What Is “Inclusive Beauty”? Meet the Iconoclastic Beauty Founder Fighting for Greater Ethics and Kindness in the World of Self Care

A new wave of beauty pioneers are fighting back. They’re challenging the toxic and exclusive pillars that have forever pervaded the beauty industry and, instead, creating products that encourage a more mindful, clean, inclusive approach to self-care.

One such pioneer is Jennifer Norman. Founder of Humanist Beauty, a B Corporation Certified skincare collection focused on breaking the conventional beauty standards, and The Human Beauty Movement, a positivity-focused social impact effort, Norman wants to encourage a new wellness and self-care industry—one that invites every individual to define beauty for themselves. Norman and her team call this “inclusive beauty.”

Before we investigate what inclusive beauty is, we’ll first take a look at what it is not. Household makeup and skincare brands have long used tactics that reinform ageism, binary gender expectations, racism, sexism, and ableism. Expectations around what someone should look like have sold billions upon billions worth of products. Yet, these arbitrary beauty standards have led to wide swaths of consumers falling victim to anxiety, depression, low self-esteem, eating disorders, and other mental and emotional health issues. 

In tandem with these issues is the continued widespread inclusion of harmful chemicals in makeup and personal care items. A 2021 study found high levels of hazardous industrial compounds—all of which linked to grave health conditions—present in more than half of the cosmetics sold in the US.  

In short, the things created to make us feel beautiful have excluded, marginalized, and sickened consumers. Norman, along with her team behind Humanist Beauty, is flipping this script. Her focus is on ingredient purity, supply chain ethics, and care for every stakeholder involved, from her employees to consumers to the planet. “I wanted to develop a brand that went above and beyond to appreciate kindness, diversity, and well-being,” the founder says. 

When we asked how she is doing this, and what exactly she means by “inclusive beauty,” Norman is incredibly forthright. “Inclusive beauty is so much more than showing tokenistic images of women with different skin tones and hair types,” she tells us. “It extends to understanding the thoughts, feelings, frustrations, and opportunities of those who have previously been marginalized and under-represented in society. It is letting people know that we see them, hear them, and care about them deeply.”


A Conversation with Jennifer Norman

Let’s start off with the genesis of your company, Humanist Beauty. 

When I started developing the Humanist Beauty brand, I reflected on my own life experiences of being an adopted Asian American girl, and also on being the single mom of a mixed-race child living with chronic illness and disability. I wanted to develop a brand that went above and beyond to appreciate kindness, diversity, and well-being. 


How do you honor “inclusive beauty” via your brand?

Humanist Beauty stands for all races, backgrounds, skin tones, ages, abilities, gender identities, and beliefs. It lets all people know that they have value, and they matter. Some of the ways Humanist Beauty honors that is by working with diverse talent like trans model Gracie Cartier, prosthetic queer dancer Kima Dima, and unconventional curvy beauty Leah Abramson. We also support those with visual impairment or blindness by offering braille ID bands for our skincare products, Herban Wisdom Facial Oil and Herban Wisdom Eye Cream. We will continue innovating for ways to serve the abilities community even more going forward. 


What changes in the skincare and beauty industry are you most dedicated to seeing and being part of? 

More and more, beauty is being defined as wellness. It’s so much more than skin-deep. It’s about living truthfully, healthfully, and connected to everyone else in a positive way. The organization that I founded, The Human Beauty Movement, is all about embracing an ethos of beauty positivity. It’s about every human being coming to know their own true self and embracing the beauty that lives within. That way, they can then manifest that beauty out into the world as they desire rather than worrying about anyone else’s definition of beauty. 

I [recently] attended Natural Products Expo West, and I was blown away by the spirit of community and togetherness that was pervasive throughout the show. There is an enhanced focus on well-being across all categories, which is a likely response to living through an isolating pandemic such as we all did. 


Humanist has obtained B Corp status, which means you must prioritize the wellbeing of your employees, customers, and of the Planet. It’s worth noting that this is not an easy certification to obtain and maintain. Will you walk us through how Humanist makes this a priority?

I absolutely founded my business knowing that B Corp Certification was a priority, and I’m proud to say that The Human Beauty Movement was certified after 1 year of being in business. 

Being a B Corp is the gold standard of proving social and environmental impact. Given that ‘clean beauty’ means a lot of things to a lot of different people (and to some, it means nothing at all), having third-party validation such as B Corp Certification elevates brands in the marketplace as representing the best for people and the planet. Rather than putting all focus on shareholder value, which prioritizes profits, we put all our focus on stakeholder value, which is the positive benefit we’re creating for the entire ecosystem which encompasses our employees, suppliers, customers, communities, governance, and the environment. We put programs, policies, and procedures in place to ask questions like, “Do our suppliers exemplify diversity and fair wages? Are we supporting a regenerative economy? Do our products deliver holistic wellness through organic content, safety, and quality testing? How are we prioritizing community engagement and transparency?” And so on. 

B Corp Certification goes far beyond the realm of just being “clean.” It helps us assess and track our progress as a benefit company and hold ourselves accountable for living out our purpose-driven values. 


Ingredients are a critical part of your brand. How do you ensure the ingredients you use and the sources you tap into are ethical, pure, and conscious? Are there practices that a consumer can follow for vetting their own products? 

The truth of the matter is that consumers love to research ingredients yet doing so can be time-consuming. And there is a whole lot of contradictory information out there. That’s why it’s good to know there are brands, retailers, and organizations that help do the vetting for them. Clean retailer Credo Beauty allows you to click on any product’s ingredients to learn about their definitions. The EWG Skin Deep database is a good source for ingredient information. While not perfect, it’s perhaps the most comprehensive source for product safety data, and the EWG Verified seal is the strongest third-party indicator of best-in-class safety. 

I have extremely high standards when it comes to the ingredients that go into Humanist Beauty formulas. Not only do I screen for cleanliness, but I also do background checks on suppliers to vet their harvesting, processing, and manufacturing processes. I also require test results to ensure all raw bulk is clean and safe. 

