Food historian and UTC professor Dr. Mark Johnson will host an event titled Real Smoke: A Brief History of Barbecue alongside chef Erik Niel, offering Chattanooga attendees a rich dive into BBQ’s cultural and culinary heritage. As a history professor at University of Tennessee at Chattanooga and author of a book on the history of Alabama barbecue and the impact of bacon on American culture, Johnson brings scholarly depth to the evening, bridging academic perspective with community storytelling around food traditions.>>>Read More>>>