Lettuce FieldWith the unprecedented growth of organics over the past 10+ years there is no doubt that the words “natural”, “local”, “sustainable” and of course “organic” have become common place…but, what do these words really imply? Bottom line, aside from “organic”, which is a regulated term, they’re all pretty much up for interpretation. While we know that a head of lettuce can be locally produced, but not organic, or that bunch of carrots portrayed as “natural” can realistically be neither organic or local, keep in mind that your customers may assume they all mean pretty much the same thing.

The only real way to know you’re purchasing a true organic product is by taking a quick glance for the label seen above (some may not be labeled, but will contain appropriate verbiage). If you or your customers ever have any doubt, just remember that a USDA Organic Seal verifies (by U.S. mandate) that that particular product was grown without the use of synthetic pesticides, food irradiation practices, genetically modified organisms (GMOs), and processes that pose any sewage contaminant risk.

P.S. When purchasing “local”, always be sure to ask where, as definitions of “local” can vary substantially from business to business.


Encased in a light colored paper-like shell, fresh Garbanzo beans, also called chickpeas, offer a delectable trace of sweetness and a wonderful tender texture. Not yet crinkly in this early stage of life, these farm fresh delights vary from a very pale green to dark green. Easy to shell, two to three beans are produced in each pod.


Also known as kale sprouts. These are not actually a traditional sprouted plant, rather a part of the plant that is harvested very young, at the tender shooting stage. As the vegetable’s appearance may suggest, the process of harvesting each sprout is labor intensive. Plants are hand-harvested from the moment the first sprouts appear and consistently harvested to increase flowering and production of sprouts. If left to grow past the young and tender stage, the plant would form heads and eventually flower. Kale sprouts are distinguished by their size and unique shape. Each sprout is trimmed at the point in which it just begins to develop leaves that envelop tiny compact rounded heads. The foliage is frilled and variegated with veins, dual toned in shades of grey-green and violet purple. The texture is tender-crisp, with a sweet yet complex flavor with undertones of nuts, pepper and classic brassica.


Waiakea Volcanic WaterSourced from the flow of snowmelt and rain pooling at the eastern base of Hawaii’s active Mauna Loa Volcano, every refreshing drop of Waiākea Water has been naturally filtered through thousands of feet of porous lava rock. Located 2,400 miles from the nearest industrial landmass and surrounded by rich, bio-diverse forest preserves, you can be assured that your guests are drinking one of the purest waters available.

  • Low Nitrate: Contains .59 mg/l nitrate level. 17x lower than the 10mg/liter allowable by the EPA.
  • High Virginality: Arriving from peak to source in less than 30 days radically reduces absorption of common contaminants and lends a light, crisp, clean taste.
  • High pH: Carrying a high, neutral pH level of 8.8, Waiākea Water naturally rids itself of the sour, often acidic taste found in water containing low pH levels.
  • Easy To Pair: The natural combination of minerals and precence of silica, give a silky smooth taste and mouthfeel, make Waiākea a premium, refreshing beverage that can be easily paired with almost any dish.