The Red Radish’s owner Amy Marrazzo firmly believes in the concept of “less is more.” When curating her shop’s stock of breads, fruit, bulk herbs, canned goods, herbal remedies, and beauty products, she seeks out brands that take a minimal approach to processing and flavoring. That includes Good Earth Farms, which supplies her shop with free-range and organic meats, as well as Nature’s Sunshine for herbs and natural supplements. She also takes care to maintain a range of products for a number of dietary needs, such as dairy-free, gluten-free, vegan, and low-carb. For clients’ outer beauty, the store features Good Earth’s soaps, which are handcrafted locally, as well as the locally produced Trillium Organics body products.
For 15 years, the vision-enhancing duo of doctors Clifford A. Beaudoin and Mark C. Wade have expertly inspected peepers for sight problems and eye maladies using state-of-the-art technology in a casual and comfortable office. Subject seeing orbs to the scrutiny of a simple and painless routine eye exam to help prevent concerns such as blurred vision, infections, and soul leakage from going undetected. Both doctors utilize the latest computer gadgetry to precisely measure the length and curvature of the eyeball and calculate a precise prescription for eyeglasses and contact lenses. The doctors carry thousands of sample lenses and meticulously test comfort levels until a perfect fit is reached, ensuring eyes remain happy, reliable resources for discerning a ripe banana from an unripe one and an angry grizzly bear from one who’s just excited to see you.
In 1945, brothers John and Leonard Jacobs opened a butcher shop in Appleton and began selling fresh cuts of meat and sausages smoked in their own smokehouses. Current owners Ed Jacobs and his son, Luke, preserve the elder Jacobs' butchering practices in addition to the humble aesthetic of their longtime headquarters. Black-and-white photographs on the walls depict the shop's early years, but the freezers, meat cases, and miniature igloos filled with USDA Choice beef, pork, chicken, and Gulf shrimp are all new. The Jacobs craft German-style sausages in-house and fill natural casings with pork and beef to make their own signature brats. In addition to freshly butchered steaks and meats, patrons can also find aged cheeses and maple syrup native to Wisconsin in the store or take-and-bake pizzas prepared daily.