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At the gas station, biscuits, tortillas—and community
Apples and tangelos are at home among the tart green walls at Cozart Fruit & Produce. During mid-winter, most of the local food is shelved in a dimly lit storeroom in back. Canning jars keep Whaleaner Verbal's pickled okra and peppers, and coolers pack Paul Cozart's homemade sausage patties. At the checkout, a hand-scrawled note holds a place for "wash pot skins"—scrap pork fat that Verbal soaks before deep-frying. "We try not to be wasteful and throw out anything," she says.
Photo by Kate Medley
Uploaded: Feb 8, 2012 |
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