BY RIANNE PEREDO AND MORGAN LEGEL
Sling Stone Coffee and Tea Co.
Sling Stone Coffee and Tea Co. recently opened its fourth shop beside the Barrigada Heights Mobil gas station on March 21.
Peter Walls, owner of Sling Stone LLC — which does business as Green Lizzard, Shamrocks Pub & Eatery and Sling Stone Coffee and Tea Co., said the hours of operation for its Barrigada, Anigua and east Hagåtña locations are from 6 a.m. to 6 p.m. daily.
The Barrigada location has a mobile van set up for the next couple of months. Walls said he was unable to secure all the necessary permits for the new location due to the Government of Guam shutting down as a result of the governor’s executive order. The original opening date was scheduled for March 1.
“The road [blocks] were a real injury to us. We saw our income drop 50%,” Walls said. However, Walls said the Hagåtña customers were appreciative for the new location, which is more convenient for them to visit.
The other drive-through locations have also adapted to the global COVID-19 situation by the addition of more sanitizing, personal protective equipment, and suspension of the “bring your own cup” initiative.
“The menu will be the same as our other stores; the little mobile truck is more limited. We have about 100 [menu items],” Walls said.
Once the mobile van is removed, the Barrigada location will mirror the other locations with a recycled shipping container drive-through design.
Unlike the other locations, the Barrigada space had a one-story house in the center of the lot that
Walls was unaware of until overgrown foliage was cleared. The house, which is about 1,200 square feet, will serve as an onsite coffee roasting facility. A seating area adjacent to the facility is also planned to be built in the future.
I’m Into Something Good
I’m Into Something Good, a small vegan café in Hagatna, opened its doors for operations on Feb. 20, almost a month before the governor’s executive order to close all non-essential businesses. Something good is still serving up plant-based finds, in light of the COVID-19 outbreak.
Owner of the café, Jenny Couffman, called the menu a “nåna” or grandmother’s menu. She described it as growing up, grandmothers didn’t plan menus, they made what they had with ingredients on hand. And that is what Couffman does. She said the restaurant also recently began serving house-brewed kambucha.
Open from 11 a.m. to 2 p.m., Monday through Friday, I’m Into Something good offers a lunch special every day, and Couffman said sometimes she doesn’t even know what it will be ahead of time.
I’m Into Something Good’s previous lunch specials have included menu items like meatless burg-ers with a side of tortilla chips and “Buddha Pie,” a meatless shepherd’s pie using lentils, vegetable pro-tein, carrots, celery, onions and other vegetables as filling, instead of the traditional ground beef.
“It’s so funny to people that have the expectation of a full set menu. You know, we’re working on it, we do what we can with the different components. We are at a capacity where we feel very, very grate-ful and comfortable.”
The restaurant has a crew of nine, including Couffman.
Kitchen Manager Willa Macadagum said, “A lot of why we’re still open has to do with the spe-cialty food we offer, and most importantly, our positive outlook.”
Couffman said the ingredients are important. “For me, it’s about knowing what goes in the food, and that I would put it in myself as well,” said Couffman. mbj