It takes quality ingredients to create quality food. Roam brings together the finest producers in their respective crafts; farmers, ranchers, growers, bakers and artisans.
Raised by small, independent ranchers in northern California’s scenic Eel River Valley, Pacific Pastures 100% grass-fed beef is all-natural, nutrient-rich and produced without the use of antibiotics or hormones.
Grazed year-round on 5,000 acres of lush, green, pesticide-free farmland, Pacific Pastures cows are born and bred under exceptionally healthy and humane conditions that reflect the company’s commitment to responsible farm management. The animals are raised among giant Redwood trees with Pacific Ocean views in green grasslands of sub-irrigated clover and rye grass – a diet that produces a healthier herd.
Dietary benefits of Pacific Pastures grass-fed cattle include more essential Omega-3 fatty acids (two to four times the nutrients found in grain-fed beef) as well as a higher level of vitamins E, C and Beta-Carotene.
Since 1949, Jack Diestel and his family have raised all-natural, premium quality turkeys at their sustainably-farmed, 400-acre Sierra Foothills Ranch. The Diestel family has a century of experience in turkey ranching and has mastered the craft of producing top-notch turkeys with the level of flavor that can only develop over time. Compared to the industry standard, the ranch allows the birds an additional two months of growth and development. These time-honored, labor-intensive practices contribute to the reason why Diestel Ranch is one of the last small family-owned turkey growing operations in the United States. By walking the flock on a daily basis, Jack Diestel devotes the utmost attention to the birds’ health.
Colorado’s Great Range bison are raised on open pastures in the foothills of the Rocky Mountains. The bison graze on lush green grass and their vegetarian diet is supplemented with natural grains and hay. This premium quality meat is naturally lean, full-flavored, and produced without the use of hormones or antibiotics. A health-conscious option, bison has less fat and fewer calories than conventionally raised beef.
Located in California’s picturesque Tomales Bay, this small, family-owned organic creamery produces fresh, wholesome, award-winning dairy including milk, ice cream, and European-style butter and yogurts. Established in 1941 by Bill and Ellen Straus, who started with just 23 cows, the creamery was the first dairy west of the Mississippi to achieve certified organic status. The robust, rich-tasting products are a collective result of Straus’s dairy and milk from neighboring cows owned by the Hughes and Tresch families. Straus is a conscious and responsible environmental steward, and the family is committed to supporting sustainable, environmentally sound practices in farming and food processing.
Offered on tap at Roam, USDA-certified organic Kombucha is a nutritious, restorative ancient tonic that supports immune function and promotes a healthy, well-balanced digestive system. The carbonated brew offered in a variety of exciting flavors, contains probiotics, organic acids, enzymes and B-vitamins. Brewed in Santa Cruz by producer Adam Goodman, the Fair Trade certified and Kosher Kombucha delivers a fresh and clean taste that Asian royalty grew to expect from this fresh elixir.
Deeply committed to providing the best possible coffee with organic, shade grown beans, Blue Bottle is roasted in small batches to produce the freshest, most flavorful cup. The Oakland-based roastery operates using sustainable business practices. We use these exceptional beans to make our insanely delicious coffee shakes.
Founded in 2001, Dagoba offers small-batch chocolate infused with exotic flavors inspired by founder Frederick Schilling’s exploration of the rainforest. Produced using organic, sustainably raised cacao, the chocolate is a balanced blend of rich, smooth flavor with accents of sweet and savory fruits and herbs. The company is guided by the four pillars of Dagoba’s “Full Circle Sustainability” principle: quality, ecology, equity and community, which is applied through its work with cocoa cooperatives in Costa Rica on reforestation programs, and urban greening programs in the United States.
In 1978, “Wild Bill” Esposto physically built and opened a bakery in San Mateo, California, at which he learned the artisan baking trade from the ground, up. With three locations and pastry-making skills under his belt by 1983, Wild Bill decided to try his hand at baking bread to supply to his family’s deli. He pioneered the Dutch Crunch roll, and his business blossomed into an artisan, wholesale bakery that produces fresh breads daily.