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The concept of okra was largely alien to Chris Smith when he moved from his native England to North Carolina, en route to a career in celebrating farming and food,

History and a mystery were major ingredients in a June 13 presentation at Aiken County Historical Museum, with author David S. Shields as the featured speaker. His lecture focused on

History and a mystery were major ingredients in a June 13 presentation at Aiken County Historical Museum, with author David S. Shields as the featured speaker. His lecture focused on

For a quarter of a century, Ira Wallace has nurtured seeds and gardeners: ‘When you say her name in our community, all this love comes up.’

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner.Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation...