Greens N Grains Natural Foods Market & Café

Open daily in downtown Egg Harbor, Wisconsin…

In the summer season: We are open daily, Sunday through Thursday from 9 am until 6 pm and on Fridays and Saturdays open until 7 pm. The Cafe is open daily from 9 am – 5 pm.

During Door County’s “quiet season” we are open daily from 10 am – 5 pm. The Cafe is open on Thursday, Friday and Saturday from 10 am – 4 pm.

For more information, please call 920.868.9999.

Click the Monthly Specials page to download the latest pdf flyer full of discounts on featured products.

The Greens N Grains Cafe provides a great breakfast and lunch menu, snacks, raw foods, fresh fruit smoothies and full service coffee and espresso bar. Free Wifi…

Enjoy live music, a fashion show, food, wine and beer tasting, free samples, discounts and more on Sunday, June 19 from 1-6 pm.

Greens N Grains Natural Food Store and Cafe, located in downtown Egg Harbor, is celebrating its 10-year anniversary as part of a three-way event. Owner Kathy Navis invites you to sample many of their locally-sourced farm and fermented products including regional beers, wine, ciders and taste a variety of organic special offerings from the G&G Cafe.

In the same big purple building which was originally the historic Baraboo Hardware Store, her Spa Verde, Door County’s “green” salon is celebrating its 5th anniversary as a healing center emphasizing wellness and education in a chemical-free environment. Spa Verde offers massage, body treatments and skin care, using only organic and natural products. On Sunday, June 19 you are invited to take a tour of the facilities and enjoy a free chair massage.

In the center location, you will find something new as Dawn Patel invites you to celebrate the return of the Brilliant Stranger – Ecotique, a gallery of fine art, original wearables and handmade guitars. Dawn and her partner, luthier Dale Kumbalek have created and assembled a collection of eco-friendly wardrobe basics such as leggings, tunics and separates along with Dawn’s handmade, one-of-a-kind, wearable art. Dale’s handmade acoustic guitars complement Dawn’s original paintings and prints. You will also find jewelry by regional artists as well as weaving, scarves, bags and beadwork from Guatemala. The Brilliant Stranger is a working studio, where custom orders are welcomed by Dale and Dawn, always on site to answer questions about their art and their life’s’ work.

The Grand Opening festivities on Sunday will include a Fashion Stroll beginning at 2:30 pm, featuring a selection of original designs created by Dawn Patel. She will provide the narrative as MC, while 6 or more lovely Door County models will rotate throughout the grounds in a fashion revue. Live music will be provided by finger-style guitarist Ron Holmgren playing Dale Kumbalek’s Tonewood Musical Instruments. Visitors to the Brilliant Stranger are invited to take 15% off of clothing all day on Sunday.

If the Brilliant Stranger seems familiar, you might be among the fans of Dawn’s original boutique located for seven years in Fish Creek. In the two and a half years since she closed that facility, she has hosted runway events and outdoor fashion shows, opened an etsy shop and continued to spread the words, “Reduce, ReUse and Recycle” throughout the fashion world.

“It’s been quite a trip, with many friendships forged and memories made,” she explains “…and all using materials that someone tossed out or gave away.”

Her two greatest passions, art and recycling, grew into a business of their own as the Brilliant Stranger evolved as a distinctive line of wearable art centered around the motto “More Art, less waste.”

Dale Kumbalek has been working with wood for more than 40 years. In 2008, he became interested in building musical instruments and began focusing on guitars in 2014. Dale prefers working with hand tools whenever possible, using power tools only for some of the larger tasks. From an artist’s perspective, each of his guitars is designed one at a time and built freeform without the use of molds.

“I am an eco-friendly builder using sustainable materials, staying away from endangered varieties of wood,” Dale says. “My materials come from all over the world including local wood when possible. I select each piece based primarily on it’s acoustic properties and secondly on it’s visual beauty. The spruce and cedar I use for my guitar tops comes from northern British Columbia, Canada or Alaska and is rated as some of the finest in the world.”

Celebrate with all with all three locally-owned, Door County businesses located in the big purple building at 7821 Highway 42 in downtown Egg Harbor on Sunday, June 19 from 1 – 6 pm.

Slingshot is about Segway inventor Dean Kamen, an indomitable man who just might be creating a solution for a crisis affecting billions.

