Café Josephine is committed to organic produce sourced as much as possible from local farms within 100 miles of the San Francisco Bay Area. The café will also aim for zero waste, using compostable plates, cups, utensils, and straws for grab-and-go items. The café also plans to offer re-useable ceramic coffee mugs. Named after the Museum’s visionary founder, Josephine Randall, the mission of Café Josephine is to serve as a vibrant community hub. The café will allow visitors to stay longer to enjoy exhibits, classes and other museum programs, and entice visitors, neighbors and the community to enjoy the Randall and its panoramic city views as a lunch or coffee destination. Café Josephine will also serve as the preferred caterer at the Randall Museum. With its onsite kitchen and staff, Café Josephine will be able to work with clients for events large and small – birthdays, weddings, corporate events, and more. Operator Sahara O’Hanlon graduated from UCSC where she focused on Agroecology. She has worked internationally with organic farms and the San Francisco Farm to Table food industry. For the last 10 years she has been Operations Manager for Acre Gourmet. She is strongly committed to offering healthy, delicious food and strong customer service.