DOCSLIB.ORG

The Pool Lounge

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Pool Lounge THE POOL LOUNGE SNACKS BOWLS SEASONAL ORGANIC FRUIT 14 AÇAÍ BOWL 16 granola, chia seed, flaxseed, coconut, seasonal fruit, PLANTAIN CHIPS & GUACAMOLE 14 bee pollen HUMMUS & PITA 13 GRANOLA & YOGURT 15 TRUFFLE FRIES 10 seasonal fruit compote, fresh fruit, coconut, almonds EGGS ON AVOCADO TOAST 15 pesto, avocado, radish, sprouts, multigrain toast SWEETS FISH TACOS 17 COOLHAUS ICE CREAM SANDWICHES 10 cabbage slaw, avocado, cilantro, salsa chocolate chip with tahitian vanilla, double chocolate dirty mint chip, snickernookle salted caramel SALADS CHOCOLATE CHIP COOKIES 8 BABY KALE 16 cabbage, pistachio, dried fruit, parmesan, SMOOTHIES 15 poppy seed dressing PB&J SHAVED VEGETABLE 17 almond milk, banana, strawberries, peanut butter, squash, zucchini, carrot, chickpea, asiago, cacao nibs, protein powder champagne vinegar RUNYON CANYON almond milk, banana, dates, cacao nibs, maca, SANDWICHES & WRAPS protein powder LOBSTER ROLLS (2) 21 MELROSE celery, apple, old bay, meyer lemon, brioche orange juice, acai, pineapple, strawberries, banana, chia seeds SMOKED TURKEY SANDWICH 17 sprouts, bacon, lettuce, tomato, avocado, cheddar, GO GREEN herb aioli on sourdough pineapple juice, baby kale, blueberries, banana FRIED CHICKEN SANDWICH 19 pepperjack, sriracha aioli, pickles, cabbage, COLD-PRESSED JUICES 11 caramelized onion brioche GINGER SNAP BREAKFAST BURRITO 19 fuji apple, green apple, ginger, lemon eggs, avocado, chicken sausage, jack cheese, salsa, SUNRISE breakfast potatoes (available until 1p) orange, carrot, coconut water, lemon, ginger, tumeric ITALIAN PANINI 18 DETOX GREENS mortadella, proscuitto, ham, salami, peppers, coconut water, cucumber, celery, kale, fennel, olive spread, provolone parsley, lemon, e3live, spirulina 1 BURGER* 19 GO BIG two patties, white cheddar, iceberg, tomato, beet, kale, carrot, apple, wheatgrass, lemon, ginger caramelized onion bun CLOVER IMPOSSIBLE BURGER 20 kale, cucumber, celery, spinach, pear, cilantro, garlic veganaise, sun-dried tomato, avocado, mint, lime arugula, vegan brioche CELERY GLUTEN-FREE VEGETABLE WRAP 17 celery, lemon, pink himalayan salt grilled vegetables, hummus, sprouts, a suggested gratuity of 20% will be applied to parties of 6 or more. please let us know if you have any food allergies and require menu information or other assistance we will certainly do our best to accommodate your needs *consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness printed on recycled paper #recycleeverything THE POOL LOUNGE COCKTAILS 17 BUZZBAR alcohol-infused ice cream and sorbet bars for Adults CUCUMBER MINT LIFT absolut elyx vodka, english cucumber, mint, lime BOURBON ST. CHOCOLATE 10 STARWBERRY MOSCOW MULE CITRUS BERRY DROP 10 absolut elyx vodka, lime, fever tree ginger beer MAJESTIC MANGO 10 ROSÉ GIN plymouth gin, fever tree mediterranean tonic, yuzu, PINEAPPLE BUZZ 10 aromatics ROSÉ SPRITZ ramazzotti liqueur, prosecco WINE 1 IN A MELON MIONETTO ORGANIC PROSECCO 16/65 casamigo tequila, watermelon, ancho reyes verde, Veneto, Italy lime, agave CAMPO VIEJO CAVA BRUT 16/65 ILEGAL SPICE Macabeo, Spain ilegal mezcal, passion fruit, hibiscus, chipotle, lime GH MUMM BRUT 22/90 Reims, France FROZEN COCKTAILS made with kelvin slush co. mixes − all-natural, VEUVE CLICQUOT BRUT 190/BTL organic, non-gmo, vegan, gluten-free, and kosher reims, france WEHO FROSÉ 17 VEUVE CLICQUOT ROSE 210/BTL rosé, vodka, lillet rose, stonefruit reims, france PIÑA COLADA 17 THOMAS JEFFERSON BRUT ROSÉ 16/65 appleton rum, coconut cream, pineapple Languedoc, France NOBILO ICON SAUVIGNON BLANC 16/64 BEER Marlborough, New Zealand STONE IPA 8 TIAMO PINOT GRIGIO 15/60 Escondido, California Veneto, Italy PERONI 8 COTES DES ROSES CHARDONNAY 16/64 lager, Italy Languedoc, France MODELO 8 COTE DES ROSES ROSÉ 16/64 lager, Mexico Languedoc, France LINCOURT PINOT NOIR 15/60 Santa Rosa, California OROGENY PINOT NOIR 21/84 Russian River Valley, California DOM PÉRIGNON BRUT 500/BTL Champagne, France printed on recycled paper #recycleeverything.
