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

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"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.

 

PFAS Are Everywhere and a Threat to Our Wellbeing. Here’s What to Know and Do

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You may have heard of PFAS—a group of human-made chemicals found in countless products, from cookware to furniture. You also may have heard that PFAS can be bad for our health. Indeed, very bad for our health. But whether you've listened to this, the reasons why these substances get a well-deserved negative reputation are murky. That's because there are so many of them, and their uses are as vast as their reach. 

 
 

What Are PFAS?

Perfluoroalkyl and polyfluoroalkyl substances, widely known as PFAS, are human-made fluorinated compounds. Manufacturers began incorporating PFAS in the 1940s after discovering the chemistry that created them in the 1930s. By the 1950s, their use had become ubiquitous.

Two main processes create PFAS: electrochemical fluorination, called ECF, and fluorotelomerization, which are chemical processes that produce side-chain fluorinated polymers, perfluoroalkyl acids, and polyfluoroalkyl surfactants. Scientists state that "more than 600 intermediate processes have also been used" further to make certain PFAS and the associated final products, as indicated by the Interstate Technology and Regulatory Council.

The group of PFAS is enormous and includes thousands—more than 4,700—of chemicals, including Perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS), commonly found in drinking water. 

What Is the Purpose of PFAS?

When manufacturers discovered PFAS midcentury, they quickly began incorporating them into products. Why? PFAS can bolster materials, elongating their shelf-life, durability, and resistance to grease, oils, fire, and other substances. They have been used to make nonstick cookware, water- and stain-repellent materials, clothing, cosmetics, firefighting foams, furniture, and more.

One of the most significant and well-known uses of PFAS has been in nonstick cookware. American chemist Roy J. Plunkett discovered the chemistry of PFAS by accident when he worked at DuPont Company's Jackson Laboratory in the late 1930s. Plunket was working on aiming to create new refrigerants for Duponte. According to the American Physical Society, in April of 1938, Plunkett and his research assistant, Jack Rebok, discovered a new substance in the tetrafluoroethylene cylinders they'd been using. The gas substance had polymerized—something they had not predicted—into something called polytetrafluoroethylene. "The PTFE proved to have some remarkable properties," APS states. "It was corrosion- and high-heat-resistant, for instance, and had very low surface friction."

Plunkett and other chemists at the Duponte company ultimately saw the potential for these chemicals. Its first use was in the Manhattan Project, a nuclear research program undertaken during World War II, where it was added as a coating on valves and seals to prevent corrosion. Eventually, the company and scientists branded it as Teflon, which then French engineer Marc Gregoire used to make nonstick cookware in 1954. Since then, Teflon and PFAS have been created, multiplied, and used in countless ways.

A few years later, Scotchguard was born when PFOS spilled on a tennis shoe—another accident—and left its coating repellant to dirt, oil, and water.

PFAS: the Health Concerns

So PFAS are everywhere, but what you may be wondering: What is their threat? The truth is that scientists have found these chemicals to be some of the most concerning modern substances for human, animal, and environmental health. Deemed "forever chemicals," these chemicals "build up in our bodies and never break down in the environment," reports the Environmental Working Group. Studies have linked various PFAS to cancer, weakened immunity, thyroid issues, developmental defects, and other health issues.

This is all ironic, given that Roy. J Plunkett was awarded the John Scott Award, which honors people who have contributed to the "comfort, welfare, and happiness of humankind." Yes, these substances may have made it easier for fried eggs to slide off pans and onto toast, but Teflon and PFAS have wreaked havoc on our systems and health. The Centers for Disease Control and Prevention reports that every American tested has been found to have PFAS chemicals in their blood.

Drinking water is one of the most common sources of exposure to PFAS chemicals. They could contaminate the drinking water of as many as 110 million Americans nationwide. The reason is that these forever chemicals easily leak out of products, migrate into the soil, water, and air, and never break down. The Agency for Toxic Substances and Disease Registry says that because of PFAS's widespread use and persistence in the environment, they are "found in the blood of people and animals all over the world and are present at low levels in various food products and the environment. Some PFAS can build up in people and animals with repeated exposure over time."

A 2022 study identified 57,000 sites contaminated by these chemicals in the United States. Current estimates from the Environmental Working Group show that about 200 million people may be drinking water contaminated with PFAS. The EPA shows that about 60 million people get their water from a system containing PFOA or PFOS, two of the most well-studied PFAS, at maximum levels above the new proposed limits. 

How to Reduce and Avoid PFAS

We've talked about PFAS before, notably in our e-book The Ultimate Guide to a Nontoxic Home, and we will never stop—at least, not until they're eradicated from our homes and lives. Now, this is a tall order, given how PFAS are everywhere. They are small, scary, and lasting. But we can take active measures to reduce them from our lives.

Firstly, some municipal efforts, such as those of Yorba Linda, California, give us hope. In February 2020, the Orange County city took its groundwater wells offline due to new California regulations of PFAS. When officials found PFAS, they partnered with the Orange County Water District to construct a new Ion Exchange treatment plant to remove them.

Now, in our immediate personal lives, here are some steps to take to reduce PFAS exposure:

  • Divest from using brands like Scotchgard, Stainmaster, Teflon, and other companies that tout resistance to oil, water, grease, and sticking.

  • Steer clear of furniture, carpets, and upholstery with added stain-repellent substances.

  • Invest in glass food containers. Many plastic wraps and containers are coated in anti-stick and anti-grease PFAS with zero warning.

  • Invest in a water filter that can reduce PFAS chemicals from your tap water. The EWG has an excellent water filter guide that offers tips, products, and steps to remove PFAS from your tap H2O.

  • Cook as much as you can at home. Whether eating in our carrying out, restaurants often cook on nonstick pans. Those chemicals can leak into your food.

  • Be discerning when purchasing makeup. Only buy from beauty brands that use clean ingredients you can pronounce.

  • Purchase our The Ultimate Guide to a Nontoxic Home for more ideas on removing PFAS from your life. If you already have it, gift it to a friend. 

Lemongrass Coconut Steak

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Lemongrass, also called Cymbopogon or citronella grass, is an aromatic tropical plant known for its bright flavor and anti-inflammatory compounds. Magical in uniqueness, it elevates this steak dish with its citrusy, flowery notes. We love to pair this steak with fresh greens or our Celeriac Noodles. 

This recipe yields 4 servings.

INGREDIENTS

  • 1½ pounds hanger, flatiron, or flap (bavette) steak, trimmed and cut into 1" cubes
  • 2 fresh lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
  • 2 serrano chiles (with seeds if you prefer more heat)
  • 1 2"-piece ginger, peeled and thinly sliced
  • 4 garlic cloves
  • 1 13.5-oz. can unsweetened coconut milk
  • ⅓ cup seasoned rice vinegar
  • Olive oil (for the grill)
  • Kosher salt
  • Handful of fresh cilantro, chopped (for serving)

  • For the Dressing
  • 2 serrano chiles, chopped (seeds and all)
  • ¼ cup fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red onion, finely chopped
  • 2 teaspoon honey
  • Kosher salt (for taste)
  • 680 grams hanger, flatiron, or flap (bavette) steak, trimmed and cut into 1" cubes
  • 2 fresh lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
  • 2 serrano chiles (with seeds if you prefer more heat)
  • 1 2"-piece ginger, peeled and thinly sliced
  • 4 garlic cloves
  • 1 400 ml can unsweetened coconut milk
  • 80 ml seasoned rice vinegar
  • Olive oil (for the grill)
  • Kosher salt
  • Handful of fresh cilantro, chopped (for serving)

  • For the Dressing
  • 2 serrano chiles, chopped (seeds and all)
  • 60 ml fresh lime juice
  • 30 ml extra-virgin olive oil
  • 10 grams red onion, finely chopped
  • 10 ml teaspoon honey
  • Kosher salt (for taste)

Directions

  1. Prepare the dressing by adding the chiles, lime juice, oil, onion, and honey in a small bowl and stirring until well combined. Season with salt and set aside.

