As the world returns some sense of normalcy, the desire for the reliability and convenience of a CSA is holding fairly steady, and Western North Carolina growers have refined systems and made adjustments accordingly.
Chef Randy Dunn opens Zen Hen in Hendersonville, Bear’s Smokehouse BBQ offers Kansas City ‘cue, HomeGrown and Proving Ground Coffee join forces, and more local food news.
Though Slow Food Asheville’s original plans for Aunt Hettie’s Red went awry due to the pandemic, local farmers and chefs have still managed to experiment with the heritage okra variety.
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.