When my close friend Valeria (a dedicated healthy food eater from Argentina) introduced me to Mission:Heirloom, a cafe in Berkeley (but more than that) which champions an organic, local, chemical-free cuisine style, I couldn’t wait to try it out immediately.
* heir·loom: denoting a traditional variety of plant or breed of animal that is not associated with large-scale commercial agriculture.
Mission Heirloom was created by two former designers Yrmis Barroeta and Bobby Chang who have been struggling with their diets. Through many trials, they have discovered that eating raw, vegetarian and vegan makes them feel much better and energetic, hence decided to leave their design career to create something they think more impactful and beneficial (talking about designers are the new change-makers in this design-thinking era!). Although I am not strictly following the any specific diet type (can’t get rid of rice and cake from time to time), I love Mission Heirloom’s mantra about “Deliciousness is a nutritional requirement“. Growing up in China, I have learned from my grandparents that food is the medicine that heals your body.
Like a lot of other Bay Area restaurants that have high standards about food operations, Mission Heirloom strives to go beyond organic, seasonal, local, sustainable, GMO-free, grass-fed, wild-caught and raw (as you can see, the bar is high here). Besides the delicate and beautifully presented plates, you also got to enjoy your food in a garden filled with the sunshine. What can be better than that?
When I walk into the cafe, I immediately felt that the owners put a lot of focus on creating that healthy experience, more than just a place to eat. For example, they take your convenience need into consideration. The Mission Heirloom market, multiple shelves close to the counter exhibit jars of sauces, bars, granola and even skin care products.
I hope you can also take a minute to watch this TEDx talk by Yrmis and Bobby, and learn more about their revolutionary journey.
Brazilian breakfast: waffle, guacamole, sous vide eggs
My ginger carrot cold pressed juice in the garden
Green, green, green
What’s on the shelf
Latte with Straus milk
Sunny and spacious