Did you know that cilantro is the only herb that can detoxify heavy metals from our bodies? Or that ginger and turmeric are natural painkillers and have antiviral properties, or that beet juice gives you energy?

The restaurant business is not for the faint of heart. It’s a business that requires passion and love, with a pursuit of excellence that has no end. Sustainability means meeting the challenge every single day.

Part II: The Life and Times of Jimbo Meador Jimbo Meador has experienced many different and interesting occupations throughout his life, and most were squarely in his wheelhouse. He managed Bon Secour Fisheries for several years at the peak of the oyster and shrimp business. While there, he and Chris Nelson, a marine biologist and owner of Bon Secure Fisheries, had a grant to grow oyster spat in a lab for farming oysters in Bon Secour Bay before it was a widely accepted thing.

I ran into Jimbo Meador at a grocery store a few weeks ago. After exchanging pleasantries, we decided to meet for coffee and a visit. I left looking forward to it like a kid waiting for Christmas. I wasn’t sure what we would discuss. I planned to listen and learn and relish in the moment. Any time spent with Jimbo is memorable.

Fairhope residents Dean and Pagan Mosher seem to lead a life that’s only found in storybooks. Maybe that’s because they live in a house that looks as though it came out of a storybook. Enter the world of these two, and you will find yourself feeling as though you are in a kind of fantasy life.

When conviction meets passion and perseverance, anything can happen. Going against conventional thought to blaze new trails can be a lonely endeavor, but it’s the path from which most great innovations produce better outcomes.