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What's to Hate? A Look at the Whole Okra
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Chris Smith remembers his first okra encounter well. It was at a diner in Georgia.
A native of the UK, where growing conditions are not conducive to heat-loving okra, the vegetable was foreign to him. So was the cuisine of the American south.
His recollection of that first taste of okra? Slime and grease.
While not enamoured by his first okra experience, a later gift of a dry okra seed pod—a pod with a story—ignited his interest in okra.
He…
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