  2. Purée the lemongrass, chiles, ginger, garlic, coconut milk, and vinegar in a blender until smooth. Transfer to a medium bowl. Add the steak cubes and toss to coat completely. Cover with a large plate and let sit at room temperature at least 2-3 hours or chill up to 1 day.

  3. Prepare a grill or cast iron on medium-high heat. Coat the cooking surface with a drizzle of olive oil. Drain marinade from meat and season lightly with salt. Put the meat on the grill or cast iron and turn every 2-3 minutes until the meat is browned all over and firm around edges with a bit of bounce in the center when gently pressed (this will take about 6–8 minutes). If using a meat thermometer, the center should read 149-160 degrees fahrenheit, or 65-72 degrees celsius.

  4. Remove meat and let it rest for 10 minutes. Drizzle with dressing and top with fresh cilantro to serve. 

Final Notes

*This protein-rich dish pairs beautifully with our Celeriac Noodles or Purple Sweet Potato Mash. 

 

Kombucha-Braised Short Ribs

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Lightly sweet kombucha lends the perfect acidic note to these fall-off-the-bone short ribs. Fresh thyme, beef broth, and tomato paste yield a rich braise, which cooks into the meat and vegetables, resulting in one of our favorite fall and winter meals. When ready to serve, you'll have the perfect reduced gravy to blanket over fresh celery root purée or mashed potatoes. 

This recipe yields 4-5 servings. 

INGREDIENTS

  • 5 pounds beef short ribs, bone-in (6-8 large pieces)
  • ¼ cup cassava flour
  • 2 bay leaves
  • 2 cups large carrots, cut long ways
  • 1 cup celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 medium onion
  • 2 teaspoons of fresh thyme
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons black pepper, freshly cracked
  • 2 teaspoons kosher salt
  • 2 tablespoon olive oil
  • 2 cups berry kombucha (or red wine)
  • 2.25 kg beef short ribs, bone-in (6-8 large pieces)
  • 31 grams cassava flour
  • 2 bay leaves
  • 400 grams large carrots, cut long ways
  • 200 grams celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 medium onion
  • 5.5 grams of fresh thyme
  • 475 ml beef stock
  • 31 grams tomato paste
  • 5.5 grams black pepper, freshly cracked
  • 5.5 grams kosher salt
  • 27.25 grams olive oil
  • 475 ml berry kombucha (or red wine)

Directions

  1. Preheat the oven to 350 degrees fahrenheit or 180 degrees celsius. Season the short ribs with salt and pepper, then coat in cassava flour. Heat the olive oil in a large dutch oven over medium-high heat. When the pan is hot, add the short ribs in batches, browning each side for 2-3 minutes. Transfer the ribs to a plate. Remove all but 2 tablespoons, or 28 grams of the fat from the pot. 

  2. Reduce the heat to medium. Add the onion, celery, and carrots. Cook, stirring constantly until softened, about 5 minutes. Add the garlic and cook, until fragrant, about 1 more minute. Add the tomato paste, and kombucha. Stir to incorporate then lower the flame to a  simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes. 

  3. Return the ribs to the pan along with any collected juices. Add the bay leaves, thyme, and beef stock. Increase the heat to high and bring to a boil, cover the pot, and transfer it to the oven. Cook until the ribs are tender and falling off the bone, about 2 hours.

  4. Discard the bay leaves and thyme stems. Using tongs, transfer the meat to a serving platter and tent with a foil to keep warm if serving immediately.

  5. Return the pan to medium-high heat and bring the liquid to a boil. Cook until reduced by about ⅓, 8-10 minutes. Pour the sauce over the meat, season with additional salt and pepper to taste. Garnish with parsley or chives and serve. 

Tips

*Aim to use a kombucha that is made with minimum to no sugar. 
*This meal pairs well with Celery Root Purée or our Sea Salt + Nutmeg Mashed Potatoes.

 

Crustless Chicken Pot Pie

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Chicken pot pie is an all-around comfort food, but the buttery pie crust isn't the healthiest option. This recipe for the homemade favorite calls for all the flavor and coziness without the crust. Plus, it's packed with nutrients from the vegetables, fresh herbs, and garlic. We especially love how it's a one-pan dish, keeping clean-up easy. If you crave some texture, pair it with crusty gluten-free bread or top it with GF bread crumbs. 

This recipe yields 6 servings. 

INGREDIENTS

  • 3 chicken breasts, roasted and shredded
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons fresh parsley, finely chopped
  • 2 teaspoons basil
  • ½ cup cassava flour
  • 3 cups chicken broth
  • ⅔ cup milk, regular whole milk (use chicken broth if dairy-free)
  • 1 cup frozen peas (keep frozen)
  • ¼ cup fresh chopped parsley for topping
  • 2 teaspoons fresh black pepper
  • 3 chicken breasts, roasted and shredded
  • 15 ml olive oil
  • 30 ml butter
  • 1 medium onion, diced
  • 125 grams carrots, diced
  • 125 grams celery, diced
  • 4 garlic cloves, minced
  • 2.8 grams dried thyme
  • 2.8 grams fresh parsley, finely chopped
  • 2.8 gramps basil
  • 120 grams cassava flour
  • 158 ml milk, regular whole milk (use chicken broth if dairy-free)
  • 125 grams frozen peas (keep frozen)
  • 13 grams cup fresh chopped parsley for topping
  • 30 grams salt (taste and adjust as needed)
  • 5 grams fresh black pepper

Directions

  1. In a dutch oven or a large deep sauté pan, heat olive oil and butter over medium heat until the butter is melted. Add onions, carrots, and celery with a pinch of salt. Cook until tender, about 7-10 minutes, stirring occasionally.

  2. Stir in garlic, thyme, parsley, and basil. Cook, stirring continuously, for about 30 seconds or until fragrant. Add flour and cook for 1 minute, continuing to stir.

  3. Add chicken broth while stirring and scraping to loosen browned bits from the bottom of the pan. Add milk (or extra broth). Season with salt and black pepper, to taste. Bring to a simmer and cook for about 3 minutes or until thickened.

  4. Stir in chicken and peas. Simmer for about 7-10 minutes until all of the vegetables are tender. Ladle into a deep plate or entré bowl, top with fresh parsley, and serve. 

Tips

*This dish makes excellent leftovers. When reheating, add to a Dutch oven or all-purpose pan with 2 teaspoons of water and 2 teaspoons of arrowroot powder. Stir and heat slowly until the desired pot-pie thickness returns.
*To save time, buy an organic rotisserie chicken from the market and shred.

 

Is Raw Milk Safe and Nutritious? An Expert Weighs In

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Raw milk, sometimes referred to as unpasteurized milk, is milk from an animal’s mammary glands that has not been heated through a process called pasteurization. There is a schism between two general theories of whether raw milk is safe and beneficial: Some believe raw milk can lead to health consequences and that the heat treatment of pasteurization is "crucial," as the CDC puts it, for killing germs and keeping milk "safe." Others believe raw milk is highly beneficial because it contains essential fats, anti-inflammatory and digestive enzymes, proteins, and bioavailable vitamins and minerals that pasteurization commonly kills. Mike McAfee, founder of the Raw Milk Institute and owner of RAW Farm, is in the latter camp. When milk is pasteurized, its natural nutrients "are destroyed, inactivated, or denatured," he says. 