[We] maintain an Ingredient Glossary where anyone can research any ingredient in our formulas to learn more about its function and safety. Transparency is an important aspect of our core values. 


To learn more about Norman and her inclusive beauty approach, visit humanistbeauty.com and the-hbm.com

—By Stacey Lindsay


Black Bean Hummus

We swapped black beans for chickpeas in this hummus and the result is a creamy, decadent, goes-with-anything dip or side. The trick is to thin it with a few tablespoons of water to make it extra cream and smooth. The perfect pairing with fresh vegetables. 

This recipe yields 8 servings


INGREDIENTS

  • 15 ounces black beans
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)
  • 414 ml black beans
  • 57 grams tahini
  • 60 ml lemon juice
  • 60 ml olive oil
  • 2 garlic cloves
  • 2 tablespoons cilantro, chopped
  • ½ jalapeño, chopped
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • 2 tablespoons water (optional)

Directions

1. Add beans, tahini, lemon juice, garlic, jalapeño, cilantro and spices to a food processor with the blade attachment.

2. Slowly add in the olive oil until you reach the desired consistency.

3. Serve with pita, chips or crudité. 


TIPS

**For less spice, omit cayenne and double the cumin

 

Classic Chickpea Hummus

Rich, tangy, and ever so versatile. This classic recipe can be eaten atop toasted pita, dolloped on roasted vegetables, or even paired alongside grilled chicken or beef. It’s a simple recipe that proves the delicious potential of marrying only a few ingredients.

This recipe yields 8 servings


INGREDIENTS

  • 15 ounces cooked chickpeas**
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon cayenne (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons water (optional)
  • 425 grams cooked chickpeas**
  • 57 grams tahini
  • 60 ml lemon juice
  • 2 cloves garlic
  • 60 ml olive oil
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ⅛ teaspoon cayenne (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons water (optional)

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas) 

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water. 

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe. 

4. Place chickpeas, tahini, lemon juice, garlic and spices in a food processor. Blend for 30-45 seconds. 

5. While the food processor is on high, slowly add olive oil. Blend for another 15 seconds, then check the consistency. Add water if necessary.

6. Serve with crudité or coconut chips.


TIPS

**If buying canned chickpeas, make sure the can is BPA free.

 

Beet Hummus with Za’atar Spice

Incredible hummus is built around the humble chickpea and added spices. This version elevates the classic with the addition of beets, which lend a sweetness (and a remarkable ruby color if using red beets). We love to top ours with savory Za’atar and a glug of olive oil.

This recipe yields 8 servings


INGREDIENTS

  • 5 ounces of beets, cooked
  • 15 ounces chickpeas**
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 cloves garlic
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 2 tablespoons water (optional)
  • Za’atar spice for topping
  • 142 grams of beets, cooked
  • 425 grams chickpeas**
  • 57 grams cup tahini
  • 60 ml lemon juice
  • 2 cloves garlic
  • 60 ml cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 2 tablespoons water (optional)
  • Za’atar spice for topping

Directions

1. Buy whole chickpeas in bulk at the Farmers’ Market. The night before, soak 1 ¼ cups of chickpeas in a large bowl of water. (Water should be twice the volume of the chickpeas)

2. In the morning, drain the chickpeas and place them in a pot over medium heat. Add 1 teaspoon of baking soda and 6 ½ cups of water. Cook for 20-40 minutes, occasionally skimming off the foam that forms on top of the water. 

3. When the chickpeas are soft and easily pierced with a fork, strain them and use a scale to measure 15 ounces for the classic hummus recipe. 

4. Add all the ingredients except the olive oil and water to a food processor and blend until smooth. 

5. Slowly add the olive oil and water to create desired consistency.

6. Top with Za’atar spice and serve with crudité or bread of choice.


TIPS

**If buying canned chickpeas, make sure the can is BPA free.

 

The PrimaFoodie Guide to Amazon Alternatives

Choosing to support smaller brands and companies can be harder than expected. It requires determination and the time to research and vet alternative options. Making such a change can be particularly daunting when you’re aiming to forgo the services of one of the world’s largest online retailers: Amazon. 

Since its inception, Amazon has seen its share of employee and customer boycotts. Some people withdraw from Amazon due to reports of poor employee working conditions. Others aim to support channels that encourage and help to sustain small brands and companies. 

Whatever the case may be, a growing swell of interest to exit the services and goods of Amazon continues. If this is of interest, there are alternative shopping platforms—thankfully, an increasing number. We’ve rounded up the top six to consider when purchasing clean, local, sustainably sourced foods, self-care items, and home goods. 

Thrive Market

We’ve applauded this community-focused online marketplace many times before. With a giant curated selection of organic, non-GMO, and sustainably made foods, pantry items, and home and personal goods, Thrive offers a clean e-commerce selection that is hard to beat. The site is easy to shop, with items divided into obvious market sections and dietary and lifestyle needs. The company creates its own line of products and offers carbon-neutral shipping in recyclable packaging.

Package Free Shop

Lauren Singer, the founder of this Brooklyn-based online shop, is a true plastic-free pioneer. With the founding of Package Free Shop she and her team have helped to offer a fun, convenient way to shop for personal, pet, and home goods free of unnecessary plastics and coverings. The range, which is all from independently owned brands. (We absolutely love the kitchen section.)


World Market

This online marketplace, which also has stores across the country, continues to surprise us in the food and kitchen department. With a strong emphasis on global, fair-trade, and niche, the specialty spices, nuts, and jarred goods here are varied and hard to find. While this retailer is by no means perfect (there is still a wide range of mass-produced items, including furniture, here) it does provide a solid default option for finding smaller brands that value sustainability and ethics. 

Etsy

When Etsy sprouted out of Brooklyn in 2005, no one ever expected it to have the impact that it does today. This global online hub allows small artisans to sell their goods and has grown to be a premier go-to resource for supporting local, small and consciously made products. Etsy now has B Corporation status, which means it must consider the welfare of its employees and the environment in all that it does. With an assortment from personal care to furniture to jewelry, this company offers a giant selection. (It is also the first online shop to offset all its carbon emissions from shipping.) In this time of uncertainty, many have turned to support Ukrainian Etsy makers as an alternative means of helping those in need.

