For foodies, @blackberryfarm is like a rural Disneyland. There’s a garden, dairy, larder, beehive, brewery, and an underground wine tunnel lined with rare whiskeys and wines. The staff forages, grows, or makes much of the produce themselves — their Brebis sheep’s milk cheese was awarded top three cheeses in the world by the American Cheese Society. “Anything that’s cool and happening in food and beverage, Blackberry is doing. And they’re doing it really well,” says Sarah Steffan, executive chef of the Farm restaurant, The Dogwood. Visit the link in our bio to find out how they keep it all quintessentially Tennessee. Words by @missmaryholland Photography by @mattdutile