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 1946, John Kinder opened his first meat market in the Bay Area town of San Pablo. More than 65 years later, Kinder continues to oversee daily operations at more than 15 neighborhood locations. He owes his continued success, in part, to the second- and third-generation family members who have leant their own tireless dedication to the company.
This dedication has certainly paid off. The Kinder family’s barbecue sauces, marinades, and rubs consistently take first-place ribbons from judges across the country and have earned the market a loyal following of cowboys and outlaws alike. In a 2008 article on what to order at Major League ballparks, the New York Times hailed the ball-tip steak sandwich and its "mess of Kinder's smoky-sweet sauce" as a much-welcome relief from the fried menu items at McAfee Coliseum. :m]]
At first glance, Danville International Market looks like a typical American corner store. There’s a small produce section in the corner with fresh fruit, loaves of bread on the shelves, and a station for tea and coffee. However, a closer look reveals the International side of its inventory. In addition to racks that hoist rice and spices from around the globe, the deli counter serves up Mediterranean favorites such as split pea stew, baba ghannouj, and kabobs. They also offer international pastries, including baklava and Persian cookies.
Dinner can be a hectic affair, and some families find that getting a filling, nutritious meal onto the table every night is sometimes exhausting. Knowing that dining out every night can quickly break the budget, entrepreneur Jay Cornwall decided to bridge the gap between takeout and at-home meals with a menu of freshly prepared pasta, ravioli, sauce, and entrees that can be fashioned into a full meal in less than 10 minutes. Every day, his chefs create a selection of 24 pastas, 15 sauces, and a signature entree, as well as mac 'n' cheese and lasagna. Chefs also curate a range of sides, bread, and wine, and even offer pairing advice on complementary flavors.