Stores & Markets in Rohnert Park

Since 1933, The Food Mill has sustained and satisfied area eaters with a healthy and organic approach to its inventory, a plethora of produce, house-made baked goods, nutritional supplements, and bulk items. Old-fashioned breads and decadent cookies emerge fresh from local ovens; tempt hungry paparazzi on scooters with up-close views of The Food Mill's famous cookie bars ($2.89 for a dozen). Seasoned staff members stand by with answers and advice about the store's wide array of nutritional supplements, such as Food Mill-brand Vitamin D-3 soft gels ($4.69). Meanwhile, organic fruits and vegetables fetched from farmers nourish bodies the traditional way.

Fueled by a regimen consisting of healthy eating, cleanses, yoga, and meditation, Food Body M.E.’s staff strive to educate others on positive, holistic living. Chefs demonstrate expert methods, pass on nutrition factoids, and create easily replicated five-course meals during small-group cooking classes. To help bodies detoxify without the use of chemicals or additives, nutrition gurus point the way toward all-natural juice cleanses. Meanwhile, instructors in community yoga classes encourage students of all skill levels to hone their focus and improve their chances at surviving the Twister portion of the state bar exam.

When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. Those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.

Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Napa storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Friday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Patrons who are unsure of what to pick from the vast assortment will be greeted by a knowledgable staff member who will assist in picking out an ideal choice. Kanaloa Seafood also distributes a variety of marinades, rubs, oils, and sauces, as well as prepared dishes from the staff chef.

More than 80 stainless steel Italian fusti containers line the walls at Amphora Nueva, ready to dispense samples and full bottles of aged balsamic vinegar and single-varietal, extra-virgin olive oil harvested from farms in both hemispheres. The shop’s globe-spanning selection process isn’t just for variety—it also ensures freshness year-round, in accordance with the old saying “It’s always olive-oil season somewhere.” The curators of this bounty select Italian white and dark balsamic vinegar as well as unique specialty oils, including roasted butternut squash, pumpkin and Italian truffle.

Once they’ve added them to the casks, they post harvest dates, acidity levels, and polyphenol counts for each product to give an idea of its antioxidant content and flavor strength. Each staff member touts a comprehensive understanding of the chemistry and uses of olive oil and vinegar, always happy to share recipe ideas to jazz up everyday dinners or science fair volcanoes. They’ll also help put together gift sets and wrap any bottle for free.

The business, whose retail shop stands on a sloping street lined with trees and cottage-like storefronts across from the Claremont Hotel, has been in business for nearly a century. Beneath its high ceilings, however, the atmosphere harkens back to far more ancient times, with a marble tasting counter and oil containers balanced atop the rough clay of the giant, authentic amphorae that give the company its name. Guests stop in not just to do some shopping but to take in a laidback learning experience—the San Francisco Chronicle found a visit to the shop “as much fun as it is educational,” and manager Nate Bradley reported to Diablo Magazine that they’ve occasionally “had people spend two hours in here just exploring.”