At PrimaFoodie, we’re like McAfee and on team raw milk. But we still find this general topic and the pros and cons people toss around it fascinating. Interestingly, when we looked carefully at the evidence for both sides of the conversation (as we always aim to do in our food reporting), we saw growing support for raw milk and a swelling interest in its pure, bioavailable nutrients.

To dig in deeper, we contacted McAfee for his take on why he believes raw milk offers us immense nutritional benefits. As vocal and passionate about raw milk as he is, McAfee understands that so many people are operating under the long-held rhetoric (and bias) that pasteurization is key. But, like us, his agenda is to give the facts, as choosing to drink raw milk is personal, as is all eating. "I have a saying that I created many years ago," he says, "and that is: We never sell raw milk; we teach it."

4 Things to Know about Raw Milk—from Mike McAfee, Founder of the Raw Milk Institute


#1: Raw Milk Helps to Support Immunity

Raw milk is rich in bioactive nutrients that research points to building a healthy immune system. McAfee says the lynchpin is that raw dairy is much like human breast milk: both are fresh, natural, and unprocessed. He points out the widespread medical support for breastfeeding, including from large organizations such as the World Health Organization and the American Medical Association that tout breastfeeding's benefits for children, which include higher test scores and lower asthma. "That mammalian milk is a mirror of raw milk from cows, goats, and sheep," he adds. "I have been in front of crowds of people and spoken all over the world on this subject. I always start by saying, 'Let's not talk about raw milk. Let's talk about breast milk. Let's talk about breastfeeding. Let's talk about our gut immune system.'"


#2: Studies Link Raw Milk to Better Health

The science supporting raw milk is growing. McAfee and his advocates at the Raw Milk Institute corral the latest studies showing that raw milk consumption is associated with lower rates of allergies and other common ailments, including asthma, respiratory infections, and eczema.


#3: Pasteurization Kills Beneficial Enzymes

The FDA claims that pasteurization does not reduce the nutritional value of milk, but McAfee and the studies he references say otherwise. "What they're saying nutrition is, and what I'm saying nutrition is are two different languages." The FDA focuses on sugar, fat, and protein quantities, which remain similar after pasteurizing milk. McAfee says what's critical is that raw milk has more bioactives than pasteurized milk. That's because the high temperatures that heat the milk destroy and damage many delicate nutrients and gut-healthy bacteria in natural raw milk, such as raw whey protein, alkaline phosphatase, lactoferrin, and more. For these reasons, conventional pasteurized milk is often harder for people to digest and can lead to digestive issues.


#4: To Drink Safe Raw Milk, Ask Questions!

This is loaded and very important, says McAfee. Raw milk is beneficial, but not all raw milk is safe. That’s why it’s critical to know your farmer. At the Raw Milk Institute, he and his peers have created a set of "Common Standards" to guide raw dairy producers and support them in following the strictest safety measures in cultivating milk for human consumption. He and his team at RAW Farms regularly test for E. coli, Listeria, Salmonella, Campylobacter, and other bacteria. 

For us consumers, McAfree says to find a local dairy producer on realmilk.com that specializes in raw milk for human consumption, reach out to them, and ask about their practices. "Go get to know them," he says. "Talk to their customers. Find out how long they've been doing this. Ask them some pointed questions from the Raw Milk Institute Common Standards, like how often they do testing, how they prepare their udders, what their maintenance program is, and how fast they chill." If the raw milk producer has integrity and produces a clean and safe product, they will readily answer your questions. It's not to pressure them, McAfee adds, but to get to know them better so you can become their customer and safely drink their raw milk. 

To learn more about Mike McAfee and raw milk, visit rawmilkinstitude.org and rawfarmusa.com.

Interview and words by Stacey Lindsay for PrimaFoodie.

 

The PrimaFoodie Guide to Conscious Small Brands: San Francisco Edition

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Every city, large and small, boasts its fair share of sustainably-minded, local goods these days. But San Francisco takes its conscious brands to the next level. Abounding with creativity, this northern California city has long been a beacon of inspiration for makers who don’t put energy toward the cheap and quick but instead dedicate themselves to all that's slow, deliberate, and meaningful.

Speaking of slow, San Francisco and the surrounding Bay Area is, after all, the home of slow food activist and chef Alice Waters. The revered chef and restaurateur has influenced countless eco-minded food entrepreneurs with her farm-to-table approach and deep respect for regenerative farming. (In the early 1970s, Waters opened her famed restaurant Chez Panisse, with the steadfast mission of incorporating only organic and local produce into every meal it served.)

So this region, graced by Waters and countless other slow-food pioneers, is rich in innovation and curiosity. It's a place that champions local small companies that put the well-being of stakeholders first. Naturally, we were thrilled to dig deeper into the many conscious small brands that San Francisco has to offer.

Farmhouse Lab

Truly a one-of-a-kind salad dressing company that uses only a handful of local organic ingredients in their mixes. The Berry Olive and Sunny Avocado are local favorites at SF farmers’ markets.

The Nectary

This small-batch flower and plant beverage company prides itself on using plants that are naturally cross-pollinated by local bees. Located in Sebastopol, the owners frequent many of the SF farmers’ markets. Their ferments and cold-pressed juices are unparalleled.

Marigold

Floral designers Aubriana Kasper and Gena Winter founded Marigold, a stunning organic floral and gift shop, in San Francisco's Mission District in June 2018, and it has since become a household name around the city. The team is known for their whimsical, organic styles and dedication to locally grown, seasonal flowers. They also host a gift and coffee shop in their workspace, where you can sip local coffee and peruse gifts from Flamingo Estate and more.

Just Date

It’s all in the name: This SF company started off making their simple one-note product, a clean date syrup, with a minimal team. Now you can find the syrup on natural grocery story shelves across the US. 

Kalkat Fruit & Nut Co.

Head to the Fort Mason Farmers’ Market on a Sunday and you’ll find an impressive array of local nuts, dates, and other dried fruits at this bustling tent.

San Francisco Honey & Pollen Co.

A small company offering the local liquid gold of the region. In tandem with offering local honey and bee pollen, husband-and-wife team John and Christina McDonald also give workshops on the critical importance of ethical, kind beekeeping.

Lady Falcon Coffee Club

There’s a reason why we included Lady Falcon in our holiday gift guide: The coffee, which is sustainably grown and founded by female farmers, is pure, clean, and simply incredible. Plus, we love the unique vibe of the brand’s aesthetic that pays homage to the salty, foggy air of San Francisco.

Dancing Crow Wine

Low to no intervention natural Syrahs, Sauvignon Blancs, and Cabernets made with organic local grapes and no added fillers or toxins.

Winter’s Fruit Tree

SF residents flock to this stall at the farmers’ markets to source their peak fruits and vegetables, fresh eggs, handmade nut butters, and more. Family-run for several generations, Winter’s Fruit Tree owners follow sustainable and organic farming methods.

Sciabica's Olive Oil

The Sciabica Family is legendary in the Northern California food scene: Since the early 1960s, they have been growing organic olives to cold-press them into the purest olive oil—making them the oldest producer of the product in the US. While their oils and balsamic glazes are famous, this company also offers freshly made pastas, tomato sauces, olive oil almonds, and handmade skincare.

Saba Jam

Women-owned and run, Saba Jam produces small-batch handmade jams that are dense with organic Northern California fruits picked at peak season.

