Organic Orbit promotes health for customers and the environment
While venturing north on Broadway into North Boulder, a chic retreat of shops and restaurants will quickly appear.
One such restaurant is Organic Orbit. It is a restaurant that exemplifies North Boulder in its modernity and its interest in health for both customers and the environment.
“It’s a little north of the ideal market zone, but the zone is starting to spread. We get a lot of parents and students dining together here, and it’s a nice refreshing break from Pearl St. and the Hill,” said Phil Thyen, owner and director of Organic Orbit.
While it may be a bit far away from Boulder’s main thoroughfare, it has plenty to offer.
The restaurant, which opened in March of last year, offers a unique spin on organic dining. For lunch, the menu is casual as is the atmosphere. They offer a deli case filled with “cool food” such as salads, pizzas, omelettes, smoothies and vegetable juices.
“You can go during lunch for more casual, quicker service. Then you can come back later for dinner to enjoy fine dining,” Thyen said.
The dinner menu is just as healthy, and it is a step up in terms of sophistication and price. Popular entrées include a vegan Grilled Polenta with Black Bean Mojo, Avocado and a Cilantro Herb Salad for $19, as well as the Braised Buffalo Short Rib with Truffle Whipped Purple Potatoes, Wild Mushrooms and Cipollini Onion for $27.
Both menus accommodate for a variety of special diets as well.
“Any type of diner can come here and support our organic philosophy. We cater to all types of diners,” Thyen said.
The menu is a blend of traditional foods that includes meat, vegetarian and vegan items, as well as raw living foods.
What’s a living food? According to the Living and Raw Foods Web site, they are uncooked foods that are filled with enzymes, which are often destroyed when food is cooked. These enzymes help give people energy.
“People are at different places in their choices for food. Our traditional foods make up 60% of the menu, vegetarian 20 percent and raw living foods 10 percent,” Thyen said.
Even though each category seems different from each other, they have one thing in common – they’re all organic.
“The salmon is wild-caught and the vegetables are all organically grown. Even the spices are organic,” said employee Haley Carmer, a sophomore environmental studies major.
Many people wonder how organic restaurants make a profit with the higher prices for organic foods.
“There is a misperception about the cost and price of organics. With conventional foods, you can put food on the table but it’s empty. It lacks real value. The true value of organic foods far surpasses the costs,” Thyen said.
Even though Organic Orbit serves mainly organic food, not everything is entirely free of chemicals.
“I’m not going to get into percentages. Some of our olive oils are not organic. I mean we are running a business here,” Thyen said.
To run a 100 percent organic food business, the costs would be through the roof. Organic Orbit still does what it can to promote good health through organics, even though prices on the menu must be somewhat higher.
“We’re really committed to the term organic, and we take a firm stand for organic foods. Other places use the term ‘wherever possible,’ yet our level of commitment to organics is greater than any other restaurant. It’s in our name,” Thyen said.
For approximately three decades, there has been a significant growth trend in the amount of organic food available in the U.S. for consumers. More and more areas of the country are realizing the widespread positive effects of consuming organic food, yet there are still areas in which people have no understanding of these benefits. The trick to helping organics spread even more is supply and demand.
“More and more organic farmers are coming into the mix. This is damage control for the planet. It means prices will drop some,” Thyen said.
This is good news for those who are looking to eat well. For those who aren’t as concerned, the food at Organic Orbit is more than just chemical free.
“We pay attention to the quality of our food. There is variety on the menu. You feel a big difference when you leave. You leave the restaurant feeling good, not sluggish or stuffed,” Thyen said.
In addition to eco-friendly food, the restaurant boasts eco-friendly décor.
The bar, for example, is made of soapstone. The shelves, which hold bottles of biodynamic wine, are made of crushed wheat.
“I like the fact that the restaurant is sustainable in a variety of ways,” Carmer said.
The eco-friendly décor is even evident in the dining room, where there are hemp drapes hanging by the windows and non-toxic paints covering the walls.
“The best thing about the restaurant is our philosophy,” Thyen said. “We’re supporting positive change. Not only for the people who dine here but for the environment as a whole.”
Contact Campus Press Staff Writer Lauren Duncan at lauren.duncan@colorado.edu.