Bookshop

It’s common to look to Amazon as the default option for buying books online. Thankfully, Bookshop.org has sprouted and made both buying books and supporting small, independently owned bookstores easy.  Another certified B Corporation, Bookshop partners with small shops across the nation to offer essentially any and every book title. This company is generous with its profits, giving away more than 75 percent of its margin to the authors and shops. This is the PrimaFoodie go-to for all new cookbook releases.

Grove Collaborative

Grove Collaborative, which launched only a few years ago, aims to be completely plastic-free by 2025. An online retailer, it offers an assortment of personal, beauty, and household items, all of which have been vetted by their very strict set of standards that includes ingredient transparency (including no items that include artificial “fragrances”), no animal testing, and item that comes from ethical supply chains. 

The Main Reason for Global Hunger Is Conflict. Here Are 4 Organizations Feeding Those In Need

As a brand that explores healthy eating and changing the food system to be more equitable and inclusive, we have our eye on food-related issues all over the world. Currently, more than 800 million people globally do not have enough to eat—and this includes people here in the US. Furthermore, nearly 45 million people are at risk of living in a famine state. 

The main driver of hunger is conflict, according to the World Food Programme. As we witness crises unfolding near and far, our hearts go out to the individuals and families gravely impacted. We know a lack of food is—and likely will continue to be—an issue many face. But we can all work to change this. We applaud the efforts of various people and organizations doing all that they can to provide sustenance to those in precarious settings. Here are four notable organizations worth supporting today. 

World Central Kitchen

José Andrés first built a name for himself as one of the world’s most notable chefs. But over the last decade, he has become one of the well-known front-line fighters of hunger. In short, if there’s a crisis, Andrés and his team are there feeding those in need. He founded World Central Kitchen to offer an immediate way to feed people when disaster hits. (World Central Kitchen volunteers also work to help re-establish local food systems.) Most recently, Andrés and his World Central Kitchen team have been providing fresh meals to people in and around Ukraine, as well as to those in Madagascar impacted by the deadly cyclone in February. Donate to World Central Kitchen

Care 

While this multi-hyphenate humanitarian organization offers a plethora of aid in more than 100 countries, Care most commonly provides nourishing food to those in places of war. Currently, team organizers and volunteers are on the front lines providing meals and medical attention to those impacted by conflict in Ukraine, Afghanistan, Somalia, Yemen, and numerous other nations. A one-time donation can help to feed those facing hunger and acute malnutrition. Donate to Care

Action Against Hunger

Action Against Hunger strives to fight the causes, effects, and impacts of global hunger. Organizers here work to provide people in nearly 50 countries with consistent access to food and clean water, as well as medical attention. This worldwide humanitarian organization has been in existence for close to five decades now and aims to end undernutrition by 2030. Donate to Action Against Hunger

Feeding America

With a presence in every state, Feeding America is the largest hunger-focused organization in the US. For more than four decades this team of workers and volunteers has pushed to get wholesome food to children, adults, and families facing food insecurity. They also provide education around building a stronger, healthier, more equitable food system. Donate to Feeding America

A final note: In addition to supporting global organizations, there is also ample opportunity to give back to your local city. Grassroots movements working to provide meals and mutual aid are abounding today, much in response to the pandemic. The Mutual Aid Hub is a great place to research volunteer and donation opportunities in your area. 

The PrimaFoodie Guide to Dairy Milk

rBST-free. Grass-fed. Organic. Dairy milk has many descriptors. On one hand, this is good. More dairy distributors and small farms are offering high-quality dairy products free of antibiotics and growth hormones commonly given to animals. 

On the other side, these denominations on labels are confusing. What is grass-fed milk and why is it important? As we know, so much of the vocabulary slapped onto food labels is part of a marketing ploy meant to mislead us. That’s why in our PrimaFoodie Guide to Dairy Milk we’re clarifying the dairy nomenclature.

Defining “Dairy” Milk

These days, “milk” encompasses a wide variety of drinkable goods, including a growing amount of plant-based liquids. In this guide, we’re breaking down dairy milk, which is the liquid that comes from the mammary glands of animals. Naturally high in fat and protein, dairy milk is a staple ingredient for other products that fall into the dairy category, such as butter and yogurt.

Many animals secrete a nutritious liquid from their mammary glands that humans can consume, such as cows, sheep, goats, and camels. We’re not concentrating on the type of dairy milk here; rather we’re clarifying the labeling jargon found on the packages, which mainly describe the most common dairy milk products consumed in the west: milks from cows, goats, and sheep.

Dairy Milk Labeling

Organic

This is a PrimaFoodie must. USDA certified organic dairy milk considers the wellbeing of the diary livestock and the quality of the finished product. This label means the diary animals are allowed to regularly graze on grass (on land that is of at-least a certain acreage), are fed food without chemicals or pesticides, and are not given antibiotic or hormones of any kind (including rBGH hormones) and other potentially harmful chemicals. Also, there are also no additives put into the milk once it’s been secreted.

Grass-Fed

This denomination shares similarities to that of grass-fed meat: the dairy animals are allowed to naturally graze on grass terrain. While grass-fed is ideal, this terminology is sometimes used to mislead. (I.e. the cows may be allowed to graze but are still given hormones.) Always aim for grass-fed to be coupled with “certified organic.”

Raw

Simply put, raw milk has not been pasteurized, which is a heating process that kills bacteria. There are generally two schools of thought when it comes to raw milk. One believes raw milk to be more nutrient-rich as it hasn’t been through any processes that are believed to kill the beneficial good enzymes. (Some people find these enzymes to be beneficial for digesting milk proteins. Also, some of have issues digesting pasteurized milk choose raw.) The other believes raw milk to be potentially risky as it could contain harmful bacteria.

