The café is housed in a building that was built in approximately 1890.


said Duncan. That minimal approach is


key. The beef is grass-fed and ground in house every couple of days. The meat is fresh, never frozen. He or- ders it from Iowa, because he has not found a local sup- plier who can provide that amount of meat on a consis- tent basis, but Duncan noted they are always looking for local suppliers. Many customers opt to


top the burger with Apple- wood smoked bacon, which is also made in-house. Side dishes range from


fresh organic fruit, to the daily salad, to popcorn made in house or rosemary parme- san chips. “Whatever diet someone


is on, they can find some- thing at the café,” said Dim- ick, who has been a customer since opening day. When she


12 Living Well i September/October 2017


heard the concept for the restaurant, she was excited because Mountain Home is lacking this type of healthy eatery. Dimick tries to eat dairy-


free and follows more of a plant-based diet, although she is not a vegetarian, so she was hungry for this “unique” dining experience. There are gluten-free


bread options which taste delicious — and can be topped with local honey, or jam made in-house. “Used to be if you ordered


gluten-free bread, it tasted like a cracker. Gluten-free bread has come a long way. Now it’s as good as regular bread,” said Duncan. They order their bread


from Neighbor’s Mill Bakery in Harrison. Many fresh fruits and vegetables are sourced from the farmers


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