone who believes the best ingredients come with a story. Listen and watch the episode on YouTube now by clicking the link in our bio, or find us on Apple Podcasts, Spotify or wherever you get your podcasts. #BlackberryFarm #TheBlackberryPodcast

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Next week, we're headed up to @jhfoodandwine. 3 days of parties, spectacular meals & seminars around wines of America. With à la carte tickets & schedules, it's an accessible n delicious week in the Teets.

Being the 10th Anniversary of the Summer fest, the JH team is bringing out the big guns with juice n dankness for everyone to enjoy. If you're looking to get outta Colorado for a long weekend, pack up the van and head north with us! Tickets for some of the festivities are still available (link in bio).

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At Blackberry, you never quite know who will be across the table at dinner—or who you’ll run into out on the property. That’s always been part of the magic for me.
It’s such a gift to hear people’s stories, to understand what brought them here, and to walk away with little drops of wisdom that stay with you long after the moment passes.
This podcast is really about bringing you along for those same moments—sharing the incredible people we’re lucky to meet and collaborate with at Blackberry, and opening up those conversations in a way that feels honest and real.
We’re launched this week with three episodes—featuring Meredith Melling of La Ligne and Lily Aldridge, design favorites Nathan Turner and Eric Hughes, and winemaker John Alban. And each week, you can expect another conversation to follow.
This isn’t a slick production. You’ll hear us stumble over a name, get caught up in laughter, and settle into what feels like a true conversation. That’s exactly what we wanted.
We recorded many of these in The Bunkhouse, which has always been a special place for me. My family lived there when we were first building our home at Blackberry Farm. What was once a blacksmith’s forge became a simple living space—cozy, quiet, and full of history. It felt like the right place to invite people in and sit down together.
I hope you enjoy listening as much as we’ve enjoyed these conversations.

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📸 Winter Fest 2026 photos are HERE! Relive every unforgettable bite, sip, and culinary moment with us. Head to the link in bio to find yourself (and your friends) in the gallery. Tag us if you spot yourself! 🍷🥂

#jhfoodanwine #jacksonhole #jhfw #winterfest2026

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