DHA-Added

A member of the polyunsaturated omega-3 fatty acid family, DHA (docosahexaenoic acid) is an essential nutrient. Research shows DHA to be particularly beneficial for healthy eyes and cognitive health. Milk that is DHA-added has had this nutrient included after it’s been milked from the animal.

A2 Milk (also called A1-free milk)

A2 dairy milk comes from cows that only produce the A2 protein, which many feel is easier to digest. Some background: Cows produce two types of proteins that are found in milk—A1 and A2. While every person is different, digestion issues related to dairy are commonly linked to the A1 protein. (Intolerance is also commonly linked to lactose, milk’s natural sugar, but that is a separate issue.) Some farmers have bred the A1 out of their cows so the dairy they now produce exclusively has the A2 protein.

rBST-Free

This is a genetically-altered synthetic hormone given to dairy cows to up the body’s natural production of milk. rBST stands for recombinant bovine somatotropin (bovine somatotropin is a naturally occurring hormone in cows, so the “r” denotes the human-made version of this, which was originally created by Monsanto.) In the early 1990s, the FDA approved the use of rBST and did not mandate that dairy manufacturers provide any mention of this on their labels. The use of rBST is contested, as is whether the labeling of rBST-free should be permitted. The European Union, including many other nations, ban the use of rBST in dairy cows. Our take? Go certified organic, which means rBST-free, or—at minimum—look for rBST-free.

PrimaFoodie-Approved Dairy Milk Companies:

We always recommend first sleuthing your local farmers’ market and cooperative market for organic dairy farmers in your area. When this isn’t an option, the following brands are more readily available in local markets, each of which follow strict hormone-free, humane, organic standards:

RAW Farm Raw Dairy Products (previously called Organic Pastures)

Strauss Family Organic Creamery

Alexandre Family Farm

Maple Hill Organic Creamery

Lifeline Farm

Spicy Super Bowl Wings

There’s a reason why wings are the quintessential party protein: They’re easy to make and complement most any side dish or dip. Plus, the dark meat on chicken is hard to mess up, which means these make for moist, tender bites every time. Just make sure you make extra for unexpected guests. 

This recipe yields about 25 wings


INGREDIENTS

  • 3 pounds chicken wings
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 teaspoons crushed red pepper
  • 1 Tablespoon olive oil
  • 4 kg chicken wings
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 teaspoons crushed red pepper
  • 1 Tablespoon olive oil

Directions

1. Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius.
2. In a large bag combine all ingredients except the olive oil and shake well. Set in the refrigerator for at least 30 minutes before cooking.
3. After the chicken has been in the refrigerator for 30 minutes, remove and add the olive oil to the bag. Shake well.
4. Place the wings on a baking tray lined with parchment paper taking care to space them evenly on the tray.
5. Bake for 20 minutes. Then flip and bake for another 15 minutes. Then flip once more for another 5 minutes.


TIPS

**Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

 

Buffalo Cauliflower "Wings"

These cauliflower florets develop a meaty and caramelized taste that is satisfying. Perfect on their own, they quickly get amplified with the tangy, rich buffalo sauce. A game-day win.

This recipe yields 4 servings


INGREDIENTS

  • 24 ounces cauliflower florets
  • 1 cup Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 680 g cauliflower florets
  • 240 ml Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Directions

1. 1. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
2. In a large bowl, toss the cauliflower florets with the Primal Kitchen sauce, sea salt, and pepper.
3. Place in the oven and roast for about 30 minutes, flipping at the halfway point.
4. Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

Tips

**We used Primal Kitchen’s Buffalo Sauce Made with Cashew Butter.

 

Garlic and Rosemary Fries

Making French fries from scratch takes some additional effort up front, but the pay-off is so worth it. The freshly cut potatoes lend a richer taste that, in this case, complements the fresh rosemary and garlic. What results here is the fry of our dreams: crispy on the outside and soft and pillowy on the inside. Each bite is herby perfection.

This recipe yields 4 servings


INGREDIENTS

  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius.
2. Wash potatoes and cut them into fry shapes. Place them in a bowl and cover with filtered water. Let them sit for at least 10 minutes.
3. Drain the water from the bowl and add the remaining ingredients. Toss the potatoes so the garlic and herbs are evenly incorporated.
4. Spread them on a baking tray lined with parchment. Make sure they are not overcrowded. Use multiple trays if necessary so the fries have plenty of space to crisp.
5. Bake for 10 minutes. Then flip and bake for another 10 minutes.
6. Bonus step: Place fries in a skillet on high heat with 1 tablespoon of bacon grease or coconut oil. Cook until crispy.

Tips

**We paired this recipe with Primal Kitchen’s Organic Unsweetened Ketchup.

 

What We Really Need to Know about the Bees: A Conversation with Noel Patterson

It can be quite easy these days to imagine a bleak future for the bees. That is the narrative that a vast amount of the media portrays. We hear about colony collapse, dwindling hives, the increased use of toxic chemicals in beekeeping. These are real issues that have been happening—and that continue to take place. But where the light is often not cast is on the other end of the problem: What in our food systems and in the market are propelling this to happen? “It’s difficult to cover a story in all its complexity,” says beekeeper and educator Noel Patterson, “and it is simple to say that keeping [some of] these practices is bad. But I do think that the full context of the story is: Why are those practices necessitated?”

Patterson, who has a rich history as a sommelier and wine distributor and now educates and leads workshops about beekeeping at Miraval Resort and Spa in Tucson, aims to widen the conversation around our food and where it comes from. His work as an independent beekeeper incites us to ask more questions. And while Patterson sticks to beekeeping practices that align with his values, he is adamant about respecting the need of beekeepers to employ certain practices—even if they don’t align with his standards—to make a living. As he says, the story is complex and requires the full context—which is why we recently asked to speak with him about honey, the bees, and the greater context of contributing toward a better food system. 

The work Patterson does today, he says, has become a way to give back—one that he never imagined. “It’s given me a purpose. I'm not just working for the paycheck. My work actually makes the world a better place, which has been the most rewarding thing for me.”

