How did Miranda Whitcomb Pontes get into the culinary world?

When we started Frothy Monkey in 2004, I remember thinking, “Who said you can’t have quality food at a coffee shop?” Having lived in Boulder, Colorado and California before, I thought, “Why not feed people lovely things?” We made a menu of salads with fresh, locally sourced ingredients, omelets, sandwiches and soups.  And I realized very quickly that it pays to do things right.

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