The Beauty Industry Creates 120 Billion Units of Plastic Waste Every Year. Melodie Reynolds Shows Us a Better Way Forward.

"You don't need seven lipsticks, but the beauty industry will tell you that you should buy seven lipsticks," says Melodie Reynolds.

There's a charge behind Reynold's voice. Still, the founder of ELATE Beauty, a sustainable cosmetics company, admits she too was once duped by "the shame-based marketing" fueled by large beauty companies. She was even inadvertently part of it earlier in her career, as she worked in beauty marketing and sales for large companies. She began to see the unethical pressure behind these companies and a drive to push people to buy more. The businesses were creating more products housed in packages that ended up in landfills—an estimated 120 billion pieces worth each year.

The tipping point for Reynolds came during a meeting. When she and colleagues were discussing ways to create storytelling around potential green initiatives, a senior employee casually said, "just put it in a green bottle." It was a hard lesson on the realness of greenwashing, says Reynolds. "It was never more apparent to me than in that moment that I was in the wrong place."

Reynolds put herself in the right place. Fueled with a drive to create beauty products that were kind to people and the planet, she founded Elate Beauty, a B-Corp-certified ethical cosmetics line focused on refillable packaging. Since its conception in 2024, ELATE has diverted 1.3 million packages from going to landfills—a feat for a single company. As Reynolds says, the journey has been about "how we can take a product from idea, from conception all the way to end of life, and make every single moment of that product's life cycle better—for the people making it, for the person buying it, and for the planet."

Reynolds walks us through more of her journey, starting a conscious brand. As she shares with us, our self-care rituals should never be harmful and filled with shame; they should be only practices that lift us. 

Melodie Reynolds on Creating a Better Beauty Future

#1: Environmental Citizenship at Its Core

"The thing that always attracted me the most to the beauty industry was the ability to help people feel good about themselves and use marketing as a tool for storytelling, to allow individuals to determine how the things they purchased made their lives better, and all without costing the planet. The very first salon I ever worked in was an environmentally friendly salon where we refilled all our shampoos. This was back in 1999! So being a good environmental citizen has always been important to me."

#2: The Shame-Based Marketing of Beauty

"As I worked in the beauty industry, I started to see that the values I held strongly were only very surface values [in the companies]. This all started to accumulate for me around 2008 when I was in a big marketing meeting at the company I worked for because a new demographic was identified: the LOHAS— a lifestyle of health and sustainability—demographic. It was a demographic that transcended socioeconomic status and included all genders and ages. These were individuals who wanted to choose products about living a healthy and sustainable lifestyle.

#3: The Unsustainable Issue of Products

"The beauty industry gets people to buy tons of products, and all of that product ends up in the landfill. Then they feel bad about themselves, so then they buy more products. It's just a vicious cycle, contributing to the statistic of 120 billion plastic packages being made every year for the beauty industry. All of those end up in the landfill. We now have new recycling programs that are helping to try to curb some of that waste, but the biggest problem is that all of those packages still get made. That's enough for everyone on the planet to have a bag full of plastic stuff that they're going to dispose of every year. Those things inspired me to look at how we could do things differently."

#4: Bringing the Kindness and Joy Back to Beauty

"I started to feel like it was a burden putting on my makeup or trying to choose a new skin cream. It felt like it was something I was being forced to participate in. When all those things came together and converged for me, I thought beauty was supposed to be about joy. It's supposed to be about using the tools of adornment to perform your beauty ritual every morning and put your best face forward, whether it's makeup or brushing your teeth. The fact that we all have some type of beauty ritual in the morning means that we all have products that we are required to use, so all of those products should be better for the planet. And they should be reusable and refillable. They should be made with materials that are not polluting the environment. They should be made by individuals that aren't forced into slave labor. The beauty industry is fraught with just as many issues. So, for me, it was about how we can take a product from idea, from conception, all the way to end of life and make every single moment of that product's life cycle better—for the people making it, better for the person buying it, and for the planet. It is about having more time and space for joy, and the big part of that joy is not having a bunch of stuff you are ultimately responsible for throwing away.”

#5: Looking Ahead, One Refill at a Time

“Part of the problem is that we get that little delicious dopamine hit when we buy something— that's why retail therapy is real. So what we're trying to do is shift that little dopamine hit to when you refill something. When speaking in public, I have stood up many times and said, 'Who can honestly say they've ever actually finished a full tube of lipstick?' We're trying to create those opportunities.

We're a B Corp-certified company that was important to me from the start. We have a global beauty coalition of all beauty companies that are B Corps, where I sit on that board. One of the things we talk about is how we can use business as a force for good and use the beauty industry as a force for good rather than a tool of oppression. This has all led me from loving lipstick and wanting to help people feel good about themselves to global legislation to ensure that corporations are held accountable for the waste they produce.”

#6: Changing Our Language and Actions

“At ELATE, we've shied away as an organization from using the word ‘consumer’ because when you're trying to create a movement that is completely different from what everyone is used to, you need to change your language. We say 'environmental citizen,' because that is someone thoughtful about resources that they consume. And our beauty consumers are not beauty consumers; they're beauty citizens. That is where ELATE shines. Elate means joyful or prideful, and that's really what it is about. It's also an anagram for ‘everyone who loves a thoughtful experience’ because we felt that so many products are made without the thought and the intention behind them. So it was important to us to make sure that we always hold that in our hearts that everything we make is thoughtful.”

To learn more about ELATE Beauty, visit elatebeauty.com

Interview and words by Stacey Lindsay for PrimaFoodie.

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Potassium Bromate

Additives in food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredients Spotlight, we investigate common food additives to discover their origin, use, and purpose. Because just because something is edible doesn’t mean it’s healthy—or necessary.

What Is Potassium Bromate?

Potassium bromate is a white crystal chemical food additive. As its name suggests, it is a bromate of potassium—a bromate is a salt or ester of bromic acid that contains an ion that works as an oxidizer. 

Why Is Potassium Bromate Used?

Widely used in the baking industry, potassium bromate catches the eyes of mass manufacturers for its ability to enhance the texture of bread and other baked goods. Its oxidizing qualities cause the bread—and cakes, rolls, muffins, and other goods—to rise and feel fluffy.  

Historical accounts show that veterinarians used potassium bromate to treat animals with epilepsy, dating back to the 19th century.  

Where Is It Found?

This additive has genuinely been everywhere for decades. As mentioned, manufacturers have been adding it to mass-produced and packaged bread items, including:

• Pizza dough

• Bread

• Dinner and sandwich rolls

• Donuts, muffins, and other pastries

• English muffins

• Pretzels

• Crackers

• Cookies

What are the risks of potassium bromate?

California has been warning its residents about potassium bromate for years. In April 2023, the state's Assembly Committee on Environmental Safety and Toxic Materials approved a bill to ban potassium bromate in foods, along with four other chemicals. The state underscores its concern with studies, some of which date back decades, that show the chemical additive to be potentially toxic and carcinogenic.

Furthermore, the Environmental Working Group states that concerns around potassium bromate are widespread in other countries. The EWG says, "In 1999, the International Agency for Research on Cancer determined that potassium bromate is a possible human carcinogen. It is not allowed for use or is banned as a food additive in a number of countries, including the United Kingdom, Canada, Brazil, and the European Union."

Additionally, research also shows potassium bromate to be harmful when inhaled. 

The PrimaFoodie Take

California's bill to ban potassium bromate will go into effect in 2027. Until then, the state requires all manufacturers to post a warning label on their packaging when it includes the additive, which is part of the Proposition 65 food safety initiative.

Considering the research and banning of this additive, we avoid potassium bromate. Read your labels. If a bread or other product contains it, choose an alternative. Doing so supports our health and lowers the demand for this unnecessary and toxic additive. 

3 Food Values We Live By

Eating well is complex. It is a subjective journey informed by culture, familial history, and dietary needs. What one person considers a healthy, balanced diet may differ radically from another's choices.

With that nuance in mind, one thing remains true no matter where we come from or how we eat: Our food choices directly impact our health and well-being. Too many people, especially in America, are steeped in a society that normalizes ultra-processed foods filled with sugars, hydrogenated oils, colorings, and other chemical additives. It can be hard to see how harmful these edible substances are because they surround us—in our schools, markets, restaurants, offices, entertainment venues, and more. Supermarket shelves overflow with products wrapped in packaging covered with untruthful yet alluring marketing words such as "natural" and "healthy." Mass food producers hire lobbyists to push legislative agendas that serve company profits at the expense of our well-being.

Foods that are cancer-causing, endocrine-disrupting, and soil-toxifying have no business in our grocery markets. Many people deny that ultra-processed food is detrimental, which is understandable because our society has us believe otherwise. But we must peel back these layers, piece by piece, to stay vigilant about our food. We have more control over our health than we often allow ourselves to see—and it starts with what we eat and how we eat.

