If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
In October 2011, Jasmine Eastburn left her office job in search of more fulfilling career. Spurred by her love of cooking, she decided to become a personal chef. But Ms. Eastburn didn’t want to spend her days exclusively in millionaires' kitchens and billionaires’ secret underwater kitchens. Instead, she created a business that would cater to families on tight budgets. Today, Ms. Eastburn works as a personal chef, but she also works to pass on recipes for everything from breakfast casseroles to chili verde enchiladas. Drawing from her own experience as a mother, Ms. Eastburn shows parents step-by-step how to make baby food using organic fruits and veggies. And when she's not cooking in her customers' kitchens, Ms. Eastburn spends time at the grocery store picking out organic ingredients for her next in-home cooking service.
Handicap Accessible: Yes
Staff Size: 2?10 people
Parking: Parking lot
What makes your business stand out?
We have classes for all ages and teach everything from recreational to high-performance fencing. We have also produced many national and international champions.
What inspired you to start this business?
Fencing is great for developing great motor and mental skills. It teaches kids to be responsible and respectful on and off the strip. Working with kids and making them Champions is why we run this business
Is there anything else you want to add that we didn't cover?
What?s your favorite part about your job?
Teaching new fencing and life skills every day.
The owners of Deli Delicious say "No puny sandwiches here!", but the prodigious size of their subs doesn't mean they sacrifice the quality of their ingredients. Their menu include a wide variety of hot and cold subs, all assembled with house-baked bread, which is then topped with fresh, locally-sourced ingredients. Visitors can drop by and treat themselves to classics like ham & turkey or BLTs, or sample more unique offerings like the Monterey Ranch Chicken or BBQ Tri-Tip. All of these can be augmented with a variety of tasty salads and side dishes. Deli Delicious also caters for special events such as parties and work functions.
Owner Patcharapa Landis serves up traditional Thai recipes amid dark wood paneling and framed Thai artwork. Natural light shines on curry dishes embellished with coconut milk, bamboo shoots, and basil leaves, as well as pan- and stir-fried noodles topped with shrimp and pork. Japanese influences also make their way onto tables in the form of classic sushi rolls wrapped in delicate sheets of seaweed. To choose between desserts such as cheesecake tempura or fried bananas, patrons can quickly post a survey for friends and spiritual mentors via the eatery's free WiFi.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.