Main Squeeze remains the only entirely meat-free restaurant in Columbia.

Main Squeeze only serves fresh, organic produce from local farms. Lockhart is dedicated to ensuring that her customers do not eat any produce treated with pesticides.

Main Squeeze employee Shelly La Fata hands a freshly prepared dish to manager Katherine Wilcox on Wednesday, Nov 14.

The specials at Main Squeeze change daily. Each special is created utilizing seasonal produce and whatever surprise ingredients growers may bring in to Main Squeeze.

A vegan tamale, served with housemade salsa and mole, comprises one of the ever-changing daily specials.

Main Squeeze offers many additions to their smoothies, all selected to benefit the health of customers.

Main Squeeze sources as much of their food as possible from local farmers and suppliers. Owner Leigh Lockhart believes this helps stimulate the local economy, decrease environmental degradation, and support smaller growers with healthier farming practices.

Main Squeeze offers filtered water to customers as a healthy accompaniment to meals. All soups, sauces, and dressings are prepared using filtered water to improve the flavor and eliminate any contaminants.

Customers can order a freshly juiced wheat grass shot. Wheat grass offers a concentrated dose of Vitamin B12, as well as possible detoxification benefits.

Reuben sandwiches, made with tempeh rather than corned beef, are seared on the grill.

Main Squeeze employee Shelly La Fata prepares fresh reuben sandwiches.

The atmosphere at Main Squeeze remains decidedly playful. Employee Sidney Stretz refers to the Main Squeeze staff as a 'like-minded family.'

Brightly painted walls and a ceiling forested with potted plants help Main Squeeze to radiate with life. These handwoven seat-covers contribuite to the vibrancy.

Lockhart notes a drastic increase in business over the last year. She credits this to an increasingly informed base of customers who care about where their food comes from.