Dandelion Chocolate

If you’re in town and seeking a novel experience, head to the Mission District to check out this local and wildly popular chocolate company. The Dandelion team offers friendly tours and tastings to get a deeper experience of its organic, single-origin small-batch artisan chocolate. They pride themselves on building honest and fair relationships with their cocoa bean farmers, a rarity in the chocolate industry.   

Bathing Culture

It took two friends, the vibes of San Francisco, and a desire for a soap that doesn’t strip or negatively impact the earth to create this popular line of body and face oils and sustainable bath products. Free of anything toxic or artificial, these products do what they’re meant to do: gently clean, moisturize, and uplift.

Flower Head Tea

Oakland resident Karina Vlastnik is the energy behind this vibrantly packaged company that offers ethically sourced tea and chai. Inspired by the “evolving vibrations and diverse terrain of Northern California,” the tea is blended by-hand in small batches.

4 New Culinary Titles that Expand What a Cookbook Can Do

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Unlike novels or memoirs, cookbooks usually offer little literary mystery. When you pick one up, you know you're in for recipes and instructions, generally well worth it from a sage cook. But on occasion, a cookbook comes along that surprises. Within its pages are deep stories from in and out of the kitchen, history lessons that expand generations and cultures, and admissions of hope found in the symphony of chopping vegetables and peeling fruits. These are the cookbooks we devour at PrimaFoodie. Thankfully, this fall, there's a bounty of these gems just out or on the horizon. These are the new culinary titles that are exciting and inspiring us the most right now. 

My Healthy Dish

By My Nguyen

My Nguyen has millions of followers for a good reason: Her accessible, nourishing take on cooking is based on her honest journey of needing to better care of herself so she could take better care of her two toddlers. So, she chose to get rid of the calorie counting and lean into her intuition, and she takes us along on the journey in her new book My Healthy Dish. Nguyen shares her approachable, intuitive, playful take on home cooking, offering recipes for protein-packed breakfasts and snacks and easy weeknight meals, much of which are inspired by her Southeast Asian heritage. What we love most, though, is how she's helped her kids reach for the veggies. "Once picky eaters who longed for McDonald's, my girls now prefer my cooking to what we get at restaurants," writes Nguyen. "I'm making sure that they get plenty of time to play in the kitchen, too, starting them off on a path to lifelong good health a lot sooner than I did!”


The Bean Book 

By Steve Sando

We've been fans of Steve Sando and his heirloom bean company, Rancho Gordo, for a long time (did you catch his conversation with Nichole on the podcast?), so we jumped when we learned he was coming out with a cookbook. The Bean Book showcases what Sando knows best: growing, sourcing, and cooking with beans—but not just beans; the best heirloom beans. This book is fun, just like Sando. It offers over 100 recipes that incorporate beans in conventional and unexpected ways. (One of our favorites is the Clay-Baked Pacific Cod Gratin with Onions and White Beans.) The best part is that Sando offers a history lesson about each bean variety he cooks, making this book rich in ideas and lessons. 

What Goes with What

By Julia Turshen

We consistently turn to Julia Turshen for her kitchen wisdom by picking up one of her cookbooks (Small Victories is a PrimaFoodie favorite), reading her beloved cooking newsletter, or taking one of her online cooking classes. Her way of making cooking feel creative, adventurous, and empowering is unparalleled. And her dishes are always so satisfying. Her new book, just out this month, Turshen, focuses on the foundations of a meal, offering us readers with charts and recipes to help us build a dish while allowing room for personal iterations. She also weaves in personal essays, making this book both a literary gift and a culinary guide.

Food Is Love

By Palek Patel

Roasted Butternut Squash with Makani Sauce. Roasted Vindaloo Mushroom Wraps. Braised Vegetable Dal. These are just a few of the warming, nourishing dishes chef Palak Patel includes in her new book, Food Is Love. Seeing food as the ultimate act of love, Patel includes stories and recipes from her upbringing in West India and global travels that put love and care as the star ingredients. As she writes, she wants readers to view this book as an "opportunity to create memories with food and be more intentional, present, and open while cooking." She also includes deep dives into spices (a topic we love).











PrimaFoodie Ingredient Spotlight: Diacetyl

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Ingredients in our food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredient Spotlights, we investigate common food additives to discover their origin, use, and purpose— because even if something is edible, it doesn't mean it's healthy or necessary.

What is Diacetyl?

Diacetyl is a chemical compound with a buttery flavor and odor. It is both an organic chemical naturally found in certain fruits, vegetables, and dairy products and a synthetically manufactured flavoring agent used to give foods a butteriness. Diacetyl is also a natural byproduct of fermentation, which is why it is present in some beer and wine. For years, it was a common additive in microwave popcorn, lending that distinctively rich, buttery flavor that many people associate with movie nights.

What’s the Purpose of Diacetyl?

In the food industry, diacetyl’s primary purpose is to replicate the flavor of butter. The compound has been used in a wide range of products beyond microwave popcorn, including caramel, baked goods, and dairy items. It’s also used as a flavoring in certain beverages, giving them a slightly creamy, buttery finish. 

In processed foods, diacetyl not only enhances flavor but sometimes also acts as a preservative, making it a valuable tool for manufacturers looking to extend the shelf life of their products. This chemical is particularly prevalent in “buttery” food products because it makes foods creamier and more indulgent. 

 
 

Where is Diacetyl Found?

Diacetyl isn’t just limited to popcorn and dairy products. It occurs naturally in small amounts in various foods, but is more commonly used as an artificial additive in processed items, such as:

  • Microwave popcorn

  • Crackers, potato chips, and corn chips

  • Baked goods and pastries

  • Flavored gelatin and puddings

  • Caramel, chocolate, and other candy

  • Ice cream

  • Certain types of beer and wine

  • Sour cream and butter

  • E-cigarettes (as part of dessert-like vapor flavors)

Diacetyl is naturally found in:

  • Cocoa

  • Honey

  • Beer, wine, and other alcoholic drinks

  • Milk, cheese, butter, and yogurt

Interestingly, food labels don’t always list diacetyl explicitly. It can sometimes be hidden under terms like “natural and artificial flavorings” or “DATEM,” making it difficult for consumers to avoid it altogether.

Is Diacetyl Bad?

Despite its seemingly innocuous nature, diacetyl has been the subject of health concerns. 

In 2000, a serious health crisis within the microwave popcorn industry came to light. Factory workers exposed to diacetyl developed a debilitating lung condition known as "popcorn lung,” where the workers fell ill after breathing in diacetyl. The American Lung Association states that “while this flavoring may be tasty, it was linked to deaths and hundreds of cases of bronchiolitis obliterans, a serious and irreversible lung disease.”

Major popcorn manufacturers have since removed diacetyl from their products, but the risk is still out there, notably today in e-cigarettes, in which some manufacturers incorporate diacetyl as a vape flavoring.

The PrimaFoodie Take

At PrimaFoodie, we advocate for a mindful approach to food choices, especially when it comes to ingredients like diacetyl, which can carry risks. While diacetyl may no longer be a staple in microwave popcorn, its presence in other products means that it’s still worth paying attention to. Instead of relying on processed, pre-packaged foods, we suggest opting for whole, natural ingredients whenever possible.

Popcorn, for example, can be easily made on the stovetop with organic kernels and fresh, high-quality butter from your local farmer’s market or health food store. Not only does this eliminate the need for potentially harmful additives, but it also reduces waste from plastic and other unsustainable packaging.

In a world where quick, convenient foods often come with health compromises, we believe in empowering consumers to make informed choices. Knowing what’s in your food—and understanding the potential risks—can make a world of difference in maintaining a healthy, sustainable lifestyle.

