B U S I N E S S + C U LT U R E 19 Along with the increased health awareness, people are also discovering creative ways to use kale and other greens in their cooking. Chefs are creating recipes that provide a twist to southern favorites like bacon chipotle mustards, spicy collards, and kale with bacon and Vidalia Onions. Today, eating your greens has become a culinary experience. Gaining notoriety among chefs across the country, for the past two years greens from Baker Farms have been featured as part of the Georgia Grown annual dinner at the James Beard House in New York City. Considered a pinnacle in the culinary world, the Georgia Grown event invites chefs to prepare meals showcasing products grown and raised in Georgia. Also with the booming meal kit phenomenon sweeping the country, especially among Millennials and Gen-X’ers, Wetherington said they have seen a higher demand for bagged chopped kale and other leafy greens. “We have started supplying kale to Blue Apron,” Wetherington said. “There is a lot that has changed in the last 10 years. Consumers want healthy and convenient, and the bagged greens provide that and more.” In 2000, Baker Farms changed from growing row crops to leafy greens including collards, kale, mustards, and turnips, which were not commonly grown in the area on a large commercial scale.