10-Minute Bliss, an Eye-Opening Documentary, and More PrimaFavorites

We’re always looking to inspiring brands, services, projects, and changemakers that make life more beautiful. Here’s a look at 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 2021 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 PrimaFoodie Guide to Conscious Small Brands: Boston Edition

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.

From Ice Plunges to Dream Readings: What We Learned from our HEAL with PrimaFoodie Summer Health Summit

At the risk of sounding cliché, it feels like just yesterday when we were producing our first virtual summit. Our small-but-mighty team (we’re looking at you Adrienne and Emila!) had boots on the literal and digital ground, booking talent and recording workshops, while Nichole was juggling interviews, partnerships, and all the like. There were moments where an hour felt elastic as we stretched it to fit in all there was to plan.

Now here we are, on the other side of the launch of the HEAL with PrimaFoodie Virtual Health Summit, feeling revitalized and empowered. This project was a lesson in gumption and kismet, and a reminder that when we follow our guts, and keep them healthy, great lessons unfold. We’re grateful to each of you who joined.

There were giant takeaways from this premiere event that amplified our minds, bodies, and souls.

• For our mental wellness, we learned how to break free from toxic thoughts from Keren Eldad. We found essential time management skills for moving through our weeks with joy from Margot Janks. We benefited from a practice to help us tap into a “deeply respectful motivation” to be present from Elena Brower.

• For our physical wellness, Dr. Jacklyn Tolentino informed us on symptoms of blood sugar and hormonal issues. Jennifer Ragazzo revealed exactly why a damaged gut impacts our entire bodily system (including our skin and emotions). Hilda Labrada Gore gave us one of the most impactful home tools to boost our energy, mood, and glow. (The effect it had on Adrienne and Emila was instant proof!)

• For our emotional and spiritual wellness, Jennifer Swartley gave us the wisdom to acknowledge and breathe through burnout. Sarah Chavez and Marina Mizruh illustrated why creating inviting, warm, personal interiors can have immediate effects on how we feel. And R.A. Leslie walked us through a journaling practice to help us “critically think” about our lives.

Of course, these learnings are only a hint at all we covered and the amazing talent that took part. We also got cooking and baking in the kitchen, conversing about how we need to support regenerative agriculture, and the fascinating reasons behind why eating more nutrient-dense foods is an act of environmental activism. 

At the end of it all, we felt lighter and more positively charged than we ever have. We’re fueled to do this again. Stay tuned for more HEAL with PrimaFoodie summits in-the-works—and let us know if there’s anything you wish to learn about in the future.  

Our sincere thanks to each of our talented experts for their contributions: Britta Plug, Dr. Robin Currey, Jennifer Swartley, Farmer Lee Jones, Amanda Ramirez, Margaret Floyd Barry, Jennifer Ragazzo, Leah Ann Bolen, Barbara Stamis, Dr. Jaclyn Tolentino, Michael Mansour, Laurel Gallucci, Seonagh Kummer, Elena Brower, Margot Janks, Jayne Williams, Sarah Chavez and Marina Mizruh, Belinda McCall, R.A. Leslie, Hilda Labrada Gore, Monica Ford, Keren Eldad, Abigail Wald, and Hitha Palepu,

The Plastic-Free Pioneers Making It Easy to Create a Sustainable Kitchen

One of the longest-running missions we’ve been on at PrimaFoodie is to cut out the plastic in our homes, especially our kitchens. Continued research suggests that exposure to bisphenol A (BPA), a synthetic estrogen found in hard plastics, may cause certain cancers. Manufacturers have been producing plastics that are deemed “BPA-Free”, but research on the alternatives links them to similarly concerning health issues.

The workaround? We aim for glass and other non-plastic materials to store our leftovers, seeds, nuts, and any other food items. We’ve found that when you start in the kitchen, ridding plastic from other places in the home gets easier—and, thanks to these brilliant companies, even fun.

Package Free Shop

Since its opening in 2017, this Brooklyn-based online shop has helped to keep millions of pieces of trash out of landfills. Founded by Lauren Singer, the environmentalist known for the savvy blog, Trash Is for Tossers, Package Free Shop offers a range of non-plastic items from personal care to office supplies to pet grooming, all from independently owned brands aimed at reducing unnecessary packaging and waste. The site is a joy to peruse, and the kitchen section is abundant for its stainless steel containers, wood cutting boards, reusable straws, and the like.

Blisshaus

The Cadillac of pantry storage systems. Blisshaus, a collection of streamlined glass pantry jars and labels, is the brainchild of founder Wiebke Liu, a Germany-born, McKinsey-trained strategist with an intense passion for the intersection of efficiency and aesthetics. Liu created Blisshaus to be a multilevel option for creating a plastic-free kitchen. You can order their varied-sized jars to re-package your food items yourself. Or you can opt for their virtual or in-person kitchen makeover service, where a Blisshaus expert will walk you through the pantry organization process jar-by-jar.

Fillgood

More than a decade ago, Fillgood founder Stéphanie Regni took a class on recycling that changed the course of her life. She learned that the act of recycling, as well-intentioned as it is, is not a long-term solution for the copious amounts of plastics that end up in landfills. Her response to her realizations was founding Fillgood, an educational platform and online boutique that offers a range of plastic-free household items and refill options. The Fillgood kitchen section is an excellent resource for hard-to-find food storage staples like beeswax wrap, and welcomed discoveries including handmade dishwasher powder.

