DĀNWÈI CĀNTĪNG

Danwei is mindful from production to consumption. There is a beauty in restaurant culture, which flourishes when we learn the origins of the food we are eating. I wanted to take a deeper look into two items at Dānwèi, the Lamb Skewers (an option for our carnivorous pals), and the Tofu dish with green beans (for our herbivorical buddies). I asked owner, Dave Singh, about their suppliers and here is what I learned. 

Lamb Skewer ($4): Cattail Creek is where Dānwèi gets their lamb. I used to swear off meat, knowing that it is much less sustainable than other sources of protein. However, “c’est la vie” and I missed it too much, so now it is about finding the most sustainable meat I can get. I guess Dānwèi feels the same way, because Cattail Creek is certified by the Global Animal Partnership and believes in giving animals the quality of life they deserve. They only munch on grass, clover, and forbs that grow free of pesticides or synthetic fertilizers. Not treated with hormones or antibiotics, the lambs can enjoy their lives outside. 

Green Beans with Ota Tofu ($11):  Dānwèi supports their neighbor by supplying their customer base with fresh Ota Tofu. Located directly across the street, Ota Tofu is the oldest tofu factory in America, and has been supplying Portland with fresh tofu since 1911. They strive to maintain their historical importance to Portland’s Asian-American community while continuing to provide fresh and delicious protein that is environmentally conscious.