Dear Soleil Ho,
Thank you for including vegan dishes in your review of the Prairie Restaurant in the Barbecue issue the Food Section today.
I'm assuming that they didn't find a way to corrupt a grilled avocado, though I see they put bonito flakes on the top of the sweet potato. From what you say in the side bar about their willingness to take away offensive components (the animal products that cause human and animal suffering and environmental degradation), I suppose they could leave off the bonito flake fluttering. What could they do to spare the cabbage dish? Use Earth Balance or olive oil instead of butter for those crevices? And, yes, let's hear it for Kombucha.
Could you coax the SF Chronicle into always showing at least one picture of a plant-based entree and making it look good?
Your faithful but under-represented reader,
Tina Martin
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