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In honor of Fitz and The Tantrums' return to sweetlife this year (remember their amazing performance in 2012?), we present the first installment of our ‘Food that Fitz’ series! Each Friday leading up to sweetlife, we will be posting a recipe created by vocalist Noelle Scaggs.

Up first is Scaggs’ Braised Mustard Greens. She generally swears by kale, but likes to switch things up every so often with mustard greens. Noelle created this dish in particular to “reunite with this lovely leaf.” This recipe is versatile and, according to Noelle, is best served with poultry or polenta cakes.


  • 3 bunches organic mustard greens
  • 8 oz pancetta
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 1/2 white onion, chopped
  • 2 cloves fresh garlic, minced
  • 3 tbsp raw sugar
  • 2 tbsp olive oil
  • salt and pepper to taste


  1. Heat olive oil in medium pan until sizzling
  2. Add chopped onion and sauté until translucent, then sit aside
  3. Place pancetta in same pan and cook until fat renders and pancetta starts to brown (about 5 minutes)
  4. Pour soy sauce, sugar, and apple cider vinegar into pan, then add onions and garlic
  5. Stir until mixture comes to boil, then lower heat and slowly add in mustard greens
  6. Cook for 20-25 minutes or until tender, serve warm and garnish with salt and pepper

Serves about 4-6.

You already know what you’ll be eating this year at sweetlife, so now it’s time to learn about all of the drink options (for those 21 and over)! This year, we’re partnering with Flying Dog Brewery to create a ‘sweetlife pale wheat’ ale, made with locally-sourced wheat and hand-selected hops from the Pacific Northwest.

Learn more about all of our great tavern partners below:

Flying Dog Brewery

Based in Maryland, Flying Dog has been brewing since 1990 and is best known for its pale ales. This year, they’ll be serving our custom sweetlife pale wheat brew.

DC Brau 

Proudly brewing from inside the District, DC Brau was started by two friends in 2009 and is the first brewery to operate in Washington, DC since 1956. They’ll be serving their popular pale ale beer, ‘The Public’, this year.

Mountain State Brewing Company

Based in West Virginia, Mountain State Brewing Co. was started by two friends using family brewing recipes and techniques. This year, they’ll be offering their ‘Cold Trail Blonde’, an American Blonde beer made with oats and wheat.

Peak Organic Brewing 

Peak Organic is dedicated to using local and organic ingredients. Based in Maine, they’ll be serving their ‘Summer Session Ale’, which is made with local wheat.

Stillwater Artisanal Ales 

Hailing from Baltimore, Stillwater will be bringing its ‘Stateside Saison’ to sweetlife. Made with European malts and aromatic hops, this ale is unique in that it merges the tradition of old-world brewing with modern-day craft brewing techniques.

Our #wednesdaywisdom - what’s yours?

The cherry blossoms are in peak bloom! To celebrate, we’re sharing a recipe for cherry + almond energy bites. This one-bite vegan snack will satisfy your sweet tooth and will also give you a healthy dose of protein from the raw almonds and almond butter.


  • 12 Medjool dates, pitted
  • 1.25 cups raw almonds, soaked overnight in water
  • 1/3 cup dried unsweetened cherries
  • 1/4 cup ground flaxseed meal
  • 1/4 cup shelled pumpkin seeds, unsalted
  • 1/4 cup unsweetened shredded coconut flakes
  • 3 tbsp raw unsweetened almond butter


  1. Soak almonds in covered container overnight in refrigerator 
  2. Remove almonds the next day and place in food processor, and pulse until chopped into tiny pieces
  3. Add pitted dates to processor and pulse to create paste
  4. Toss flaxseed meal and almond butter intro processor and grind until smooth mixture forms
  5. Sprinkle pumpkin seeds and dried cherries into food processor, and pulse gently until incorporated
  6. Use hands to roll mixture into ball shapes (note: balls should be slightly smaller than a golf ball for ideal portioning)
  7. Pour coconut flakes on a nearby plate, and roll balls in shredded coconut until covered
  8. Place in refrigerator and chill until ready to serve

Yields roughly 16-18 servings. Approximate calories per serving: 130.

