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Our story begins with three friends, who loved to travel and explore the world, bonded over a shared belief that fundamental nutrition is the cornerstone of health and wellness. A vibrant, healthy lifestyle begins with real, nutrient-rich food. These friends soon came to the realization that access to quality nutrition is often limited. How could others enjoy the benefits of wholesome ingredients in a world of overly processed foods? The answer was obvious. Pave the way for plant-forward living by making real, healthy food accessible to everyone. This would be our ongoing mission. Pressed began in 2010. Our company started small \u2014 really small. Our first location was a 25 square-foot \u201Cjuice closet\u201D in Los Angeles. Soon we included a food truck in Malibu. But it wasn\u2019t long before our vitamin-rich blends caught on and our mission gained momentum. Today, Pressed continues to grow with stores throughout the US along with online and wholesale distribution. 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Founded in 2013 by co-founders Ari Feingold and Max Cohen, the chicken shop has always let folks choose their own adventure from fried, flipped (rotisserie), or fake (barbecue tofu) as a sandwich, salad, or entree. 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Founders Bryan Lew & Chef Thomas Charoen wanted to create a simple, healthy, and accessible take on the Thai classic Khao Mun Gai, or \u2018chicken rice\u2019 -- and the idea immediately resonated with hungry San Franciscans across the city. While the menu is streamlined - it features just four variations of the chicken & rice bowl - it is anything but boring. Made fresh daily with organic ingredients and garnished with herbs and veggies, flavorful chicken broth, and the signature Mother Sauce (Chef Thomas\u2019 own mother\u2019s recipe!) 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