As we continue to build this community around nourishing ourselves and building a better food system, we never want to proselytize or judge anyone's choices. Nutrition is personal. It's more than following a strict plan, measuring intake, or counting carbs or calories. Nourishing ourselves well means enjoying our food, feeling good about our choices and food sources, and caring for our bodies in ways beyond vitamins and minerals.

Staying atop of all this can be overwhelming. We know. This is why we believe it's helpful (and freeing) to follow pillars—or values—that act as guides. When we identify what matters most in our food choices and health, we gain the capacity to take better care of ourselves. Values also help us keep advocating for a better food system.

We often hear readers and the general public ask: What are the best ways to eat healthier? Where do I start? How do I make better choices? The following three pillars is where we always start:

#1: Avoid Ultra-Processed Foods

We live by this value: Rid ultra-processed foods from your diet. These include foods made from substances extracted from foods, plus additives, colorings, preservatives, and fillers. Common examples of highly processed or ultra-processed foods include soda, package snacks (crackers and cookies), chips, fast food, mass-produced bread, and frozen meals.  

Famed food journalist Michael Pollan says to "eat food" rather than highly processed concoctions. "These days this is easier said than done, especially when seventeen thousand new products show up in the supermarket each year, all vying for your food dollar," Pollan writes. "Today much of the challenge of eating well comes down to choosing real food and avoiding these industrial novelties." So, to follow Pollan, avoid ultra-processed foods and eat true, whole foods.

And if you second-guess yourself about what real food is, listen to your instincts. A food is likely ultra-processed if it comes in some kind of package, has an unnatural texture or color, and/or has a long ingredient list. Marion Nestle recently pointed out that research shows most people do know the processing levels of foods. So again, listen to your gut.

#2: Eat Local

Eating produce and meat from your region means consuming more nutritious foods (compared to store-bought items sourced from far away) and reducing your carbon footprint. Local foods are also tastier and always in season. Shop at your local farmers' markets for your meals and snacks whenever possible. By doing this, you'll eat real whole foods—and the benefits are endless.

#3: Enjoy Your Food

How we eat, and with whom, matters as much as what we eat. Research shows that we make over 200 food decisions daily. When we overlook these choices or act on autopilot, we miss out on the pleasure of eating. We also tend to overeat or eat less healthily.  

Pay attention. Create rituals around your meals. Enjoy cooking. Take your time. Make eating a memorable and happy event. Whether you're eating alone or with a crowd, plate your food, sit down, turn off distractions, and enjoy every bite. This will bring your mind to what you're eating. When joy, pleasure, and nutrition intersect, we're more likely to stick to eating habits that nourish us.

Again, eating well is personal. Only you know what's best for your body. Educate yourself about the foods you eat and what's in them. Support local farmers, eat mindfully, increase your vegetable intake, avoid ultra-processed foods, and stay hydrated with plenty of water. These pillars will help you nourish your body and mind best, no matter what that looks like for you.

Propylene Glycol

Additives in food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredients Spotlight, we investigate common food additives to discover their origin, use, and purpose. Because just because something is edible doesn’t mean it’s healthy—or necessary.

What Is Propylene Glycol?

Propylene glycol is a clear, odorless synthetic liquid used as an additive in food, pharmaceuticals, and personal care products. It’s made by treating propylene oxide, a byproduct of refined petroleum, with chlorinated water. Some manufacturers create a slightly different form of propylene glycol by extracting it from glycerol, which comes from biodiesel production, for use in antifreeze and plastics.

What Is Propylene Glycol Used For?

Touted by manufacturers for its water-absorbing capabilities, propylene generally aids in emulsifying and preserving foods and enhancing the conditioning aspects of shampoos, lotions, face creams, and other topical products. But a closer look reveals the myriad of different ways it lands in food and products. These include:

• As a solvent for helping food ingredients mix 

• As a food and personal care product preservative (propylene glycol has antimicrobial properties that help to prevent molds and bacteria)

• As a thickener for sauces and personal care products

• As a moisture-preserver in foods and a humectant and emollient in cosmetics and lotions

• As a flavor enhancer

Propylene glycol is also the main component of the artificial “smoke” from e-cigarettes and vape pens. 

Where Is It Found?

Given the long list of uses for propylene glycol in foods and products, this additive is everywhere. It’s safe to say that most conventional processed foods contain it in some form. 

Some of the most common propylene glycol-containing products include:

FOOD:

• Dried and canned soups

• Gravies

• Packaged meals

• Dried and canned vegetables

• Fast foods

• Packaged cheeses

• Alcohol

• Packaged snack foods

• Bottle teas and juices

• Sodas

• Ice creams

• Salad dressings

• Condiments

PERSONAL CARE:

• Face creams, lotions, and serums

• Body lotions

• Shampoos and conditioners

• Face washes and toners

• Deodorants

Is Propylene Glycol Bad?

The FDA approves the use of propylene glycol in food, cosmetics, and other products, deeming it safe within certain limits for certain items (outlined here). Google propylene glycol and mixed information regarding its allowance in Europe will show when, in fact, the EU does allow its use but in stricter variances. 

Studies have shown potential health risks associated with propylene glycol when consumed in high concentrations. Some research shows the additive can impact the nervous system, dermis, eyes, and kidneys and can potentially cause headaches and dizziness.

The PrimaFoodie Take on Propylene Glycol

Sure, this additive may be FDA approved and deemed safe—but to what end? Sadly, we know the FDA does not have our best health in mind, so we must second guess any additive the federal organization approves. And even if something is deemed safe, when we consistently consume something artificial, this can lead to its accumulation in our bodies, which can have grave effects. 

Our take? We avoid propylene glycol. The fact that it’s widely used in plastic, anti-freeze, and food makes us shiver. It’s artificial, derived partially from petroleum, and a total chemical additive mainly created to make food last longer on the shelves and seem more palatable. 

What are your thoughts or questions about propylene glycol? We’d love to know, so send a note to empowered@primafoodie.com. 

Is Our Clothing Making Us Sick?

"Even the largest, most affordable drugstore brands are now reformulating their beauty and cleaning products to be safer. You can also find organic milk at conventional grocery stores. Yet fashion, a $2.5 trillion global industry, has somehow completely evaded the same scrutiny."

These words from journalist and author Alden Wicker in her new book To Dye For: How Toxic Fashion Is Making Us Sick—and How We Can Fight Back hit a deep, critical chord. Clothing manufacturers are lacing the items we put on our bodies with horrendous chemicals. Take formaldehyde, a severe and ubiquitous preservative and fertilizer linked to cancer. A study sampling a variety of dyed garments published in the journal Toxic found formaldehyde in:

• 22 percent of the tested cotton garments

• 14 percent of synthetic material garments

• 47 percent of cotton-synthetic garments

Unbeknownst to us, chemicals are everywhere in our daily clothes—and it could be harming us.

This fact underscores Wicker's intention in her book. Chemicals such as formaldehyde go largely unregulated in the clothing industry. Manufacturers can spray whatever they choose to up an item’s performance, say to prevent wrinkles or to make them waterproof, without scrutiny. It's bizarre, especially since Wicker points out that we have ingredient lists for our foods and personal care items—many of which still contain harmful ingredients—yet T-shirts or pants dyed with fossil-fuel-based dyes have no transparent labeling.

Wicker, who has covered sustainability and ethical fashion for years (she's the founder of EcoCult, a site that takes an in-depth look at the fast fashion world), began investigating chemicals in fashion several years ago. Her interest was piqued when Delta flight attendants began complaining they were getting sick after wearing new uniforms the company provided. The attendants reported breaking out in rashes. Some even complained of breathing issues.

That story led Wicker to investigate the unregulated use of potentially harmful chemicals. She spent more than two years studying clothing chemicals and our health. She interviewed a wide range of people affected by the issue, including consumers and garment factory workers. Her research and reporting revealed how many of us are unaware that our clothing can make us sick.

In an interview for 'Fresh Air,' Wicker told Tanya Mosley, "This is a conversation I've had over and over and over again over the past few years where people say, I've never heard about this before, and then I start to tell them about some things, and they go, oh, yeah. You know what? You're right. I do get a rash when I wear things like this […]."

Wicker's book is stunning in its breadth of information, and it's also a rallying cry. We must keep investigating what goes in and on our bodies, challenge toxic measures by corporate giants, and fight for transparency and truth.

To learn more about Alden Wicker and to order her book To Dye For, visit aldenwicker.com.

These 5 Organizations Are Changing Our Food System for the Better

Our biggest driver at PrimaFoodie is revealing how our food ends up on our plates. How our food is grown, processed, packaged, and marketed is a winding, complicated journey. Often our food system is fueled by legislation and corporations that put energy toward profit and efficiency over human and planetary health. 

