One year after moving to Riverside County, California, Chona Mejia was hunting for a new occupation. She had just returned to the U.S. from a four-year sojourn in her native Philippines. Her three kids had left home. Her husband had retired from the U.S. Navy. Then she saw a news story about AB 626, a new law that would let her cook food in her own kitchen to sell it to strangers. “I immediately went to Riverside County and inquired about how this thing was going to happen,” she said. “I was ready to go!”
Every September, I post pictures of Florida green-skin avocados — glossy globes, some the size of my head — that I harvest from my backyard trees in Miami or buy in farmers markets. Without fail, the comments roll in: Florida avocados are watery. They’re not creamy. They’re not Hass.
They’re also not just a single kind of avocado. The U.S. Department of Agriculture has published federal guidelines for commercially shipping almost 60 varieties of Florida green-skin avocados, not all of which are green, either (a few turn red, purple, or black). Brooks Tropicals was wily enough to rebrand the Florida…
Food from every angle: From Medium x Mark Bittman