Whole Foods Sandwich Menu

    whole foods
  • Foods that are not altered, chemically treated or irradiated. These foods include beans, grains, fruits, vegetables, nuts and seeds. By eating whole foods, we sustain a healthy life-style.
  • Preppy grocery store, specializes in organic foods
  • Whole foods are foods that are unprocessed and unrefined, or processed and refined as little as possible before being consumed. Whole foods typically do not contain added ingredients, such as sugar, salt, or fat.
  • two (or more) slices of bread with a filling between them
  • An item of food consisting of two pieces of bread with meat, cheese, or other filling between them, eaten as a light meal
  • Something that is constructed like or has the form of a sandwich
  • make into a sandwich
  • insert or squeeze tightly between two people or objects; "She was sandwiched in her airplane seat between two fat men"
  • A list of dishes available in a restaurant
  • A list of commands or options, esp. one displayed on screen
  • a list of dishes available at a restaurant; "the menu was in French"
  • (computer science) a list of options available to a computer user
  • the dishes making up a meal
  • The food available or to be served in a restaurant or at a meal
whole foods sandwich menu
whole foods sandwich menu - Replacement Backlit
Replacement Backlit Lightbox Sign LED Writing Board message display boards
Replacement Backlit Lightbox Sign LED Writing Board message display boards
Whole Board Size: 25" x 17"
LogoBox Size: 16.2" x 5.9"
Photo film Size: 15.9" X 4.9"
Material: Acrylic + aluminum frame on the front.
LED Color: white LED for light box / RGB LED for writing board
Structure: Board made of acrylic, frameless. LogoBox (light box) made of aluminum alloy. Metal hanger on the upper rear for hanging on walls or other solid surfaces.
Input: AC 120V / 50Hz, Out put DC 12V / 800MA

The LogoBox writing pad is the perfect combination of the Flashing Board and a commercial light box.
It is beautifully designed to be slim & light for convenient carrying and transport.
The changing LED colors will help you target customers with messages that they won??t be able to avoid checking out.
The backlit LED changes colors automatically in the following order: switch on ?C white ?C aqua ?C purple ?C blue ?C yellow ?C green ?C red ?C switch off. Ideal for bars, restaurants, shops and hotels.
Package Include:
1x Writing Board
1x Marker Pen
1x Wiper
1x Power Adapter
Perfect for the following businesses:
Coffee Shops
Sandwich Shops
Ice Cream Parlors
Fast Food Outlets
Wine & Cocktail Bars
Pubs & Restaurants
Hair & Beauty Salons
Real Estate Agents
Travel Agents
Convenience Stores
Retail outlets

