In a cliff side corner of Savannah, Coco Bluff Farm gardener Andy McKenzie swings his machete.
Andy harvests and cuts coconuts, mulches leftover husks and tends to more than 200 palms that dot the five-acre plantation belonging to The Brasserie restaurant.
“I take care of the new generation of coconut trees, selecting the best trees that produce coconuts with the biggest bowls of coconut water and the most flesh, and growing them from seedlings to eventually be planted on the plantation,” he says. “There is also a small garden at the coconut plantation growing various organic vegetables, which I oversee.”
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