Load more

Recommended publications
  • Breakfast Menu
    BREAKFAST MENU Available 6:30 AM – 11 AM. Please call “In-Room Dining” to place your order. A hospitality fee of 23% and $6 delivery charge will be added to your check. OJAI VALLEY BREAKFAST ..............................................33 Two eggs any style with valley style breakfast potatoes, choice of country ham, sausage or applewood smoked bacon, choice of toast, fresh juice or milk, and coffee or tea HEALTHY START BREAKFAST .........................................30 Egg whites with sautéed greens, sliced hass avocado, sprouts, heirloom tomato, cottage cheese, fresh juice or milk, and coffee or tea CONTINENTAL BREAKFAST ............................................28 Assorted baked breakfast pastries with fruit preserves, seasonal sliced fruit, fresh juice or milk, and coffee or tea WAFFLES, PANCAKES & FRENCH TOAST CHALLAH BREAD FRENCH TOAST ...................................20 House made preserves, lemon whipped mascarpone, warm maple syrup MALT AND VANILLA WAFFLE ..........................................18 Honey pecan butter, fresh berries, whipped cream, warm maple syrup BUTTERMILK PANCAKES ...............................................18 Choice of strawberry, blueberry or chocolate chip, warm maple syrup SPECIALTIES SMOKED SALMON AND TOASTED BAGEL ..........................19 Toasted everything bagel, cream cheese, capers, sliced red onions, tomatoes, hard boiled egg THREE EGG OR EGG WHITE OMELET ...............................22 Choice of three items: ham, bacon, chorizo, spinach, bell pepper, onion, tomato, mushroom, cheddar
    [Show full text]
  • Banquet Menus
    BANQUET MENUS Our team of culinary and service professionals look forward to creating a memorable experience for you and your guests. A 24% service charge and 7.25% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability. TABLE OF CONTENTS MENU GUIDELINES 3 MORNING · BREAKFAST 5 THEMED BREAKS 16 AFTERNOON · LUNCH 20 EVENING · DINNER 32 THE FARMHOUSE · MENUS 62 THE FARMHOUSE · COOKING EXPERIENCES 82 BAR 88 WINE 92 2 MENU GUIDELINES Please be aware that fluctuations in food costs due to unforeseen market conditions occasionally prompt the resort to adjust menu pricing. The published menus with pricing are accurate at the time of printing, however pricing is only guaranteed 3 months prior to event dates. Pricing is per person unless otherwise indicated. Due to state and local ordinances, all food and beverage must be purchased solely through Ojai Valley Inn. Ojai Valley Inn is the only licensed authority to serve and sell food on the premises; therefore, outside food and beverages are not allowed on the hotel property. A taxable 24% service charge is added to all food and beverage (subject to change). California State Tax is calculated on the total of all charges. MINIMUM GUEST COUNT A minimum of 30 guests is required for all menus within the Banquet Menus unless noted otherwise. For groups fewer than 30 guests, please refer to our Executive Meeting Menus. BAR SERVICE Should you request a bar set-up, a bartender fee of $200 per bartender per five hour event is applicable if sales do not exceed $500 per bar (exclusive of tableside wine service).
