I enjoy unearthing oddball news items and celebrating their weirdness in verse. For instance, energy bars made from crickets. But a restaurant whose recipe ingredient-list touts dirt? That’s a bit too much to digest.
So, I won’t be going to Tokyo’s French restaurant Ne Quittez Pas any time soon, even if their dirt is “special black soil from Kanuma, Tochigi Prefecture.”
Dishing Dirt (Limerick)
By Madeleine Begun Kane
Dear restaurant, please don’t feel hurt
If I spurn you, including dessert.
I have very good grounds:
Word is making the rounds
That your food features soil — that’s the dirt.
