Stocked to bursting with handcrafted sandwiches, savory sides, and organic fair-trade coffee, this unassuming deli sates the appetites of on-the-go customers. A chalkboard menu presents the vegan breakfast sandwich with a colorful flourish of penmanship, along with the avocado hero, with the green fruit acting as "meat" amid ample veggies and cheese. Eco-friendly java from Olympia Coffee Roasting Company gives customers a welcome jolt to their morning in case they forget to kiss their toaster, and freshly squeezed juices and gluten-free pastries accommodate health-conscious breakfasts.
Marisa and Chad North both know the struggles of controlling gluten intolerance. Marisa began showing the symptoms of the condition at 18 months of age. Her mother, also diagnosed as gluten intolerant, knew how to modify her diet, but it often left Marisa feeling alienated from her friends. Chad wasn't aware of his gluten intolerance until he was 14, when a collapse from exhaustion turned out to validate the diagnosis that eight doctors had once ignored. Their shared histories and efforts in healthy eating inspired the two to create Sans GlutenFree Grocery, a store that that stocks only gluten-free edibles that are tasty, nutritious, and safe, removing would-be imposters with a series of trapdoors.
Roy Strassman has dedicated more than 30 years of his life to helping people live fulfilling, pain-free lives. Although Roy can use a lighter massage technique to ease his clients' suffering, his chosen treatment modality is Hellerwork—a bodywork system that uses deep-tissue pressure to promote proper alignment among the muscles and joints. This pressure can do more than just relieve the tension caused by stress-laden muscles. It can also help increase flexibility, improve posture, and reenergize clients while contributing to a balanced sense of holistic well-being for the mind as well as the body.
In 2012, reporters at the San Francisco Chronicle divided the city into a 49-square mile grid. From there, they went on a mission to find the most iconic food business in every square mile. The winner for Square 29: Guerra Quality Meats. Here are a few of the reasons the business was a natural choice.
The Guerra family has been in the neighborhood for more than 50 years. Brothers Mark and Battista Guerra opened up their butcher shop in 1954. Today, Mark’s sons Paul and Robert carry on the tradition alongside Battista’s son John.
The butchers have adapted with the times. Over the years, the Guerra family added new features including catering, deli meats, and a sandwich counter. They’ve also forged partnerships with sustainable and organic producers, including Marin Sun Farms and Mary's Organic Chicken.
They make cooking as easy as possible Beyond swordfish and prime New York strip steaks, the Guerras assemble ready-to-cook meals that customers can prep at home in 30 minutes or less. Take their pasta meals for example: simply choose a noodle type, a sauce, and an optional meat such as mild pork sausage.
They fill orders fast Customers can place orders online by 1 p.m., then pick up their food between 4 p.m. and closing time the very same day.
Smiling and chitchat are also on the menu The staff here is reportedly very friendly, so feel free to shoot the breeze while a butcher slices up pork chops.
In 1976, two UC Davis graduate students bought 20 acres of land in the highly arable Capay Valley. One of the students, Kathleen Barsotti, was working toward her master's degree in ecology and was determined to grow vegetables and fruits in an eco-friendly way: organically. The organic-food movement hadn't yet entered the public consciousness, and Kathleen worked overtime to convince restaurants, stores, and consumers of the taste-able merits of her process. Over time, given the possible health and environmental benefits of certified organic food, she succeeded. The farm sprouted to 300 acres to accommodate the increased demand. Today, a second generation runs the farm as well as a shop inside San Francisco's Ferry Building. Dubbed Farm Fresh To You, the store furnishes customers' bags or portable cornucopia horns with all sorts of soil-sprouted goods, including heirloom tomatoes, sweet peas, and fresh asparagus. The farm also teams up with fellow Yolo County and Pacific Northwest farms to deliver boxes of seasonal produce to area homes.
As the latest venture of San Francisco Soup Company, Ladle and Leaf boasts a new name, look, and menu items. However, the core commitment of the restaurant remains the same?to make great, healthy food. Every day, Ladle and Leaf?s chefs hand-craft custom-tossed salads, made-to-order sandwiches, and approximately 12 healthy soups from scratch within their kitchen, keeping an eye on sustainability and seasonality. The restaurant's innovative dishes showcase globally-inspired flavors by using organic and locally sourced fresh ingredients, such as cage-free eggs from Glaum Egg Ranch and organic milk from Clover Stornetta. Ladle and Leaf's commitment to conscious dining extends to the nutritional realms: each nutrient-packed recipe comes with nutrition stats, and the menu even designates which soups are gluten-, meat- and dairy-free, and which soup spoons best shield noses from affectionate pinches.