In 2013, I began discovering the knowledgeable vegetarian and vegan communities scattered in hidden parts of cities; often in places one may think twice about going. At that time, I had been a vegetarian for a decade and appreciated the creative ways people approached living without animal flesh.
It’s hard enough to run a restaurant; when that restaurant serves a niche group like vegetarians/vegans, the profitably is even at a higher risk, because their prices are always very low, in comparison to a more typical restaurant.
I was working in Oklahoma City, OK, this week and I pleasantly discovered there is a wonderfully creative restaurant they make (not chicken) wings from oyster mushrooms. Wow. Wow.
The building is modest; the inside proudly showcases artwork of historical figures not displayed in most other public spaces in Oklahoma. The air conditioning is barely keeping up in this summer heat, and in the face of bubbling friers. I walk around the large dining room area and study the dried mushroom teas on display. I have long known of the healing properties of mushrooms, and it’s fantastic to see some chaga mushroom and raspberry leaf teas ready to drink. The food is prepared only upon order, so between ordering and finishing eating, I spend nearly an hour here. People come and go; some are visibly surprised by my presence. It’s usually how it goes and I am used to it. Eventually they figure out we at least have the appreciation of this food in common.
An Australian colleague first introduced me to Khepra in 2012 and he has been my standard in raw vegan cuisine since then. Operating in Washington, DC, Khepra’s food is delicious and filling; he creates the kind of menu I wish I could eat each and every day. https://kheprasrawfoodjuicebar.net/about-us
One More Perspective 
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