Roy Strassman has dedicated more than 30 years of his life to helping people live fulfilling, pain-free lives. Although Roy can use a lighter massage technique to ease his clients' suffering, his chosen treatment modality is Hellerwork—a bodywork system that uses deep-tissue pressure to promote proper alignment among the muscles and joints. This pressure can do more than just relieve the tension caused by stress-laden muscles. It can also help increase flexibility, improve posture, and reenergize clients while contributing to a balanced sense of holistic well-being for the mind as well as the body.
The Food Mill has been family owned and operated since 1993, though the store has been supplying organic and natural groceries since the '30s. More mom and pop than a supply stop on the Oregon Trail, The Food Mill carries the area's largest selection of bulk foods, vitamins, and supplements, as well as an extensive selection of organic produce. Pick up packaged pastas and Japanese food products alongside packaged nuts and top it all with allspice, cayenne pepper, and other spices. Gluten-free and specialty foods are found in abundance, as well as extremely helpful staff members (not for sale). They can help you round up the ingredients for a recipe or point you toward the supplement best suited for treating trench foot.
In 1976, two UC Davis graduate students bought 20 acres of land in the highly arable Capay Valley. One of the students, Kathleen Barsotti, was working toward her master's degree in ecology and was determined to grow vegetables and fruits in an eco-friendly way: organically. The organic-food movement hadn't yet entered the public consciousness, and Kathleen worked overtime to convince restaurants, stores, and consumers of the taste-able merits of her process. Over time, given the possible health and environmental benefits of certified organic food, she succeeded. The farm sprouted to 300 acres to accommodate the increased demand. Today, a second generation runs the farm as well as a shop inside San Francisco's Ferry Building. Dubbed Farm Fresh To You, the store furnishes customers' bags or portable cornucopia horns with all sorts of soil-sprouted goods, including heirloom tomatoes, sweet peas, and fresh asparagus. The farm also teams up with fellow Yolo County and Pacific Northwest farms to deliver boxes of seasonal produce to area homes.
With the right dishes, a tiny boardwalk fish stall can grow into a prestigious seafood restaurant. Just ask the Alioto family. In 1925, Sicilian immigrant Nunzio Alioto, Sr., took the reins of stall No. 8 on Fisherman's Wharf, feeding Italian laborers with hearty seafood cocktails served out of paper cups. Eight years later, when Nunzio passed away, his wife, Rose, took over, steadily expanding the operation to keep pace with Alioto's growing reputation, not to mention the influx of customers brought by the construction of the Golden Gate and Bay Bridges.
Today, the family still serves the traditional Sicilian recipes of Nunzio and Rose—but on the top floor of a three-story building, overlooking the spot where the modest fish stall began. The chefs work largely with fresh, local catches for the seafood-centric menu, preparing hauls of sea bass, swordfish, scallops, and of course, dungeness crab—a standout favorite among the critics that have sung Alioto's praises in the press. Though many cite the crab cioppino—a spicy tomato and shellfish stew—as their preferred dish, Frommer's lauds the dungeness crab, whether it's "cracked, caked, stuffed, or stewed." Sicilian classics such as the fried calamari are also a huge draw, not to mention the restaurant's third story ocean vistas, a vantage point City Genius hails as "one of the best views of the Bay."