Edible landscaping as an employee perk at EpiCity

[mfcorey1]

Okra is a good example of commercial landscaper Cory Mosser's approach to business. When the Natural Born Tillers owner was a self-taught farmer selling at the Peachtree Road Farmer's Market, he didn't just grow and sell okra.

"I blew people away just by having them try raw okra," he said. And then he got out a roaster, "kissed the okra on the flame first" and tossed it with Beautiful Briny Sea salt from a fellow vendor. "People lined up for it, they were eating it for breakfast," he recalled gleefully.Mosser brings that same "all in" attitude as NBT collaborates with EpiCity Real Estate Services. Not content with merely edible landscaping, or community or urban demonstration farming, he's working with companies to combine all three approaches. EpiCity was the first area business to trial the edible landscaping at its Powers Ferry Business Park headquarters. It now has a curated space replete with organically grown edibles. The project lets employees disengage from the office to come dig in the dirt if they like, which Mosser describes as a workplace amenity.


https://www.ajc.com/business/edible-landscaping-employee-perk-epicity/smUXhAi5MBVGvmZwMIKsHN/

[abqtommy]

1. I'm now 70 years old

and have enjoyed okra for all my life, mostly in soups. My Mother still appreciates it when I send her some jars of pickled okra! I'll have to follow the suggestions given here!

[hlthe2b]

2. Admittedly a small amount of okra in gumbo has long been the only way I could stand it

But, the way he describes preparing it (or raw) sounds infinitely better than the mushy, overcooked manner I've seen previously.