This interview has been lightly edited and condensed for clarity.


A Conversation with Noel Patterson

 

We read that professional beekeeping was never in your plan. Yet here you are, 13-some years later, with a thriving small beekeeping business. What was the catalyst?

I had a girlfriend who was an organic farmer. The local community food bank here is wonderfully progressive and they had a farm for a period of time where they were growing food to supply a series of farmers’ markets that they were starting around town. The intention of the farmers’ market was to accept WIC coupons and food stamps, and to bring the market to the people and places where good food was needed the most.

She was working on the farm, so we came together over issues regarding food and how it intersects with many other issues, including environmental and social justice issues. Years later she just gifted me with a hive. I grow a lot of my own food in my own yard. I’ve a bunch of fruit trees. I grow vegetables, raise chickens… but the one thing that I didn't have was sweet. And her logic was that [the hive] filled in an important gap in my personal food production system. Now that being said, it still completely took me by surprise.

And then beekeeping really evolved for you…

When you’re selling wine to restaurants, you're really just hanging out in restaurants, talking to people who care about food. They have a passion for it to have dedicated their livelihood to it, to feed their community. These are people who understand good foods. So it made sense for me to share what I was doing with them. I was proud of what I was doing. I knew they could tell a difference. Feeding people is a profound act, a deeply nurturing act. So I started to share my honey with people that I was doing business with.

One thing led to another, and I wound up partnering with a number of restaurants where they would pay for the startup cost of a hive. The intention was not necessarily to try to make a business out of it, but I found myself engaging with my community in a really meaningful way. It deepened my connection. Part of the sadness of modern American living today is that most of us don’t feel like we have purpose-driven lives. And this introduced some purpose into mine. And I was doing some good for my community. Some years later one of my accounts in my wine business formed an initiative examining sustainability. As part of that conversation, they wanted to talk about all the stuff we're hearing about with bees. So one thing continued to lead to another.

What are your values when it comes to managing your bees and how you treat your hives?

There is a range of practices. Let’s look at chickens: You have everything from people who keep backyard chickens where they give them names and treat them like pets. Then you have factory farms where you might have 10,000 chickens in a cage that's a couple hundred square feet. They’re just producing machines and not even treated like the living sentient beings that they are. And there’s a whole range of practices in between those two ends of the spectrum. The same exists with bees. And there are a lot of practices out there that are a common place that I do feel are not good for the bees. But I am sympathetic to the needs of beekeepers who follow those practices to create a living—because this is a market-driven phenomenon. Every beekeeper that I've ever known, regardless of where they are on the spectrum, is a good person. They're doing good work and they would be following what I feel are the best practices if the market could support the costs of production for people to make it that way. The matter is, until Americans are willing to spend $30 or $40 on a jar of honey, which is what it costs, then people are going to have to follow those practices. So the fault doesn’t lie with the beekeeper so much as it does with the market.

Ultimately, it’s an education issue. So it is very important to me to be clear that I'm not judgmental of beekeepers who have to make a living. I’m in a very fortunate position where I make my living teaching classes. I can afford to treat my bees in a way that's completely just not economical. But if I had to make honey for living, I couldn't follow these practices. It’s difficult to cover a story in all its complexity, and it is simple to say that keeping these practices are bad, but I do think that the full context of the story is: Why are those practices necessitated?

Dually noted—and appreciated that you’ve said this because this is symptomatic of other aspects of the food industry, where small farmers are up against a lot. With this said, what are some things you prioritize in your beekeeping?

If I have healthier bees, they're going to be more productive over the long term. Many beekeepers will harvest almost all the honey and feed the bees back sugar syrup. To be clear, I will do that in an emergency. I had to this past year because there's a severe drought. If I didn't the bees would have died, but I try to keep it to a minimum.

Beekeeping is a chemical-intensive industry; there are a number of parasites that can exist on bees that they have to be treated for. I use organic treatments, but there are a number of non-organic treatments that I feel long-term or are not healthy for the bees or humans who are consuming products of the hive. I have no problem with moving bees to pollinate crops, but the way that it's done can involve a number of practices that can be compromising the health of the bees—so that’s not something that I participate in. A lot of beekeepers use artificial comb that dictates the structure in the hive. I think if you allow bees to build things that they see fit, you don't impose the structure on them, that it gives them a tool to be resilient in the face of a lot of these environmental stresses.

But with all this said, this means that my yields for honey are probably about 30 percent of an average beekeepers’. But I see it like wine: You can either produce a lot of crappy wine or you can produce a small, very focused amount of much higher quality wine. And there's an inverse ratio between quantity and quality that is as true of honey as it is for wine.

Let’s take a wider look at things. Why are bees so critical to our existence? 

Bees are important very simply because they pollinate our crops. So pretty much anything that you see that has a flower on it, if a pollinator does not visit the female flower of a plant, it cannot turn into a seed pod. So virtually nothing that you see around us, except for grass, would be here without the bees because these plants couldn’t produce seeds. There are some exceptions to that, but by and large, that's true. So without pollination, we wouldn't have apples, oranges, watermelons, mangoes, or coffee.

Bees are generalists. There are many other pollinators, including hummingbirds, but hummingbirds tend to have more specialized relationships with a narrower range of plants. Whereas bees can pollinate probably multiple thousands of different species. Their impact on the environment is exponentially more impactful. So we are dependent on the service bees provide for our survival. [If} the bees go, we [humans] are done in a very short amount of time.

There are problems with bees. Scientists are saying that the bees are dying. What do we need to know?

In part of why I prefaced things earlier, I don't want to come across as judgmental of other beekeepers, but I do feel that our management practices are a big part of the issue. But the way that this story is covered often quite frankly frustrates me. There are problems with bees. There's a major issue called colony collapse disorder. It is a genuinely big issue, yet to this day they haven't identified a single smoking gun to say that it is due to a single causative factor. But they have identified about a dozen different phenomena that have some clear correlation to colony collapse. There is a category of pesticides called neonicotinoids that’s considered to be neurotoxic to bees. There's a parasitic mite called the Varroa mite, which latches onto the body of a bee and it sucks the blood out, and it can spread bloodborne disease from bee to bee. It’s a ubiquitous problem; I deal with it as much as any beekeeper.