We’ve already covered the restaurants and food trucks that will be at sweetlife this year, so now it’s time to meet some of the local farmers and vendors that will be joining us at Merriweather on May 10:

FreshFarm Markets

FreshFarm supports the local food movement by hosting multiple farmers markets throughout the DMV all year long. We originally found many of our local produce suppliers and vendors at these markets! 

To create the feeling of a real-life farmers market at sweetlife, FreshFarm will be bringing Love Dove Farms and Full Cellar, two Maryland purveyors that are just a short drive away from Merriweather!

Keany Produce

A family-owned business that acts as sweetgreen’s daily supplier of fresh produce, Keany serves as the link between local farms and restaurants. 

This year, Keany will be contributing to the pop-up farmers market by bringing Firefly Farms, sweetgreen’s local goat cheese supplier for DC + Philly; Arnold Farms, our local cauliflower supplier for the November Salad; and EA Parker Farms.

Stop by the experience forest this year at sweetlife to meet these farmers, sample some local and seasonal fruit, and maybe even catch a glimpse of Mark Bittman, the co-creator of The April VB6™ salad!

Spring brings many changes - warmer weather, fresh produce, and new sweetgreen seasonal ambassadors. Starting this spring, we will feature an ambassador from each of the regions we operate in that embodies our core values and helps us spread the sweetlife to our local communities. Each ambassador will also teach classes as part of our passport program.

DC - Sarah Sands 

Sarah brought Dance Trance, a choreographed cardio workout, to DC. Dance Trance is all about creating an energetic environment through upbeat dance music – and making cardio fun. This Saturday, 4/12, Sarah will be leading a Dance Trance passport class – stop on by and experience it for yourself!

BOS - Ali Baldassare

Ali teaches zumba, pilates, cycling, barre, and even piloxing (pilates + boxing) at several studios and gyms throughout Boston. Set to an upbeat playlist that matches her energetic teaching style, Ali’s classes focus on giving both your body and mind a workout. 

PHL - Lauren Kelly

Lauren manages Philly Power Yoga and teaches a variety of fitness classes, including pilates, yoga and barre! Lauren uses her dance background and pilates training to make sure that your body is properly aligned, making sure you get the maximum benefits from your workout in class.

NYC - Fern Langham

Fern teaches yoga throughout NYC. Her style of yoga offers a full-body workout that also focuses on breathing and being present in the moment. Want to try a class with Fern? She’s teaching yoga this weekend at sweetgreen NoMad.

Want to take a class with our ambassadors? Sign up for sweetgreen passport today and keep an eye out for our next email this month!

{photo of Ali Baldassare taken by Lucie Wicker photography}

Our #wednesdaywisdom - what’s yours?

There’s a lot of different food to try at sweetlife this year! We’ve already covered which local restaurants and vendors will be there, so now it’s time to learn which of your favorite food trucks will be driving up to Merriweather on May 10.

Big Cheese

Serving some of your favorite comfort food, Big Cheese uses local ingredients to bring you all-natural grilled cheeses and homemade soups.


Pepe specializes in traditional made-to-order Spanish flauta sandwiches that use fresh-baked bread and a variety of meats and veggies.


DC’s first Korean taco truck, TaKorean serves fresh tacos that combine Korean and Mexican flavors. 

Randy Radish

Offering a 100% plant-based menu, Randy Radish uses local and organic ingredients that are GMO-free to create unique vegetarian and vegan offerings.


Starting with traditional Vietnamese flavors, PhoWheels incorporates flavors from many different cultures into its pho, tacos, and Bánh Mì sandwiches.

DC Empanadas

Inspired by street food around the world, DC Empanadas uses local ingredients to make traditional hand-made empanadas.

a little #wednesdaywisdom from bruce lee

Just in time for the spring weather, sweetgreen Fort Point opens this Wednesday, 4/2 from 11am - 4pm! Located at 372 Congress Street in the center of Fort Point – Boston’s “innovation district” that is filled with like-minded start-ups and art galleries – this will be our second Boston location, and we couldn’t be more excited.

To celebrate, we’re inviting you to pay what you want on opening day, with all proceeds benefiting our friends at Mass Farmers Markets.

We hope you’ll invite your friends and join us!

Please note that regular business hours (10:30am - 9pm) start on Thursday, 4/3.