Learning To Dig
- Jul 9, 2020
- 1 min read
Why the way back up is down
Sometimes I sit with my elbows on my kitchen counter and stare at the red cabbage sprouts. I look closer until I find new ones that have poked through the soil, wearing their husks like a hat. Their spicy funk—the same compound that makes wasabi hot—tickles my nostrils.
I wonder if my restaurants will be open when they grow up.
