Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 287 Fall 2016 | Kristin Sedlak, Co-Owner Properly crafted coffee, fresh-made foods and authentic face time can be hard to come by in today's fast-paced world. Lucky for Loris, South Carolina, John and Kristin Sedlak are serving them up Monday through Friday from 7 a.m. to 6 p.m. The Grind, founded in 2013 by the married couple, sits happily off of Main Street. It’s a whimsical standout that somehow perfectly reflects the traits of the small Southern town where it resides — a homey atmosphere full of warmth, character and honest-to- goodness delicious food. After previous stints as a gas station and a salon, among other things, the building seems to have finally settled into its role as host to a fresh coffee bar offering specialty drinks, soups, sandwiches and salads. "Our name comes from the daily grind of a farmer, but it also refers to how we grind our own coffee and ingredients in everything we make,” Kristin explains. Beyond the clever name and cozy atmosphere is something even more enticing: genuine owners who make fantastic food. With a commitment to serving guests the absolute best fare possible, this local café features locally sourced ingredients and high-quality products — a farm-to-table restaurant in the purest sense of the word. For Kristin, whose family owns and operates Loris’ Bellamy Farms, a dedication to fresh, homegrown fare runs in her blood. The Grind, of course, sources much of its produce from the farm, which has been in business since 1861 and is in its sixth generation of family ownership. The association lends a hometown, familial feel to the coffee shop and a distinct freshness to the food. The Grind’s dedication to fresh ingredients shines through in a menu that changes seasonally — and even daily. The kitchen is full of croissants smeared with homemade butter, soup brimming with veggies grown down the road, and smoothies whose ingredients vary daily based on what’s in season. “Now we’ve gained this reputation as the ‘healthy’ lunch spot, which is so funny to us because we’ve never made it about the calorie count — just about fresh, whole foods,” says John. “Growing up on the farm as the farmer’s daughter, I was always surrounded by the most beaut iful, delicious produce,” says Krist in. “I don’t think I fully appreciated the value in that unt il I moved out West and didn’t have that so easily accessible to me. I wanted to bring that to the table in Loris.” Quality COFFEE MEETS SMALL-TOWN CHARM AT THE GRIND