    [Show full text]
  • (R)Evolution a Look at How Mobile Food Is Changing Los Angeles
    A Food (R)evolution A look at how mobile food is changing Los Angeles Author: Kiran L. Rishi Advisor: Robert Gottlieb April 2013 Urban & Environmental Policy Institute Occidental College 1 | P a g e Acknowledgements I would like to thank the Urban & Environmental Policy department at Occidental College for all their support throughout the entire “comps” process. I would like to acknowledge Professors Robert Gottlieb and Bhavna Shamasunder for their numerous revisions and guidance throughout the year, my advisor Professor Peter Dreier, and Professor James Sadd for his assistance with the GIS mapping portion of the project. I would like to thank Sylvia Chico for all of her support. I would also like to thank all those who took the time to meet with me and participate in the interviews—Gregg Kettles, Rudy Espinoza, Michele Grant, Erin Glenn, Yolanda (Sonia) and Frank Francia, Clint Peralta, and Natasha Case. Lastly, I would like to thank my fellow UEP seniors—particularly Clara Wheatley-Schaller, Clarissa Boyajian, Dylan Sittig, and Jordan Delano—for their solidarity and compassion throughout the process. 2 | P a g e Executive Summary The following report portrays an extensive case study comparing the Loncheras, or taco trucks, that cruise the streets of the Los Angeles and the newer “hip” gourmet food trucks— Twitter trucks. The goal of the report is to establish how patrons access food trucks and mobile food, and how policies and the history of street vending has shaped the street food culture that has existed for over 100 years in Los Angeles. The report provides background research on the history and evolution of street food and street vending in Los Angeles, and briefly examines the current heated sidewalk vending battle that is taking place in the city.
    [Show full text]
  • Download Batter up Fall 2016
    THE ART AND BUSINESS OF BAKING batter upFALL 2016 JUST Desserts ‘TIS THE SEASON FOR GIVING IN Crush the Rush Menu Magic The Great Pumpkin TIPS FOR SMART HOLIDAY STAFFING SAY MORE, MAKE MORE PUT EVERY PART IN PLAY THE GOODS batter up VOLUME 1, ISSUE 1 Fall 2016 DAWN FOODS ADVISORY BOARD Chief Executive Officers Carrie Jones-Barber & Serhat Unsal Chief Marketing Officer Angie Goldberg Vice President of Marketing & NPD Becky Loveland Senior Director, Global Communications & Corporate Branding Jonathan Aplin Program Manager Dana Sosnowski Dawn Foods Contributors Jennifer LaPaugh Senior Director, Global Market Research & Insights Annie Best Dawn of a New Era Manager, Market Research & Insights, North America Sam Schira Market Research & Insights Analyst II, EU & AMEAP, NA This has already been a transformative year for Dawn Foods. From unveiling a new Kenny Gracner Director of Artisanal Bakery Sales, West leadership model to relaunching DawnFoods.com, we continue to innovate and invest in the future of baking. We’re also expanding our efforts to be your go-to Batter Up is the ultimate PUBLISHING PARTNER business resource for source for the best insights, services and products the baking industry has to offer. artisanal bakers, featuring Publisher actionable advice for James Meyers meeting the bottom line, To that end, we’re excited to announce our latest venture: Batter Up, our new inspiring ideas for wowing EVP, Design customers and guidance on Doug Kelly harnessing the latest trends quarterly magazine. In each issue, you’ll find stories handcrafted to help you grow in the bakery industry. EVP, Chief Content Officer Issued quarterly and hand- your business; firsthand advice from other bakers on how to improve operations Kim Caviness delivered to readers, the magazine is a Dawn Foods VP, Content publication produced by and boost your bottom line; inspiration for new recipes and decorating techniques; Marla Clark Imagination, 600 W.
