I know a fair amount about plants, and gardening, and the pending environmental disaster that we euphemistically refer to as climate change. In fact, I spent two and a half years as a small-scale organic farmer in Detroit, and could probably have thrown together a good 5,000 words about common household substances that not only support your gut microflora but will double the size of your beets—which’ll prove helpful in preparing for the next Ice Age. But what I really wanted to write about for this issue was my favorite, local plant-based restaurant.
They are also extremely tasty. I realize that extolling the virtues of the world’s vast expansion of flora by describing how delicious plants can be when prepared unusually but properly is a bit like suggesting we save the whales to better preserve the ancient art of scrimshaw. But if a plant-based eatery opens up here in town someday soon, you’ll see.
