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.
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.
One of the nicest things about Jump Start Coffee & Whole Foods is the way that the smallish shop interacts with its earlybird customers. Locals freshly roused from their homes in the hills, commuters greeting the newness of the day on their walk to the 24th Street BART station; all are welcome inside for a simple sunrise pick-me-up. A notch above the standard first-thing-in-the-morning café – and more full-service than corner stores that sell liquor, cigarettes and sad produce -- Noe Valley's Jump Start is a simple neighborhood classic. It's a deli that caters to the local work-from-home crowd and a coffee shop where ordering an extra shot of espresso won't get you the evil eye from the purist barista. Any day that starts with a bagel and a schmear from this happy-go-lucky spot is going to be just fine.
Soup and salads are the ultimate meal for equal-opportunity foodies, because every mouthful circulates mingling flavors to each taste bud without prejudice. Customize your own roughage at the new custom-tossed salad bars at 221 Montgomery Street, 1950 University Avenue at Woodland, Westfield San Francisco Centre food court, 315 California Street, 580 California Street, or 2512 Bancroft Way at Telegraph. Order your choice of organic greens (romaine, mixed, or spinach), and one of the top-notch tossers will twirl in a variety of toppings, meats, and dressings for a truly personalized bite. The more than 40 salad toppings enable diners to pair roasted corn and black beans for a southwestern kick, mingle dried cranberries and blue cheese for several sweet and creamy bites, or just scope out a variety of chefs select salads. Signature soups (from $4.84) include non-dairy, gluten-free, spicy, low-fat, vegetarian, and low-carb choices. Mop up a piping-hot bowl of organic smoky split pea, tomato bisque, or Mexican chicken tortilla soup with a complimentary tear of sourdough bread to ease your stomach through midweek working pains. Soups are served in three sizes, from 12-ounce up to 32-ounce.
In the past five years, City Sightseeing tour company has shuttled 1.5 million passengers around San Francisco in signature double-decker, open-top tour buses. Within the city itself, four different routes wend through various neighborhoods and past iconic landmarks, including the Golden Gate Bridge, Alcatraz, and Danny Tanner’s favorite grocery store. Outside the city, tours also run to Muir Woods, wine country, the picturesque towns of Monterey and Carmel, and Yosemite National Park.