James Beard award winning Chef Joseph Lenn, his Grandmother and Mother share stories about food, farm life in the 1930s in Rogersville, and Chef Lenn’s great Uncle Joe who is the namesake for Chef Lenn’s restaurant opening soon in Knoxville, Tennessee.  http://www.jcholdway.com/
Listing of some of the regional agricultural products that will be served at J.C. Holdway:
Cruze Farm Dairy http://www.cruzefarm.com/
Benton’s Smoky Mountain Country Ham & pork productshttp://bentonscountryhams2.com/
Anson Mills. Homemade mill goods from organic, heirloom grains http://www.ansonmills.com/

Fred Sauceman shares the recipe from Joe and Jaenette Carter's kitchen for chow chow.
Here is the recipe for the Carter Family Chow Chow by way of Fred Sauceman of ETSU.
Ingredients:
1 gallon chopped green tomatoes
1 gallon chopped green cabbage
1 Qt. chopped green onions
3 green bell peppers chopped
3 Tb. Salt
1 Tb. dry mustard powder
1 Tb. Cinnamon
1 Tb. Celery seed
2 Tb. Turmeric powder
2 Tb. dry Ginger powder
1/2 gallon vinegar
3 Lb. Brown sugar (directives are to add this scantly)
Directions:
Bring everything to a boil. 
Cook slowly for 30 minutes.
Place in prepared hot, sterilized canning jars and process per USDA canning directions.