Because a handful of corporations run the main links on the food supply chain, smaller farmers are often left scrambling. This has been the work of administrations for decades with a goal to bring cheaper food products to the masses. But the result has been catastrophic. Foods laden with pesticides and antibiotics and lacking nutrients have become the norm with nutrient-rich whole foods harder to come by.

We can create change by understanding the backstory of our food and supporting independent farmers. By turning our attention toward those who care about their products, we can bring resilience, equity, and health back to our food system—and to our future. These five organizations are working toward just that.

5 Organizations Working to Change Our Food System

Slow Food USA

In the 1980s, Italian activist Carlo Petrini gathered a group of people to revolt against the inclusion of a McDonald’s in Rome. His fight won legions of followers and attention, and eventually spawned what is now known as Slow Food. Equal parts movement, mindset, and organization, Slow Food aims to reclaim the organic and just roots of food. There are chapters throughout the US and world, each of which organizes educational activities that teach about the connection between our planet, culture, and wellbeing. 

Quivira Coalition

The aim of this organization is on the soil. Quivara works with local farmers and land advocates to educate people on ecosystem resilience and restoring the health of our agriculture—from the ground up. The end game is to bolser rural, local food systems and the economic health of farmers, ultimately to have widespread impacts on land management across the US.

Healthy Food America

Healthy Food American attacks the issue of bettering the food system from two ends: by working to make access to fresh, healthy foods easier while making adulterated, processed foods less accessible. The team here works tirelessly for policy change, with one of its biggest drivers is advocating for a tax on sodas and other sugary drinks. Through community partnerships, advocacy, and policy reform, this non-profit aims to spread awareness around food, its origins, and equitable availability.

Environmental Working Group

For anything we put in and on our bodies, the EWG has our best interest. This third-party organization works with researchers and scientists to bring the latest information on additives in our food and water, as well as in our personal care products. The site is brimming with guides, all of them easily navigable, to help us better understand labels, source the the cleanest produce and items, and advocate for greater transparency and change.

Cook For America

“School food is the solution, not the problem.” Such is the motto of Cook for America, which sheds light on the transformative power of fresh, whole, “scratch-cooked” school meals. The team believes that this access to healthy food is a catalyst for change in the fight against diet-related health issues, including childhood obesity. It makes sense, particularly given research over the last decade that links healthier school lunches to both better test scores and children’s willingness to make healthier eating choices outside of school hours.

For the Love of Linen: How Tricia Rose Approaches Sustainability

Let’s face it: We all want to live more sustainably. Incorporating ways to live with a lighter footprint is linked to protecting the environment, creating a safer future for our children, and maintaining a thriving world today. When we’re cognizant of how our lifestyle choices impact the world, we live healthier lives.

That said, the mere idea of “sustainability” can feel overwhelming. The term itself has been shorn of its meaning, eroded by overuse in marketing. In the face of mass production and consumerism, it can be daunting to know what sustainable choices mean, and where to begin making them. When we feel this way (and trust us, we often do) we look to those who live sustainability according to their beat. Enter: Tricia Rose. 

The founder of Rough Linen, a collection of bedding and lifestyle goods made of pure linen, Rose imbues a sense of timelessness and appreciation into her work. Her pieces are made with integrity and meant to last. The anchor of Rough Linen is in its name: pure linen made of flax grown without chemicals in Europe. In comparison to cotton, linen is superior in terms of sustainability and integrity. It requires less water to make (as does flax to grow), is naturally antibacterial, easier to care for, and completely biodegradable and recyclable. And as Rose tells us, linen's roots are democratic. “The kind of linen I love used to be a home product before the advent of slave-grown cotton,” she says.

Rose and her Rough Linen collection have us inspired to repatriate ourselves with the concept of sustainability. Looking at her ethos, one step is to lean into fewer things made of higher quality materials. As we recently collaborated with Rose for our ‘Cooking with Kids’ giveaway, we took a moment to ask her what true sustainability means. Her approach and her work stand as reminders that the things we bring into our lives leave an indelible mark on our future.

A Minute with Tricia Rose

What does sustainability truly mean to you? 

The essence of sustainability to me is paying attention. If you choose carefully before you buy, and enjoy choosing, so you understand why you want something in the first place, the whole process becomes miraculously simple, and you aren't besieged by meaningless options. You are aligned with your values.

There are copious options out there for synthetic or mixed fabrics. Why do you believe natural fabrics are better for our overall well-being?

Natural fabrics are biodegradable and inherently more wholesome than synthetics. Think of what we are learning about microfiber pollution. They tend to be more absorbent too, and they sit lightly on our skin.

For the person seeking to have a more thoughtful approach to the items they bring into their lives, what is your advice?

My wise old mother said ‘you can never have enough of what you don't really want.’ In other words, material things can't fill an emotional need. Things can delight us, and bring us great pleasure and comfort if we respect them. Let the things which don't serve us fall away. Sometimes we need a frivolous purchase! But there are no hard and fast rules; just awareness of our needs, time, and money, and how our choices impact other people.

You were inspired to start Rough Linen after discovering an heirloom linen item at your family’s home in Scotland. Take us back to what you discovered and how it spoke to you…

I was clearing the old stone cottage in Scotland my grandparents had bought seventy years earlier, and it was full of treasures. They valued skill and craft and looked after their possessions. In the traditional linen press, there were carefully mended and folded sets of linens—sadly too small for modern beds—and one natural linen homespun pillowcase, woven by my great great grandmother from flax grown on her smallholding. It was soft yet textured, and it was so evocative of my childhood and the loving care I felt in their house. So I brought it home with me.

When I found a natural linen with the same weight and texture I had to make bedding from it, and it gave me the same blissful sleep and sense of belonging I had all those years ago. Friends admired it too, so I made more, and it snowballed.

To learn more about Tricia Rose and Rough Linen, visit roughlinen.com.

And be sure to download our Cooking with Kids Guide here. 

The Fresh Approach Mobile Farmers' Market Is Making Local Fresh Food Accessible

America faces a food crisis. In 2020, the USDA estimated that more than 38 million people lived in food-insecure households, meaning they lacked consistent access to nourishing food. As the pandemic has caused job losses and made precarity a growing reality for more and more people, lines at soup kitchens and food banks have swelled over the last year and a half, covering miles of ground as more than 60 million individuals sought help from free or reduced food programs. Across the country, cities teem with contrasts: On one corner of a neighborhood, a farmers’ market draws shoppers who can afford fresh produce. On the other corner, a mother struggles to feed her children. (Many Americans who need food assistance do not qualify for federal programs such as SNAP.)

These grave facts stand in stark contrast to the harsh realities on the other end of the US food spectrum: Nearly 40 percent of our food supply is wasted, meaning sustenance that could have nourished people instead rots in landfills. In addition, swaths of the US are defined as food deserts, areas where residents have little, or sometimes no, access to affordable, fresh, nutrient-dense foods. “Disproportionately found in high-poverty areas, food deserts create extra, everyday hurdles that can make it harder for kids, families, and communities to grow healthy and strong,” states the Annie E. Casey Foundation.

As a media and educational platform that explores food and its impact on our lives, we cannot look away from this reality. We have an obligation to fight this. To do our part. In this light, we will amplify the voices and efforts of those on the front lines working to eradicate food insecurity and hunger. There is serious work being done to build greater awareness around the gaps in the food system, all led by steadfast workers that stem from various walks spanning various industries, from the restaurant world to the nonprofit sector. In our new series, Prima for Good, we’ll spotlight organizations and individuals doing just that. Up first: The Fresh Approach Mobile Farmers’ Market, which you can learn about below.

Our conversations around food need to expand. We must recognize that with every recipe created, every restaurant visited, and every farmers’ market shopped, people lack equity and access to the most basic human right. We hope this series builds stronger awareness and understanding of the fight we must win until every person has unobstructed, lifelong access to fresh food.

Prima for Good Spotlight: Fresh Approach Mobile Farmers’ Market

Thirteen years ago, the Pacific Coast Farmers’ Market Association founded Fresh Approach, a non-profit dedicated to bridging the gap between fresh farmers’ market offerings and low-income customers across California's Bay Area. Over the years, Fresh Approach’s programs have evolved in several areas, including community gardening and urban agriculture; nutrition education; and fresh food access, including its Mobile Farmers’ Market program, which it started in 2013.

The Mobile Farmers’ Market concept is simple and positive: Take the freshest, seasonally picked produce grown by local farmers and bring it to nearby communities (mainly those that are low-income and lacking access to fresh foods) at affordable prices—with a 50 percent discount offered to those who qualify for federal assistance benefits (or who identify as needing the benefit). A pint of organic, locally picked strawberries, for instance, costs $1.50.  “Every week, we’re providing really high-quality, California-grown produce that’s better than anything nearby,” Fresh Approach food access program director Andy Ollove tells us.

