EAT.

Ann Arbor is truly a special city. There are not many places in Michigan that is embracing localization like we have.

At the beginning of my challenge I had thought that there would be little more than some gosh darn home cooked meals for me for quite a while but having stepped into the local foods culture I am learning that there is more than peas and carrots being sold at the farmer's market and certain establishments may have values that are pretty aligned with my own. I think that I know all of the players in this movement but nevertheless they just keep poppin up! And each time I learn about that new locally-sourced, sustainably-made product or conscious business, I a) get super jazzed, and b) want to join in!

I have about a dozen business cards and flyers from said places pinned to my bulletin board and I am really looking forward to talk about them all in due time (for a quick peek, check out my A2 Highlights) but the purpose of this post is to gush over EAT, a fairly new Ann Arbor catering company.

Let's EAT!
I had been eying the food cart for the last two weeks, slowly building up the courage to figure out if I could make the jump from intrigued passerby to consumer. This past Saturday it happened, I indulged. But not without a little research first. Walking past that cart time and again I had acquired 2 business cards, a sticker, and a Thanksgiving menu, with no further pursuit. But glancing at the menu left me wanting more. When I see references to the specific farms that produce comes from my heart skips a beat. To the Internet!

This is the point that I learned that EAT is not just a food cart at the farmer's market, it's a catering company committed beautiful, delicious, locally-sourced food. Helen Harding and Blake Reetz are carrying out such a wonderful mission in this business and it really makes me yearn to be apart of it.

Warm veggies on a cold morning really do hit the spot.
Photo Credit: The boy who lives downstairs

The food cart, that hits up the Ann Arbor farmer's market on Wednesdays and Saturdays, is more of a traveling slider joint. The chalk written sign in front of the grill boasts four burgers, made from four different locally-grown animals, that are far from traditional (Korean BBQ with The Brinery kimchee? Bison sloppy joes?...).

However, I went with the grilled veggie pita (surprise surprise). Grilled eggplant, onions and bell peppers, topped with mustard greens and wrapped in a pita. Also, with the option of (meaning typically served with) raita, an Indian-inspired yogurt sauce. Not the most inventive vegetarian meal but who can really complain when you know that it is locally-sourced, organically-grown and tasty!

EAT, you have found a fan in me. Of your food and your practices. If you need any extra hands, I got two and they love to cook! And perhaps you can let me in on that tahini sweet potato salad recipe that I see on your menu?