So, our take? We at PrimaFoodie avoid diacetyl.

Turkish Fig Guacamole

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The sweetness of figs and the spiciness of chili flakes up the ante on the buttery avocado and, therefore, lends a ton of flavor to this guacamole. Plus, kids love the added texture of the chewy figs. This makes for a great afternoon snack, pre-dinner dip, or side dish.

This recipe yields 8 servings. 

INGREDIENTS

  • 4 large ripe avocados
  • 2 large limes, juiced (⅓ cup)
  • 1 teaspoon red chili flakes
  • ½ teaspoon sea salt
  • 1 cup chopped dried turkish figs
  • 4 large ripe avocados
  • 2 large limes, juiced (80 ml)
  • 2.8 grams red chili flakes
  • 3 grams sea salt
  • 170 grams chopped dried turkish figs

Directions

  1. In a large bowl add chopped avocados, lime juice, chili flakes, salt, and chopped figs. Mix lightly until everything is combined. 

  2. Serve in a chilled bowl. Top with extra chili flakes and extra dried fig pieces. Enjoy!

Tips

*The flesh of a cut avocado can turn brown due to oxidation, which happens when the fruit's enzymes are exposed to oxygen. We keep our guacamole tightly covered in the fridge to prolong the browning. 
*If you want to turn up the spice, add 1 teaspoon of cayenne pepper.

 

Costa Rica Herb Chicken with Tropical Salsa

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It’s a bright, herby taste sensation inspired by Nichole’s travels in Costa Rica—perfectly cooked chicken thighs covered in cilantro, dill, and chopped chives. That's enough flavor on its own, but the sweet heat from the salsa, which is made of pineapple, peaches, and cucumber, gives this dish another level of flavor. We love to make this for company and equally love it atop lettuce cups for leftovers the next day. 

This recipe yields 4 - 5 servings.

Ingredients 

INGREDIENTS


  • For the chicken:
  • 6 chicken thighs
  • ⅓ cup fresh chopped cilantro
  • ⅓ cup fresh chopped dill
  • 3 tablespoons fresh chopped chives
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

  • For the Tropical Salsa:
  • 2 fresh yellow peaches, chopped
  • 1 mango, chopped
  • ½ cucumber, chopped
  • 2 jalapeños, finely diced with ribs and seeds removed
  • 1 cup fresh pineapple, chopped
  • 1 passion fruit, chopped (optional)

  • For the chicken:
  • 6 chicken thighs
  • 33.7 grams fresh chopped cilantro
  • 33.7 grams fresh chopped dill
  • 20 grams fresh chopped chives
  • 30 ml olive oil
  • 30 ml maple syrup
  • 6 grams sea salt
  • 1.15 grams pepper

  • For the Tropical Salsa:
  • 2 fresh yellow peaches, chopped
  • 1 mango, chopped
  • ½ cucumber, chopped
  • 2 jalapeños, finely diced with ribs and seeds removed
  • 151.7 grams fresh pineapple, chopped
  • 1 passion fruit, chopped (optional)

Directions

  1. Preheat the oven to 375 degrees fahrenheit. In a large mixing bowl add chicken thighs, fresh chopped herbs, olive oil, maple syrup, salt, and pepper. Toss the chicken until each piece is evenly coated, cover. Let marinate for 30-60 minutes.

  2. Once the chicken is marinated, place on a baking sheet lined with parchment and roast for 20-23 minutes. The chicken will appear golden and juicy. Remove from the oven and let rest for 5 minutes before slicing to serve.

  3. In another mixing bowl, toss the peaches, mango, cucumber, jalapeños, pineapple, and passion fruit (if using) together. Serve the fresh salsa over the herb roasted chicken. Enjoy!

tips

*For leftovers, add the chicken and salsa to a bowl with a small splash of coconut aminos and dollop of mayo for a quick tropical chicken salad. You can serve in lettuce boats or atop bread.

 

Zucchini Cottage Cheese Flatbread

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What's best about this flatbread recipe is that it proves how quick and easy it is to make a healthy, grain-free bread. This version has ample minerals and protein, thanks to the eggs, zucchini, and cottage cheese. Great as a side or sandwich vehicle, it's delicious simply on its own or with a bit of ghee and sea salt on top.

This recipe yields 2 servings

Ingredients 

INGREDIENTS

  • 16 oz cottage cheese
  • 2 eggs
  • 1 cup grated and strained zucchini
  • 1 pinch of salt
  • ⅓ cup cilantro
  • ⅓ cup of dill
  • 460 grams cottage cheese
  • 2 eggs
  • 152 grams grated and strained zucchini
  • 1 pinch of salt
  • 34 grams cilantro
  • 34 grams dill

Directions

  1. Preheat the oven to 350. Grate zucchini and then place in a cheesecloth or kitchen towel and squeeze out as much excess liquid as possible. In a blender or food processor, add the cottage cheese, eggs, zucchini, salt, cilantro, and dill. Blend mixture until smooth. 

  2. Cover a large baking tray with parchment paper. Spread out the mixture, making it resemble a large pizza-like crust. Bake for 25-30 minutes or until the edges are golden brown. Remove from the oven and let cool before removing the flatbread from the parchment paper. Once cooled, cut the flatbread down the middle making two large pieces. Enjoy!

Tips

*These flatbreads are perfect for making breakfast and lunch wraps, soft-shell tacos, and even substituting for pizza crust.

 

Makenna Held, Host of the TV Series ‘La Pitchoune,’ Wants Us to Have More Fun in the Kitchen

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Catch a glimpse of Makenna Held in the kitchen, and it becomes evident quickly: The writer, entrepreneur, and cooking teacher likes to have fun while she's whipping together ingredients—and she wants all of us to experience the same. Of course, it helps that Makenna teaches in Julia Child's former summer home La Pitchoune, which she and her husband purchased and now live with their kids and run their recipe-free cooking school aptly named the same. (La Pitchoune is also the name of their TV series about their cooking school.) Still, wherever Makenna is—in her native America or across the pond—she aims for a more inclusive, kinder approach to nourishing ourselves. "Food shouldn't be about stress," she says.

We caught up with Makenna over the summer to ask more about her approach to cooking and the most significant differences between our food system in the States and where she lives in France. Makenna, who is generous and kind, offers her insights, most of which are refreshingly outside of any boxes—or, as she would say, free of structured recipes. "A lot of the work that I do comes from the fact that I didn't have a choice," she says, "because I was never going to fit an ideal of what society had for me."

A Conversation with Makenna Held

How did moving to the South of France change your life in terms of how you cook and approach your day-to-day living?

Oh, that's a really good question! A lot of people talk about my move as being this massive change. I would say that our focus on cultural differences when it comes to Europe and America is almost an obsession. I think we have a lot more in common than we realize. A lot of Americans are European immigrants and are a few generations removed. So, Europe is more alike to the United States than we often admit. I would say my move didn't change much of my daily life. I still run an American business. I still have an American family. A lot of it is utterly familiar, in that there are grocery stores, farmers markets, and other things. The fact that it comes in a different language is hugely different, of course, and the products might be different, but there's so much that's the same.

Also, so much of this depends on where you're from in the United States. I spend my summers in Door County, Wisconsin, and I would say that the food system here is better than that in France. That being the local food system. What I get in the restaurants isn't necessarily the local ingredients where they're serving supper club grub, and where it may be delicious food, but it's made of, say, mass-produced chickens. So much of how you live your life has to do with personal choices and not your location. So, in answering this question, I chose to make the changes; the place didn't change it for me.


