On a perfect autumn afternoon, with the mercury sitting at an almost absurdly perfect 72 degrees, my wife and I rolled over crunching gravel and crackling leaves along a sun-dappled path to an open field at NuGenesis Farms.
Swaying tall grass and the smell of fertilizer infused the crisp fall air as we walked from our parked car to a tasting event at the surging non-profit that – on this day – featured culinary duos of doctors and chefs for the purpose of forging farm-to-table culinary delights; an idea that (by the way) ranks near the top of my list of things that I wish that I had thought of first.
Once I accepted the reality that I did not think of it and someone else did, I was able to settle in and enjoy the afternoon. Our small group was quickly approached, almost before we even entered the fenced-in festivities, by the very person who did come up with this idea: NuGenesis founder, Kathy Bero.
Kathy Bero is a self-described "chronic volunteer." She stands tall with a commanding...