Starting Tuesday we will be exclusively serving local brown rice for our I am Grateful Bowl.  This might not feel like a very large declaration, but in our world and with our impact, we see it being large.  We've told you about the wonders of quinoa, the magic of this incredible little plant that produces something so perfectly balanced for our consumption needs as humans.  We stand behind the power of this grain, AND we've also been following the news of the decline of Bolivian nutrition as Bolivian quinoa has gained popularity in the Western world.  As the price of quinoa goes up to meet the demand of rich international buyers, quinoa can no longer be afforded in the Bolivian homes it comes from.  By means of our buying power, United States purchasing trends are disrupting the political and health sustainability of Bolivian citizens.  See more on this subject here.

We are choosing to shift our focus from quinoa to the awesome local and sustainable crop of brown rice.  We have an excellent connection with an amazing family that's been growing rice through four generations. Massa Organics is a local family owned rice farm that respects the soil and ensures the highest quality of grain.  Because we are shifting to using brown rice, we are cutting our footprint in the costs of shipping from Bolivia and we are supporting local farms for a fresh alternative.  We sold over 65,000 bowls of quinoa through the "I am Grateful" program last year.  We are owning up to our impact on Bolivian families, and are recommitting to local, sustainable options that benefit the whole.  Visit a cafe near you to try our delicious new choice!

 

Revolution is an everyday thing.  How can Café Gratitude, the greatest responsible/delicious/community-based/ethical restaurant in creation as of right now, reduce even more of its foot print in all areas?

The following email conversation is between myself (almighty universal Vinicio) and our vendor representative at a major, waaay major food distributor. You have no idea how much food these people move. We've kept the privacy of the vendor. Read & enjoy: short & sweet.

Lots of people ask us what the secret ingredient in our awesome sauces is.  I've had people grasp me in tearful embraces to know the ingredients in our Caesar dressing; which is not to mention a total of 3 people that I have seen drink our garlic tahini dressing straight from the tub. My answer to them is always the same, "They're really not complicated recipes, we just use really awesome olive oil."

Bariani Olive Oil prides itself on old world quality, and creates small batches of cold pressed certified organic olive oil from the rich soils around Sacramento, California.  Many people I talk to in our cafes can't believe that olive oil can make such a difference in the flavor and texture of food.  Bariani brings a full meaty olive taste and a rich creamy texture to any sauce or dish it graces.  For just 13.50 per half liter, it matches the quality of olive oils that are 3-5 times the price.

The Bariani family arrived in California from the Lombardy region of Northarn Italy in the 1980s.  Their entrepreneurial spirits and love of  artisanal crafts made quick friends with the California climate.  Once they began selling their Olive Oil to friends and neighbors, they knew there was no going back.  The particular and discriminatory taste of this family found wide appeal in the raw food and slow food movements in California, and is the choice of many pioneering chefs in the area.

At Cafe Gratitude, we go out of our way to support businesses that share our mission:

Crafting nutritious whole foods locally and in the most environmentally sustainable way possible.

That's why we are proud to offer a delectable selection of Coracao's signature chocolates this holiday season.  These sweet treats are as dense in minerals and micronutrients as they are in 'Yum!'