According to Green Earth Organics, the term ?certified organic? means ?the food has been grown according to strict uniform standards which are verified by an independent state or private organization.? Therefore, as a delivery service that carries a selection of certified organic products, Green Earth Organics gets its inventory from farms and processing facilities that have been scrupulously inspected and tested. There are many reasons the staff at Green Earth says shoppers should go organic?from better flavour with no chemicals to protecting farm workers and a future generation. They make it easy for consumers to make the switch by supplying organic meats and produce, canned soups, and condiments. They fill small, medium, or large bins with such weekly produce as strawberries, green chard, mangoes, and russet potatoes. They also carry a selection of environmentally friendly products and organic toiletries.
Green Earth goes one step further in saving the earth by easing car-exhaust emissions by delivering groceries to the home or turtle shell. The service also reduces the use of plastic bags and saves customers the time spent finding a parking spot and waiting in line at the grocery store.
Just past Fleetwood Arms Pub's classic red awning, leather armchairs, wood panelling, and a crackling brick fireplace await loyal regulars, who frequent the eatery as much for its warm, inviting atmosphere as its menu of traditional pub cuisine. As flat-screen televisions broadcast sporting events, servers shuttle fish and chips, burgers, shepherd's pies, and imported draft beers to lacquered wood tables. Throughout the week, the strains of live music and karaoke cut through the pub's standard soundscape of jovial chit-chat and mournful whale song.
A tiny ripple glides along the smooth-as-glass water, alerting captain Pete to the fact that he and his passengers are about to have company. Sure enough, within seconds a group of glossy black fins breaks through the sea in a silent, synchronized ballet. A native Washingtonian who has spent his entire life on the water, captain Pete orchestrates San Juan Excursions to grant guests the chance to go head-to-head with nature in moments such as these. As marine naturalists certified by the Whale Museum?s Naturalist Training Program, captain Pete?s crew of passionate guides take to the peaceful waters of the Puget Sound to entertain boatloads of guests with informative facts about area wildlife witnessed during excursions.
The team?s passion for nature informs its low-impact approach to whale and wildlife watching, which is exemplified in the Odyssey, the company's tour boat. Originally a U.S. Navy search-and-rescue vessel forged in 1941, the craft is fueled by biodiesel when possible and maintains a low propeller RPM to minimize the Bono moans it releases into the water column. Though San Juan Excursions specializes in whale watching, it also sends adventurers forth to explore the waters on their own steam during sea-kayak tours.
One million probiotic cultures per gram sounds like a lot. That's the amount of the healthful stuff you'll ingest when eating frozen yogurt made from powdered mix. But when eating fro-yo made from fresh yogurt, as it's made at Qoola Frozen Yogurt Bar, you'll be consuming as many as 700 million probiotic cultures per gram. It's an astonishing increase, one that's complemented by other conscientious methods: Most of Qoola's products are fat-free, gluten-free, and certified kosher.
Qoola's low-calorie concoctions helps patrons feel better about indulging a bit at the toppings bar, where they can opt for lighter scoops of fresh fruit and flax seeds, or go all-out with crumbled candy bars and chocolate sauce. As committed to the health of the planet as it is to the health of its customers, Qoola uses biodegradable, compostable, and recyclable containers and utensils, and keeps its facility bright and sparkling with energy-efficient lighting and natural cleaning supplies. Qoola also proudly gives back to the community by supporting a number of charitable organizations.
Formaggio Fine Foods owner Jody Sigurdson-Longo, a Red Seal chef and graduate of Dubrulle Culinary Institute, strikes a balance in her cuisine by serving time-tested gourmet recipes alongside dishes that embrace the latest culinary trends. During her cooking classes, groups prepare dishes such as handmade ravioli, stuffed with butternut squash and mascarpone cheese and flavoured with brown butter and sage. For special events, Jody’s typical catered platter might include snacks such as brined olives, shaved prosciutto, and stalks of asparagus with which to gesticulate wildly during conversations. The shop also stocks a wide selection of imported cheeses such as manchego, a sheep milk cheese from the Mancha region of Spain, or Roaring 40's blue cheese from Australia's King Island Dairy. Jody also creates treats for on-the-spot enjoyment, such as panini sandwiches stacked with prosciutto di Parma, frothy cappuccinos, and 49th Parallel coffee.