Education is a massive part of what you do in your TV show and your cooking classes, as is personal exploration and being creative in the kitchen. When it comes to cooking and nourishing ourselves, do you feel there's something people miss out on or overlook?

I would say that a lot of the ways that the system encourages us to feed ourselves in the United States is what causes a lot of the dysfunction. Having to find six exact ingredients and going to six grocery stores to find those ingredients and then facing the time wasted when one is sold out, well, that time could be spent being creative in the kitchen. One of the huge differences between how the average American and the average European cooks is that most European cooks don't follow recipes to a T. They have a few techniques they know how to utilize, and they have then figured out what's available at the market today. A huge difference between the European food system and the American system in general is that many year-round things, even in the large grocery stores, aren't present. Sure, you still may get cherry tomatoes in the winter in France, but you're not going to get mealy, hot-house-grown, no-flavor tomatoes in France. A lot of these things that we have become accustomed to in the United States year-round aren't year-round in Europe. So you're forced to think differently about food, intrinsically differently. That's a huge point of what makes the two systems so different, and it's probably what's changed me the most regarding my approach. But I had already made those decisions while living in the States. I made the decision to buy locally and check where it was coming from and how it was grown. Doing that in Europe is easier because there isn't that temptation. Even when I'm in the United States at Christmas and I see that hothouse tomato that looks red on the outside, I want to grab it. I think, maybe this one will be good. And they never are!

Much of this has to do with deciding to shop locally and mastering some techniques. If you master a dry roast and come up with a few sauces, those can become staples that make it much faster and easier to feed oneself. It is so much more fun to go into a market and buy things because they're actually beautiful and in season rather than because you need this amount of this on your list.

"Fun" is the operative word here because you look like you have lots of it in your kitchen. There's the sense that we don't have to do it all perfectly.

A lot of this is cultural, right? The obsession with Instagram-worthy dishes is because that's what you see the food stylist has styled. That pull to do that is natural. Or if you make it look pretty, your fussy toddler will eat it. Maybe that works one day but not the other. And there's the pressure to ensure your kids get the nutrition they need, because maybe what they're getting at school or at their friend's houses is not what you want.

In American culture, I've noticed that there's just a lot of pressure and stress around food. I don't feel any pressure, stress, or worry around food with anyone in my world. I have I know people who have made choices because they're celiac or face other health issues. But in my world, there isn't the stress you see so much of in other places. This also has to do with how everything is set up. In America, you have aisle upon aisle of fast chips. In Europe, generally, your chip aisle is much smaller and your cookie aisle is much smaller. The shelf lives are much shorter. The way that Ritz crackers are made in Europe is different from how they're made in the United States because of how the ingredients have been approved or not approved. It's those sorts of things that create stress. Food shouldn't be about stress, but it often becomes stressful, especially when it's made of things your body rejects.


You support the idea of recipe-free cooking. How has this approach expanded your life, in and out of the kitchen, and that of your cooking students?

When we look through one aspect of our life through a new lens and change the focus, we start to see new things. Many people make fun of me for what I do because they think it's so flippant. But it's actually not flippant. The number of people I've had in my kitchen crying because they were browbeaten by their mother, emotionally, about how they were terrible cooks growing up! Or maybe they grew up with trauma and sadness and hurt around food, whether that's eating disorders or family issues or all of those things. When you realize that you actually can be in control of the outcome, and you don't have to rely on an expert to be in control of the outcome, that can be so freeing. I am not anti-recipe. I just believe there are other ways to teach cooking than just using recipes. If you're teaching a gymnast, you may start with a recipe of a somersault, and eventually the gymnast will figure out how to do their own tricks. With cooking, we can start to figure out our own things. And that opens other places in people's lives. 

Makenna Held is an author, entrepreneur, recipe-free cooking instructor, and host of La Pitchoune: Cooking in France, on the Magnolia Network. You can learn more at makennaheld.com.

Interview and story by @staceylindsay.

 
 
 
 

Small Snacks, Big Problems: The Issue with American Snacking Today

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Lately, we have snacks on our minds here at PrimaFoodie. One reason is that school is here, so we're thinking of nutrient-packed ways to keep the kiddos satiated and healthy throughout the day. (Stay tuned for our PrimaFoodie-approved Snack Guide, which is coming soon!) Another reason is one that haunts us: Snacking in the US has become an issue that is hurting our health. 

One of the significant issues with snacking today is how it has slowly replaced quality, nutritious meals for many Americans. In late 2023, the nonprofit PLOS Global Health published a study stating that American adults averaged 400 to 500-worth of calories in snacks per day. That is a meal's worth of calories consumed just in snacks alone—and so many of these snacks are eaten on-the-go, in the car, or at a desk or in front of the TV.

What's most alarming about this fact is the nutritional value of what people are snacking on. A snack is generally considered to be a food eaten between main meals. Research shows that snacking can positively impact a person's metabolic health—that is, if the snacks are healthy and unprocessed, like an apple. But these days, most Americans are choosing snacks that are anything but healthy. In fact, they’re potentially harmful. As the PLOS study and other research shows, the chewy, salty, crunchy snacks Americans are grabbing are ultra-processed and nutritionally lacking. Market research generally shows the most common snacks to be cookies, chips, ice cream, candy, cheese and yogurt, nuts, and chocolate. Not all of these foods are bad when they’re made of whole ingredients. However, this fact changes when they contain conventional additives, such as food coloring, sugars, seed oils, and other highly processed additives. 

Unhealthy snacking can have grave impacts. The CDC states that more than 100 million and nearly 15 million child have obesity. There's concern that these numbers will continue to rise, with a giant culprit being unhealthy snacking. Studies show there are various reasons behind snacking, from hunger to boredom to emotional reasons, and unhealthy snacking can often be habitual for adults and kids. What's additionally concerning is how food companies market unhealthy snacks to kids, thus influencing their eating decisions. "The food and beverage industry spends almost $14 billion per year on advertising in the US, more than 80 percent of which promotes fast food, sugary drinks, candy, and other unhealthy snacks," writes researchers at harvard.

In truth, this all just scratches the surface of just how large of an issue unhealthy snacking is in America and how targeted we are as consumers by giant corporations—which is why it’s on our minds. There’s a giant need for a shift towards healthier snack options. We'll continue to offer you more research and our PrimaFoodie-approved whole-food snacks, but as we always say, the best way to stay healthy is to stay informed: Read labels, consider a company's motivation, reach for whole foods, and cook nutritious meals at home when possible.


 
 

5 Foods that Surprisingly Have Artificial Dyes

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Too many foods on market shelves and in our grocery delivery baskets are filled with artificial food dyes—and we don't even realize it. Take Red 40, the most used food coloring: The Department of Agriculture estimates more than 36,000 foods sold in the U.S. contain this dye. This is disturbing, not only because research links this and other food colorings to serious health implications (particularly in children), but also because there is no law requiring companies to disclose how much food dye they add to a product. So, our children are munching on snacks with sickening amounts of harmful chemicals.

This issue is on our minds. We believe it's on yours, too. When we dived deep into the impact of food dyes with Dr. Tanya Dempsey in 2022, our story exploded in popularity and remains one of our most popular. Over the last decades, immense movements on the individual, state, and federal levels have been attempting to thwart the use of food dyes. In early 2024, California introduced Bill 2316, which would protect children from six artificial dyes by banning them from foods served in public schools during school hours. This state has been bullish on the anti-dye front, as a 2021 report found synthetic food dyes potentially contribute to hyperactivity and other neurobehavioral problems in some children "and that children vary in their sensitivity to synthetic food dyes." Thankfully, other states are doing their parts, as well.

