While we appreciate this review of our shop, we want to clarify one point. We emphasize produce in season, which implies a degree of localness, but we do not promise that "everything is local." Some items, like garlic, onions, and lemons, are such go-to ingredients that we cannot make great food without them out of season. In-season we can do special things with them, and promote them as local if they are. We are trying to source locally for our fresh produce for sale, and so far have a good source for citrus. We welcome other local growers who would want to sell us fresh produce at bulk. We are also open to barter - cookies for cauliflower for example. We currently source all our wheat, mushrooms, garbanzos, fresh citrus for sale, and teparys completely from local farms. We frequently shop the farmers market for the cafe, and we grow some stuff - currently herbs and bok choy - ourselves. And if I have learned enough yet from Don Breckenfeld, I will have a nice crop of Shandong garlic this spring. But we also buy produce and other foodstuffs from a dozen or so businesses, always looking for seasonal produce to use in cooking. So, 'struth, we shop more and less regularly at the following places, in my subjective order of frequency and expenditure: Restaurant Depot, Sam's Club, Grant-Stone Market, Sprouts, Safeway, Albertsons, Food City, San Xavier Coop Farm store, Penzey's Spices, Lee Lee market, and Nur Market.
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