Father Gerard-Jonas Palmares harvests mushrooms at Mepkin Abbey, a Trappist monastery near Moncks Corner. The monastery now produces around 1,400 pounds of mushrooms each week – half oyster mushrooms, half shiitake. Most of the crop is sold fresh to local restaurants and markets in Charleston.
Father Gerard-Jonas Palmares harvests mushrooms at Mepkin Abbey, a Trappist monastery near Moncks Corner. The monastery now produces around 1,400 pounds of mushrooms each week – half oyster mushrooms, half shiitake. Most of the crop is sold fresh to local restaurants and markets in Charleston. STEPHEN HILTNER NYT
Father Gerard-Jonas Palmares harvests mushrooms at Mepkin Abbey, a Trappist monastery near Moncks Corner. The monastery now produces around 1,400 pounds of mushrooms each week – half oyster mushrooms, half shiitake. Most of the crop is sold fresh to local restaurants and markets in Charleston. STEPHEN HILTNER NYT

The world is changing. This Trappist Abbey isn’t. Can it last?

March 26, 2018 07:46 AM