So the media does a pretty good job covering those issues. What frustrates me is that nobody ever really talks to the beekeepers about management practices. In a culture that keeps livestock in some pretty horrible conditions, these are livestock too. For some reason we tend to categorize bees differently, but if you had 90 percent of chickens in factory farms that died off, what's the first thing you would think? Maybe we shouldn't keep 10,000 chickens in a [small] cage. You would immediately go to the farmer and management practices. So my opinion is there are many practices followed in larger scale, industrial scale beekeeping that are somewhat equivalent to the way that we keep pigs in confinement operations.

So there are environmental stresses, but the beekeeper has 100 percent control over how they manage their hives and their management to a large degree tilts the scale towards resilience in the face of these stresses or succumbing to those stresses.

In terms of lobbying for change, on a governmental level or an individual level, that could change this, where are we going?

My take on it is that it’s a system that by design is going to break at some point. We’re a reactive species. If we weren't, climate change would not be an issue—because we see it coming and we've seen it coming for a long time. But we are not proactive in the face of these problems. And it takes a long time to build enough momentum to steer the course of humanity or the government's approach to these problems. The question is, does that momentum for change acquire a certain power before the system breaks? I don't know. But it will tell you, by and large, the bees in the wild here are fine. A lot of these pressures that the bees face, let's say for example, that, you know, something happened in the wild here at Miraval, let's say 90 percent of the bees in the wild died. The 10 percent that survived would've been selected for genes that had some ability to survive exposure to these stresses. And frankly, I'm a part of this. I use organic treatments on my hives, primarily for the mites, and if there is a colony that would succumb to the mites and I apply an organic treatment to those bees, what I'm doing is I'm preserving genes that are susceptible to the mites and will in perpetuity require my intervention to keep them alive.

The wild bees here are tough, they're resilient, but they're very defensive. The wild populations of bees here are fine. This valley has such a healthy population of bees. So my take on things is that it's actually less of a species issue than it is an industrial agriculture issue. The bees are going to be around long after we're gone. But the bees that we're using to provide services that are a benefit to human beings, those are the bees that are suffering. So if you're concerned for the species, I wouldn't worry too much. If you're concerned for humans and the value that bees provide for us, I'd be deeply concerned.

What can we do on an individual level to better this issue?

We get to vote for the president once every four years. Every time we spend a dollar, we are voting for something to exist in this world. And this is simple. It is a privilege to be able to spend more money on a jar, honey—but I’ll tell you what: Privileged people have an obligation to use that privilege for good. And if you're in a position to do it, then by all means you should use those resources to support people who are creating the change in the world that we want to see happen. You can buy a jar of honey at Whole Foods and make Jeff Bezos more money, or you can go to your farmers’ market and you can spend money where it is going to make a difference.

The single biggest difference the people can make, if you want to affect the overall health of the bees in our food systems, is to buy small-scale, locally grown organic food. It doesn’t even have to be honey. Really, the concentration of these practices that are most impactful on bees really comes from the pollination services that they're used for, and those happen mostly in large-scale monocultural environments. The majority of the bees in America that are used for pollination services are in California. ​​ These hives are kept all around the country for the majority of the year, but in the spring they are trucked to the  Central Valley of CA to pollinate the almond crop. That is where you have the concentration of what, in my opinion, are the most harmful practices. If you are buying from a five-acre farm on the outskirts of town, they're pollinating a variety of crops. So if you have a five acre farm, you have multiple crops that are blooming throughout the year, more than likely you have hedges or you are in an environment where there's native habitat around and you can have a year-round population of bees. And that means you can either keep bees there without having to follow these negative practices, or maybe you even have a healthy enough population of native pollinators that you don't even need to bring bees into the picture. So if you divert resources away from models that necessitate harmful practices, then shift that to models that don't require those practices to be functional, that's the biggest impact. And that’s an easy thing to do.

Noel Patterson is the founder of Dos Manos Apiaries. You can learn more here, and also about his workshops at Miraval here.

The PrimaFoodie Guide to Conscious Coffee

There are worlds within worlds when it comes to coffee. As one of the most-consumed beverages across the globe (in the US, 70 percent of Americans consume coffee, of which more than 60 percent drink it every day), coffee is rich with history and layered in ritual. Rare is it to find a breakfast spread without a steaming pot of joe, just as it is common to find people walking the street clutching tall lattes. Coffee punctuates the gastronomical world and our everyday lives.

Yet for being such a mainstay beverage, coffee is misunderstood—and the area of most nebulousness is the corruption in the coffee growing and distribution industry. Mismanagement, corrupt practices, pay discrepancies, child and adult labor abuses, unethical compensation, and intense regulations come at a high price for coffee farmers around the world. Due to the manual work required to grow and harvest coffee, coffee farming is intense and often exploitative. And while various certifications require strict measures, they can still result in unfair outcomes for the coffee growers and cultivators—even if the intention behind the certification is good.

“Coffee has long been a very opaque business,” Winter Wall tells us. “From cultivation to harvesting to processing to shipping, roasting, packaging, grinding, and brewing, the coffee journey is nuanced and complicated.” Wall is the founder of Kebon, a coffee company that focuses on equitably sourcing curated, single-origin beans from women coffee farmers and women-owned coffee businesses around the globe. Wall anchors Kebon on opening opportunities to capital and market to these hard-working women in the coffee business who too often fall victim to the intensely gendered pay disparities of the industry.

The light on this dark topic is that there is a drive to better understand this complicated industry and massive commodity. “Thankfully passionate consumers are driving the demand in the coffee business,” says Wall. “Especially with habitual consumables, like coffee, our choices really add up.” And as consumers’ demands get more discerning, the producers are shedding greater light on the history of their beans and the treatment of those cultivating them. Many coffee brands are driven by a mission to broker direct relationships with the coffee farmers—like Wall does—and to ensure transparency and ethics come first.