A quirky genius, Dean Kamen lives in a house with secret passages, a closet full of denim and a helicopter garage. His latest passion is the SlingShot water purification system, actually a 15-year quest to obliterate half of human illness on the planet. An eccentric genius with a provocative worldview, Kamen takes on grand-challenges one invention at a time, helping people in need. Half of all human illness comes from water-borne pathogens. Kamen’s SlingShot is an energy-efficient machine that turns any unfit water (seawater, poisoned wells, river sludge…) into pure, safe water – no chemicals or filters needed.

Recently, Kamen allied himself with Coca-Cola . Will Kamen’s technological know-how combined with Coke’s global reach be a powerful enough force to address this global challenge? Find out at the next Greens N Grains Dinner and a Movie Night on Thursday, March 17.

SlingShot is both an inspirational character study and a look at the trajectory of Kamen’s vapor compression distiller from its earliest development through recent trials in rural Ghana and beyond.

Greens N Grains Cafe offers a natural and organic dinner special each evening before the screening. Enjoy a delicious soup specialty, salad, a fresh baked roll and a cup of tea for $7.50, available from 6 pm on. Dinner and a Movie Night screenings take place at 7 pm and there is no charge to attend, but seating at screenings is limited to 28 people. Dinner and film reservations are requested. RSVP by calling 920.868.9999 or by email to info@greens-n-grains.com.

Greens N Grains Cafe is open Thurs., Fri. and Sat. from 10 am – 4 pm, except on movie nights when they remain open until 9 pm. The Natural Food Store is open daily from 10 am – 5 pm, located in downtown Egg Harbor at 7821 Hwy 42.

We live in the Age of Plastic. It’s cheap. It’s practical, and it’s everywhere – even in your blood. But is it dangerous?

Plastic Planet is a feisty, informative documentary that takes us on a journey around the globe – from the Moroccan Sahara to the middle of the Pacific Ocean, from a factory in China to the highest peaks of the Alps – to reveal the far-flung reaches of our plastic problem. Interviews with the world’s foremost experts in biology, pharmacology, and genetics shed light on the perils of plastic to our environment and expose the truth of how plastic affects our bodies and the health of future generations.

Today, about 240 million tons are produced worldwide annually, while an estimated 6.4 million tons of plastic waste is dumped into the sea each year. In the production, filmmaker Werner Boote asks several families from many different income levels and nations around the world, “How much plastic is in your house?” Their visual response will shock you as they empty their houses of all plastics and stack the items in front of their homes.

With original music by the ORB, you are invited to enjoy learning all about our Plastic Planet on Thursday, March 3 at Greens N Grains Dinner and a Movie film screening.

Greens N Grains Cafe offers a natural and organic dinner special each evening before the screening. Enjoy a delicious soup specialty, salad, a fresh baked roll and a cup of tea for $7.50, available from 6 pm on. Dinner and a Movie Night screenings take place at 7 pm and there is no charge to attend, but seating at screenings is limited to 28 people. Dinner and film reservations are requested. RSVP by calling 920.868.9999 or by email to info@greens-n-grains.com.

Greens N Grains Cafe is open Thurs., Fri. and Sat. from 10 am – 4 pm, except on movie nights when they remain open until 9 pm. The Natural Food Store is open daily from 10 am – 5 pm, located in downtown Egg Harbor at 7821 Hwy 42.

Reviews:
“Illuminating & infuriating. Plastic Planet is so important that it is a must-see.” – The Village Voice

“Every bit as unshakable as An Inconvenient Truth.” – Time Out New York

“Fascinating and ultimately alarming.” – The New York Times

“Intelligent, wide-ranging, and methodically researched. Plastic Planet is that rare call-to-action documentary that might rouse viewers to do something more than nod their heads in agreement.” – Variety

“At once scary and engaging, Plastic Planet is the best kind of advocacy documentary.” – Film Journal International

“A fair-minded, sobering but accessible call to action.” – Wired Magazine

The critically acclaimed, award-winning documentary “How To Change The World” by director Jerry Rothwell chronicles the untold story of the birth of the modern environmental movement.

Using never-before-seen footage, it tells the gripping story of a courageous group of men and women, led by Robert Hunter, who set out to change the world and in the process sparked a revolution. 

In 1971, a small group of activists set sail from Vancouver, Canada in an old fishing boat. Their mission was to stop an atomic test bomb in Amchitka, Alaska. Chronicling this untold story, which marked the birth of today’s environmental movement and with access to dramatic archival footage unseen for over 40 years, the film centres on eco-warrior Robert Hunter and his part in the creation of the global organization  that would come to be known as Greenpeace.

