Do you guys think chefs will be open to Blacks? I have had hard time explaining to my neighbors that Blacks are not only edible, but highly delicious - the reaction was like 'Is that rotten?'
I'm sure once people taste it sliced, or in a salad, they'll love the flavor (or not).
For the uninitiated, it may be safer to present 'easy' colors, like orange, white, pink, even blue... Agree that GWR is tricky too.
Not everyone is as sophisticated as we are