Honorable Mentions:

Zero Waste Store

The Refill Shoppe 

The Zero Market

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.

Bookmarked: 5 Recent ‘Wellness’ Articles Worth Noting

We’ll read thought-provoking wellness wisdom anywhere our eyes land on it: in a magazine, on a favorite website, via a new study. But what constitutes “thought-provoking” likely differs for each of us. At PrimaFoodie, we seek wellness reporting through an inclusive lens: features that consider the truth that feeling good and living well must be accessible to everyone. Plus, wellness comes in many shapes and sizes. Even the act of keeping a streamlined kitchen, as this brilliant Remodelista feature below outlines, can be an act of self-care in and of itself.

‘How to Recycle’ via Doré

This headline may come across as reductive—but in truth, it’s anything but. The chain of recycling is complicated. The guidelines for what can and cannot be recycled vary widely between cities, states, and countries. This lack of clarity can push many to throw up their hands, but Tyler Simmons, the zero-waste coordinator for EcoAction, says it’s important to not give up. As he expresses in this interview, what we need as consumers is more clarity and the gumption to hold the large corporations responsible for the plastic they pump out.

‘Tending to Your Plants Is Really Tending to Yourself’ via Well + Good

Whether you have a massive kitchen garden or a lone houseplant, having some form of greenery in your living space offers a chance to foster a stronger relationship with yourself and the natural world. In this article and accompanying podcast, regenerative gardener Emily Murphy, plant doctor Maryah Greene, and licensed therapist Anita Yokota speak to the body, mind, and soul benefits that come from tending to plants.  As Yokota says, “research has shown that we are drawn to the color green because it's refreshing...and it de-stresses us.”

‘Confused about Chemical Safety?’ via The Credo Blog

It seems the word ‘chemical’ has gotten a bad reputation. We aim to avoid chemicals in our food, our skincare, and our household products. But when we take a pause to consider, everything—literally everything—is made of chemicals. It’s just that some are hazardous to our health. What we need to do is consistently educate ourselves on how to keep our radars sharp on which chemicals to avoid. This quick primer is a good place to start for personal care items.

‘The Healing Power of Play’ via The Good Trade

Remember recess? That chunk of time dedicated to free play somehow gets totally overlooked once we hit a certain age. This is unfortunate. Researchers tout the benefits of play, which can be any form of healthy, creative, self-indulgent folly, as being wider reaching that we may realize. As this writer sees, play can be discovered in overlooked places—and it may be a tool for the healing we need.

‘5 Clever Efficient Ideas from a Cookbook Author’s Home Kitchen’ via Remodelista

Your home should rise to meet you. And your kitchen? It must bend over backwards, at least in our minds. As Nichole has long said about keeping a clean pantry and tidy fridge, streamlining your cooking space isn’t solely about aesthetics. It’s a critical ingredient for keeping you inspired and calm so you continue to cook healthfully. This peek into cookbook author Amy Thielsen’s kitchen is fodder for creating an efficient and inviting space that works for you.

The PrimaFoodie Guide to Heirloom Foods

People line up for these tomatoes at the farmers’ market. Devotees follow a purveyor of these beans on Instagram. Heads turn for these radishes in the produce aisle. What’s the commonality of these foods? They’re heirlooms.

Heirloom foods have been around for centuries, but they seemed to have captured more widespread attention in more recent years. One reason is that heirloom varieties are the antidote to all that’s commercial, genetically modified, and mass-produced (more on that below). Another is that there’s an enigmatic quality to heirloom foods—which has us compelled to demystify what they are. 

Heirloom Foods 101

In the simplest terms, an heirloom variety is a type of food—be it a vegetable, fruit, legume, flower, or grain—from seeds that have been repeatedly openly pollinated for a period of time and never crossbred nor modified. “Open pollination” means the natural occurrence of pollination that happens by wind, insect, bird, or another totally organic means. As for the “period of time,” experts vary over this with some stating that heirloom seeds need be at least five decades old and others claiming the seeds should be from years prior to World War II.

The descriptor “heirloom” pulls from the fact that these seeds have been honored and shared throughout time, often being passed from generation to generation within communities or families. This explains the often nostalgic, protected, proud aura that surrounds these varieties.

The Definition Debate

While the above all stands true, a uniform, legal definition for what makes a food heirloom does not exist—which makes these foods subject to debate. Unlike the specific guidelines that mandate what constitutes “organic,” heirloom foods are subject to the producer from which they’re offered. The word is used casually and often interchangeably with “heritage,” which more so describes poultry and meats that come from an original breed of animal with a long history. 

Benefits and Appeal 

To eat an heirloom tomato is to know, at first bite, the reasons for its appeal. The vibrant, juicy, robust flavor is electric compared to widespread varieties—conventional and organic. The same for a batch of heirloom cranberry beans: Creamy and velvety, they’re in a different league than their canned peers. Flavor is the power and appeal of heirloom varieties. They’re unparalleled.