When we spoke with Ollove, he told us about the plight of too many people across the US who lack access—financial, geographical, or both—to fresh produce. He says the concept of putting nourishment on wheels to bridge the gap is one he’s seeing has continued promise. “In the last few years, the mobile farmers’ market model has been quite successful and replicated around the country,” he says. “We are actually working on beginning coalitions around mobile farmers market groups in California and have other partners nationally.”

But as any non-profit proves, the mobile farmers’ market project—albeit promising and positive—is not a sustainable business model and therefore requires grant-funding and activist minds to keep it running. While the federal program has helped shoppers on CalFresh, California’s food stamp program, Ollove says those programs help only about 30 percent of Fresh Approach Mobile Farmers’ Market shoppers. This requires Fresh Approach to continuously fundraise to subsidize the remaining 70 percent of customers who need food or financial assistance.  

Considering this, Ollove says shopping locally at your farmers’ market and finding those who are “facilitating the connections between the local farmers and the low-income populations'' is a critical way to support the efforts of nonprofits focused on food equity. “There are groups like us scattered in every city in the country, at least small and mid-size cities,” says Ollove. “They're all in the same ecosystem of improving the food system toward access.”

What's Really in Your Pet Food?

It was the early 2000s in San Francisco. Diana and David Vogel lived in the Mission District, and a food renaissance was underway. “Everybody wanted to know where their food came from,” says David. “They wanted to know about their farmer, the sources—and we were there and wrapped up by it all.”

At the time, Diana worked as a dog walker and in a pet store, and David worked in pet food manufacturing. The couple, pet owners immersed in what Diana calls “a dog community,” started thinking: Humans wanted to know the how, why, and who behind their food, but what about what went into their pets’ meals? These questions were fueled by their first-hand understanding of the unethical aspects of pet food manufacturing, from the heinous inclusion of meats (and parts) from euthanized animals to plastic ingredients. (One recent study found high levels of potentially toxic metals in various conventional dog foods.)

Greenwashing is also ubiquitous: misleading information that tricks consumers into thinking a product is more natural, sustainable, or overall healthy than it truly is. “That was frustrating for us early on,” David says of the cryptic marketing of pet food. “You see the bag, you’re going to fill it, and you know that’s just not in there.”

So Diana and David did something radical. They began making dog food from scratch with whole, local ingredients—organic produce and humanely raised, grass-fed raw meats—right in their San Francisco apartment and selling it to the surrounding community.

That is the creation story of Diana and David’s progressive raw dog and cat food company Smallbatch, which officially launched in 2005. It started small with 15 loyal customers and is now available nationwide through direct orders and local pet shops. “The worlds of food and quality and pets just made a lot of sense,” says Diana, who constantly fields emails and calls from customers ranging from comments about how switching to pure pet food helped their pet overcome ailments to questions about hidden additives and fillers in dog food.

That transparency is key to what Diana and David do, and they advocate for it daily. The issue with pet food is multifaceted and, in many ways, parallels issues in the broken food system. Feeding pets high-quality, humanely raised meats and organic produce is critical for good health. The same goes for avoiding potentially harmful ingredients that add little to no nutritional value and only stretch a product so the company can make more profit. “Where there’s profit, there’s always compromise,” says David. “And it happens in every sector of the natural food space—and pet food has a lot of gray areas. There’s no ingredient police.”

That is why Diana and David push people to know what goes into their pet’s food—where it’s sourced and the values of the company making it. Here are some main takes on what to know and what to look out for when sourcing pet nutrition.

Knowing the story behind our animals’ food is, in many ways, activism for a more transparent food system for both humans and animals.

#1: Ask questions. Diana and David cannot stress this enough. Pick up the phone or send a cold email to a company and ask about its sourcing, practices, and values. If a company hesitates to share details, take that as a red flag. “We’ve even had store owners asking for receipts,” says Diana about their sourcing questions—which they happily hand over. “So when in doubt, trust your gut.”

#2: Look for wholesome ingredients. These include real meat that is ethically and humanely raised (not factory-farmed), organic produce (ideally), and pure, whole-derived supplements.

3#: Avoid cryptic fillers and additives. The FDA and AAFCO (American Association of Feed Control Officials) provide technical oversight of the pet food industry, but the focus is on ensuring adequate nutrition, with little to no regard for manufacturing and sourcing standards.  Also, the FDA doesn’t even “get involved until something is wrong, or until something needs a recall,” says David. This leaves many gateways for adulteration and the use of cheap, unethical sources of food and additives.  To avoid this, Diana and David recommend vetting ingredients and avoiding the following: factory-farmed meats, mechanically separated meat (a huge problem in the raw pet food world, says David), pink slime, animal discards, synthetic preservatives, and synthetic vitamin packs.

#4: Don’t fall for the jargon. Greenwashing is real. And it’s everywhere. This goes for pet food. Human food. Personal care items. Beauty products. Everything. So just because something is deemed organic, natural, or—in the pet food world—raw, doesn’t mean you should accept it as the most humane and healthy choice. Go deeper and ask questions about the sourcing. “Marketing is sometimes genius,” says Diana.

To learn more about Smallbatch, visit smallbatchpets.com.

More resources:

The Truth about Pet Food

The Cornucopia Institute

PrimaFavorites, Autumn Edition

We’re always looking for inspiring brands, services, projects, and changemakers that make life more beautiful. Here’s what’s educating and intriguing us this fall.

(And if you love what you find here, be sure to check out all of our PrimaFavorites—and more!—in the newly opened PrimaShop.)

PrimaFavorites Autumn Edition

Green Chef

“I recently subscribed to a weekly meal-kit home delivery. As someone new to home cooking, I find the recipes easy to follow, especially because some items are already proportioned. This makes cooking less intimidating and decidedly more enjoyable for a beginner like me.” —Emila Akrapovic, Associate Marketing Project Manager

Balmuda Toaster

“A game-changer. This toaster uses steam technology to create the perfect flavor, texture, and aroma for every type of bread. The science is in the use of steam, which heats more rapidly than air and locks in the bread’s inner moisture, leaving the surface toasted to a golden brown finish with a moist inside. It has five specific modes to cater to whatever you are toasting or baking. The result is breads and pastries that smell, taste, and feel like they’re fresh out of the oven.” —Nichole Perkins, Founder and CEO

Wilding Gua Sha

“Lately, I’ve really been into Gua Sha, a traditional Chinese beauty technique. I use the Wilding Empress stone to give myself a 10-minute mini facial. It boosts circulation, helps with lymphatic drainage, and even de-puffs swollen eyes. It’s a wonderful way to slow down and sneak in some relaxation and self-care time.” —Adrienne Levy, Creative Director

‘The Next Thing You Eat’ on HULU"

“In this brilliant documentary series, David Chang, the lauded chef and revolutionary behind the Momofuku restaurant group, is looking ahead at what our experience with our food, as well as the means of how it’s made, will be like in the future. In the first episode, Chang explores how our food gets into our homes, be it by automated robots in Hollywood or via dabbawala, a cyclist-run delivery service in India. He takes a close look at automation and the role machines—both large and small—will have on our food system at large. This is merely the surface of what Chang explores and I can’t wait to see what else he reveals. I’m grateful for how both fascinated and uncomfortable I felt watching this. Chang is asking the questions about our global corporate food system that need to be asked.” —Stacey Lindsay, Editorial Director 

Radical Candor by Kim Scott

“This book is a must-read read for all CEOs, execs, and bosses—women and men alike. Kim Scott covers personal relationships, gender, politics, and much more. Her message—to care deeply and challenge directly—is so relevant.” —Nichole Perkins

P.F. Candle Co.

“I love P.F. Candle Co.’s candles, especially their Los Angeles scent which is not too overpowering. Their candles are 100 percent soy wax based, paraben-free, and phthalate-free—and I love how they also donate a portion of their profits to charities.” —Emila Akrapovic

10-Inch Dutch Oven

“This is a true one-pot pot. Right now I’m making vegetable noodle soup in it: Sear your meat, sauté your vegetables, pour the bone broth over it. Bon appétit.” —Nichole Perkins

Faherty Paloma Duster

“I use this sweater as a lounge robe around the house and with a simple jeans and t-shirt around town.  It is so warm and cozy. Although I live in LA, it has a very Aspen vibe to it, which makes me feel like I’m in the mountains.” —Adrienne Levy

Levels Blood Glucose Monitor

“The most interesting things I’m learning from this monitor are: How many different foods cause a blood sugar spike for me. (And wow, portion size really does matter!) What stress does to blood sugar. And the impact of movement, like walking after carb-heavy meals, cannot be underestimated.” —Nichole Perkins

Here’s Why a CSA Can Change Your Kitchen Game

The main appeal of a CSA box delivery is straightforward: Each week, a bounty of fruits and vegetables (and often meats and eggs) arrives at your door. They’re fresh. They’re local. They’re in season. What’s not to love?

