A cuisine-curious group braved the rains July 11 to enjoy the culinary wizardry of Weavers Way Executive Chef Bonnie Shuman for a zero waste, BYO dinner event. Diners enjoyed Weavers Way Farm green cucumber and kale gazpacho, fresh berry crumble with house-made gingered whipped cream and mint syrup from our farm, among other delights. Proceeds benefited the Arboretum.