 
 

The advocacy for ridding food dyes from foods is out there, which is heartening. Still, these chemicals are permeating the food aisles often in ways that go by the most discerning eyes. As we've continued to dig into this topic, we've been utterly shocked by how food dyes are in the most unsuspecting foods. It's evident that Twin Pops have a rainbow of dyes, but a salmon salad? Must a salmon salad have Red. No. 40 and 3 and Yellow No. 5 and 6? We say no.

We also say no to all these other foods, which often contain cryptic food colorings we would never have suspected. So the next time you pick up one of the below, read the ingredients label closely (as we always suggest).

Consider this another cautionary list to keep you on your food-additive-aware toes.

5 Unexpected Foods That Contain Artificial Food Coloring

One Founder on the Everyday Way to Save Money and Support the Environment

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When we think about climate change, we tend to focus on the obvious culprits, like car emissions and industrial pollution, says entrepreneur Jan Rem. But there's another contributor, one that's less visible but as significant lurking in our kitchens: food waste.

"The repercussions of food waste and its profound effect on the environment and climate change have become a pressing global and personal concern," Rem tells us, adding that modern consumer culture has fostered a "throwaway society” of overconsumption and a casual attitude towards wasting food. “This mindset has exacerbated the food waste problem, with many individuals discarding food items without considering the environmental consequences."

Rem is doing her part to tackle the problem with Ambrosia Bags, simple linen zipper produce bags she created in partnership with her son. Ambrosia offers a sustainable, convenient way to extend the shelf-life of fruits and vegetables. “By making this small change in how we store our produce, we can make a significant difference in our homes and beyond,” says Rem. 

We caught up with the founder and advocate to dig deeper into the issue of food waste and how we all can work to tackle this problem, one kitchen at a time. 

 
 

Talking with Jan Rem

Research states Americans waste 80 to 90 billion pounds of food annually. What is at the top of your mind that you want people to know?

Food waste ranks among the top three most significant food-related concerns for consumers, but there is a substantial gap between awareness and action. Educational initiatives aimed at enhancing public understanding of food waste and its repercussions are falling short of solving the problem. To truly address this global issue, we must move beyond mere awareness and implement concrete strategies to reduce food waste at all levels of the supply chain, from production to consumption. Only through concerted efforts and behavioral changes can we hope to mitigate the environmental impact of food waste and create a more sustainable future for our planet.

What personally inspired you to start Ambrosia?

Recognizing linen's beneficial and preservative qualities, I envisioned a world where everyone could access an all-natural linen ziplock produce refrigerator storage bag. My dream was to provide a sustainable solution for storing fresh produce that could extend its shelf life while promoting eco-friendly practices.

 
 

How does extending our produce's life help save food and reduce greenhouse gas emissions? 

As fruits and vegetables decompose, they release potent greenhouse gasses into the atmosphere, primarily methane and carbon dioxide. These gasses trap heat in the Earth's atmosphere, accelerating global warming. What's particularly alarming is that methane, the primary gas emitted by decaying food, is over 20 times more powerful at trapping heat than the carbon dioxide produced by vehicle emissions.

The scale of this problem is staggering. Globally, food waste is responsible for a whopping 11 percent of all greenhouse gas emissions related to our food systems. This means that the apples forgotten in your fridge or the lettuce wilting in your compost bin contribute to climate change in a measurable way.

By understanding the significant climate impact of food waste, we can take more informed actions to reduce our carbon footprint. Simple steps like meal planning, proper food storage, and composting can make a real difference in mitigating this often-overlooked source of greenhouse gasses.

How can better storing our fruits and veggies help us save money?

Every piece of produce we discard represents hard-earned money literally thrown away. By preserving our fruits and vegetables longer, Ambrosia Bags help us maximize our grocery budget.Beyond personal benefits, reducing food waste has far-reaching environmental implications. When we throw away less produce, we're not just saving money; we're conserving the valuable natural resources used to grow, transport, and store that food.

And there's the emotional well-being. The guilt associated with wasting food is a burden many of us carry. Ambrosia Bags alleviate this emotional toll, making us feel more responsible and satisfied with our consumption habits.

The problem with food waste and environmental issues can be overwhelming, perhaps causing some of us to feel lost about how we can do our part. What do you say to the person who feels overwhelmed?

I firmly believe that each of us has the potential to make a significant impact by taking responsibility for our actions. When we commit to making even the smallest changes to our counterproductive habits, we contribute to a collective effort that can transform both our lives and our environment. This is how we truly empower ourselves and create lasting change. By actively seeking sustainable solutions, we can simultaneously reduce our environmental footprint and alleviate the burden of self-imposed guilt. While these changes may initially require additional time or effort, the long-term benefits far outweigh the short-term inconveniences. The virtuous cycle of giving back to ourselves and our planet creates a powerful ripple effect that extends far beyond our individual actions.

What daily actions do you take to reduce waste and live more sustainably?

First and foremost, I prioritize best practices as a conscious consumer, which means I avoid overbuying and over planting in my garden. After returning home from the market or harvesting from my garden, I take the time to properly store all our fresh produce in Ambrosia Produce Bags. This gives me peace of mind, knowing that our precious produce will stay fresh until we're ready to enjoy it.

Additionally, I cherish the tradition passed down from my grandmother and mother of transforming leftovers. It's remarkable how a single dish can be reinvented by simply adding a few extra ingredients or by enjoying it either cold or hot.

I also make it a point to compost all food scraps in a closed system, enriching our garden soil and contributing to future harvests. This holistic approach not only reduces waste but also fosters a sustainable cycle of growth and nourishment.

What do you love most about running your company, Ambrosia, and educating people?

What I find truly remarkable and humbling is the way customers reach out to express their gratitude for the Ambrosia Produce Bags. One might assume that selling a simple item would be straightforward, but the reality is far more complex.

Bringing a product to market requires immense determination and perseverance. However, our customers' unwavering support fueled the resolve to work even harder and reach as many people as possible. Each time we engaged in face-to-face sales, something extraordinary would happen. Return customers would approach us, sharing how Ambrosia Bags had transformed their lives. They would even stop passersby to spread the word about Ambrosia. Witnessing people offer genuine testimonials about something I created is an indescribable feeling. These heartfelt interactions reinforced Ambrosia's value and its positive impact on people's lives.

Our experiences have taught us that true business success isn't just about sales figures or profit margins. It's about creating something that resonates with people on a personal level and improves their quality of life. The stories and testimonials from our customers have always been the driving force and reason behind our continued growth and success.

You can learn more about Jan and Ambrosia Produce Bags here. 

Interview and story by @staceylindsay.

PrimaFoodie Ingredient Spotlight: Aspartame

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Ingredients in our food are as ubiquitous as they are nebulous. In our PrimaFoodie Ingredient Spotlights, we investigate common food additives to discover their origin, use, and purpose— because even if something is edible, it doesn't mean it's healthy or necessary.

What Is Aspartame?

Of all food sweeteners, aspartame has been one of the most widely used for decades. It's a low-calorie—technically near-zero-calorie—artificial sweetener created by combining the amino acids aspartic acid and phenylalanine with methanol. The result is a sweetener nearly 200 times sweeter than cane sugar.

American chemist James M. Schlatter created aspartame in the mid-1960s to replace sucralose, a then-common table sugar replacement. Food manufacturers started incorporating aspartame in their products in the mid-1970s when the sweetener received FDA approval. Equal® became the most common aspartame tabletop sweetener brand, launched in the early 1980s.

 
 

What's the Purpose of Aspartame?

