The majority of our food is certified organic, grown by farmers we know, who are honest, extraordinarily hard working, smart, dedicated, and whose standards in ways go beyond regulations. But there is some organic food that we wouldn’t want to serve, and some food that isn’t organic certified that we proudly serve. It is probably not a coincidence that wonderfully tasting food is usually raised in natural, healthful and ethical ways by talented people who care.

Our farmers, ranchers, and suppliers make daily decisions about the health of their soil and the treatment of their workers. They are challenged constantly with concerns about everything from the complexity of their farm’s ecosystem, to the state of local and global fisheries, international markets, and how to defend themselves against large, capital intense producers fronting as the little guy. They frequently guide us, and are guided by us, on how to make ethical, healthful and delicious food.