It was 1869 when the Lee family planted its first seed in the soil of Tualatin, Oregon. Today, three generations of the family still keep Lee Farms' lights on and its scarecrows vaccinated. They stock the country store with local produce, 18 flavors of honey sticks, and 17 varieties of jam. In the bakery, the staff hand makes pies each day, baking perennial favorites such as apple and seasonal flavors such as pumpkin.
To keep things fresh, Lee Farms rotates the selection of food and activities each season. In May a greenhouse surrounds visitors in flowers, and in October the farm transforms into a celebration of the harvest season, when guests can pick from 12 varieties of pumpkins. Lee's staff cuts down stalks to make a corn maze and drives visitors on scenic hayrides across the farm while they sample kettle corn and homemade cider.
Bellagios Pizza, locally owned and operated since 1996, brews ripe batches of tomato sauce and tosses fresh disks of dough daily at their Wilsonville location, while crews at each restaurant sprinkle pies with delicious toppings to create a menu loaded with pizzas, grinders, and calzones. Heaps of spinach, artichokes, and juicy tomatoes guide wandering bellies out of the desert with the Oasis pizza ($10–$19.99), while the Butcher Block throws a crust-top party of salami, pepperoni, canadian bacon, and italian sausage ($10–$19.99), coming together in hearty harmony like a chorus of lumberjacks. Diners interested in a wider variety of toppings or in teaching children about medieval class structure can opt for a pie cleanly divided down the middle, such as a half-cheese, half-pepperoni pizza ($8–$17.99). Slathered with pizza sauce and adorned with meaty toppings, the Bellagio grinder ($5.99) competes with a host of calzones ($10.99) for the silver medal to the pizza menu's gold.
If you were to trace the origin of one of Jamba Juice’s freshly squeezed juices, it wouldn’t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it’s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there’s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there’s Kale Orange Power, loaded with kale, bananas, and orange juice—all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit—which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Indecision is all part of the fun when it comes to visiting Yogurt Shack. Each shop features self-serve stations that patrons use to fill their cups with calcium-rich YoCream frozen yogurt—a frosty, certified Kosher treat made with a high count of live natural cultures and no high-fructose corn syrup. But choosing a yogurt may prove deliciously daunting, as the staff rotates the selection of flavors at every store and adds seasonal favorites throughout the year. The lineup can include everything from classic chocolate and vanilla to cake batter and fruity sorbets. Once their decisions have been made, customers can finish their personalized creation by topping the yogurt with fruits, candies, and edible name tags before paying by the ounce at the register.
It was a family tradition: Big Al Costillo and his son Adam would feast on massive cheesesteaks and watch the Phillies game, collecting dollops of sizzling hot cheese on their plates. When the Costillo family moved from Philadelphia to Florida, the duo was devastated to find that the local cheesesteaks paled in comparison to the beloved sandwiches they enjoyed back home. "We spent six years trying every local spot that claimed they had a real philly cheesesteak, only to be disappointed," Adam explained to reporters from Atlantic Avenue. Unable to stifle their craving any longer, Big Al and his son opened their own cheesesteak shop— Big Al's Steak. They arranged for fresh Italian steak rolls to be shipped to their restaurant straight from Philadelphia before firing up the grills in the kitchen. There, they layered the crusty bread with thin slices of juicy, rib-eye steak before topping it off with Cheese Whiz, provolone, and American cheese.
Since then, Big Al's Beef has expanded to numerous locations in Florida and the West Coast, including Tualatin, Oregon, and has earned numerous awards from publications such as New Times Magazine. These cheerful, laid-back eateries faithfully follow the Philadelphia tradition, doling out authentic cheesesteaks, as well as hoagies, french fries, onion rings, Tastykakes, and even tall, cold beers to wash it all down
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.