While research is limited, some farmers and food experts believe heritage foods have greater nutrient densities due to their purity. This belief is bolstered by studies that the nutritional values of many crops today—conventional and organic—are significantly declining due to the effects of mass production and toxic chemical use.

Heirloom varieties also present a beacon of truth in a food system that puts profits over purpose and health. They tend to come from independent farms, (it’s rarer to find mass-scale farms growing heirlooms), which means purchasing them is an act of supporting small and local food businesses. 

And we have to say, there’s a romance to heirloom foods. Maintaining the integrity of an heirloom variety requires a specific set of attention that often leads to yields that are much smaller than those of other varieties. This evokes a greater appreciation and invitation to slow down: When you’re eating an heirloom tomato, for example, you’re eating a story and it needs to be savored.

Sourcing Tips

Not all heirloom varieties are certified organic. This is why when sourcing heirloom varieties, it’s important to get to know your farmer or purveyor to ask them questions about the conditions in which they grow their foods. You’re likely to find the widest variety of local heirloom varieties of fruits, vegetables, flowers, and legumes at your local farmers’ market. Scope them out and ask about the heritage of the seed, the growing conditions, and what makes that particular heirloom variety special. You’ll likely end up learning a ton about nutrients, flavors, and farming history.  

A few excellent resources on heirloom foods include:

Edible Memory by Jennifer A. Jordan

Sustainable America

Rare Seeds

Rancho Gordo

Seed Savers

Heirloom Seeds by Amna Fadel

What to Expect at HEAL with PrimaFoodie, Our First Virtual Wellness Summit

When we first set out to host a wellness summit, we were clear on two things.

First, we wanted it to be fun and inspirational. The world is saddled with hardship and our lives are busier than they’ve ever been. These truths can make uplifting ourselves and making changes toward an empowered and healthy lifestyle a challenge.

Secondly, and most vitally, we wanted our summit to be accessible. Wellness is not a privilege; it is a right for every human. This creed has always been a passion point for Nichole and all of us at PrimaFoodie. The lessons, foods, and tips that open the doors to true well-being need to be right there for all of us, no matter our background or standing in life.

So here we are, amped by these convictions. We’re thrilled to present to you a peek at our first digital wellness summit, H.E.A.L with PrimaFoodie, taking place on August 25th & 26th*. We’ll be gathering online for inspiring and engaging workshops, interactive sessions, and interviews led by our founder, Nichole, and the PrimaFoodie team. Joining us will be experts in the fields of holistic health, nutrition, food activism, mindset coaching, bodywork, and sustainability to educate and empower. These individuals are the best in their fields, and they’re bringing their coveted wisdom to help all of us in the PrimaFoodie community make the shifts we desire.

The intention of this summit is to revitalize your self and soul. To support you in doing this, you’ll get access to life-shifting information, plus downloadable takeaways to bring with you to continue your healing journey. Not to mention there will be exercises, cooking tips, and mindset focuses to keep tucked in your “pocket” so you can thrive no matter where you are. 

This is just scratching the surface. The key to this gathering is you: Whatever you seek—be it to shed old habits, lean into a cleaner way to eat, or find the courage to take a new wellness path—we’re there for you. Take a peek below to see some of the many experts and offerings we have slated.

And lastly, back to the word: “accessible.” If you or someone you know is eager to join yet faces a challenge with our ticket price, please send us a note here. We have a handful of tickets available at a sliding scale and want to ensure everyone who wants to join can.

We can’t wait to see you on August 25th & 26th. Here’s to our good health and luminosity.

Some of the offerings and experts at H.E.A.L with PrimaFoodie:

• A ‘Detox Your Mindset’ Workshop with world-renowned career coach Keren Eldad.

• A transformational breathwork session with intuitive healer Barbara Stamis.

• A radical new look at hormone imbalance with Dr. Jaclyn Tolentino.

• Tools for conquering burnout with leadership and mindset coach Jennifer Swartley.

• And much much more…

PURCHASE YOUR TICKET HERE

*All ticket holders will have access to the digital summit content for one week, beginning on August 25th.

Game-Changing Clean Products, Incredible Heroines, and More PrimaFavorites

Whether it’s discovering a new inclusive cookbook author or reaching for our tried-and-true clean products, we’re always looking to inspiring brands, projects, and people that make life more beautiful. Here’s a look at what we’re currently coveting, exploring, trying, and genuinely enjoying at PrimaFoodie.

PrimaFavorites: Summer 2021 Edition

School of Lunch Training Academy: “This new cooking academy is top of my list for summer fun. It is an investment, for sure, but a worthwhile one.” —Nichole Perkins, Founder and CEO

Jojoba Oil by Cliganic: “I used this oil all throughout my pregnancy and I’m still using it. I swear it’s why I didn’t get stretch marks—or at least part of the reason. Cliganic stands by using only clean, organic, natural oils and ingredients in their products, so there’s nothing added or potentially harmful.” —Adrienne Levy, Creative Director

Lorena, Light-Footed Woman Short Documentary: “Lorena is an ultra-marathon runner who lives in the mountainous Chihuahua region in Mexico. She has become well-known for winning national and international marathons—always running in her skirt and sandals. Lorena’s determination and simple love for running is what makes her story so refreshing and inspiring. This documentary is a gentle reminder that our passion and love for what we do is sometimes the best thing we can wear.“ —Emila Akrapovic, Associate Marketing Project Manager

