Sitting on just over 100 acres in North Fort Myers, Rose O’Dell King’s restaurant leads the pack on responsible farming and fine dining. “We were alone here when we started,” she says. “Now we’re developing a community of farmers. Everything that is happening is so good for the community.” 


Vision 2021: Rose O’Dell King on the Future of Food

The visionary behind Rosy Tomorrows Heritage Farm in Fort Myers sees a clear path for the farm-to-table experience.

Is Rose O’Dell King a farmer with a restaurant? Or a restaurateur with a farm? The French Culinary Institute-trained chef, certified sommelier and former sheep farmer started her Rosy Tomorrows Heritage Farm in North Fort Myers nearly seven years ago with the goal of sustainably and humanely growing produce and raising livestock. When she realized no realistic market existed for the time-intensive fruits of her labor, she created her own avenue in the form of the most complete farm-to-table restaurant possible. Her on-site restaurant became an instant success, with fans packing the communal farm tables of her 90-seat screened dining room. It was the ideal situation for both Rose, the farmer, and Rose, the chef. Among her cast of grass-fed livestock, O’Dell King raises rare, slow-growing, endangered, heritage breeds known for their adaptability to Florida and their pedigree of quality flavor. During the COVID-19 shutdown, O’Dell King began offering Rosy Tomorrows Goodness Boxes to her C.S.A. (community-supported agriculture) members and then to the general public, until they ran out—which they generally did.  The trained chef, sommelier and former sheep farmer is optimistic about the future of organic food in Southwest Florida. “More younger people are being attracted to farming, and I couldn’t be happier about that,” says O’Dell King, who is seen here collecting eggs with her husband,
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