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Two weeks after opening, Vicki Reich and business partner Marah Jacobs quickly realized that their hanging chalkboard menu needed to be larger and easier to change, in order to adapt to serving predominantly local and organic food. Their menu is seasonal, rotating through a variety of sandwiches, salads, and more, but all labels and signage include the percentage of local ingredients, so customers know exactly what they're getting. (July 2016)


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