Story contributed by Tiffany Swift.On Spring is a locally sourced café, urban garden and community learning space, nestled on the edge of Chinatown in the Los Angeles State Historic Park. Just opened in June, On Spring is an intriguing example of sustainable business and non-profits working towards the same goals.
As easy as it was to schedule a meet up with Cafe Moto owner Torrey Lee, it’s much harder to pin down a description of his business. The list includes solar power, social responsibility, sustainable agriculture, local distribution, and community involvement -- though none of these are core principles per se, and they’re more than just good business decisions. They involve decisions that he can, and does, feel good about.
Submitted by Kristen Bean. As a child, I often sat at the dinner table and listened to my
mother, a special education teacher, talk excitedly about how her
students overcame unfathomable barriers. Although I didn’t realize it at
the time, my mother’s stories of challenging her students to overcome
difficulties shaped my ambitions to become an advocate and develop a
nonprofit organization for people with disabilities. Both my mother and I
firmly believe that everyone can learn.
In our first video profile, we talk to Taylor Mork, Co-owner of Brooklyn and Chicago based Crop to Cup Coffee Company.Video not loading correctly? Watch it here on the Sheepless.org Vimeo Channel.TRANSCRIPT
San Diego’s Velo Cult looks the part of a really hardcore, if somewhat trendy, bike shop and it’s owner, Sky Boyer, appears the quintessential bearded gear-head. But anyone who keeps walking when they pass the wide open gate, soaring ceilings, and vintage originals is missing more than half the story. This is not a place where greasy, scabby-kneed road warriors intimidate you with their superior knowledge of how your bike works. In fact, Velo Cult exists in direct opposition to that style of bike shop.
Shortly
after last Thanksgiving, a new version of the dinner party began in
Baltimore. Created by a
collaboration between three collectives: Red Emma’s Coffee House and Bookstore, the Baltimore Development
Co-operative
(BDC), and the 2640 space, STEW is a social experiment in food and
community, a
way of funding from below, and a new way of thinking about dinner. It is meant to sponsor conversation
be
When I'm lucky enough make a trip back home to San Francisco, I try to indulge in childhood nostalgia as much as possible. Quite often that involves some sort of food. If I get my way, the family takes a trip up Russian Hill so we can get a scoop or sundae from Swensen's, which has been a Feuchter family favorite since before I was even around.
As a Manhattan girl on a budget, I relish the opportunity to have a nice meal out every once in a while. But when I find out that the Underground Food Collective is making a trek to New York City for one of their many-coursed meals, I lose all sense of fiscal responsibility and drop few nice dinners’ worth of dough without a second thought in order to attend. And after partaking in their dinner for a third time, I’m already saving up my dollars for when they return.
The Linkery in San Diego’s North Park is one of the hottest, if not the most recommended, farm-to-table, high caliber restaurant around. But if owner Jay Porter were in the same position now as he was in 2004, he certainly wouldn’t open a restaurant again.