Do we as a society truly enjoy eating turkey? Or do we spend countless hours preparing it for one meal a year simply because it’s tradition?

On their Sept. 3 opening date, they had more than 2,000 people come through the door, despite the fact that Tropical Strom Hermine was drenching Coastal Virginia at the time.

Tradition says it gets its name from a sea captain who brought it here after returning from some faraway journey. Just where he obtained the potato in the first place has been lost over time. And indeed the Hayman was almost lost over time altogether. Original seed remains hard to find, but there are still crops planted here and, as far as we know, here and nowhere else in the world.

Chef Patrick Evans-Hylton's recipe for this seasonal favorite, topped with dried cherries and hazelnuts.

We always love a good soup, but this time of year, as days get shorter and shadows get longer, and when the air has a sweet crispness to it, almost apologizing for the hazy, hot and humid summer, we crave a good soup.

Enter Fruitive, a five-year-old restaurant and juice bar that offers healthy, creative eats so good you may be saying, “Where’s the beef? Who cares?”