Aspartame is found in foods, candies, beverages, supplements, medicines, and tabletop sweetener packets. Its original purpose was to offer a low- to no-calorie replacement for sugar and a substance that some experts in the medical and scientific fields believed could provide a better sweetener option to people with certain conditions. "Being 180–200 times sweeter than sucrose, its intake was expected to reduce obesity rates in developing countries and help those struggling with diabetes," as a study published in the journal Nutrients states.

Aspartame is incorporated into thousands of edible products. The most common include:
diet sodas

  • juices labeled "low calorie"

  • sports drinks and flavored waters

  • chewing gum

  • medicines, most commonly those made for children

  • vitamins and supplements, including electrolyte powders

  • sugar-free desserts and snacks

  • condiments

  • sauces

  • syrups

  • mixed with other artificial sweeteners

Aspartame is also present in toothpaste, mouthwash, and other personal care products.

Is Aspartame Bad?

The research on aspartame and human health is wide-reaching and contradictory. In July 2023, the International Agency for Research on Cancer (IARC), World Health Organization, and Food and Agriculture Organization released information citing that aspartame could have a potential carcinogenic impact on humans. The IARC review was prompted by previous research that reignited concern about the possible health effects of aspartame. One of those studies was the NutriNet-Santé cohort study that involved 100,000 people in France. It found that people who consumed higher amounts of aspartame were slightly more likely to develop breast cancer and overall cancer compared with people who did not consume the sweetener.

In other instances, consumers over the last three decades have complained that aspartame has caused memory loss, headaches, dizziness, weight gain, and even epileptic seizures. In 2017, researchers linked artificial sweeteners to obesity, stating “data in both animal models and humans suggest that the effects of artificial sweeteners may contribute to metabolic syndrome and the obesity epidemic.”

On the other hand, some studies have shown aspartame to be harmless and the FDA says that its scientists "do not have safety concerns when aspartame is used under the approved conditions." 

Our PrimaFoodie Take on Aspartame

When it comes to aspartame and any chemical ingredient, we consider the following: Where does this ingredient come from? Was it plucked from nature, or was it made in a lab? Is it necessary? What is the research behind it? And why do manufacturers use it? 

Aspartame has no nutritional value; its job is only to make us eat more processed foods. It is unnaturally sweet, artificial, and linked to too many potential health issues. It's a product made up in a lab by a chemist to mimic a natural taste and make foods addictive.

Aspartame is one of a handful of manufactured ingredients that loudly illustrate how our food system has shifted away from human health and toward profit. This artificial sweetener concerns us, as does the research linking it to even the possibility of it being carcinogenic. 

For these reasons, all of us at PrimaFoodie steer clear of aspartame. 

Nashville Hot Chicken Tenders

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The breading on these spicy chicken tenders is perfectly PrimaFoodie-approved, meaning it's gluten-free and filled with nutrients. The cayenne packs a heat punch, which you can dial up or down depending on your desired spice level. And if you love hot sauce, this one is as delicious on its own and is perfect for adding flavor to any regular meal. 

This recipe yields 4 - 5 servings.

Ingredients 

3-4 large chicken breasts cut into 2/3-inch thick sticks
1 egg
1 tablespoon mayonnaise ayo
1 ½ tablespoon dijon mustard
1 tablespoon lemon juice
¾ cup almond flour
½ cup blanched almonds ground in a coarse mixture (or you can use more almond flour)
½ teaspoon onion powder
1 teaspoon sea salt alt
½ teaspoon pepper
¼ teaspoon garlic powder

Nashville Hot Sauce:
1/2 cup unsalted butter
3 tablespoons cayenne pepper
3 tablespoons coconut sugar
1 teaspoons salt
2 teaspoons ground black pepper
1 teaspoons garlic powder
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
3 tablespoons fresh lemon juice 
1 tablespoon honey 

Directions

  1. Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with lightly oiled parchment paper. Set aside.

  2. In a large bowl, whisk all the liquid ingredients. Dip the chicken tenderloins in the egg mixture and let rest for 5 minutes. Meanwhile, prepare the almond coating.

  3. Place the almonds in a grinder or small food processor and pulse in 5-second bursts until it forms a coarse crumb.

  4. In a bowl, whisk coarse almonds, almond flour, garlic powder, onion powder, salt, and pepper. Pick up the chicken tenderloins one at a time and place them in the bowl with almond flour coating. Sprinkle coating and press down to allow the coating to stick. 

  5. Place on a baking sheet. Bake for 10 minutes then flip and bake for another 7-10 minutes or until chicken is cooked through. Remove promptly to prevent dry chicken tenders. 

  6. Add all the Nashville hot sauce ingredients to a saucepan. Stir over low heat until combined. Mixture may not be completely smooth and that's okay. Coat tenders in the sauce or serve sauce on the side. Enjoy!

Tips

**You can air fry leftover chicken tenders and toss on top of fresh green salads or into tacos, a sandwich, a wrap, or use as the base of chicken salad.

 

Lemon Drop Cookies

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Who doesn't love a bright, fresh, lemony cookie? For these, the tart lemon zest marries with the coconut butter and sweet maple syrup, making for the softest, chewiest, perfectly biscuity cookies that melt in your mouth.

This recipe yields 10 servings

Ingredients 

1/3 cup melted but cooled coconut oil
1/3 cup maple syrup
1 egg
1 tbsp lemon juice
2 cup almond flour
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
2 lemons, zested
3 tbsp coconut butter 
1 tsp maple syrup 
1 tsp lemon zest 
1 tbsp lemon juice

Directions

  1. Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper.

  2. In a large bowl, mix together the coconut oil, maple syrup, egg and lemon juice. In a separate bowl, combine  the almond flour, coconut sugar, salt, baking powder and lemon zest.  Slowly incorporate the dry ingredients into the wet using a whisk. Mix until  into a soft, dough-like texture. Refrigerate the dough for at least 30 minutes or freeze  for 15 minutes to let it stiffen. 

  3. Drop the dough onto a baking sheet forming 12 balls. Bake for 10-12 minutes or until just lightly golden brown. Cool on a wire rack. 

  4. While cookies are baking, add the glaze ingredients into a small bowl and whisk together.  

  5. Once the cookies have completely cooled, top with glaze.

Tips

**For an extra lemon kick, add more zest over the glazed cookies with a thin sliced lemon garnish. These cookies are delicious when served chilled. 

 

Fig & Mint Ribeye Steak

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We paired classic juicy ribeye steak with fresh chopped mint and sweet figs—an herby sweet-salty combo that is an ideal summer night dinner en plein air. The bonus is that this recipe can be whipped together so quickly, so prep, cook, and clean-up time is super easy.

This recipe yields 4 servings.

Ingredients 

4 ribeyes 
¼ cup chopped mint 
8 dried turkish figs, finely chopped 
½  cup water 
2 tablespoons olive oil 
1 teaspoon salt, plus extra for the steaks 
½ teaspoon pepper

Directions

  1. In a blender or food processor add figs, mint, water, salt, and pepper. Blend until the mixture is smooth and thick. You might have to adjust by adding an extra splash of water depending on the texture of the  figs. 

  2. In a large bowl add the ribeye steaks and massage in the salt and oil evenly on all sides the blended mint fig mixture over the steaks, making sure each is well coated. Let steaks marinate for 2-4 hours for optimum flavor.

  3. Preheat the oven to 400 degrees fahrenheit. In a large steel or cast iron pan, on medium high, sear the steaks on both sides for 2 minutes. Transfer the browned steaks into the oven for 10 minutes. Remove and let rest for 5 minutes then slice, top with extra sliced figs, fresh mint, and cracked pepper to serve.