Here at The Back Porch Café every facet of what we do has been carefully thought out. 

• For instance, our coffee is an organic French Roast, purchased from a fair trade based company www.equalexchange.com. 
  
  The organic coffee is shade grown and bird friendly.
   (Marilyn is a bird watcher)

• Another of our food providers is a small company in Washington State that sends us wild foraged mushrooms. 
  If you want to read more about them, their web address is www.freshwild.com 

• We make everything but the baguettes here in house. 
  That includes the jam offered at Sunday Brunch, the Ginger Beer made fresh for the Dark and Stormy's, the lemonade and on and on. 

• In mid June the cooks quarter three cases of lemons, mix them in kosher salt and stuff them into 10, gallon jars where they cure in brine for about two weeks. When they are ready, the pickled lemon rinds are minced and become one of the ingredients in our summer chutney that goes well with many local fish. 

• In short, ours is an extreme kitchen.