Alongside a group of like-minded and idealistic young friends in the ‘70s, Hunter would be instrumental in altering the way we look at the world and our place within it. These early pioneers captured their daring and sometimes jaw-dropping actions on film and from this footage, director Jerry Rothwell created a thrilling, sometimes terrifying film. A prizewinner at the Sundance Film Festival, it is one of the must-see documentaries of 2015.

Join the audience for dinner and a movie on Thursday, February 18 at Greens ‘N Grains Cafe in Egg Harbor to learn the Five Rules of Engagement and the Five Keys to Courage that Hunter prescribes for social change.

Greens N Grains Cafe offers a natural and organic dinner special each evening before the screening. Enjoy a delicious soup specialty, salad, a fresh baked roll and a cup of tea for $7.50, available from 6 pm on. Dinner and a Movie Night screenings take place at 7 pm and there is no charge to attend, but seating at screenings is limited to 28 people. Dinner and film reservations are requested. RSVP by calling 920.868.9999 or by email to info@greens-n-grains.com.

Greens N Grains Cafe is open Thurs., Fri. and Sat. from 10 am – 4 pm, except on movie nights when they remain open until 9 pm. The Natural Food Store is open daily from 10 am – 5 pm, located in downtown Egg Harbor at 7821 Hwy 42.

In “The Salt of the Earth,” film Director Wim Wender calls on us to contemplate the ways that a photographer who captures atrocities can both awaken and dull our conscience by creating a sense of intense immediacy while making us acutely aware of the distance between us and the sufferer.

New York Times film critic A. O. Scott says, “The Salt of the Earth, Wim Wenders’s new documentary about the life and work of the Brazilian photographer Sebastião Salgado, elegantly inhabits a moral and aesthetic paradox. Mr. Salgado’s photographs illuminate some of the worst horrors of the modern world: starvation, war, poverty, displacement. They are also beautiful, dramatic visual artifacts, and their power has a double effect. We are drawn into the contemplation of terrible realities, but at the same time our attention turns to the person bearing witness.”

For the last 40 years, the photographer Sebastião Salgado has been traveling through the continents, in the footsteps of an ever-changing humanity. He has witnessed some of the major events of our recent history; international conflicts, starvation and exodus. He is now embarking on the discovery of pristine territories, of wild fauna and flora and of grandiose landscapes as part of a huge photographic project which is a tribute to the planet’s beauty.

Wenders collaborated with Salgado’s son Juliano, who is co-director of “The Salt of the Earth.” Together, they created a  colourful portrait of a visionary photographer. You can see it at Greens N Grains Cafe on Thursday, February 4.

Greens N Grains Cafe offers a natural and organic dinner special each evening before the screening. Enjoy a delicious soup specialty, salad, a fresh baked roll and a cup of tea for $7.50, available from 6 pm on. Dinner and a Movie Night screenings take place at 7 pm and there is no charge to attend, but seating at screenings is limited to 28 people. Dinner and film reservations are requested. RSVP by calling 920.868.9999 or by email to info@greens-n-grains.com.

Greens N Grains Cafe is open Thurs., Fri. and Sat. from 10 am – 4 pm, except on movie nights when they remain open until 9 pm. The Natural Food Store is open daily from 10 am – 5 pm, located in downtown Egg Harbor at 7821 Hwy 42.

In this, the era of artificial intelligence (AI), we face the same dilemma described by Mary Shelly almost two hundred years ago in the tragic tale of Frankenstein.

The Turing Test is “…a test for intelligence in a computer, requiring that a human being should be unable to distinguish the machine from another human being by using the replies to questions put to both.” The test is named after Alan Turing, an English mathematician who pioneered artificial intelligence during the 1940s and 1950s, and who is credited with devising the original version of the test. In Turing’s test, if a person conducting the test is unable to consistently determine whether an answer has been given by a computer or by another human being, then the computer is considered to have “passed” the test.

This test lies at the core of the indie sci-fi hit of 2015, Ex Machina. How would a contemporary Frankenstein look, feel and act? First of a all, she would be as beautiful as you imagine, knowledgeable on all of the subjects of prime interest to you and capable of engaging in lively thought-provoking dialogue. Meet Ava… on Thursday, January 21 at Greens N Grains Deli’s bi-weekly Dinner and a Movie screening.

