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.
Daniel Wayne thinks of coffee roasting as “a serious art," but even that may be an understatement. As the owner and founder of Lola Coffee, Wayne performs all roasting in-house, relying on aromas, sounds, and his own intuition to get the delicate art down to a science. His enthusiasm for coffee has a long, passionate history. Like many before him, Daniel experienced his first love as a teenager, completely smitten by coffee’s dark, bold, and intoxicating qualities; the drink stole his heart, changed his life, and inspired him to open an espresso cart. His "all in-house" philosophy to coffee making first won over customers at Lux Coffee Bar, where Daniel's control over the perfect cup started with the roast and ended when he graced each coffee, mocha, and latte with intricate leaves, hearts, and other edible artwork; artwork that would eventually lead him to win the Millrock Latte Art Competition in Las Vegas in 2003. Today, at Lola, Daniel is still the man behind the beans—and the counter—and continues to focus on choosing, roasting, and brewing the best fair-trade, organic, and sustainable beans, possible. There, cappuccinos, café au laits, and café caramels are best enjoyed alongside one of the shop's decadent pastries, which are––true to form––made in-house.
WhereUBean Coffee's baristas can tell you exactly where their coffee has been before it arrived at the cafe. That's because the shop brews up direct-trade coffee from Intelligentsia. The Chicago-based Intelligentsia sends personnel to coffee plantations in countries including Guatemala, Peru, and Rwanda, where they work directly with coffee growers. The growers, who practice environmentally and socially sustainable growing, benefit from the financial stability the partnership creates as well the opportunity to share their artisanal skills with the world.
Back at WhereUBean, this translates into painstakingly brewed espresso drinks, frothy cappuccinos, and caramel lattes starring Ghirardelli caramel sauce. But the coffee shop doesn't just serve up coffee. They also brew organic Kilogram Tea and whip up scones, muffins, and cookies to pair with the hot beverages.
Mod shakes up the typical work environment by employing a concept most of us learned in kindergarten: sharing. A pass into their open work space surrounds freelancers, independent entrepreneurs, and other office-free individuals with tables, couches, and comfy chairs. This lets people work wherever best fuels their creative juices. Access to Wi-Fi and printing services helps complete the office essentials, as do ample meeting places including conference rooms and an outdoor patio with the same type of sunlight people enjoy on their days off.
Mod's not all about the daily grind, however. The facility also houses a public cafe and bar, where the staff brews coffee and pours craft beer by the tap and bottle. Complementing the drinks are sandwiches and small plates, such as bruschetta topped in goat cheese and heirloom tomatoes.
In 1983 Nord Brue and Mike Dressell decided that it didn't matter how far Burlington, Vermont was from New York City; no distance was too great to limit their access to New York-style bagels. So they spent 2.5 years apprenticing with a professional bagel baker from the city until they mastered the technique. Once they were comfortable with their skills and had accepted that it doesn't actually hurt the bagel to bite it, they opened their first Bruegger's Bagels, a casual bakery and café. Today, they have more than 300 eateries across the United States and Canada, each hawking freshly baked bagels, cream cheeses, sandwiches, coffee, and desserts.
Though he worked as a chef in Europe and on the East Coast, Cafe at Desert Ridge owner Mario Kuja embraced the flavors and flair of Southwestern cuisine upon moving to Arizona. Guided by his 22 years of culinary experience, he infuses many of his dishes with classic Southwestern spices, including the Sonoran burrito and the Southwest chicken salad. However, like a rare pottery collector or a mom who's obsessed with cleaning everything in the world, he doesn't neglect American and European dishes. Mario prepares these in the form of burgers, Mediterranean paninis, and meatball pappardelle.