Yet still, there is so much to know, and the coffee industry can be overwhelming. So as we do at PrimaFoodie, we dug deeper. Here we clarify what some of the common certifications on coffee mean, and we offer some working consumer guidelines for sourcing more conscious, ethical coffee.

Editor’s Note: Like all of our PrimaFoodie Guides, this is a working project that we will continue to update as we consistently research practices and brands that align with our values. Coffee is a huge, complicated world and we strive to continue to dig deeper to provide you with direction for making the best, most ethical choices for you.

Coffee Certifications to Know

Fair Trade Certified

Fair Trade Certified (or FairTrade Certified) is meant to signify that the coffee beans come directly from smaller farmers—and those farmers were paid a “fair” and equitable price for their labor and product. The certification comes from either Fairtrade International or Fair Trade America, which designate a specific price to adequately cover the expenses of sustainable production. This price, which is added to the price of the coffee, is then supposed to be given to the coffee producers. Because the term “fair trade” is not protected, always look for Fair Trade or FairTrade Certified and be leery of coffee companies that casually boast “fair trade” on the package with no certification to back it up. Overall, the push behind this certification is to promote fair pricing and labor conditions, environmental stewardship, and transparency. (To ensure your coffee beans are the product of equitable business relations, see our Guidelines below.)

Certified Organic

The Department of Agriculture regulates this certification, which is given to products of all sorts, from vegetables to coffee. When coffee is certified organic by the USDA it means that the beans were grown and harvested without the use of potentially toxic synthetic pesticides and fertilizers.

Bird-Friendly Certified

The Smithsonian National Zoo and Migratory Bird Center offers this extremely rigorous certification, which mandates that coffee is shade-grown, meaning its grown under the natural canopy of larger rainforest trees that are within a specific height to honor the birds and other animals that live where the coffee is grown.

Rainforest Alliance Certified

The Rainforest Alliance is an independent non-profit organization that aims to protect farmers working in rain forests and the surrounding lands. The organization denotes certification to certain foods, including coffee, that meet strict standards regarding ethical, sustainable, and humanitarian conditions.

3 Guidelines for Sourcing Conscious Coffee

#1. Look for traceability.

When you pick up a new bag of beans, turn it over to see if the company offers insight into the origin of the beans and how they were sourced. This (ideally) includes information on the coffee plantation and its ownerls, how the beans were cultivated and processed, the use of any toxic chemicals or pesticides, and how the workers were treated and compensated. “Traceability is key to understanding the entirety of the production timeline and supply chain,” says Wall. “When we understand how, when, and why our coffee is produced, we are able to identify, and begin to create solutions around, the key issues that have plagued the industry such as pay discrepancies, quality disparities, and labor abuses.”

#2. Aim for single-origin beans when possible.

When coffee is deemed “single-origin” it means the beans in the bag come from one single source straight to you, which makes traceability and quality assurance easier for the consumer. According to Wall, an estimated 25 million people around the globe rely on coffee for their livelihood with roughly 70 percent of coffee coming from smallholder farms. Many mass-marketed household-name coffee brands source beans from a myriad of places without any care to how these small farmers are treated. (Many of these workers are horrifically exploited.) These large brands then toss those various beans into one blend, making it impossible to know any history behind where and how your coffee was sourced. This is not to say that all single-origin coffee is ethical (unethical distributors can get involved), nor is it to discredit blends (there are many companies producing many ethical blends). But single-origin is a sound place to start amidst all the noise in the industry. “I believe deeply in direct sourcing and single origin coffees as a way of building relationships with the growers and producers of my favorite coffees,” says Wall.

#3 Consider your values—and find those in a perfect bag of beans.

Many of the burgeoning ethical coffee companies out there are focusing on specific goals to help eradicate the issues. These can include closing the gender pay disparity gap, ridding the use of toxic pesticides, and revealing hidden child labor practices. “For me, a great goal is to align my values to my purchases as closely as possible,” says Wall, who suggests making a list of core values to use as a filter for purchasing coffee. “Thankfully, there are many companies that offer a mission-driven value proposition.”


PrimaFoodie-Loved Ethical Coffee Brands

The following beans make paramount equitable wages, sustainable practices, and humane treatment in the coffee industry.

Kebon Coffee

Lady Falcon Coffee Club

Conscious Coffees

Kahawa 1893

Birds and Beans Coffee

Article by Stacey Lindsay

Shepherd’s Pie Topped with Parsnip Mash

If you love this soul-warming classic, this version—which is topped with parsnips rather than classic mashed potatoes—will satisfy without leaving you feeling too full. Packed with vegetables, protein, and loads of fresh herbs, it’s a complete meal that makes for the easiest leftovers throughout the week.

This recipe yields 6 servings


INGREDIENTS


  • For the Filling:
  • 1 teaspoon ghee
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 lbs ground beef
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • ⅔ cup petite green peas
  • ¼ cup parsley, finely chopped
  • 3 tablespoons tomato paste
  • 1 cup chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

  • For the Topping:
  • 1 lb parsnips, peeled and quartered
  • 10 ounces coconut milk
  • 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon ghee
  • 1 egg yolk (optional)

  • For the Filling:
  • 1 teaspoon ghee
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 900 g ground beef
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 85 g petite green peas
  • 32 g parsley, finely chopped
  • 3 tablespoons tomato paste
  • 240 ml chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

  • For the Topping:
  • 450 g parsnips, peeled and quartered
  • 295 ml coconut milk
  • 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon ghee
  • 1 egg yolk (optional)

Directions

1. In a large skillet, over medium heat, sauté onion and garlic in ghee until translucent.
2. Add carrots and celery and cook another five minutes or until they begin to soften.
3. Turn heat to high and add the ground beef. Cook until all the meat is browned.
4. Add the remaining filling ingredients and turn heat to low. Simmer for 20-25 minutes or until the mixture has thickened.
5. Meanwhile, steam parsnips until fork tender.
6. Transfer to a pot. Add all remaining topping ingredients, except for the egg yolk.
7. Using an immersion blender, blend until creamy and smooth. (Mashed potato consistency)
8. When the parsnip mash has partially cooled, add egg yolk and blend until fully incorporated.
9. In a 9 x 13 glass baking dish, add the meat mixture. Spread the parsnip mash on top. Using the back of a fork lift the mash to make a fork design with hills and valleys.
10. Bake for 25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius or until the parsnips begin to brown.
11. Allow it to rest before serving.

