Some time ago, I sampled the okra served by our fine UCSD Faculty Club (FC). Having lived in the southern US during my youth, I have long enjoyed okra. As served at the FC at that time, it was not cut, but the pods were served whole, after dredging in cornmeal. This practice, unfortunately does not allow the cornmeal to adhere well to the pods.I contacted Chef Ed Koengeter and suggested that he slice the pods before dredging, as the fluid (mucilage) which the pods contain aids in attaching the cornmeal to the okra slices. He responded by accepting my suggestion and now the FC serves okra in the traditional southern fashion.