Our Roots

In September 2016, after 47 fulfilling years as a radiology and CT scan technologist at Regional One Trauma Center, I decided it was time to retire and pursue a long-standing passion. With a love for tinkering in the kitchen, the natural next step for me was cooking.

Born and raised in Memphis, I spent my summers with my grandparents in Mississippi and Arkansas. Those summers were filled with memories of rich, flavorful meals made with fresh, natural ingredients. Fast food wasn’t a thing—everything was homegrown and delicious.

As the years went on, I noticed that food didn’t taste the same anymore. Advances in technology made it possible to grow food faster and bigger. They also added things to make them look more appealing to make more money. Which became the American way—“quick and profitable”. However, something was lost along the way: the pure, authentic flavors I remembered. I wanted to bring those flavors back, starting with a family favorite—my grandmother’s special chow chow. 

Using the same two-day process she taught me, I made my first batch of chow chow, yielding 21 jars, which I gave away as Christmas gifts. To my surprise, people began seeking me out the following year, asking if I was “the chow chow lady” and wanting more. Encouraged by their enthusiasm, I started making and selling my chow chow to friends and family.

What began as a small passion project quickly grew. I enlisted the help of my sister Joyce, and together, we created Lil' Bit of Country. Today, we take pride in crafting natural products that revive cherished memories for some and create new culinary experiences for others.

Welcome to the Culture: Two Peas in a Pod

Beverly & Wadell

At the heart of a bustling farmers market, “Lil Bit of Country” stood out—a charming booth with jars of tangy Southern chow chow and warm smiles from Beverly, a retired radiology technologist, and Waddell, a Vietnam veteran.

Their journey was one of balance. In retirement, they returned to their roots, crafting chowchow inspired by a cherished family tradition. Each jar was made with love—a medley of vegetables, spices, and memories.

As customers sampled their creations, Beverly and Waddell shared stories—of Vietnam, hospital days, and the parallels between crafting the perfect chowchow and finding harmony in life. Their passion wasn’t just in the relish but in connecting with people, offering not only a taste of tradition but a glimpse into their remarkable journey.