For more than 15 years, the specialists at The Spice Mill has blended and packaged fresh spices right in their warehouse. Their handiwork ranges from whole bay leaves to allspice and Cajun seasoning, a mix of flavors including paprika, thyme, cumin, and garlic.
Certified personal trainer Amy Goodwin's mission is to help people enjoy getting fit. As a mom of three energetic daughters, she knows it's not always easy to make time for a workout, and she admits that it takes dedication and discipline to reach fitness goals. She strives to make fitness accessible with a variety of group classes, ranging from stress-relieving yoga sessions to total-body RIPPED workouts, which engage the entire body more effectively than dragging a 200-pound ball and chain everywhere you go. During personal-training sessions, she merges functional movements with training tools such as free weights, kettlebells, and TRX suspension bands. Her training style also includes mixed martial-arts moves, plyometric training, and stability exercises.
The café at Landmark Natural Foods & Cafe is nestled between aisles of fresh, organic produce, spices, and canned goods. Each item at the café is also 100% organic from the breakfast burritos served in multigrain wraps to vegan, gluten-free, and dairy-free tomato basil soup.
M.E.L.T. Fitness Studio's trainers see each body can be defined and molded with the appropriate exercises. Rather than a standard group workout for all their clients, they provide what they call group personal training, modifying and accentuating various exercises to the ability level of their students. They stick to a theme each day, reserving Tuesdays for fat-burning blasts, Fridays for abdominal work, and Saturdays for m.e.l.t.ed cardio, which burns as much fat as possible while building cardio endurance. Within that theme, they provide personal variations for each client to accommodate fitness level or injuries, very often naturally relieving chronic pain by carefully strengthening muscles around the affected area.
#1 Fish Market's Bobby McNeil always had a deep affinity for seafood. He spent his childhood perusing Gambardella's Fish Market with his Sicilian mother, and his young adulthood hauling cumbersome fish as a wholesale seafood trucker. “There was something I liked about handling raw fish, handling nature,” McNeil told the Yale Daily News. “I sort of found my calling.” When he opened a fish market of his own, McNeil honored New Haven's maritime heritage by offering a spread of live lobsters and blue crabs, local Connecticut river-boned shad, wild salmon, and an ample assortment of steamers, mussels, and cockels. And while many modern-day fishmongers rely on direct-order flights to fill their display cases, McNeil gets his stock the old-fashioned way: through twice-weekly trips to New York's Fulton Market—a bustling hub of activity filled with professional fisherfolk, wholesalers, and seafood plucked fresh from local waters.
Popular among Yale professors and local seafood connoisseurs, #1 Fish Market satisfies discriminating palates with its fresh shellfish and sushi-grade tuna, while a lineup of pre-prepared dishes, such as Rhode Island clam chowder and homemade lobster bisque, delights visitors with a taste of hearty New England fare. The market's ever-changing stock always features a variety of fresh-caught fish, such as scallops, sole, halibut, and cod, as well as a selection of frozen items that presents guests with more exotic feasts of Chilean sea bass, octopus, and Alaskan crab.
Bishop's Orchards was established in 1871, when the first of six Bishop generations began filling shoreline bellies with fresh-from-the-farm fruits and vegetables. Today, having withstood 140 years worth of technology changes and weather disasters, the orchard continues to thrive, currently growing crops on more than 320 total acres—313 of which are family-owned. In 2005, the orchard stretched its homegrown empire into potable territories with the birth of a winery, which produces more than 15 wines using the farm's fruit. Not to be outdone, the orchard's market is still a year-round source for fresh produce more than a century after it sprouted into a humble roadside stand from a single appleseed.