Imperfect Foods: “The USDA estimates between 30 and 40 percent of our food supply is wasted. This is horrific considering the plight of food insecurity and the need for better access to nutritious meals. The team at Imperfect Foods is on the front lines fighting food waste. They corral rejected “ugly” produce, imperfect clean self-care items, excess inventory, and undervalued goods from local grocery stores and health food markets. You shop the site just like a regular market and it gets shipped directly to you in a recyclable box. And you generally spend around 30 percent less than you would at a regular grocer. While I aim to shop for all my produce at the farmers market, Imperfect Produce makes an excellent option for filling in pantry needs and making sure perfectly good organic treats, rice, and even nuts don't go wasted. “ —Stacey Lindsay, Editorial Director

Augustinus Bader: “I received this gem in my stocking this last year. It’s a clean version of a fancy face cream. I like ‘The Cream’ for Los Angeles and more humid climates like Tennessee and Texas, and ‘The Rich Cream’ for extremely dry climates like Utah and Colorado.” —Nichole

Mindful Goods Mesh Produce Bags: “I found that most of my plastic use came from using plastic produce bags at the grocery store, so I sought out reusable bags to bring with me to the market. These mesh bags come in three different sizes and they are easy to wash since they are made with cotton.” —Emila

Round Beach Towel: “I love round beach towels, there’s just something about the shape that makes me feel more elegant- These by Serena and Lily are especially comfy.” —Adrienne

Shhhowercap: “I’m a big fan of anything that serves both form and function. This shower cap is chic and looks good in your shower while it’s hanging, and it only takes a few minutes to dry. It’s waterproof, antibacterial, anti-humidity, machine-washable, and big enough to cover long hair in a top knot. The rubber grip around the hairline doesn’t ever stretch and wear out. Made of a patented fabric that feels better than plastic, these caps never wear out, which makes them sustainable.” —Nichole

Kuumba Made Amber & Sandalwood Fragrance Oil: “This oil-based scent is warm and sweet. I use the petite roll-on, but they also have up to 4oz sizes. This is my go-to fragrance because it’s natural and not overwhelming. A little goes a long way. I love how Kuumba made products are centered around creating natural skin care products that soothe, heal, and excite the senses.“ —Emila

Rosewater Spray: “I love a good rosewater mist—especially when I’m at the beach!” —Adrienne

‘Alice Waters Says People Who Call Her Elitist Just Don’t Get It’: “Alice Waters has unequivocally changed the way I approach food. From eating at her legendary restaurant Chez Panisse (and at her former petit eatery Cafe Fanny, a dreamlike spot) to reading her many cookbooks, I’ve found both inspiration and solace in her words about food accessibility and equity and seasonal cooking. Today, at 77, she’s just released a new book, a food manifesto of sorts. This New York Times article captures her fervor for food education and her constant fight to disabuse people of the notion that eating well and organic means spending a lot of money. “ —Stacey

Ursa Major Face Wipes: “Clean, soothing, and hydrating, these natural face wipes are my favorites to bring while traveling. It’s a quick way to refresh while on-the-go.” —Adrienne

The PrimaFoodie Guide to Conscious Small Brands: Austin Edition

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

A Short Guide to PrimaFoodie-Approved Alternative Sweeteners

Reducing sugar is one of the hardest nutritional feats. For starters, we’re chemically wired to crave it. Continued research shows that sugar is as addictive—if not more addictive—than cocaine. Added to this is the hard fact that sugar is everywhere. Literally everywhere. It’s added to processed foods like sauces, condiments, packaged snacks, and drinks, and it’s naturally found in whole foods, including vegetables, fruits, and grains.

This all may sound overwhelming. In many ways, sugar is the substance that haunts us. But we can have agency over it—and this starts with rethinking how we sweeten our foods. A healthy start is to stop using any processed sugars, which include refined table sugars and sweeteners. These have a higher glycemic index that can cause our blood sugars to spike. (Processed sugars are also linked to inflammation and decreased immunity.)

On the contrary, there are some natural substances that lend a sweetness to foods and offer a healthier alternative to the ubiquitous white crystals. (Some also offer small amounts of beneficial nutrients.) Here are our seven PrimaFoodie favorite alternatives to conventional processed sugar.

Date Syrup

Date syrup is made by boiling down dates and straining them. The result is a thick, sweet syrup that’s perfect for desserts, drizzled on fruit, or even added to sauces. Dates provide a substantial amount of essential potassium, as well as vitamin B6, magnesium, and iron. 

PrimaFoodie Pick: Joolie’s Organic Medjool Date Syrup

Maple Syrup

It seems that maple syrup is finally getting the culinary attention it deserves. This mineral-rich liquid, which is made from concentrating the sap from the Sugar Maple Tree, is as excellent weaved into dressings and sauces as it is drizzled on pancakes and into desserts. When purchasing maple syrup make sure it is pure (there are many fake options on the shelves).

PrimaFoodie Pick: Butternut Mountain Farm Organic Maple Syrup and Coombs Family Farms Organic Maple Syrup

Coconut Nectar

The coconut palm tree flower releases a sweet sap via its flowers, which is then boiled down and turned into a thicker syrup that is rich in potassium, zinc, iron, and B vitamins. 

