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