But take a closer look, and the benefits of joining a CSA—which stands for Community Supported Agriculture—greatly exceed mere convenience. This box of goods cultivated by a local farm provides another way to support conscious small producers and ensure the freshest produce lands in your kitchen. Simply put, it can be a game-changer.  

The 5 Upsides to a CSA Box

#1: Local Farmer Support

We think of a CSA as the delivered version of the farmers’ market. The fruits and veggies that land here are local and  from smaller farmers within your region. This proximity eradicates the middle players, which means the profits go into the farmers’ pockets. Signing up for a CSA box will open up your knowledge of local farms in your area.

#2: Fresh and Seasonal Produce

A CSA’s fruits and vegetables come from local farmers, not from across state or nation lines.  This means everything in terms of freshness because the produce is plucked at peak ripeness, not weeks prior to make up for long ship and grocery store display times. It also ensures the bounty you get is always in-season.

#3: Endless Surprises and Discoveries

The seasonality of a CSA box is like an evolving game of guess-the-vegetable. Aside from the consistent produce stalwarts, like squashes in fall and stone fruits in summer, you never totally know what you’re going to get each week—which is part of the fun. This mystery is also a way to discover heirloom varieties and relatively unknown and obscure produce that rarely (if ever) makes it to the grocery store shelves. (Note: Some farmers are getting more active on Instagram, thus updating their CSA box devotees on what produce to expect that week.)

#4: Meal-Time Inspiration

We admit: The unknown aspect may be a bit daunting, particularly if you don’t know how to cook a certain vegetable. But rather than thinking that you must create an entire meal out of a rutabaga, think more in terms of additions and swaps. A few PrimaFoodie favorite for unique veggies includes: making fresh “noodles” from celeriac root to pair with your favorite sauce; lightly steaming kohlrabi and topping with ghee and sea salt to go with a main protein; and adding any starchy vegetable to a purée to top a turkey leg. (If you’re seeking more ideas, send us a note on Instagram!)

Getting Started

Every farm operates its CSA program uniquely, meaning the offerings, schedule, costs, and delivery methods will vary. To ensure you find a CSA box that fits what you’re looking for, consider the following

• Do some sleuthing—this can mean asking friends or inquiring with farmers at the farmers’ market—to catch wind of available and respected CSA box delivery options near you. LocalHarvest.org is an excellent online directory for finding nearby CSA farmers. Simply input your zip code to their directory to find local options near you.

• Inquire—just like you’re at the farmers’ market. Before opting into a CSA delivery, make sure the farm is aligned with your values. Don’t be shy about calling, emailing, or sending a message via social media to ask about their farming methods and how they treat their animals. Some farms also let you opt in for one box before committing to something regular.  

The Boston Guide

If you’re not from or familiar with Boston, this city will surprise you. It’s a metropolis small in geographical size (the city and surrounding region is about 90 square miles) yet abundant in ideas that shift the world. Some of the world’s greatest think tanks and universities call this New England town home, as do thousands of careerists from all fields.

But what adds such a layer of surprise to this city is its humility. Boston doesn’t brag (except when it comes to sports) but it certainly produces. Artists, athletes, entrepreneurs, blue-collar employees, white-collar employees, advocates, and activists all lend a vibrance that makes this city one of the most productive and unique. Here you’ll find a consistent swell of small-scale conscious entrepreneurs, innovative (and inclusive) food producers, organic farmers, and dedicated artisans creating goods that are clean, sustainable, and nourishing. Our round-up here highlights just a few of our PrimaFoodie-approved favorites.

Boston Honey Company

As its name suggests, Boston Honey Company produces small-batch, local honey from established apiaries across Massachusetts. The bees are allowed to openly pollinate, thus resulting in various multi-flower varieties of the sweet sap. Everything is kept raw and unfiltered, from the hive to the jar, and is available at local New England markets and farm stands.   

Copicut Farms

If you were to visit this Dartmouth, Massachusetts farm you’d be greeted by hens freely roaming the property and cows grazing in acres of emerald grass. Everything from Copicut, from the pasture-raised meats and poultry to the organic vegetables, is grown, cultivated, and processed on the farm.  The family uses no pesticides on its grasses and offers certified organic CSA boxes for local delivery.

C&C Lobsters and Fish

Maine may get all the praise when it comes to East Coast lobsters, but the waters bordering Massachusetts easily rival in quality. This small family-run fishery has been sustainably catching local lobsters since 1982. Everything is sold the day of its catch, offering local citizens and restaurateurs some of the freshest fish and lobsters in New England.

Sweetness Foods

Will Hansen, the founder of this small frozen treat company, has brought the humble sweet potato to new heights. After facing health and weight issues, he went on a quest to clean up his diet and eat only real whole foods. This included hand-creating this creamy frozen dessert made with whipped sweet potatoes, maple syrup, chia seeds, grapeseed oil, and fresh fruit, spices, and nuts.

Riddle Brook Farm

Tucked in the Blackstone River Valley, a lush region that runs through southern Massachusetts and northern Rhode Island, is Riddle Brook Farm: a quaint family-owned and run farm specializing in pasture-raised eggs, flowers, and gourmet oyster mushrooms. Their offerings, which are all humanely sourced and raised, are available at Boston farmers’ markets and local CSA boxes.

Follain

Nearly a decade ago, Tara Foley set out to change the beauty world by educating consumers about the need for more transparency when it comes to personal care products. So she opened Follain in Beacon Hill, a tiny apothecary that stocks 100 percent clean beauty, personal, and home products—and people came in droves. Today Foley has several Follain locations, as well as her own skincare line named after her boutiques.

Soluna Garden Farm

Just north of Boston, Soluna Garden Farm grows seasonal organic herbs and flowers, most of which is then incorporated into their natural vinegars, spice blends, and herbal teas. They make their specialty products at Food Evolution, a shared women-owned collective kitchen that focuses on food system education.

Langwater Farm

Langwater is another stunning family-owned farm in Massachusetts that produces organically grown (and some heirloom) vegetables and fruits that are on offer via CSA boxes and at Boston farmers’ markets. The family also puts their more than 80 acres to community use by offering seasonal public vegetable picking and a pumpkin patch every fall.

For further exploring, read our PrimaFoodie Guides to Austin and Portland.

The PrimaFoodie Short Guide to Creating a More Positive, Sustainable Home

“The home should be the treasure chest of living,” French architect Le Corbusier famously said. We agree. Our environments have an immense impact on how we feel and function. No longer do we create homes for mere shelter: Our surroundings are keys to our wellbeing.

In truth, however, creating a home that is both a sanctuary and a supporter of a clean lifestyle might seem like a challenge—but it need not be. The smallest steps can lead to a space that invokes calm and positivity and supports a cleaner planet. Just as we might meditate or eat whole foods to care for ourselves, incorporating certain details in our homes and making specific changes can have a tremendous impact on our wellbeing. Here are four simple ways to get started.

Editor’s Note: If you’re looking to learn more about how our environments impact our lives, join Nichole, Sarah Chavez, and Marina Mizruh for their conversation on “Creating Your Optimal Space” at our upcoming HEAL with PrimaFoodie Summit. Tickets are on sale for one more day. Details here.

#1: Vet Your Home Cleaning Products

Even with the proliferation of clean, environmentally responsible household products, it is still easy to get despondent over the detrimental chemicals (and plastics) that some companies continue to use. But rather than getting overwhelmed, we can choose to take steps in the right direction. One of the smallest changes that can have the biggest impact on reducing toxicity levels in the home is to break free from conventional cleaning products. Avoid bleach and formaldehyde and instead aim for simple solutions made of pronounceable ingredients like vinegar, essential oils, and baking soda. (Branch Basics makes an excellent line of plant-based cleaners.) 

#2: Let There Be Healthy Light

Good lighting is one of the most impactful and affordable ways to breathe positivity into a home. By “good” we mean a mix of sources that are natural and sustainable. First, optimize natural light by keeping windows clean and unobstructed. A strategically placed mirror or glossy, non-VOC paint can also help to disperse natural brightness. Second, replace artificial light sources with LED bulbs. These use approximately 85 percent less energy than incandescent bulbs and help to shave off 25 to 30 percent on electricity bills.  

#3: Aim for Glass and Cloth

Disposable materials, particularly plastics and paper products, are still nearly impossible to avoid. But until the giant corporations stop pumping out these products, the onus is on us to reduce the amount that enters our homes. We’ve found the easiest places to start are opting for glass storage and pantry containers, which don’t release any chemicals into food, and swapping paper towels for linen or organic cotton towels.

