On July 22, the hottest day of 2017, when a heat advisory was in effect for most of Tennessee, we set up tables on a farm in Clarksville for an outdoor dinner under the stars, and next to the cows. It was 102 degrees, there was no kitchen, a broken grill, and an electric fence that had to be navigated plates in hand by volunteer servers. An auspicious, yet magical beginning to our Edible farm dinners which Oer 8 years have brought together hundreds of guests, musicians, brewers, distillers, wine makers, potters, farmers, and chefs. They come strangers and leave friends. Here are some highlights. Enjoy.