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Swooning over SpoonRocket is easy. As SF Weekly's East Bay Bite of the Week put it: "SpoonRocket charmed me for a few reasons: it's simple, it's cheap, it's delicious, and it's incredibly fast." And the food is healthy to boot. The kitchen uses free-range, hormone-free meats as much as possible and hyper-seasonal and local produce to craft the two meals it offers each day. Because the two entrees depend on the freshest foods available, not even the chefs know until the morning what they'll be making that day. These dishes lean towards the comforting side, with past options including pork and chickpea stew, veggie chow mein with fresh noodles, and peppers stuffed with barley and lentils.
Diners choose up to two meals online, and sooner than they can recite the Gettysburg Address backwards, they'll get a two-minute warning call. The driver pulls right up to the curb to meet the customer, the final step in a process that's faster than driving to a drive-thru.
At first it seemed like the only people who would ever hear about Patrick Caldwell's pies were his friends and family. Using a recipe born in North Carolina and passed down from his mother, he'd craft his specialty white-sweet-potato pie for every family gathering. But it was his mother-in-law who gave him the final push to turn his pie-making hobby into a full-time endeavor. Using the family recipe as a blueprint, Patrick began to tweak the formula to make it perfect, aging his white sweet potatoes in a wine cellar for nine months to enhance their natural sweetness and cure them of their fear of the dark. Before long, Patrick's Famous Pies were in high demand at area farmer's markets, where he still sells them today alongside other specialties like sweet-potato bread and peach cobbler.
With five branches and over 80 franchised learning centers in the United States and Canada, JEI Learning Center has found international success, including an educational TV station, thanks to its model of self-paced learning.
Prospective students begin with a diagnostic test to determine their ability level, at which point they'll be placed in groups with a maximum ratio of five students to one instructor. Sessions are held weekly, one hour per subject––there are Common Core State Standards aligned with curriculums in math, language arts, reading, writing, and problem solving––with provided workbooks and daily homework exercises.
If it has information on it, American Shredding's licensed, insured, and bonded staff probably can destroy it. The paper pros began shredding for IBM in 1982, and to this date still boast a record of never compromising or losing a piece of information. In addition to mobile and offsite paper shredding, they can pulverize other materials such as plastic, data tapes, and retail products. They also can destroy hard drives with a process that complies with Department of Defense and NSA regulations, instead of just dumping them into a perfectly good pot of beef stew. With a commitment to the environment, American Shredding recycles every piece of paper, metal, and plastic that it destroys.
As an online emporium of all things meaty, Naturally Stoked’s impressive stock treats the discerning carnivore to natural animal eats. The protein purveyor uses biodegradable foam and reusable gel packs to keep meats—some of which have never seen the inside of a freezer—fresh. Chow down on the Pig Wizard natural sausage sampler ($89.99 for four packs of eight sausages each) for a hearty breakfast or casual lunch. The links come in a variety of flavors, such as pork with romano cheese and fennel, or chicken with candied orange rind and allspice. For heartier fare, try the natural dry-aged New York Featherbone steaks, beef dry-aged 14–21 days and employed as a lounge singer for half a fortnight ($149 for four steaks). Natural Beef NY whole striploin ($189) leaves the trimming, sizing, and origami shaping to the customers, with the help of Naturally Stoked’s cooking and cutting videos. Any remaining dilemmas find resolution on the company’s extensive FAQ page.