How does a robot deal with uncertainty? If a robot is to successfully pass for human it must deeply understand its physical environment and the people it interacts with. As we seek to perfect AI technology, advancing toward developing robots out of a fusion of hardware and software, we seek to replicate the structure of neurons found in the human brain. This film by writer-turned-director Alex Garland, takes us into the near future when that has taken place. The foundation for Ex Machina was laid when Garland was 11 or 12 years old, after he had done some basic coding and experimentation on a computer his parents had bought him and which he sometimes felt had a mind of its own. His later ideas came from years of discussions with a friend with expertise in neuroscience, who claimed machines could never become sentient.

It is difficult to talk about this 2015 British, science fiction, psychological thriller without introducing spoilers. Made on a budget of $15 million, the film grossed over $36 million worldwide and received critical acclaim. The National Board of Review recognized it as one of the ten best independent films of the year. Alicia Vikander (Ava) has received several accolades for her performance in the film, including nominations for a Golden Globe Award and a BAFTA Award.

“To erase the line between man and machine is to obscure the line between men and gods.” warns the trailer… 

Greens N Grains Cafe offers a natural and organic dinner special each evening before the screening. Enjoy a delicious soup specialty, salad, a fresh baked roll and a cup of tea for $7.50, available from 6 pm on. Dinner and a Movie Night screenings take place at 7 pm and there is no charge to attend, but seating at screenings is limited to 28 people. Dinner and film reservations are requested. RSVP by calling 920.868.9999 or by email to info@greens-n-grains.com.

Greens N Grains Cafe is open Thurs., Fri. and Sat. from 10 am – 4 pm, except on movie nights when they remain open until 9 pm. The Natural Food Store is open daily from 10 am – 5 pm, located in downtown Egg Harbor at 7821 Hwy 42.

Start planning your best ever Thanksgiving holiday feast with the finest possible main course available… an organic, pasture-raised turkey from Good Earth Farms.

These birds are lean, firm and flavorful because of the healthy and traditional farm environment in which they are raised – outdoors in fresh air with plenty of clean water and uncrowded natural pasture time that is part of their daily routine. The pasturing of turkeys and other poultry at Good Earth Farms allows their birds to live like nature intended. They scratch, eat clover and grass, chase grasshoppers and also receive a ration of Good Earth’s own organic feed mix. No commercial feed blends are ever used, so they know exactly what their birds are fed. This means that Good Earth Farms’ poultry is free from antibiotics as well.

Call GNG at 920.868.9999 to order
by Wednesday, November 18.

With Good Earth Farms 2015 Turkeys weighing in from 10 – 16 lbs. this year, you can request a small, an average (13 lbs.) or a large-sized bird. You can also order whole birds or just breast and drumsticks.

We also offer Mary’s Turkeys, from a family-run business in California. We are offering their organic, free range birds as well as their non-organic free range birds. The organic birds are fed organic grains and vegetable proteins and have plenty of open space to roam. No antibiotics (ever) and no preservatives. They are available in 2 sizes. Mary’s Free Range Turkeys are given no antibiotics, hormones or preservatives, fed a vegetarian diet and allowed to free range. They are available in the following sizes:

Frozen turkeys will be available for pickup at Greens N Grains on Saturday, November 21.

Since it is intended that their birds spend the majority of time grazing outdoors in pastures, they only raise turkeys and chickens during the warm months of the year, maturing them by late September, when they are harvested and flash-frozen for delivery throughout the holiday seasons of Thanksgiving, Christmas and Easter.

NOTE: “When I recently asked a turkey salesman about the availability of fresh turkeys he looked at me and asked if I really thought that all of the ‘fresh turkeys’ sold at Thanksgiving could possibly be butchered at once and delivered to stores within a few days,” says Kathy Navis. “He explained that regulations actually permit these so-called ‘fresh’ birds to be held up to 6 months before delivery and still be labelled as fresh – as long as they have never been chilled below 26 degrees F. The National Turkey Federation, states that turkey doesn’t technically freeze at 32 degrees F. but at a temperature closer to 26 degrees F, so it’s really more a question of truth-in-labeling that needs to be addressed.”

More about how Good Earth Farms raises turkeys:

Turkey poults (young birds) come to the the farm in mid-summer and begin their days in a brooder. This is a warm place where temperature, drafts, light, and moisture are carefully managed to give the birds a comfortable and safe living environment. The birds remain in the brooder until they have fully feathered, about six to seven weeks, and can handle a Wisconsin summer.