PrimaFoodie Pick: Coconut Secret Coconut Nectar

Coconut Sugar (also called Coconut Palm Sugar)

The next iteration of coconut nectar, coconut sugar comes from the coconut palm tree flowers. The sweet sap is boiled down, made into a syrup, and then dried and crystallized to form granules.  

PrimaFoodie Pick: Madhava Foods Coconut Sugar

Stevia

Native to Brazil and Paraguay, the stevia plant grows green leaves that are naturally sweet. Cultivators harvest and dry the leaves and then steep them in hot water to extract the steviol glycosides, which are the sweetest components. This is then usually made into a liquid or powder. Stevia does not impact the body’s blood sugar levels like sugar does. Because it is substantially sweeter than sugar, it can be cloying for some. We find Stevia best used for baking. It can fall victim to high amounts of processing, so always look for one that is pure and labeled organic and fair-trade certified.

PrimaFoodie Pick: Pyure Organic All-Purpose Stevia

Monk Fruit

Derived from the Asian siraitia grosvenorii plant, monk fruit is a versatile sweetener for baking or adding sweetness to sauces and dressings. It can be compared to stevia, mainly because it is naturally much sweeter than sugar and also doesn’t impact the body’s natural blood sugar levels. Monk fruit sweeteners haven’t been studied as much as other sweeteners, therefore it is important to treat them as alternatives to real, whole food and to use them occasionally in small amounts. Look for one that is processed in the purest way, without dextrose and other additives.

PrimaFoodie Pick: Lakanto Monk Fruit Sweetener

Honey

There's a good reason why honey is like liquid gold. This natural substance made from hardworking honeybees boasts numerous health properties including antioxidants and minerals (such as calcium, copper, iron, zinc, and more). It’s also varied in flavor depending on the type of nectar the bees extract. When choosing a honey, always look for raw and unfiltered varieties that ideally come from a local beekeeper. 

PrimaFoodie Pick: Check out all our favorites here.

PrimaFoodie Editor’s Note: While these seven alternative sweeteners do provide better options over conventional processed sugar, it is still important to consume these in moderation.

A Look at Regenerative Agriculture—and 3 Reasons Why It Matters for Everyone

For the past several decades, agricultural research has presented a startling trend: The nutrition 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.

The reasons for this point to the way we grow and cultivate fruits and vegetables today. Industrialized farming is extractive and harmful. These methods put an emphasis on higher yields, which fuels the use of toxic chemicals and the implementation of other egregious practices. The consequences of this is great suffering. The Earth’s soil is becoming more and more depleted (resulting in greater 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. The head farmer at The Chef’s Garden, his family farm in Ohio, Farmer (as he’s called) practices regenerative agriculture, a method of farming that works to honor the Earth, rebuild soil and biodiversity, and reverse the detriments of climate change. Rather than solely extracting from the land, regenerative farming is about “rebuilding, regrowth, and rebirth,” as Farmer puts it, so that all stakeholders—people, animals, and planet—are honored. 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 provide a jolt of awareness to get us all supporting better practices.

3 Reasons to Support Regenerative Agriculture

1. This method can rebuild the nutrients in our fruits and vegetables. Farmer’s 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 are continuing to 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.  

The PrimaFoodie Guide to Honey

Honey is one of the ingredients I value most in my pantry. Its layered natural flavor, which can vary from floral to earthy to nutty, adds a sweetness to dishes. It’s an essential ingredient in my Sumactail and Basilberry Mocktail recipe. I also love adding it to dessert dishes like Baked Apple Jack to enhance the fruit. 

This sweet golden liquid is as good drizzled on roasted carrots as it is swirled into a glass of hot tea. But there’s so much more to it—and a lot that’s misunderstood. Here, we break it down.

xPrimaFoodie

Honey 101

A thick, rich, golden liquid, honey comes from the orchestrated teamwork of honeybees living in a colony. They work in harmony to extract nectar from flowers and other vegetal sources (hence the varying flavors), then engage in a detailed process of digesting and regurgitating the nectar so it mixes with their natural enzymes. Eventually this process causes the nectar to thicken into the golden, sweet goo that is honey.

Nutritional and Medicinal Properties

For centuries, cultures across the globe have been using honey for its nutritional elements and healing benefits. Research shows that honey, deemed a “flavorful liquid food of high nutritional value,” boasts numerous flavonoid antioxidants, as well as small amounts of various minerals including calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc. It also has a lower glycemic index than sugar.

In addition to being a nutrient-dense alternative to sugar and other conventional sweeteners, honey has many medicinal benefits— which is why ancient cultures have long used it as a cure for ailments. It naturally has anti-bacterial and anti-fungal properties, making it a protective salve. And studies have shown it to boast anti-inflammatory capabilities, to stimulate immune responses within a wound, and to provide allergy relief.  

Types of Honey 

Honey is as complex as it is delicious. This is because the busy bees that make it live in different regions across the globe and extract nectar from various sources of local vegetation. For example, when a honey is called ‘Orange Blossom Honey, this means that the bees mainly frequented orange blossoms for their nectar. The same goes for ‘Buckwheat Honey,’ ‘Lavender Honey,' ’Wildflower Honey,’ and countless other varieties. The flavor profiles and nutritional values will vary depending on where the bees have sourced their nectar.  

