 Its first yield – 50 gallons of Sapelo Purple Ribbon Sugarcane Syrup – was harvested just after her death in late 2017.Bailey and her family worked with Georgia Coastal Gourmet Farms to cultivate Sapelo Red Peas, Sapelo's first commercial crop, and brought their first harvest to market in 2014.She had a wide network of academics, scientists, and chefs who supported her work with farming and food, including food historian David Shields, geneticist Stephen Kresovich, chef Linton Hopkins, and chef Sean Brock.