    [Show full text]
  • Russ Nelson Dissertation Template Backup
    UNIVERSITY OF CALIFORNIA, IRVINE Dynamic Network Models for the Analysis of Cooperation and Competition in New Markets DISSERTATION submitted in partial satisfaction of the requirements for the degree of DOCTORATE OF PHILOSOPHY in Management by Russel P. Nelson Thesis Committee: Professor Mary C. Gilly, Chair Professor Philip Bromiley Professor Imran Currim Associate Professor Ashlee Humphreys 2015 © 2015 Russel P. Nelson DEDICATION To my mother, Emily - When I asked, you told me to look it up. ii TABLE OF CONTENTS Page LIST OF FIGURES iv LIST OF TABLES v ACKNOWLEDGMENTS vi CURRICULUM VITAE viii ABSTRACT OF THE DISSERTATION xiv ESSAY 1 A Tweet, A Mention, A Market: Towards a Status-Based Model of Market Creation 1 ESSAY 2 What Drives Food Truck Location Decisions? Social Contagion in Mobile Location Choice 61 ESSAY 3 Identifying Strategies for the Evolution of Cooperation in Social Networks 105 iii LIST OF FIGURES Page Essay 1: Figure 1 Food Trucks and Tweets per Day 51 Essay 1: Figure 2 Unique Locations Used by Food Trucks 52 Essay 1: Figure 3 Obtaining Commissary Addresses from Photos 53 Essay 1: Figure 4A Trajectory of Elo-Rating Scores 54 Essay 1: Figure 4B Trajectory of Elo-Rating Scores, Random Network 55 Essay 2: Figure 1A Locations Chosen by Kogi BBQ 97 Essay 2: Figure 1B Locations Chosen by Calbi BBQ 97 Essay 2: Figure 2 Spatio-Temporal Development of the Market 98 Essay 2: Figure 3A Trucks and Locations Over Time 99 Essay 2: Figure 3B Number of Active Trucks Per Day 99 Essay 2: Figure 4 Histogram of Location Visits 100 Essay
    [Show full text]
  • Startup Spotlight™
    Startup Spotlight™ Coolhaus Ice Cream ProInfluence Startup Spotlight™: Episode #11 Startup Spotlight™ features innovative, consumer-based startup companies and their passionate founders. Coolhaus Natasha Case, CEO & Co-Founder How do you describe Coolhaus to people you meet for the first time? At Coolhaus, we love all types of food and we like to push the boundaries of traditional dessert by creating unique, sweet-meets-savory ice cream flavors you can’t find anywhere else. We are also excited to be a certified Women Owned business. Who are the key Coolhaus founders and their backgrounds? Natasha Case, current CEO and co-founder and Freya Estreller, co-founder (not currently with Coolhaus, but Natasha's wife). We started baking cookies, making ice cream, and combining them into “cool houses” in 2008. With mutual backgrounds in the design and real estate fields, we began naming our ice cream sandwiches after architects and architectural movements that inspired us – and eventually decided to take our passion (dubbed “Farchitecture,” or Food + Architecture) to the streets of Los Angeles. So after a few days on Craigslist (and some time convincing our families we weren’t crazy), we found and bought a beat-up old postal van, trekked out to the world-famous Coachella Valley Music Festival in April 2009 to make our debut, and, well…the rest is history. How do you differentiate Coolhaus in a very competitive ice cream market? What is Coolhaus best known for? Our adventurous palates have led us to create pint flavors that consistently shake up the freezer aisle. Equally important to our dedication to innovation is our commitment to quality.
    [Show full text]
  • People Aged 30-44 Buy the Most Ice Cream Sandwiches
    People Aged 30-44 Buy The Most Ice Cream Sandwiches Observed each year on August 2, it is National Ice Cream Sandwich Day. This food holiday is one that will refresh each one of us on a warm summer day with a delicious frozen ice cream sandwich. Click Here For Other Stories And Videos On South Florida Reporter The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York. The vendor, who was never identified in the article printed in papers across the nation, sandwiched the ice cream between milk biscuits. Soon, push carts popped up around the city and country during the summer months selling the portable treats. The modern version of the ice cream sandwich was invented by Jerry Newberg in 1945 when he was selling ice cream at Forbes Field. There are alternatives to the classic ice cream sandwich using chocolate cookies, oatmeal cookies or a rice crispy wafer in place of the original chocolate one. Ice cream sandwiches are known around the world by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Cream Between, Vanilla Slice and many more. The 30-44 age group buys the most ice cream sandwiches. The average number of ice cream sandwiches eaten per second nationally is 48. The ice cream sandwich ranks as the second best-selling ice cream novelty in America. If all the ice cream sandwiches made last year were placed end to end, they would circle Earth 3 1/2 times. The eastern seaboard consumes almost 50 percent of all ice cream sandwiches.
