By midmorning, crates of greens are already stacking up near the wash station of Red Wiggler Care Farm. A line of growers moves steadily down a row, hands practiced, eyes trained on what’s ready
for harvest and what needs another day…

The fairy lights cast a magical sparkle across the patio high in the Virginia mountains. Seated around the fire rings are chefs Travis Milton, Wells Selbe, and Marcus Repp. Less than an hour earlier, they’d pulled off a six-course meal for 57, and now they are mingling among their guests, sharing their favorite ingredients (pawpaws, spicebush) and tales of bringing local food to the table…