So the cafe grew organically.
Tell me more about that vision.
We do everything with a salad. (People) don't eat enough greens. Greens help you digest. We offer a lot of greens. We could be called Salads R Us. So everything comes with a salad or a green of some sort.
We do juicing.
We pretty much only use olive oil and coconut oil, and some butter for baking. That's it. We do a lot of gluten-free food, a lot of gluten-free baking.
We just try to use fresh products, as fresh as you possibly can. I mean, I'm using 15, 20 people now, getting stuff from. All kinds of organic — vegetables, dairy. I know we just had this scare with raw milk, but we let the raw-milk people come in and sell their milk here.
We're also trying to grow the bakery. But do it in a way that's consistent (with Cathy's vision). We use coconut oils. We use organic flours. We use different flours. We use less sugars. We don't use white sugar. We use a little agave. We use maple syrup that's local. We use honey that's local.
We use even some local flour. There's a guy (who) comes in every week and drops us off flour that was just ground. Flour (from grocery stores) can sometimes be a year old by the time it hits your door.
Do you have any favorite ingredients? Or things you can't use?
We're not going to use pork. It doesn't digest well. We're not going to use hydrogenated oils.
We don't use trans fats. We do use some meats, but sparingly. Like, I'll do lamb and beef from time to time. But organic, or local.
You said earlier you had changed your personal approach to food.
It started in the late '90s. I had a couple brothers with bad health. My dad died at 49. My brothers, one died at 48, one died at 53.
I saw the writing on the wall. Better not do what they're doing, right?
So I did away with sodas, fast foods, stopped eating at Sheetz at 1 in the morning, stopped eating after 6 (in the evening).
Before I even came into this place, I was (making juices at home) and doing smoothies. So I was well on the way. That's why, when they opened up Pure and Simple and they had juices, I thought, "This is a cool place. This would be a cool place to work."
What sort of styles of food do you do?
I tell you, we do a lot of spice here. We like a lot of spice. We try to do ethnic foods a lot. The owners — for me, my hardest customers to please are the owners. But they like spice. So we do a lot of things on the Tex-Mex side. That would describe us a lot.
So food is important here, but as part of something larger?
Yes. David is also the head pastor at that church over there. It's an independent church, called the Life Center. They started that a few years before Pure and Simple. It all grew off each other. It actually started out (with) Cathy doing this as a mission to help people physically and spiritually. That was the genesis. It's something we don't tell. It is the vision still, to help people. It's an outreach.