article is pretty good and accurate (another link here http://news.yahoo.com/s/ap_travel/20080425/ap_tr_ge/travel_brief_food_food_customs

what is all boils down to is: what is is, where it came from, and how it is packaged. all these variables come with different threat levels (ie mad cow disease, foot and mouth disease, insect pests, etc). Before you try to sneak in that foie gras from france, think about what you could be jeopardizing (considering the popularity of the locavore movement and the overall stimulation and protection of our nation's food production). and it's pretty costly too (citrus canker in florida: millions- just one example)

tip- if the sandwiches have to travel, add a bit of butter between the honey and bread- prevents the honey from soaking the bread and making it soggy. Have always loved this sammich- brings me back. (Camp Tamahay, Akeley, MN, 1992-2000)

The Peddler in Gatlinburg- get a table by the windows to overlook the river, great salad bar and steaks

No Way Jose's is pretty good mexican in G'burg also.

Miss Lilly's in Townsend is really good.

And you ~must~ stop by The Coffeehouse also in Townsend.

Himalayan 'pink' salt in chunks - comes with it's own grater - love it but am waiting to have guests to impress them wit' it