Fine-dining fixtures like L’Opossum, Longoven, and Brenner Pass, plowed through the pandemic and have reopened for on-site dining. Several new restaurants, like taqueria TBT El Gallo and West African-tinged Southern spot Lillie Pearl, opened with odds stacked against them in 2020 but have managed to hold their own.
Now they’re preparing for a joyful summer in which friends want to gather, dine out, and make up for lost time. It’s truly sustainable.Taking a careful approach to reopening, several restaurants in Richmond, Virginia, have slowly eased back into indoor dining. That isn’t far away. Yaupon is abundant in the wild and doesn’t require any fertilizers, extra inputs or extra water to grow. Researchers are predicting that coffee will not be sustainable in the next decade. Stokes: I believe we should be consuming more local foods and beverages when we can to reduce our carbon footprint. RM: What would you stress regarding the importance of yaupon? As a Black and Indigenous farmer, the history and erasure of yaupon enrages me. It is important to me to educate people on the history of yaupon and to bring it back into the market. Yaupon was given the scientific name Ilex vomitoria, and consumers were then afraid to drink the beverage. Yaupon was traded overseas, but as it gained popularity, the European tea market felt threatened. Imports were limited and soon dissipated after it was falsely documented that it made people vomit after consuming it. Stokes: Native Americans were the first to discover the beverage and referred to it as the “purifier” or the “beloved tree.” It was consumed by Indigenous people when making big decisions and during purification ceremonies.
RM: What makes yaupon unique, and why do you choose to make yaupon tea? Much to my surprise, it was really good and definitely offers a feel-good buzz and focus. Richmond magazine: When did you first discover yaupon?Ĭrystal Stokes, co-founder of Frank Community Farm: About four years ago, a friend mentioned that he tried yaupon, a species of holly tree, and that it was native to the United States and caffeinated.
Crystal Stokes, co-founder of Frank Community Farm, foraging yaupon
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