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honey hi's food is uncompromising when it comes to nutritional integrity and sustainability. our menu is informed not only by collaborations with local organic farmers, artisans, and community members - but also by chef/co-owner kacie carter, who is a nutritionist and ensures that each dish is craveable and deeply nourishing.
we use organic and locally sourced produce whenever possible, buying weekly from the farmers markets. we only serve 100% organic, humanely raised animals and eggs from local california farms - grass fed beef & lamb, pastured chicken from marin sun farms, mary's organic turkey, etc. our bacon comes from happy heritage pigs who spent their lives on a farm, not a feed lot. our kitchen happens to be inherently gluten free and we don't use refined sugar, gmo's or vegetable oil (canola, sunflower, safflower, etc).