Each dish includes a pork, beef or vegetarian sausage, a warm homemade bread bun and simple but well-executed sides including coleslaw, potato tots or sweet potato fries.
By 1983 he had expanded Zen Center's holdings to include a dozen buildings in and around San Francisco, a 115-acre organic farm in Marin called Green Gulch and two popular and profitable enterprises, the Tassajara Bread Bakery and Greens vegetarian restaurant.