Guerrilla Food

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Guerrilla Food
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Guerrilla Food says
Meiko Krishok is a natural chef and the founder of Guerrilla Food. Her approach to using food as medicine is the result of many years of vegetarian cooking, as well as her ongoing commitment to personal and collective healing. Her focus is on nutrient-dense, ethnically diverse seasonal food sourced from Detroit growers. From May to October, Meiko operates a weekly farm-to-table gathering at the Pink Flamingo, a 1950s airstream/mobile kitchen. When she’s not cookin’ up food, you can find Meiko riding her bike around Belle Isle, practicing yoga at Iyengar Yoga Detroit, or munching on pea tips at Brother Nature Produce.

curry red pepper + avocado soup (vegan, gluten-free) $5

acarajé: black-eyed pea fritters w arugula sauce (gf, vegan on request) $6

green salad: w miso-honey vinaigrette, sesame walnuts (gf, vegan) $6

red cabbage kofta (gf, vegan) $7

persian love cake: cardamom lemon chiffon cake with saffron whipped cream and pistachios $6

Nut butter cups: maple-hazelnut and cashew nut butter with handmade chocolate $3
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