I met Miranda Whitcomb sitting in the back of a white ford truck, bumping around dirt paths on a farm in Tennessee. In the driver’s seat, Hank Delvin Sr. maneuvered past rocks, limbs, and the occasional squirrel. He barreled us past fields of hidden sweet potato seeds, and rows of kale shooting through the ground, describing his family history, his service in Vietnam, and how growing food organically was how he’d been taught to farm by his grandfather.
Miranda and I were both invited to Delvin Farms, and we were both in the backseat of the Delvin’s truck, scribbling furiously in journals, for very different reasons. I was writing a story, but Miranda is the owner of Burger UP. She was making a grocery list.
This Sunday, her restaurant hosted a farm supper—a night where burgers took a back seat, and chefs Nick Melvin and Shane Devereux had a chance to show off a wider range of talent with a fresh harvest. For perhaps the first time in history, there wasn’t an ounce of meat on any plate at Burger UP, and no one seemed disappointed. Except Patrick, for a few minutes. But that was before the first course began.
With each bite of each course, our gratitude grew, both for the Delvins, who’ve devoted their lives to farming wholesome, natural food, untreated with harmful chemicals, and for the creative chefs who treated their produce like art. With each “ooh” and “ahh” like Bill Murray in What about Bob, my heart felt glad to be in a city where a restaurant would pause for an evening to honor the people who truly feed us—our farmers.