Founded by Floyd Remlinger, Remlinger Farms first began as a wholesaler of fresh strawberries. Ten years later, his son Gary Remlinger made sure to keep up with the ever-changing times, opening up the fields to the public to pick their own. When he and his wife, Bonnie, got married, they planted pumpkins?the first crop of their new life together. When groups of children visited the farm, curious about animals and harvests, Bonnie found new ways to teach them about how simple seeds sprout into giant trees to escape from worms' constant requests for directions.
Today, the family's farm stretches across 200 acres of land and attracts 200,000 visitors annually to its home in the picturesque Snoqualmie Valley. The third and fourth generations of the Remlinger family have kept adding their own personal touches and new features, while still keeping true to the farm's original vision. Though visitors can still pick their own berries by the pound, crates of fresh fruits and veggies overflow at the market, demonstrating the abundant yields possible through the Remlingers' use of organic fertilizers and sustainable-farming practices.
Beyond the agricultural attractions, a theme park with more than 25 family-friendly rides lets young guests frolic among the grounds, whether watching live children's entertainment or hopping aboard a pint-sized steam train to chug along the Tolt River and past the homes of barnyard animals. Elsewhere, families can replenish their energy levels at the full-service Railway Cafe, or corral treats from the bakery or ice-cream parlor before enjoying them at one of the spacious picnic areas. Aside from stocking home refrigerators with all-natural goodies, Remlinger Farms consistently gives back to the community by hosting fundraisers throughout the year.
With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as Peach Perfection and Strawberry Whirl to more indulgent creamy treats, including Peanut Butter Moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
The perfumes of curry spices permeate the air at Tandoori Fire Bar & Grill along with the lilting sounds of Indian music. Chef Alex, who according to the staff was named 1 of Seattle’s top 10 chefs by Seattle Times food critics, earned his chops in Greece before sharpening his Indian-fare skills in California, where he opened the original location of Tandoori Fire Bar & Grill in 2004. His menu includes classic Indian dishes such as curried mussels, as well as fusion plates of murg-bahar-battered calamari and tandoori-chicken-alfredo pasta.
Rust-red tiles lead the way into Nirvana Indian Cuisine's elongated dining room, which swirls with the zesty fragrances of authentic Indian fare. The friendly waitstaff carries hefty portions of tandoori meats, curries, and samosas to resting spots on black-clothed tables flanked by red chairs. Glasses of sweet or salty lassi add dimension to each table's spread of savory meals, most of which can be transformed into vegan entrees, and appetizers and bread keep stomachs from wailing the same annoying yet catchy pop melody.
Sassafras, sarsaparilla, and vanilla: above all, these are the flavors celebrated by The Root Beer Store, which is chock-full of root beers from around the country. Owner Corey Anderson grew up making root beer with his dad, generating his admiration for root-beer culture. Anderson was featured on King 5 for his passion for the soft drink, which manifests in his selection of more than 100 types from craft root-beer makers. From Hawaii to Maine to Australia, the creativity of each brewer shines in the collection, which customers browse with visions of ice cubes and ice cream to accompany them. The staff is on hand to help home brewers make their own soda with root-beer kits, extracts from different brewers, and the lyrics to the chant sung to the root-beer lord before starting each batch.
Not much has changed since Lovie Yancey opened the first Fatburger in 1952. Since then, the chain has expanded, but the food has stayed the same: 100% USDA lean beef burgers grilled to order and hand-scooped ice-cream shakes. Each restaurant stays true to Yancey's vision, even down to retro-influenced digs with jukeboxes blasting old school favorites designed to make listeners flash enthusiastic thumbs-up signs. Inside the kitchen, cooks stack burgers from 2.5-ounce burgers to 24-ounce triple burgers on toasted regular or gluten-free buns as fresh onions crisp inside fryers filled with cholesterol-free oil. Diners can also enjoy Fatburger’s signature chili made with a secret blend of herbs and spices or milkshakes topped with dollops of whipped cream that resemble fluffy, white clouds shaped like marshmallows.