The Plight of the Bees

While it may seem easy enough to grab a jar of honey off the shelves, the complex world of honey's natural makers is in danger. ‘The plight of the honeybee,’ as stated by the advocacy group Friends of the Earth, is a serious issue. The globe’s honeybee population is rapidly declining due to use of fertilizers and pesticides, disease, habitat loss, and other unsustainable human-made practices. This presents dire consequences for essentially every ecosystem on earth, as bees’ pollination impacts the flourishing of countless vegetal species. Losing bees would create a great danger to our existing global food systems.

Growing Demand

Trend analysis shows a growing demand for honey—which, of course, fuels a need for its supply. As a result, honey has become greatly commercialized and industrialized to accommodate this growing need. Many commercial sourcing methods include forced, exploitative, and extractive measures and thus treat the bees with little to no consideration or care. In some industrial or commercial hives, human workers employ smoke techniques to extract bees. Others cut the queen bee’s wings to prevent her from leaving the colony to go to a new hive (thus impeding her ability to mate).  Some honeybees are fed artificial sweeteners, such as sugar water or high fructose corn syrup. This lacks nutrition leaving their immunity compromised.

Sustainable Sourcing

While all pure and natural honey is nature’s gold, not all honey on the shelves is equal. Unsustainable practices, cruel measures, and other cryptic means can often lead to adulterated, pesticide-laden, or even artificial honey. To ensure you get the highest product with the most concentrated nutrients, it’s important to look out for several things:

• Local: The best honey to get is local honey. This ensures it’s fresh and derives from nectar from the region you live in (which can be great for combating allergies). You can source good quality, real raw honey from your local farmers market. As always, be sure to ask questions about harvesting and bee treatment—and get to know your farmers.  

• Raw and Unfiltered: Raw honey is the densest in nutrients and healthy enzymes. That is because it has undergone limited to no processing from the hive to the jar, so it’s in its purest form. There may be some trace impurities in raw honey. Unfiltered honey may undergo a mild straining to remove some impurities, but it is done so in a way that honors the honey’s integrity. 

  Honey that is not marked pure raw or unfiltered means that it has likely been processed, blended with carrier ingredients (like corn syrup), or heated in a way that will jeopardize its natural purity. High amounts of heating and/or filtering often robs the liquid of its beneficial natural enzymes, chemical compounds, and antioxidant properties.

• Humane Sourcing: As previously mentioned, honoring the integrity of the bees is critical. Aim to source from local farmers who humanely care for their bees or brands who put transparency and ethics first. 

What to Look for in the Market

Like shopping for eggs, sourcing a good quality honey in the market requires a bit of a dance. The first marker: Look on the jar to find the honey’s location of origin. Again, it’s always best to purchase honey that is harvested in the region you live in.

Some markets offer honey that is labeled organic, which would ideally mean that the bees are humanely treated and allowed to pull nectar from vegetation that hasn’t been treated with pesticides. This is ideal, but nearly impossible to fully guarantee. When ethical beekeepers bring their bees to source their nectar, it’s impossible to know if the bees are always pulling from vegetation that is, in fact, organic.  Therefore, when it comes to honey in the US, the organic marker is still nebulous. Most labeled organic are a blend of honeys from other countries, usually Mexico and Brazil. 

Rather than being lured in by the ‘organic label’ in this case, look for other markers that communicate that the honey has been ethically and locally produced in your region. True Source Certified, an independent third-party verification system, is an excellent marker as it verifies authenticity, purity, and traceability of ethically produced honey.

PrimaFoodie-Approved Brands

Here are some of our favorite honey brands at PrimaFoodie. Each follows ethical beekeeping and harvesting practices:

• Honey Pacifica: With apiaries in southern California, Honey Pacifica has partnerships with local farmers to provide ample space, crops, and water for their honeybees.

• Bloom Honey: Bloom Honey is unfiltered and unpasteurized. It’s also True Source Certified.

• Blue Ridge Honey: Ethically produced, family owned, and local to California.

• White Gold Honey: White Gold is based out of Canada. Although all of us at PrimaFoodie aim to source local honey in California, this company boasts excellent standards. They produce unheated, unfiltered, untreated, unprocessed pure raw honey.

The Life-Shifting Potential of a 'Mindset Detox': A Conversation with Coach Keren Eldad

We’re aware of the toxins that can build up in our bodies, say from eating lots of refined sugar or processed foods. We also know about the havoc this can wreak on our health. What many of us tend to overlook, however, is how our minds are also susceptible to toxicity. “Our mindsets can also be affected by toxins building up, through the accumulation of toxic thoughts,” says certified career and executive coach, Keren Eldad (whom we and her legions of fans call ‘Coach Keren.’)

Nagging and harsh narratives that play out in our heads, like I’m not good enough or I will never be successful are what Coach Keren calls “junk food thoughts.” They may seem banal, but their impact is harsh—and they can get in our way of living a truly authentic and happy life.

Enter ‘The Mindset Detox,’ Coach Keren’s brilliant strategy for freeing ourselves from toxic thoughts. It’s accessible to everyone and—as she outlines in conversation with Nichole here—an incredible antidote to overwhelm and unhappiness.

