Good Eats

With Hearty and Flavorful Dishes, Arcadia Café Gooder Goods Builds the Bridge With Plant-Based Plates

Sometimes, the words “vegetarian” and “vegan” give off unsavory vibes, perhaps initiated by an unpleasant experience with a faux-beef burger, mushy blob of bland lentils, or the notion that anything yummy is off-limits.

However, Gooder Goods Co-Owner Harmony Fulton aims to conquer all negative connotations with crave-worthy dishes at her organic, plant-based café located inside the Madison Improvement Club in Arcadia.

The both dine-in and grab-and-go spot’s playful and enthusiastic ambiance celebrates the Valley’s epic do-gooders, and is open daily to the public. 

“Sometimes there’s an aversion to the 'V words.' We just want to be a bridge to eating more vegetables, fruits, nuts, and things that are healthy for the body,” Fulton says of the concept she brings alongside partners Jaqlyn Collier, Nate Lowrie, and Chef Joe Meyers.

Meyers utilizes his 20-plus years of experience in lauded kitchens like Tarbell’s, LGO, and Flower Child to create cuisine that has the power to persuade even the heartiest carnivores. The house-made soy chorizo-based breakfast Fo’rizo Burrito, and a barbecue jackfruit sammie cradled in a Noble bun (the BBQ, Y'all) are among the most popular plates.

“When people eat it, they feel like, ‘This is a real barbecue sandwich!’ And we’re like, ‘Surprise—it’s plant-based!’” Fulton says.

A Provision Coffee-centered java selection features favorites ranging from cappuccinos to cold brews, and creative concoctions like the Honey Lavender Latte that unites espresso with organic honey and lavender syrup.

Fulton has followed a plant-based diet since 2003, and Lowrie has since they began dating seven years ago. Meyers recently turned toward plant-based cooking. All aligned with the concept they wanted to launch.

“We choose to do it for vitality and well-being, and because it has less impact on the environment,” Fulton says. “We are all interested in inspiring people to eat plant-based more often.”

Education is a key component in that recipe. In addition to bucking notions that meatless means tasteless, they address common misconceptions, like the idea that a plant-based routine is synonymous with protein deficiency.

And, their mission doesn’t stop at food. A wellness practice is in the works that will be an extension of their goal to inspire others to be more aware of their overall health.

But right now, that objective starts with sustenance.

“We want to inspire people to eat healthier because we believe excellence on the outside starts with excellence on the inside,” Fulton says.

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