Week 4: The Soop and U-Pick Strawberries
The final week! It's definitely a bittersweet ending, but I'm glad this project has introduced new ways of cooking and dining, and it's a style I plan on continuing as much as I can post-graduation. Week 4 started off strong with a new restaurant on W Burnside called "The Soop", a farm-to-table restaurant that houses an indoor hydroponic and microgreen farm that grows greens and uses them in their dishes. This means that this restaurant always has fresh greens on hand! The Soop Besides this high-tech in-house greenhouse feature, The Soop stood out to us because it was a Korean restaurant. "Soop" means "forest" in Korean, and this was the first Korean restaurant that we've been to that markets a farm-to-table technique. Usually, when I think of "organic" or "farm-to-table" restaurants, I think of New American, classy, hipster restaurants that people go to after a grocery run at Trader Joe's (no hate to TJ's, it...