A Conversation with Coach Keren Eldad

What is ‘The Mindset Detox’ and why is it important?

The Mindset Detox is simple, and so important and relevant for everyone. The reason why a mindset—the established set of attitudes held by someone—“detox” is critical to most is because most people need one. Most people are feeling stressed, stuck, and just feeling like they are not living to the fullness of their potential. The latest Gallup poll and American Psychological Association figures consistently show that north of 60 percent of U.S. adults are feeling daily stress and worry, and this is just one area in which most of us could use a bit of a “cleanse” (to borrow from detox terminology).

We hear a lot about detoxing the body; about how there are chemicals in food that can be harmful, how pesticides can affect us, and how bacteria can build up in our systems. We hear about the perils of gluten, and sugar, and caffeine, and we are aware that the consumption of these can fill our bodies with harmful toxins, which can cause us to feel bad, or to at least not be in optimal health. Many of us are also aware that in order to alleviate the results of toxin buildup, many experts recommend a deep cleansing to help rid those toxins, and get you feeling better. 

My theory is that in the same way, our mindsets can also be affected by toxins building up, through the accumulation of toxic thoughts. Junk food thoughts, like I can’t get well, I won’t forgive this person, there isn’t enough time to catch up, and everyone else is doing so much better than me. If this rings true or familiar with anyone out there reading this, I believe the solution (or at least, the beginning of the solution) is The Mindset Detox.

Specifically, you may want to work your way out of the five most common negative patterns of thought that I have seen, as a certified coach and as a suicide counselor with CTL, towards undoing them and getting past them. These “toxic five,” based on my work with over 500 top-tier leaders and my years of experience as a crisis and suicide counselor are judgment, insecurity (self-judgment), negativity, blame and resentment, and impatience.

What is the best way to go about The Mindset Detox? Where do we start?

The best way to START is to recognize that we are not entirely happy. This is very hard to admit – but just as any search for a cleanse or cure begins in the body, it must start with the awareness of what does not feel so good. When we can identify that there are anxious thoughts we could live without, that guilt plagues us, or that we constantly compare ourselves to other people, or that we tend to blame others in moments of stress – we can also begin to target these and begin to do the work to unwind our mindsets from these patterns. In other words – to detox.

This depends on two things: 1. Admitting that you do not feel 100 percent great all the time, that you do not “have it all together,” that you do not know everything and that you could use some help or work on learning something new around here, and 2. Being able to welcome some uncertainty and discomfort into your life for a brief period while you go through your detox. Just as for most people (if they are anything like me) a cleanse is a shift that requires some effort and discomfort, same thing goes for a mindset detox. We have to relinquish old, habitual patterns of thought that will not just roll over and die. It will require a period of internal work. The good news is, with a great coach and excellent support system, this goes easier. In fact, you may even enjoy the learnings and the process of tackling and detoxing from each of the aforementioned five.

What are some ways to identify toxic thoughts?

It’s pretty easy to identify them but clearing them out is an entirely different matter. I am not too sure a clearing out of brain space is possible, at least not entirely, but a shift in focus IS–and that is what a detox is about.

Let’s begin with identification. I’m fairly certain, as I speak to people day in and day out about thoughts that trouble them, thoughts that scare them and thoughts that seem to feel heavy, that most people know what I’m talking about and can identify these very readily. But let me get specific here to give you some examples: When we dwell on how somebody hurt us or how something set us off our course. 

When we make constant comparisons, dwell on blame, harp on and on about how we never get ahead, on how we have been at this company for so long but don’t think we are being appreciated or are getting anywhere, and even on how terrible 2020 was – we are thinking toxic thoughts. If we let such thoughts linger without check, they will infect our entire lives, affect our attitude and self-image, and they will become a part of who we are. 

Like me, you probably know people who have let their toxic thoughts run away with them. They are bitter, cynical, sour, constantly complaining, stressed, anxious. They are probably also stuck in a negative rut–perhaps in a bad relationship, or perennially single, perhaps constantly in debt or going from job to job, and so on. Why is that? It’s because they let those thoughts take root. By now, their negative—or toxic–patterns of thinking - have not only become who they are, but self-fulfilling prophecies. 

And if you are honest, you probably also identify some such thoughts in YOU. These thoughts come to us all. What is of extraordinary value is our ability to identify them, our willingness to experience or sit with them, and our desire to learn how to focus our mind more on what we DO want to think than on what we DO NOT want to think. This is the work of the detox.

How can we start to shift our focus?

To unpack all patterns of toxic or negative thought would be too elaborate here, but let me begin to help you shift your focus from a negative thought with my number one favorite mindset-shifting exercise. I call it the Pause Principle. Here is how it works:

Every time you hit an obstacle or challenge from now on, I want you to do this: DO NOTHING. Literally hit pause. In this moment, take three steps: 

1. Turn Inward. Recognize your reaction is the real enemy. Getting defensive, angry, jumping to conclusions–these are the actual problems. The tip off will be negative emotion. Stop yourself right there. 

2. Question. Ask yourself: “Is what I see or how I see it the absolute truth? Is this the full story?” If not -get curious. 

3. Reframe. Ask yourself: “How can I see this as an opportunity?”

What is an example of a moment when you have integrated this into your life?