#4: Dedicate a Space for Calm

At PrimaFoodie, we view meditation as a vital practice for clarity, productivity, and overall self-care. The key to reaping the benefits is consistency—and what supports consistency is having a clean, safe, comfortable space to meditate. This doesn’t have to be an entire room. A quiet corner works just as well. Aim to keep any tools that support your practice, such as a meditation pillow, blanket, or mat, neatly in the area to avoid any obstacles coming between you and bliss.

For more ideas on creating a sustainable, healthy home, see ‘The Case for Keeping a Clean Fridge.’ 

3 Ways to Fight for a Healthier Food System

First, the dark truth: We know the food system in the U.S. is broken. Copious food is left wasted each year while millions face food insecurity. People are sick from diet-related issues. Animals in factory farms suffer abuse. There is a lack of access to fresh foods. These examples, as well as the others we’ve written about, are unsettling.

What is even more disturbing is the fact that these issues are not natural occurrences. They’re entirely human-caused. You can’t look at any of these problems without seeing the direct line to the giant corporations set on one goal: profit. As dark as this is, acknowledging this fact opens the gate for the light: We can fight back.

We don’t say this lightly. Fighting the massive corrupt food system is a gigantic battle. Policies need to change, as do allowances for systemic corruption and moneyed lobbyists. But pushing back and fighting for a world in which the way we grow, source, and distribute our food is equitable and humane is a feat we cannot avoid—and it takes every one of us.

Considering all time and financial budgets, here are three ways to start.

1.)   Shop the farmers’ market. It’s more nutritious. It’s tastier. It’s even more fun. But that’s not the only reason we always tout shopping at your farmers’ market. Getting your produce, meats, and other goods from local farmers and purveyors means you’re putting dollars in their pockets rather than in the bank accounts of Walmart and Tyson. It comes down to supply and demand. Take the power out of the giants’ hands and back into those who care.

2.)   Shop small. It’s common and disheartening: You pick up an “organic” food item thinking you’re making the healthier choice. Then you look closely and see the name ‘ConAgra’ on the label. A handful of corrupt food giants have a monopoly on the foods available in markets, including those labeled as organic, natural, and the like. It can be hard to avoid these companies all together, but sourcing some staples from small, local, independently owned brands can help to take some wind out of the giants’ sails. It’s also a way to connect with your community. (Note: If you’re looking for tips on small brands to shop in your city, send us a note and we’ll sleuth some finds for our next Conscious Small Brands Guide.)

3.)   Support the organizations doing the legwork. A varied mix of non-profits and other organizations are working to fight corporate control and food injustice. The Institute for Local Self Reliance, which focuses on empowering local business, and The Human League, which fights for humane and just food practices, are two endeavors doing noble work. Supporting their efforts can come in many forms, such as signing up for their newsletters, following them on social media, making a donation, or signing a petition.

Curious to learn more about sustainable food systems? Join Nichole and ethnoecologist Robin Currey for their conversation on food resilience, local sourcing, and more at our upcoming HEAL with PrimaFoodie Summer Health Summit. Learn more and get your tickets HERE.

The Austin Guide

Lately the most popular response to “where are you moving?” seems to be: “Austin.” This Texas city is attracting droves of people. We get why. Long famous for its vibrant music world, Austin is brimming with creativity and quality-of-life factors, including its local food business scene. A growing number of ethically focused purveyors and farmers are behind a bounty of conscious brands offering some of the country’s best in edible goods, from organic meats and eggs to sustainably sourced coffees. That is why we’ve been inspired to do our due diligence and vet the offerings. This shortlist sheds light on some of the best brands delivering quality and transparency to Austin (with a few shipping goods nationwide).

We say “shortlist” because—like all of our Conscious Small Brands Guides—this roundup is a work-in-progress. We’ll be adding to it as we continue to dig deeper into the offerings of this amazing city. (We’d love to hear from you: What are your go-to Austin brands that put sustainability and transparency first? Send us a note!) And if you’re in town, we urge you to chat face-to-face with the people behind the following companies. You can catch them on their farms or at the farmers’ markets, likely willing to answer your questions—as good folks behind transparent small brands tend to be.

Animal Farm Center

Animal Farm Center produces certified organic flowers, fruits, and vegetables via the practices of permaculture, a self-sustaining agricultural system. Although located closer to Houston, the team sells their goods at farmers’ markets in both the Houston and Austin regions.   

Austin Honey Company

Longtime farmer and Chile native Raul Vegara has been ethically harvesting honey in the States since 2004. Now as a beekeeper in Austin, he’s partnered with local Green Gate Farms to help establish his apiaries and provide pollination to organic agricultural production in the Austin region. Local residents flock to Vegara to buy his starter bee colonies, honey, and beeswax candles—but if you’re not in Texas you can find many of his goods for purchase online.

Bouldin Food Forest

The farmers at Bouldin Food Forest follow no-till or low-till farming methods, which means they employ practices that require the least amount of disturbance to the soil as possible. (This is aligned with regenerative farming.) The result is a bounty of vegetables and fruits that are nutrient-dense and sustainably produced that they sell at various Austin farmers’ markets.

Casper Fermented Vegetables

Inspired by traditional Jewish and Korean ancestral fermenting methods, Casper Fermented Vegetables offers sourdough, raw fermented vegetables, and kombucha that are produced in a sustainable East Austin food center. Founder Ben Hollander first fell in love with the process after watching his mother ferment their foods at home. He later earned a microbiology degree before creating Casper, which now sells at local farmers’ markets and retailers.

GFY Kitchen

GFY stands for “Gluten Free Yourself,” a catchy name to describe the handmade bread of this small brand. Baked daily, GFY’s breads are certified gluten-, corn-, and nut-free and made without preservatives. The endeavor all started when founder Tim Elias experienced anaphylaxis that was later determined to be triggered by gluten. Since he’s been on a quest to educate and provide clean, accessible, gluten-free products.

Happy Hendrix Farms

Happy Hendrix Farms started when Mike Hendrix and his partner, Chris Rutz raised a few baby chicks who grew to lay gorgeous eggs. Today the couple offers their free-range, organic eggs at local farmers' markets. What we most love is their love: When their hens stop laying, Mike and Chris continue to love and care for them for the rest of their lives.  

Hi-Fi Mycology

This tiny-but-mighty company initially began growing medicinal mushrooms to sell at the local Austin farmers markets, as well as to supply to the city’s restaurateurs. However, when word got out about their varieties—from immunity-boosting oyster to memory-promoting Lion’s Mane—Hi-Fi now offers their mushrooms to purchase online and ship nation-wide. 

New Leaf Agriculture

The concept behind New Leaf is extraordinarily inspiring. An Austin-based nonprofit, this social enterprise is part of the Multicultural Refugee Coalition that supports refugee families. The New Leaf team trains refugee farmers for paid organic and sustainable agricultural work that is” dignified, in-demand, and familiar from their countries of origin.” The produce is available through CSA box delivery and at various farmers’ markets.

Peeler Farms

The Peeler Family refers to themselves as “grass farmers'' because they see this as the foundation of their entire operation. Stemming from 100 years of cattle ranching history, the current team touts their Wagyu beef that is sustainably and ethically raised and sourced. Everything is conducted within their sight and control, from the breeding and raising to the finishing and packaging.

Shirttail Creek Farm

“Bugs, grass, lots of sass.” That’s how Shirttail Creek Farm describes the life and diet of its chickens. Everything offered from this Brenham, Texas farm, from its eggs to its chickens to its beef, stems from an animal that was allowed year-round sunshine and swaths of pasture on which to roam and graze.

Talisman Coffee

Talisman Coffee is steeped in family tradition: Sandro and Johanna are the coffee farmers who oversee the thirty-five-acre Nicaragua farm that supplies the shade-grown, hand-picked, sustainably processed, chemical-free beans, which brother and sister Fernando and Jo roast in Austin. Their varieties can be purchased at the local farmers' markets and online.

Zhi Tea

The self-proclaimed “tea freaks” behind Zhi Tea hold paramount practices that are ethical, sustainable, and fair-trade when sourcing, blending, and packaging their varieties of teas—all of which are grown without chemicals. Ranging from Pu-Erh to Matcha to Rooibos, and everything in between, this boutique company is a destination for high-end tea when in Austin or browsing online.    

 
For further exploring, read our Guide to Portland, Oregon’s Best Conscious Small Brands

Why Regenerative Agriculture Matters

For decades, agricultural research has shown a startling trend: the nutritional content of the fruits and vegetables we grow in the US has been declining. Vitamins, proteins, and minerals have dropped—in some crops by approximately 50 percent since the 1950s.

