In the Halcyon days before we had our babies, neither of us ever imagined ourselves as stay-at-home moms. And yet in 2007, when our kids were in preschool together, SAHMs are exactly who we had become. Fast forward a couple of years, our children were in school full-time and the stay-at-home life had left us kind of, well, bored. Don't get us wrong, being a stay-at-home mom is a ridiculously busy occupation. But us two moms were beginning to get weary of our routine, when making dinner was the only interesting part of our day. And quite frankly, we longed to be known as someone other than “so-and-so's mom.” We wanted to do something different, something that was completely ours, and yet still be able to pick the kids up after school. What could we do between the hours of 8:30 and 3:00 that blended our love of food, our sense of adventure, and our entrepreneurial spirit? A food truck might not seem the obvious answer to the average person. But then, we never aspire to be average.

It's not all that surprising that we find ourselves in the food business. Suzanne's mom was a homesteader way back, before it was hip, when it was more than a little embarrassing. Surrounded by garden-fresh organic produce, pasture-raised buffalo and backyard chickens, Suzanne understood the joys of Farm-to-Table before it was a catch-phrase. A life-long lover of food and cooking, she has worked on various food-related endeavors for the past several years.

When Shari was 9, she cooked her parents Chicken Divan for their anniversary dinner and wouldn't allow anyone in the kitchen to help. Despite this early start, her real obsession with food began when she decided to stop eating meat. The only vegetarian in her family, she became (and still is) hell bent on demonstrating that meatless cooking is delicious and completely satisfying. This is Shari's first commercial foray with food, unless you count the tofu burgers at all of those Grateful Dead shows.

We started Ebbett's Good to Go because we believe lunch should not be a soulless experience. With the bounty of the Bay Area as our muse and our commitment to sustainable farming as our guide, we strive to create sandwiches (using sustainably-raised meats and locally grown organic produce, of course) of which you just can't get enough.