    [Show full text]
  • Essays on Los Angeles, Food Trucks, and Home
    Vassar College Digital Window @ Vassar Senior Capstone Projects 2019 In search of a city: essays on Los Angeles, food trucks, and home Nicole Lipman Vassar College Follow this and additional works at: https://digitalwindow.vassar.edu/senior_capstone Recommended Citation Lipman, Nicole, "In search of a city: essays on Los Angeles, food trucks, and home" (2019). Senior Capstone Projects. 892. https://digitalwindow.vassar.edu/senior_capstone/892 This Open Access is brought to you for free and open access by Digital Window @ Vassar. It has been accepted for inclusion in Senior Capstone Projects by an authorized administrator of Digital Window @ Vassar. For more information, please contact [email protected]. In Search of a City: Essays on Los Angeles, Food Trucks, and Home Nicole Lipman April 25, 2019 Senior Thesis Submitted in partial fulfillment of the requirements for the Bachelor of Arts in Urban Studies Adviser: Hua Hsu Table of Contents Acknowledgements .………………………………………………………………………………2 Preface .……………………………………………………………………………………………4 Introduction: A Necessary History ..………………………………………………………………7 City on Screen……………………………………………………………………………………20 A Neighborhood Just East of Hollywood ……………………………………………………….34 Multiply and Divide ..……………………………………………………………………………48 Arteries ..…………………………………………………………………………………………60 So Glad to Meet You, Angeles ..…………………………………………………………………70 Bibliography .……………………………………………………………………………………81 !1 Acknowledgements Thank you to Hua Hsu for consistently pushing my work in interesting directions. Thank you to Lisa Brawley for guidance in the ideating and writing processes. Thank you to Ezra Weissman for intellectual and emotional support from the beginning to the end. Thank you to Saski Globig, Klara Kaufman, Casey Parsons, Vanessa Rosensweet, Clare Reynders, Isabel Furman, and Lucy Ellman for open ears. Thank you to Dad and Mom for instilling in me a love of Los Angeles.
    [Show full text]
  • Deputy Who Lost Leg Returns to Service
    BEVERLYPRESS.COM INSIDE • Missing woman confirmed dead. pg. 3 Sunny, with • Beverly Hills highs in the adjusts electric upper 60s vehicle charging laws. pg. 5 Volume 29 No. 1 Serving the Beverly Hills, West Hollywood, Hancock Park and Wilshire Communities January 3, 2019 Street vendors could be DeputyI who lost leg returns to service Following a traffic accident in August, coming to BeverlyStreet vending Hillswas not previ- ously allowed in Beverly Hills, Garrett Rifkin spent An urgency ordinance to regu- but the city needed to conform its months rehabbing late street vending in Beverly laws with the new state regula- Hills went into effect this year, tions by Nov. 1. City Council corresponding with a law signed members derided the new law as by the governor that allows ven- “an attempt to make one size fit Losing a leg in a traffic acci- dors to operate throughout the dent could end a career in many state. See Vendors page 22 professions, particularly law enforcement, which requires per- sonnel to meet the physical rigors of the job. But West Hollywood deputy Garrett Rifkin, a five-year sher- iff’s department veteran with two years serving locally, wouldn’t photo by Edwin Folven let a life-altering injury put him on the sidelines. Five months West Hollywood Sheriff’s Deputy Garrett Rifkin started a new chapter after having his left leg amputat- in his law enforcement career on Dec. 27. ed below the knee, he returned to the station on Dec. 27, beating A lot of falling, a lot of getting doctors told him if he kept his the odds in an unlikely come- back up.
    [Show full text]
  • The First Known Ice Cream Sandwich Was in 1894 and Used Sponge Cake with Ice Cream Between
    The First Known Ice Cream Sandwich Was In 1894 And Used Sponge Cake With Ice Cream Between. On August 2nd, National Ice Cream Sandwich Day encourages us to cool off with one of our favorite frozen treats. Whether it’s vanilla, strawberry or Neopolitan between two chocolate wafers, the dessert sure will hit the spot on a hot summer day. The original ice cream sandwich sold for a penny in 1899 from a pushcart in the Bowery neighborhood of New York. Newspapers never identified the name of the vendor in articles that appeared across the country. However, the ice cream sandwiched between milk biscuits became a hit. Pictures from the Jersey Shore circa 1905 “On the beach, Atlantic City”, show Ice Cream sandwiches were popular at 1c each. The first known record for an ice cream sandwich was in 1894 and used sponge cake with ice cream between. Restaurants offered the ice cream sandwich as a decadent dessert for travelers. By 1940, grocers sold sandwiches made with crispy wafers. Although ice cream sandwiches were made by hand and distributed by New York street vendors in the early 1940s, it wasn’t until 1945 that the first ice cream sandwiches were mass produced. One account claims the modern ice cream sandwich with the chocolate wafer was invented in 1945 by Jerry Newberg. The ice cream maker sold his creation at Forbes Field in Pittsburgh, PA. At the time, the storied location was home to the Pittsburgh Pirates and Steelers. The 30-44 age group buys the most ice cream sandwiches. The average number of ice cream sandwiches eaten per second nationally is 48.
