Serving as a New York epicenter of holistic thought, the nonprofit educational and cultural center hosts more than 500 programs per year, taught by renowned teachers such as Deepak Chopra. In-person programs cover topics ranging from wellness and psychology to the interplay between ecology and culture, and the center’s online courses teach students how to incorporate feng shui into an urban lifestyle or tie-dye their auras to match their favorite sweaters. Students anywhere in the world can participate in streaming webinars, which pair interactive instruction with live question-and-answer sessions. One-hour wellness sessions vanquish physical and spiritual pains with a choice of 15 healing modalities, and an onsite bookstore expands visitors' horizons with world music, educational DVDs, and a secret passage to a cavernous vault filled with globes.
The food at One Lucky Duck isn't just raw and vegan-friendly, it's also organic, kosher, and mostly gluten-free. Zucchini, pumpkin seed macadamia ricotta, tomatoes, and basil pesto are stacked to make lasagna, while fig bars, and moon pies taste too decadent to be good-for-you. Don't skip the fresh-pressed juices and smoothies.
The Morningside Heights outpost of Joe the Art of Coffee opened at the corner of 120th Street and Broadway in late 2011. The bright, open space comes with double-height ceilings and gray marble counter, making the place look more like a high end museum café than a university neighborhood caffeine stop. Artisan coffee is, predictably, what Joe the Art of Coffee does best, serving a house blend throughout the day, while rotating in a single origin coffee selection as well. The baristas at Joe know the difference between a latte and a cortado, and they happily make each cup with precision and a certain amount of flair; a selection of pastries is available. The company roasts its beans at Pulley Collective, a membership coffee roasting facility in Red Hook, Brooklyn.
For Irving Farm Coffee Roasters, serving flavorful cups of coffee is more of an art than a job. Their dedication to their brews starts with importing beans directly from farmers in East Africa, Latin America, and the South Pacific who share the company's sustainability- and quality-minded goals. Roastmaster Clyde Miller at the Hudson Valley roasting facility takes over from there, nurturing each batch of beans in specialized machines to bring out their bold tastes and discover any stowaway marshmallows hiding inside. Inside cafes, baristas brew Irving Farm's beans in small batches to maintain their freshness, even going so far as to brew them by the cup for especially discriminating patrons.
Guy & Gallard doesn't mind where people choose to savor its menu of more than 70 breakfast items, sandwiches, soups, and pastas. Diners also get to design their own sandwiches out of diverse ingredients that range from albacore-tuna salad and grilled vegetables to tandoori chicken and prosciutto. To sate health-minded stomachs and hungry treadmills, the menu uses a green leaf to denote the meals that have less fat and fewer calories.