News from the Conservatory of Flowers

After presenting an evening on 'Vanilla' at our annual Jungle Pass Member's Night, Juan San Mames had an idea for the building that had housed our gift shop, empty on the platform since the new gift shop opened in Special Exhibits. Almost one year later, on a bone-chilling Tuesday morning this February at the Conservatory, Juan emerged from his newly-opened food stand, and stepped into the offices with cups of delectable hot cocoa. Wouldn't you know San Francisco had conspired to make the weather perfect for hot cocoa dispensing? The week before, when Juan first opened, the San Francisco winter day was 70 degrees, the tables and chairs flanking his new stand filled with patrons wearing sundresses and shorts. I took the opportunity to ask for a tour of the newest addition to the Conservatory family.

The little store front is filled with color - hardly a surface remains that isn't packed with colorful items - all with certifications for Organic. Juan points out what each certification means; I've never seen so many: Organic, Kosher, GMO-free. He is dedicated to providing the healthiest options, supporting local business, and maintaining a small carbon footprint. His attention to the coffee brewing is just a small example of his passion for perfection. The beans are purchased from a local family grower, in small batches, to keep fresh. "We only brew ten cups at a time. We grind it; we have a filter to make sure you don't get bitterness. One cup of bitter coffee can turn someone away for life!" He shows me the smaller container they use to brew. "You don't apply heat, it doesn't get burned this way." One the table in front of the kiosk, Juan displays the coffee fixings. "To sweeten, we get away from refined sugar." He shows me the organic, kosher certified alternatives. "It has no chemicals - and then for people who can't have sugar, we have agave - and cinnamon. Our cinnamon is Ceylon, true cinnamon. Cassiya is dark brown. This is absolutely pure. We have soy milk... if you're a coffee connoisseur who wants to give me a hard time, we can challenge you!" Juan imports spices; his passion for vanilla spills into all of his endeavors. "What I will try to do here, is four different kinds of vanilla coffee. The flavor will be cooked into the coffee - we can put the vanilla right in." He says he will begin this and other expansions to the menu when the stand begins to see more traffic. And for the tea connoisseur? "On teas we just went nuts!" Juan exclaims. They have all sorts of Japanese Matcha teas, and black teas in a large array of flavors.

"On the kids side is where we really want to stand out. We have some juice boxes, all certified organic, certified kosher - we have three flavors. Parents want to make sure their kids aren't jumping!" He also shows me a container of Mango juice from the Philippines. "Actual mango, not from concentrate, which is important." The precision, the really thorough comparison, and the time that Juan has invested to fill his kiosk with the most nutritious and environmentally sustainable options is quite impressive. He points out a carbonated beverage, "This has no high fructose corn syrup - such a better alternative from sugar sodas. This has no caffeine, no preservatives." Juan is careful not to name names of the bigger, less healthy, less environmental snack foods that he has avoided stocking. He winks as he shows me the healthier versions of these sodas and snacks, comparing their calorie and sodium count. "You know which ones I mean!"

He also made an effort to produce a minimal carbon footprint. He has the deliveries made to his storefront on Valencia, and brings the new inventory here with him, so the truck doesn't have to make two stops. He has made one concession: he has decided to sell bottled water. "San Francisco water is so good!" But, there is demand, as it is the one item allowed in the Conservatory. He researched the companies thoroughly, and grabs a bottle of the Arrowhead. He points out the smaller cap, the thinner plastic and the Mountain Spring source, that qualified it as the best. "If you're going to have it, at least have a good one. I don't feel as guilty about it."

The little stand boasts any kind of healthy snack food the picnicker could dream of: protein bars, fruit rolls, beef and turkey jerky, all sorts of nuts, dehydrated fruit chips. "We tried to stay away from typical chips - these have 30% less fat. Parents like this. They want a minimum of processed foods." For more substantial food fixes, Juan brings in fresh sushi, at incredibly affordable prices. $6.99 for a tiger tail roll, $4.99 for a Teriyaki Rice Bowl lunch. "That's 16 ounces! A pound! Lunch for $4.99 can be done!" Juan's favorite is the eggplant.

We end with the Italian chocolate maker, my new favorite machine. "There are three cups of chocolate powder for each gallon. And the whip cream, by Straus, all natural. We boil to 160 degrees, then bring it down to 60. You can see how dark it is.. and we're working on a darker version. It is delicious, full of calories." He laughs. Juan has already got quite a following of locals, not to mention the staff here at the Conservatory, and he has a lot of plans to keep the customers happy - and returning for more. Says Juan of his new neighbors, "I'm beginning to know all the dog's names too!"