Blackberry Apple Pie
Blackberry Apple Pie
Chilliwack Airport Restaurant. I heard that this place has the best pies, so I had to try ! Personally, it was too sweet for my liking and the crust was kind of hard, but that's just me ! I think you should try it out for yourself ! - - Here's an article from the Georgia Straight from May 2009... Had any good airport food lately? If the answer is no, you clearly haven’t been to Chilliwack Municipal Airport recently. Yes, Chilliwack does have an airport, although few people have cause to fly through it. That’s probably why its Airport Coffee Shop is off most people’s radar. But small-craft fliers know the secret: this place boasts a veritable bonanza of homemade pies that justify the restaurant’s motto, “I fly for pie.” In fact, the pies are so good that the restaurant needs a second motto: “I detour for pie.” Because after you’ve pulled off the highway for a bite to eat here once, you won’t drive by it again. Airport Coffee Shop 46244 Airport Road, Chilliwack, 604-792-0814. Open every day, 7 a.m. to 7 p.m. Motorists road-tripping through the Fraser Valley can spot Chilliwack airport from Highway 1, due to the light planes descending gently toward the airstrip that parallels the road. A five-minute drive brings you to the terminal. Free parking! That’s enough to prove this is no ordinary airport. The restaurant occupies one end of the small building and overlooks the tarmac. In good weather, an attractive patio puts diners almost close enough to chat over the fence with the pilots. It’s a surprisingly busy little spot, with pleasure crafts coming and going every few minutes and helicopters performing their delightful vertical takeoffs. On a clear day, there’s a panoramic view of the mountains beyond the runway. Inside, it’s a cheery space with a green-and-white-tiled floor and staff who greet many of the patrons by name. Vintage photos of aircraft line one wall, and servers bustle through the small space. When I arrived around noon one Sunday morning en route to Harrison Hot Springs, the place was packed and there was a lineup going out the door. Jacqueline Dziuba, who runs the restaurant with her two sisters, bought the place last fall when long-time owner Barbara Mitchell retired. Dziuba didn’t touch the popular menu, and worked alongside Mitchell in order to learn her pie secrets. A magnetic signboard lists the pies that are available that day. Dziuba and her sister Judy make more than 60 types of pie from scratch, offering over 20 varieties each day. (A piece costs $3.99 to $4.99.) The selection is over the top: coconut cream, banana cream, blueberry, bumbleberry, caramel apple, strawberry rhubarb, peaches and cream, lemon meringue, pumpkin, peach… As if that’s not enough, there’s homemade cheesecake. But first, lunch. The menu features typical roadside-diner fare: burgers, sandwiches, and all-day breakfasts. But this is no greasy spoon. The cooks still faithfully follow many of Mitchell’s mom Selma’s recipes, like the one for the potato salad. Hash browns are of the hard-to-find variety—grated and grilled on both sides (although the kitchen will oblige with pan fries or even McCain’s taters if requested). Many of the offerings have a fun, retro appeal, like the baron of beef dip, the patty melt, and a Cold Plate of sliced meats. Most entrees ring in at under $10, and there’s a kiddie menu for the back-seat gang. I had the spinach salad, which was outstanding. It was just like something your mom would serve at home, with no skimping on the quality or quantity. The huge bowl of greens was strewn with bits of cauliflower and mushroom, chunks of hard-boiled egg, and the amount of real bacon that would be sprinkled on by someone who loves you. The zingy, slightly sweet creamy dressing—again, Selma’s recipe—elevated the salad from good-for-you to simply delicious. The Reuben sandwich (with Swiss cheese, corned beef, and sauerkraut) was also good, and came with a satisfying mound of curly fries. The mushroom burger I had the following day was just average, however, with an unremarkable patty. But really, the reason we returned on our way back to Vancouver was to have another piece of pie. Sour cream lemon—what a revelation. Think an opaque lemon filling made doubly tart with lemon zest and sour cream. And yes, nothing but real whipped cream on top. The crust on the bumbleberry pie I had on the way up wasn’t the best I’ve ever had. But the crust on the Bing cherry was lighter and flakier, with a luscious whole-fruit filling. Oh, and the Matterhorn of ice cream you get for some extra change makes the dessert totally sharable—if you’re willing. Or, you can take a whole pie home ($18 to $24). Call ahead and give them at least a day’s notice, and you can savour the flavour of your vacation when it’s over. With these pies, it’s easy to see why the Airport Coffee Shop could be not just part of the journey, but the destination. Access: Going eastbound on Highway 1, take Exit 119, turn left onto Ya
Whole Foods Catering Menu (Page 3)
Whole Foods Catering Menu (Page 3)
Process: Created with Illustrator. Size: 8.5in x 11in Date: 2011 The layout of the menu is based loosely upon the menu regional design in efforts stay consistent with the Whole Foods brand and style. Images used within the menu are of actual catering items created in the Whole Foods Mt Washington store. The cover image of the sandwich wraps had a dynamic burst-like look to it that I felt was eye catching and would immediately grab a customers attention. The colors used in menu were chosen to give an Earthy and health conscious feeling to it. I felt bright green was a color that could be both vibrant and present an idea of healthy eating.
whole foods sandwich menu
Enjoy Every Sandwich: Living Each Day as If It Were Your Last
This book is a culmination of what I’ve learned. I hope it will open the door for you to embrace your humanity, accept uncertainty, and live a life of gratitude. —from Enjoy Every Sandwich

As medical director of the famed Preventive Medicine Research Institute, Lee Lipsenthal helped thousands of patients struggling with disease to overcome their fears of pain and death and to embrace a more joyful way of living. In his own life, happily married and the proud father of two remarkable children, Lee was similarly committed to living his life fully and gratefully each day.

The power of those beliefs was tested in July 2009, when Lee was diagnosed with esophageal cancer. As Lee and his wife, Kathy, navigated his diagnosis, illness, and treatment, he discovered that he did not fear death, and that even as he was facing his own mortality, he felt more fully alive than ever before. In the bestselling tradition of Tuesdays with Morrie, told with humor and heart, and deeply inspiring, Enjoy Every Sandwich distills everything Lee learned about how we find meaning, purpose, and peace in our lives.