A couple of years ago, I was seated on a flight from Miami to NYC, next to my friend-Latin American TV host Lili Estefan. We sat, we chatted, we drank wine. I was on top of the world. Then, that terrible thing happened. The one that sets us all off – even normally calm people: The plane got grounded, and we were asked to get off the plane. 

This truly incurred my wrath, first because I thought I would be late getting home, and mostly because I was in first class, and sitting next to a celebrity. But as we disembarked, I did that PAUSE in my head. 

In the pause–I first noted to myself that freaking out would not be a good reaction. To wit, as we walked back into the airport, I saw this lady totally take it out on a receptionist who couldn’t do anything for her. She was the problem. Next, I asked myself if the grounding was really so bad. As a stereotypically Jewish person, that was very easy for me to do, because I’ve had a lifetime of training for disasters. So, I conjured them up. I thought- who knows – we might have crashed? Maybe something was wrong with the plane? Maybe the pilot is going through a breakup and isn’t fit to fly?

And finally – in a pause that literally took about 17 seconds, I turned it around and instantly saw the opportunity. I mean, HELLO?  I was in the Miami airport, with a South American superstar. Lili and I turned that very long delay into an adventure. We ran around the airport in one of those golf carts making Instagram movies, and delighting not only everyone around us – but ourselves, too. We had dinner. It was fun. 

The bottom line is that though we did fly coach home, and we did get in late, we got a great story out of it. Plus, my IG following tripled that night, and I got three new clients in South America. 

How do you get out of feeling down and out when nothing seems to be going your way?

What you describe is a conflation of the toxic five. Feeling “stuck,” or “down” with general malaise is seldom only about insecurity or impatience. It’s more of a cluster of feelings. I think what this question is about to address is the feeling many people out there have, which is that they are stuck, or down. It’s like a nagging dissatisfaction.

If so, then I will assume that these people want motivation, and have heard all the advice on how to get motivated and even though they really want to move ahead, they just feel that they...can’t. If so – HOW does one get out of this and into the next level?

The first thing I can say to this is that I understand, and that I know how hard this state is. I remember being stuck myself–way back when I was considering getting divorced, or when I just couldn’t find the wherewithal to start my own business, or when my first business shut down, or when both my cats died in 2015 and I found myself having to start all over at the age of 36.

I mention these times in my life because I want anyone out there to know that they are not alone, and can get over any period of challenge or stagnation, no matter how prolonged. The way out is through the recognition of two useful perspectives:

1. That you are not actually stuck. What is actually happening is that you are committed to certain patterns of behavior because they’ve helped you in the past. Now, if you are feeling stuck,then those behaviors have become more harmful than helpful. But if you understand that the reason why you can’t move forward is because you keep applying old formulas to a new level in your life, maybe you will embrace what you hear here today–because I will give you the new formula you can try in order to get new results. 

2. That you are VERY powerful and CAN move forward if you want to. For those out there who are “stuck,” or feeling “down:” I would like to remind you of who you are. You are pure potential. You are a magnificent being with a LOT to offer. If you are stuck, you may have forgotten this. Take a second to remember who you are right now. You are not small. You are not meant to be small. Similarly, you will not be stuck forever. Figure out what’s missing in your life. What aren’t you doing or what are you doing too much of that’s causing you to feel so stuck?

To move forward, you will specifically need to embrace these two perspectives. You will also need let go of three things:

1. the past,

2. any blame towards yourself or others, and of course

3. caring what anyone thinks about your upcoming transformation because you will 100 percent fail. That’s just how life works.

To begin to embody these principles and move forward, listen to the stories in your head. What are you telling yourself about what happened to you in the past? Does it involve blame, shame and regret? Does it involve judgment? AUDIT your stories for the toxic five.

If you identify any of the toxic five (and you likely will), ask yourself why you are stuck on these stories and what you can do to live with them, accept them, and move forward. You can't undo what has brought you here, but you can choose to find peace and to make it useful to you, which will allow you to see your reality in new ways and feel freer to change your attitude. All this takes is work and the earnest desire to grow.

Personally, I did this work just because I was so sick of being that person who whines all the time. Way back when, I had stories too–one to explain each of my problems. They kept me justifying why I was in a crappy marriage, why I didn’t like my job but really couldn’t start my own company, why I couldn’t afford vacation, and whatever else I was denying myself. 

As Rumi said, you were born with greatness. Once you realize this, and really receive it in your heart (it’s ok to mull it over; realizing you are awesome takes time) the rest, the “mindset detox” itself, is peanuts.

What are your top tips for daily mindset resets?

I have only three tips and I live by them:

1. Meditate every day for 15 minutes and read as much uplifting content as you can, for 30 minutes, every day. Happy minds begin and end with what you feed them

2. Two epic daily writing practices: A. Write to do lists each morning and watch your time and energy expenditure. You are not a machine, do not live like one; B. Write three things you appreciate each day in a gratitude journal. It will change your focus, which will change your life.

3. Curate and hang out with people who are awesome, happy and rooting for your rise. Nobody, and I mean NOBODY, can do this alone.

For more of Coach Keren’s Mindset Detox tips, watch her IG Live conversation with Nichole HERE.

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.