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.
Recipes made popular by street food vendors in Bangkok populate the menu at Iyara Thai Cuisine. Kick off the culinary expedition with chicken satay—a grilled-meat popsicle marinated in a blend of herbs and spices ($7)—before letting your spoon mingle with a gaggle of chicken on the bone, shallots, and crispy egg noodles bathing in the spicy coconut milk of the khao soi kai ($10). Patrons may partake in a game of hide-and-seek with the pla yum, a deep-fried rainbow trout buried beneath shredded mango, cabbage, carrots, peanuts, ginger, lemongrass, lime juice, and cilantro ($12), or chase fried wide rice noodles around a plate of pad see-ewe, dodging patches of chinese broccoli and cooling off in a river of sweet sauce (chicken, pork, or tofu, $9; beef, $10; prawn, $12). Pair eats with a beer ($4), iced tea ($3), or wine served by the glass ($6–$8), bottle ($20–$25), or nanny's tablespoon.
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.
In Thailand, a silver spoon can refer to a few different things: prosperity and well being, for instance. More specifically for the owner of Silver Spoon Thai Restaurant, it refers to a time when nobles were the only folks allowed to use silver as a method for feeding themselves. The bistro blends those ideas together, aiming to make every diner feel like a noble. The chefs play an integral role, creating decadent, carefully prepared Thai dishes, such as the Prik King filled with thick cuts of chicken, beef, pork, or tofu in a rich chili sauce infused with Thai basil. Whether guests are enjoying a curry or noodle dish while listening to live piano music on Fridays and Saturdays, or the chef's specialty?garlic pork ribs or sizzling beef?they can opt for their level of spiciness, ranging from mild to extra hot.
Coho Cafe's two locations help their diners fight the weather—whatever that might be. In the winter, large rock fireplaces send heat bouncing off curved architecture and metal art while stomachs warm with Southwestern spices. In the summer, cool Pacific breezes fan guests on the outdoor patios while they sip cocktails and sink into cod tacos. But no matter what the temperature outside, there's an undeniable flair to the restaurant's Northwestern seafood. It's something viewers of KING 5's Evening Magazine have noticed too—they've lauded Coho for having the best New American cuisine in western Washington four times since 2008.
The cornerstone of these accolades is the kitchens' culinary restlessness. The executive chefs of both locations revamp the Fresh Sheets menu of weekly specials every two weeks to make use of seasonal ingredients and flavors. What results are bold plates such as pit-roasted salmon cooked over apple wood, and stir-fried coconut green curry with prawns and ginger-jasmine rice. Each bite pairs with a Northwestern wine as well—a fitting drink for any season.
When people are ill, they usually either make a doctor's appointment or lie in bed and wait it out. Pharmaca Integrative Pharmacy has created a third option. Visits to its stores, which are scattered across the western US, are more casual than a doctor's visit but less passive than bed rest. Each location's team of health experts, including credentialed pharmacists, naturopathic doctors, herbalists, nutritionists, and more, consult with customers?no appointment needed.
But Pharmaca aims to serve its customers every day, not just on sick days. Its stores have been drawing droves of clients since 2000, partly because they meet so many needs in just one spot. In addition to a full-service pharmacy, Pharmaca offers organic and food-based vitamins from MegaFood and New Chapter; professional-grade skin care and cosmetics from Jane Iredale, Sanitas, and Dr. Hauschka; and therapeutic-grade supplements from Metagenics and Thorne Research. Customers can also choose from an assortment of homeopathic remedies, herbal formulations, medical supplies, toiletries, gifts, and fair-trade chocolates.