Once out of the brooder, the turkeys have free range of the farm. There are no fences to limit their ranging, only their instincts that keep them close to their shelter, food and water. Predators are kept at bay by the presence of people and dogs.

The turkeys raised at Good Earth Farms are called Broad Breasted Whites. They have a nice plump shape with plenty of meat. They raise hen turkeys because you get more breast meat per bird when compared to toms of the same size. They hope you enjoy eating them as much as they enjoyed raising them.

Top off your Thanksgiving holiday planning and all of your culinary efforts by starting with the finest possible main course available… an organic, pasture raised turkey from Good Earth Farms.

The turkeys raised at Good Earth Farms are called Broad Breasted Whites. They have a nice plump shape with plenty of meat. They raise hen turkeys because you get more breast meat per bird when compared to toms of the same size. They hope you enjoy eating them as much as they enjoyed raising them.

“Our mission is to produce humanely-raised, high-quality, organic, pasture-raised turkey as well as pasture-raised chicken, grass-fed beef and pastured pork.” – Mike and Deb Hansen, Good Earth Farms

“We are Mike and Deb Hansen. Along with our three children, we own and operate an 80-acre farm named “Gifts from the Good Earth” near the central Wisconsin community of Milladore. We strongly believe in the benefits of organic production and raise our turkeys and chickens to meet and exceed the National Organic Program standards. In 1998, we achieved organic certification and are currently certified by the Midwest Organic Services Association (MOSA). Over the years, we have been innovative leaders in the field of pasture-raised chickens and turkeys, and we have grown to include pastured-raised pork and lamb as well.

“Good Earth Farms, is the culmination of years of friendship between our farm and five other organic pasture-raised farm families in Wisconsin. Because time marches on, kids get older and move away, and because life throws a curve ball at us once and a while, Good Earth Farms came into being – so that we could continue to offer our friends and customers the humanely-raised organic meats that they need.

“Our herds and flocks are grazed in an intensive rotational grazing system to ensure that they are eating only from lush, tender pasture, which is grown from soils receiving only natural amendments such as compost, green manures and minerals. Because of this, we believe that you will find our meat to be a more pure, fresh and flavorful product than most.”

Imagine getting twice as much production from your garden! Imagine watering less often and having less runoff after it rains. Imagine that you can improve your own soil without having to send money to distant fertilizer manufacturers. All of this is possible with the addition of a single soil amendment. Bio-char!

Biochar is the name of a 2,000 year-old practice that converts agricultural waste into a soil enhancer that can hold carbon, boost food security and increase soil biodiversity, while discouraging deforestation. The process creates a fine-grained, highly porous charcoal that helps soils retain nutrients and water.

Tony Saladino will present a live workshop in which participants learn-by-doing in producing batches of biochar. It begins at 2 pm on Sunday, April 19 and takes place at the GNG Gardens on the grounds of Junction Center Yoga Studio, the home of founder Kathy Navis. The workshop will last approximately 3 hours. Not only will everyone learn to make this valuable soil additive, participants will also get to take home some of the fruits of their labor. The cost to attend is $15. The workshop will be followed by a potluck dinner.

Tony Saladino, who has been growing productive organic gardens for more than two decades, has been making and using bio-char for just a few years. But, he has improved the quality, found ways to make powdered biochar without much mess and continues to develop both the art and science of the process. He looks forward to sharing his knowledge with gardeners and agriculturalists in Door County.

Bio-char offers habitat for soil microbes, increasing soil health, aiding water retention and it slows the loss of nutrients in the form of runoff. Join him on April 19 to hear the story of how he began making biochar, hear first hand about his early challenges, how he solved some of the problems associated with biochar production and inoculation, see his retort in action, learn about feedstocks for making biochar and learn how to make your own!

Reserve a spot by calling Kathy Navis at 920.868.9999 or email info@greens-n-grains.com. Space is limited and reservations are required.

There is no cost to attend but please, R.S.V.P. or get further information from Dr. Nicole James, CNC by email at nicole@DCOptimalHealth.net or with a call to her at 920.743.4221.

Join Certified Raw Food Chef, Cindy Knigge at Greens N Grains Cafe on Wednesday, March 18 at 1 PM for Raw Food Basics, a class on how to take advantage of the benefits of adding more live foods to your diet, plus simple ways to do it.