This points to how we grow and cultivate fruits and vegetables today. Industrialized farming is extractive and harmful. These methods prioritize higher yields, fueling the use of toxic chemicals and other harmful practices. The consequences of this are great suffering. The Earth’s soil is becoming increasingly depleted (resulting in higher carbon dioxide levels in the air). Our fruits and vegetables are lacking nutrients. And humanity’s health is suffering.

Farmer Lee Jones sees—and lives—part of the solution. As head farmer at The Chef’s Garden, his family farm in Ohio, Farmer (as he’s called) practices regenerative agriculture, a method that honors the Earth, rebuilds soil and biodiversity, and reverses the harms of climate change. Rather than solely extracting from the land, regenerative farming is about “rebuilding, regrowth, and rebirth,” as Farmer puts it, so it honors all stakeholders—people, animals, and planet. It focuses on “healthy soil, healthy vegetables, healthy people, healthy environment,” he says.

But again, this is only part of the solution. The other (arguably just as critical) part focuses on us: Consumers need to create the demand for regenerative farming and the produce it yields. The following points should jolt us into supporting better practices.

3 Reasons to Support Regenerative Agriculture

1. This method can rebuild the nutrients in our fruits and vegetables. Farmers’ work at The Chef’s Garden is proof. “What we’re seeing is nutrient levels of 300 to 500 times higher than the USDA average,” he says of his and his family’s yields.

2. Our health depends on it. “We produce food cheaper than any other country in the world yet we have the highest healthcare [costs],” says farmer. By continuing to support industrialized farming methods, we deprive ourselves of clean, nutrient-dense food, which puts our immunity and health at risk.

3. The flavor and taste of our food will improve. Research shows that over the last 50-plus years, consumers’ satisfaction from fruits and vegetables have plummeted because of a decline in taste and texture. Regenerative methods will not only bolster nutrient content; it will bring the sweetness and snap back to fresh peas and the juiciness to just-picked tomatoes.

As Farmer says, “We didn’t get into this mess overnight and we’re not going to fix it overnight. What we can do is educate ourselves, share our knowledge, and “get out to the farmers markets” and support the farmers and efforts that are working in the right direction.

Let’s all create the demand.  

We Need to Dismantle and Recreate the American Food Industry

The lack of transparency about how our food is grown and distributed, and the corrupt politics that have come to rule our most basic needs, impacts all of us. In the US, transparency and truth have been taken over by profit and monopolization, pushing two vital things that we need to thrive—clean water and nutritious food—further away from our reach. 

We need to be talking about this. If we don’t scrutinize it, we may not see it clearly in our day-to-day lives, but the issue will worsen. Some may not want to examine the facts. There’s too much to worry about in the world. Why can’t we simply trust that the food presented on the shelves in our local market is the best for us? I hear this, and I understand. But still: We cannot look away.

My advocacy for accessibility and transparency in food was born out of several things. My heath journey was the first catalyst. I have struggled with various autoimmune conditions throughout the majority of my life. I haven’t been taken seriously by conventional doctors when I broached taking a more holistic path. I’ve been brushed off by colleagues and friends, quickly told to try this prescription or avoid this ingredient. These obstacles prompted me to charter my own course; to educate myself in various protocols and disciplines to rid my system of toxins and nourish my body.

As I began to heal and to see the vitality that can come from eating a nutrient-rich diet that complements my constitutional needs, I faced a dichotomy. On one hand, I was empowered. Food really is medicine, and it is both the root cause and answer to so many health-related issues. This is incredible. On the other hand, nutritious food, and the information surrounding it, is not ubiquitous. So often, it is inaccessible, and a privilege. To make matters worse, our food system uses certain marketing tactics that make certain food appear to be healthier than they truly are. This is wrong.

This injustice became even more glaring when I became a mother. As any mother is, the health of my child became paramount. How can I ensure that the food my daughter eats isn’t going to hurt her? I can lead by example and teach her how to source and cook quality foods. I can embolden her to make the best choices for herself. To read food labels and follow her instinct. I can teach her to be a self-empowered, discerning consumer. But what about the larger world? What can I do about a food industry that cares more for corporate special interests than her health? Why do I need to worry about her being exposed to cancer-causing chemicals that are legally added to foods? How is this even allowed in this country?

In the US, large corporations have a chokehold on the very systems that are meant to protect us. We have this big ominous organization, the FDA, that is supposed to be looking out for us. The FDA approves certain foods and food-like substances, stating they are “safe” to claim space on our plates and in our bodies. What this does is give us a false sense of security. We think: This is FDA-approved, so it must be okay.

In truth, that is not the case. The FDA, and the entire food industry, is manipulated by the organizations with the most money and that have the most invested interest.  Look at any conventional brand, and the chances are great that it is owned or controlled by one of the large corporations, like Tyson. These corporations are more focused on profit than health, therefore they employ practices that cut costs and push large amounts of product into production. This is seen in the vast amounts of large-scale monoculture farming (like corn and soy), confined animal feeding systems, and the constant use of chemical fertilizers and antibiotics. All of these practices, and the many others, are bad for our health and planet.

Furthermore, the majority of the large-scale, corporate crops grown in the US are considered to be “commodity crops,” that are quickly turned into mass-produced, mass-marketed processed foods. How is that justified? How do we rationalize that in our minds?

Where it gets even more maddening (and scary), is when we look at other nations. During my international travels, I’ve researched the local food systems and talked to local farmers and chefs. The deplorable practices allowed in the US are often a distant concept across another border. What we pay a premium for here in the US—grass-fed, free-range, pesticide-free, organic, fresh—is the default in other countries.The European Nation is stricter with labeling. In the US, shelves are filled with food products covered in misleading food labels with meaningless buzzwords like “natural” and “made with organic ingredients.” The EU allows no such manipulation. Items can be labeled organic only if they are, in fact, 95 to 100 percent organic. Any shrewd claims are not allowed. 

The corruption woven through our food system is one of the most immediate threats to our health and planet today—and it extends to every part of our lives. This is why I want to unravel why it matters to care about the whole food system—on a national and global scale—just as much as it matters to care about what comes into our homes and onto our plates. We need to fight for transparency so we can make more informed choices in our day-to-day lives.

Using our voices, time, and dollars to expose the corrupt food industry can have an immediate effect that national politics cannot replicate. We are living during a time of global uncertainty and immense challenges and changes. When we fight as a team, we can galvanize efforts that are much stronger than going it alone. Today, tomorrow, and every day we can take actions—small and large—to participate in and protect the health of ourselves, our families, and our community. 

This can start on our plates.  

xPrimaFoodie

Why We Need to Talk about Our Food System: A Conversation with Dr. Robin Currey

To say there were learnings from Nichole’s recent conversation with Dr. Robin Currey would be a massive understatement. Our minds were stretched.

Dr. Currey, who is an ethnoecologist specializing in small-scale agricultural systems, teaches resilient sustainable communities and foods systems at Prescott College. Across the globe, she’s advised about the dire need for us to consider the small and big pictures about how our food is grown, distributed, and consumed. She also clarifies the often-misunderstood question of: What does a “sustainable” food system mean today? In essence, it encompasses “everything that has to do with keeping us nourished,” says Dr. Currey. “Anyone can eat, but the nourishment in terms of the kinds of foods that are going to help support our wellness, own individual health and wellness, in addition to the health of the planet[…] that’s what we’re looking at.”

Dr. Currey’s area of expertise is the raison d'être of PrimaFoodie. When Nichole set out to shift the tide of food awareness and clean eating, her motivation touched far beyond our plates. She wanted to reveal the layers of why there are such disparities when it comes to nutritional food access, how we can make clean eating equitable and accessible, and where we can start to make the system just—so it works to nourish every person. Her talk with Dr. Currey spotlights all of this.

We invite you to give their conversation a watch. We’d love to hear your biggest takeaways (send us a note on Instagram). Dr. Currey gives us much to consider, a lot of which is hard to face (particularly about the injustice issues surrounding the distribution channels of our food), but the upside is that we can all take part in making the system better—starting in our own homes. Every action counts.  As Dr. Currey says, we get focused on the specific foods that we eat “that we forget how all the different pieces work together.”

4 Women Advocating for Equity and Inclusivity in Clean Eating

Advocacy has endless means of expression—and one of our favorites is food. Think of the ideas spawned, cultures honored, and barriers broken in the kitchen and at the table. It’s incredible. We’re honored by the bold leaders in the food world who are fighting for inclusivity and equity. This week, we wanted to shed light on four women doing just this. Varied in their approach but united by their goal, these women are working to make the table longer to ensure that every person always has a seat.

Julia Turshen

 Julia Turshen contains multitudes. She is an incredible inspiration in the kitchen. Her cookbooks, including her latest, Simply Julia, thoughtfully outline recipes that are accessible and comforting, and somehow always manage to satiate everyone. She is also a fierce advocate for the BIPOC, female identifying, and queer communities. As founder of Equity at the Table, a digital resource that corrals gender nonconforming chefs, cooks, and restauranteurs, she fights to end the blatant sexism and racial injustices that have long plagued the food world.

