Out & About / FLAVOR
Woody’s in Strawberry Village is one of local kids’ favorite
places to stop after school. B Y CHRIS TINA MUELLER
OWNERS Father-and-son duo Mike and Brian Woodson manage the
store and operations.
CLAIM TO FAME The same pineapple Dole Whip served at Walt Disney
World in Florida and Disneyland in Southern California is popular here.
BACKGROUND Mike Woodson opened a yogurt shop on Main Street in
Tiburon in 1998. In 2001, he moved the shop to Mill Valley’s Strawberry
Village Shopping Center, into a space facing the highway that was once
Ultimate Yogurt & More. After the center was rebuilt in 2007, Woody’s
moved to its current home in the back of the center, where it has been
THE MENU A steady lineup of ice cream, sorbet, frozen yogurt and that
vegan Dole Whip, plus all the toppings.
WHAT MAKES IT SPECIAL It is a family-run business. Mike does the
morning prep and the books and hangs around if the shop gets busy in
the afternoon. Brian keeps the best-sellers around (the mint chocolate
chip is the number-one ice cream flavor, and cookies and cream has been
the number-one yogurt flavor for more years than he can remember)
but keeps it fresh with new flavors, too. He recently brought in vanilla
and chocolate custard from Mr. Smith’s French Custard (it is selling well). Woody’s continues to donate ice cream to schools like Edna
Maguire, Strawberry Point and St. Hilary for ice cream socials and hosts
fundraising efforts for local schools.
OUR ’KRAUT Though pickles and sauerkraut are
traditional German foods closely associated with
Oktoberfest, “they have become woven into the fabric of American cuisine and you forget that they are
German,” says Luke Regalbuto, who co-owns Point
Reyes’s Wild West Ferments with his wife and business partner, Maggie. Regalbuto recalls watching his
Iowan grandfather stomp barreled cabbage in the
cellar, pressing the juices out to kick-start the natural
fermentation process that helped generations of eaters maintain good digestion. “It is real sauerkraut,”
The Regalbutos’ sauerkraut, a nutritious addition to any table, Oktoberfest or otherwise, is cold-fermented, which promotes the growth of beneficial
microbes and probiotics in the product, according to
Allison Quistgard-Scherer, producer of Marin TV’s
Healing from the Ground Up. “Good ’kraut,” Scherer
says, “has been shown to boost immune function and
is packed with vitamins A, C, K, B6 and folate.” When
adding fermented foods to your diet, start slowly,
with two tablespoons at a time, suggests Scherer.
“Bio-individuality is in play,” she says, so be sure to give
your gut time to adjust.