    [Show full text]
  • Frozen Novelties TALENTI Look for Signs on Specially Marked (PINTS ONLY) $ 99 $ 99 Items
    ALL STORES OPEN DAILY • FOR HOURS VISIT NEWSEASONSMARKET.COM PLUM-O-RAMA! Find the tastiest plums & plucots, Sat & Sun 11a - 5p BORN TO COHO BE WILD SALMON Fresh Alaskan Coho FILLET $ is here and ready for SAVE 5LB summer grilling! $ 99 10 LB reg $ 15.99lb OREGON COUNTRY NEW SEASONS MARKET ORGANIC PLUMS UNGER FARMS BEEF BONE-IN ALL CHICKEN AND PLUCOTS BLUEBERRIES BREAST SKEWERS Ranging from sweet to slightly tart, these plums Locally grown, peak of the season flavor. RIB STEAKS Marinated breast meat skewers, ready for the Unger Farms • Cornelius, OR From a co-op of ranchers based in Oregon, this are bursting with flavor! grill. Choose from flavors like Orange Sage reg $5.99 18oz beef is range-raised without the use of Wild River • Marysville, CA and Dijon, Garlic Herb, Teriyaki and antibiotics or added hormones. Valliwide • Dinuba, CA Lemon Pesto. Flavors vary reg $3.99lb reg $16.99lb by location. reg $9.99lb $ $ $ $ SAVE 4LB SAVE 2LB SAVE 1LB SAVE 1EA $ 99 $ 99 $ 99 $ 99 12LB 7 LB 2 LB 4 EA SUMMER CRAZY GOOD DEAL CRAZY GOOD DEAL CRAZYCRAZY GOOD GOOD DEAL DEAL TILLAMOOK DAVE’S KILLER BREAD OF SCOOPS CHEESE ORGANIC 18-20 august Selected Varieties BAGELS % AUGUST 18-20 reg $4.39-4.99 8oz Plain Awesome, Cinnamon Raisin OFF or Epic Everything. 50 50% OFF reg $4.99 16.75oz frozen novelties TALENTI Look for signs on specially marked (PINTS ONLY) $ 99 $ 99 items. Limited to stock on hand. 2 EA 3EA PRICES GOOD AUGUST 16-AUGUST 22, 2017 • WHILE SUPPLIES LAST 10% MILITARY DISCOUNT EVERY TUESDAY • 10% SENIOR DISCOUNT EVERY WEDNESDAY • ON ALMOST EVERYTHING • NO ADDITIONAL CASE DISCOUNTS Because of space limitations, some products may be unavailable at some stores.
    [Show full text]
  • Views and Opinions Expressed in the Reader Do Not Necessarily Represent Those of the Ann Hoyt, Vice President Co-Op’S Directors, Staff Or Ownership
    A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 48 • ISSUE 6 • JUNE 2021 IN THIS ISSUE Choosing the Right Sunscreen; Board Elections; COVID-19 STORES CLOSING AT 4:30PM JULY 4 Protocol Updates; Food Preservation Planning; and More! PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53703 Ave 1457 E. Washington POSTMASTER: DATED MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP MISSION STATEMENT The Williamson Street Grocery Co-op is an economically and READER environmentally sustainable, PUBLISHED MONTHLY BY WILLY STREET CO-OP East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 cooperatively owned grocery business that serves the needs West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 of its Owners and employ- North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422 ees. We are a cornerstone Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 of a vibrant community in EDITOR & LAYOUT: Liz Wermcrantz south-central Wisconsin that ADVERTISING: Liz Wermcrantz provides fairly priced goods COVER DESIGN: Hallie Zillman and services while supporting local and organic suppliers. SALE FLYER DESIGN: Hallie Zillman GRAPHICS: Hallie Zillman SALE FLYER LAYOUT: Liz Wermcrantz PRINTING: Wingra Printing Group The Willy Street Co-op Reader is the monthly communications link among the WILLY STREET CO-OP Co-op Board, staff and Owners. It provides information about the Co-op’s services and BOARD OF DIRECTORS business as well as about cooking, nutrition, health, sustainable agriculture and more.
    [Show full text]