Michelle Obama

When she was First Lady, Michelle Obama campaigned for healthier foods in schools across America, food labeling transparency, and ways to get kids to exercising more. Years after her time in the White House she’s still fighting. This month, the former First Lady unveils her latest project, Waffles + Mochi, a Netflix children’s special that explores the curious world of ingredients and food. We admire her courage to educate the younger generations to not only eat more healthily, but to make inclusivity paramount in the kitchen.

Hawa Hassan

 In 1993, right in the midst of the Somalia civil war, Hawa Hassan was sent by her mother to leave her worn-torn country and move to Seattle with a group of refugees. Her mother did this so Hassan could be safe. Hassan was seven at the time, and she didn’t see anyone from her family until fifteen years later. Since she has grown to become a lauded chef who honors her Somali heritage and her mother’s courage in her cooking and line of Somali foods, Basbaas. She also tells the narratives of other African women in her recent cookbook, In Bibi’s Kitchen. In all her work, Hassan uses food to perpetuate traditions that many refugees often lose. 

Larayia Gaston

Eating organic and clean should be an option for all, not just those with the means. This is the mission of food activist LaRayia Gaston. At her tiny-but-mighty plant-based bodega and lunch spot in LA’s Koreatown, Gaston serves up fresh kale salads and homemade soups all under $10 (many under $5) to ensure customers of all means can afford them. The idea spawned from Gaston’s ‘Lunch on Me’ initiative that feeds vegan meals to those facing homelessness in LA. In everything she does, Gaston seeks to break the barriers that ban too many people from getting the nourishment and empowerment they need to thrive.  

Rethinking Our School Meal Programs

In the US, we count on schools to provide accessible, nutritious meals for our kids. In many cases, the meals children eat at school account for half of their caloric intake each day. For children living in income households that face food insecurity, school meals are seen as “a nutritional safety net.”  This underscores two critical things: the role school lunches play in a child’s health and development, and our need—as parents and guardians—to ensure the food served is nutritious and accessible.

We can do better with our children. I believe there is a healthier approach within reach, if we’re willing to move away from the entrenched norms, buck the system, and start from scratch.

The Healthiest Head Start

Before looking at the solutions, it’s important to see school lunches for what they are. Many see the meals provided to children as a given in exchange for paying taxes or tuition. But what is the quality? Research over the past two decades shows that cafeteria meals to be high in sodium and processed foods, which means they fall short of feeding our children in the most life-affirming ways possible. It’s important to note that children are in an unfair position. Obesity affects approximately 13.7 million children and adolescents ages 2-19 in the US, and its prevalence is greatly affected by socioeconomic status. 

While various pieces of legislation have passed to ensure children receive higher quality meals with more vegetables (a great deal of effort was made by First Lady Michelle Obama), these intentions still fall short, which means it can’t be left to our government to solve the issue. We need to step in.

A High-Profile Advocate Kick-Starts the Conversation

You may remember Jamie Oliver’s Food Revolution, the series that chronicled the celebrity British chef’s campaign to take on heart disease, diabetes, and other weight-related diseases in the US and UK by starting with the way our kids eat. In Season 1, which aired in 2010, Oliver focused his efforts on Huntington, West Virginia, statistically one of the unhealthiest cities in the US. The popular chef and health campaigner sought to make strides in the school meal systems in West Virginia, changing minds and transforming menus in a predominantly feel-good experiment in rural America. 

In its second season in 2011, Oliver brought his crusade to Los Angeles, home to the second largest school system in the country. Unlike In West Virginia, here he faced pushback. The Los Angeles Unified School District board of education refused to allow Oliver to film in schools and his subsequent attempts to circumvent their decisions in creative ways. The Los Angeles Times reported the drama centered around school district officials’ fears that the series wouldn’t paint the districts’ prior efforts in a positive light. As quoted in the article, “There certainly was drama and conflict in Huntington as Oliver cajoled cafeteria workers and met with families to try to reform eating habits.,” said district spokesman Jedd Flowers.”

After two episodes, the second season ended abruptly, as did the chance to expose viewers to the changes that could be made possible in our country’s school systems’ meal programs.

Setting the Table for Future Generations’ Success

While Food Revolution fell short of its promises, what lessons can public school systems learn from these game-changing attempts? I believe a lot—as well as a great deal of inspiration.

Here are a few promising case studies that represent programs enacted in schools across the nation, both private and public. Each of these programs has committed to changes ranging from small updates to complete overhauls, but all are headed in the right direction to make a real difference in a child’s health and success.

Hilary Boynton at Manzanita School

One of my most important missions with PrimaFoodie is helping parents educate their children about the food they eat. Kids are powerful advocates; by involving them in these daily decisions, they become more engaged and empowered. Hilary Boynton, a certified holistic health counselor, cook, and author, believes this. A mother of five, Boynton was dissatisfied with the quality of lunches her kids received at their local school in Southern California. She refused to accept the status quo and eventually took over the lunch program at Manzanita School, working hand-in-hand with local farmers and food producers to create affordable, nutrient-rich meals every day. Boynton shares her extensive nutritional knowledge with parents, educators, and home chefs through her Lunch Leader Training Academy, a week-long intensive retreat that offers hands-on strategies for cultivating a healthier approach to nourishing families and communities.

Food2You

Starting with locally sourced, seasonal ingredients, the Chicago-based catering and food service management company Food2You feeds children in daycare centers throughout the city and suburbs. Founded by Chicago native Gregory Ingles in 2005, Food2You specializes in nutritionist-approved breakfast, lunch, and snack meal plans that exceed all Federal and Illinois State Board of Education guidelines, as well as those in the Child and Adult Care Food Program and the National School Lunch Program and School Breakfast Program. Executive Chef Charles Jones and his team craft delicious dishes that kids actually enjoy eating. Food2You works in tandem with the Partnership for a Healthier America, supporting the organization’s Shaping Early Palates initiative. The goal of this ambitious program is to create options to help parents raise veggie lovers by cultivating healthy palates and creating a lifelong desire for nutrient-rich foods — especially vegetables — among children. 

Project Bread’s Chefs in Schools  

Project Bread is an anti-hunger organization that connects communities to stable food sources and advocates for policies that make food more accessible. The program’s innovative Chefs in Schools initiative highlights the importance of food education.  The program, which launched in 2006, partners chef educators with school cafeteria staff to boost menus and provide food choices that are more nutritious, appealing, and culturally appropriate.

Corry Area Primary School

In a dynamic demonstration of what is possible when school administrations collaborate with private health-focused organizations, Corry Area Primary School in Erie, Pennsylvania, was named one of the nation’s first Blue Zones Project Approved schools. Stemming from the influential New York Times bestseller The Blue Zones: Lessons for Living Longer from the People Who’ve Lived the Longest by National Geographic Fellow Dan Buettner, the Blue Zones Project aims to improve health and wellbeing by making healthier choices easier and more accessible for everyone.  As part of a larger, community-wide initiative, school officials collaborated with Blue Zones Project experts to implement the essential elements that make up a Blue Zone: nutrition education, increased physical activity, and more mindful choices incorporated into each day.  

The Case for Doing Better

Revamping school meal programs can seem like an overwhelming (perhaps impossible) task, especially during a time of great need in our nation. But it is one of the most critical issues we need to face. Research conducted by the School Nutrition Association summarizes what’s at stake: “Balanced nutrition throughout the day contributes to student success in and out of the classroom. Research demonstrates that school meal programs play an important role in supporting obesity prevention, overall student health and academic achievement by improving children’s diets and combating hunger.”

Here are ways you can make a difference in your children’s food choices and your area’s school meal programs: 

• Start early at home. Create connections between your children and the foods they eat. You can make this fun—bring your kids to your local farmers’ market and grocery store, have them help you with meal preparation in the kitchen, and encourage the development of their palates as soon as they start eating solids (and even sooner through the mother’s in utero diet) with a wide variety of healthy options. 

• Don’t be afraid to ask questions of your school’s administration. Short of complete overhauls, what easy, affordable solutions exist to make the meal programs at your children’s school healthier? Can you, as a parent, become more involved in proactive, productive ways? 

• Think outside the (lunch) box: What resources are available in your community? Are there like-minded local chefs, farmers, food producers, and food service organizations whose products and services you could tap into? Are there government programs or other grants that could help improve the quality of your school’s meal programs? 

The chances of schools adopting changes are much higher if you make it easy for them to adapt. Start by demonstrating the problem, then present them with viable solutions. As parents and community members, we can all do better, and those steps start with us. Our kids are counting on us.