 

Stuffed Marsala and Garlic Mushrooms

A supreme appetizer or a satisfying side, these savory stuffed mushrooms are everything we want in a bite: herby and garlicky with a bit of sweetness from the Marsala wine. The cassava in the Lovebird Cereal is the unexpected hero because it sizzles in the oven, leaving a satisfying crispy cap on top.

This recipe yields 12 servings


INGREDIENTS

  • 12 white mushrooms
  • 3 tablespoons olive oil
  • 3 tablespoons marsala wine
  • 1 tablespoon coconut oil
  • ⅔ cup unsweetened Lovebird Cereal, ground
  • 1 lb Italian sausage
  • 8 scallions
  • 1 shallot, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • ¼ cup fresh parsley, chopped
  • 12 white mushrooms
  • 3 tablespoons olive oil
  • 3 tablespoons marsala wine
  • 1 tablespoon coconut oil
  • 85 g unsweetened Lovebird Cereal, ground
  • 450 g Italian sausage
  • 8 scallions
  • 1 shallot, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • 32 g fresh parsley, chopped

Directions

1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.
2. Remove mushroom stems and use a spoon to scoop out some of the inside to make a bowl. Save stems and debris from inside the mushroom to use in stuffing.
3. Place mushroom caps in a bowl and toss with olive oil and marsala. Set aside.
4. In a food processor, grind Lovebird cereal until there are no large pieces. About 30 seconds.
5. In a skillet, over medium heat, add coconut oil and Italian sausage. Cook until fully browned, about 10 minutes.
6. Add scallions, shallot, garlic, sea salt, pepper, oregano and parsley. Cook for about 3 minutes or until fragrant.
7. Turn off heat and add Lovebird cereal. Mix well.
8. Place mushroom caps face up in a glass baking dish. Stuff each mushroom with a spoonful of sausage mixture.
9. Bake for 20-25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius. Remove and serve.

 

Purple Sweet Potato Mash

Think of this as the nutrient-dense version of an all-time favorite. Purple sweet potatoes contain more healthy fiber than regular potatoes, plus they’re rich in zinc, potassium,and magnesium. The sweetness blends with the creamy coconut milk and nutty ghee, resulting in a truly decadent side dish.


INGREDIENTS

  • 1 lb purple sweet potatoes, peeled and quartered
  • 10 ounces coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped
  • 450 g purple sweet potatoes, peeled and quartered
  • 300 ml coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped

Directions

1. In a medium pot fitted with a steamer basket, steam sweet potatoes until fork tender.
2. Transfer to a pot and add all remaining ingredients.
3. Use an immersion blender to blend until you’ve reached desired consistency.
4. Top with fresh chives and serve.

Tips

**Use a potato masher or fork for a thicker mashed potato consistency. 

 

How the Fresh Approach Mobile Farmers' Market Is Making Local Organic Foods More Accessible

There is a food crisis in America. In 2020, the USDA estimates more than 38 million people lived in households that were food insecure, meaning they lacked consistent access to nourishing foods. As the pandemic has caused jobs to be lost and precarity to become a greater reality for more and more people, lines to soup kitchens and food banks have swelled over the last year and a half, covering miles of ground as more than 60 million individuals sought the assistance of free or reduced food programs. Across the country cities are teeming with contrasts: On one corner of a neighborhood, a farmers’ market abounds with shoppers who can afford to buy fresh produce. On the other corner, a mother struggles to keep her children fed. (And many Americans with a need for food assistance do not qualify for federal programs, such as SNAP.)

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

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

Our conversations around food need to expand. It is imperative we recognize that with every recipe created, every restaurant visited, and every farmers’ market shopped there are people lacking equity and access to the most basic human right. We hope this series helps to build stronger awareness and understanding of the fight we must fight until every person has unobstructed, life-long access to fresh food.

 

Prima for Good Spotlight: Fresh Approach Mobile Farmers’ Market

  

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

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

When we spoke with Ollove, he told us about the plight of too many people across the US not having access—either financial, geographical, or both—to fresh produce. He says the concept of putting nourishment on wheels to bridge the gap is one he’s seeing have a continued promise. “In the last few years, the mobile farmers’ market model has been quite successful and replicated around the country,” he says. “We are actually working on beginning coalitions around mobile farmers market groups in California and have other partners nationally.”

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

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

  

To learn more about Fresh Approach and their Mobile Farmers’ Market, as well as ways to support their work, visit freshapproach.org.

Slow Cooker Chicken Tikka Masala

While the origins of this beloved dish are widely contested (some say it was created in Britain, others say its roots are firmly planted in India), the fact remains that this hearty meal has won countless hearts because of how cooking it in a tandoor oven lends it a smoky, layered flavor. Our variation calls for a slow cooker oven, which allows for the same richness from the ghee, tomatoes, and fresh onions to meld together to make this slightly sweet, complex, indulgently rich meal.

This recipe yields 6 servings


INGREDIENTS


  • For Tikka Masala:
  • 3 lbs chicken breast, cubed
  • 1 yellow onion, chopped
  • ½ cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (6 ounces)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

  • For Tikka Masala:
  • 1.3 kilograms chicken breast, cubed
  • 1 yellow onion, chopped
  • 120 ml chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (170 g)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

Directions

1. Put all ingredients except the coconut milk into a slow cooker or dutch oven and cook on high for 4 hours or low for 8 hours stirring every few hours.
2. Add coconut milk and stir.
3. Use the grater attachment on a food processor to chop cauliflower into rice.
4. In a skillet over medium heat, add ghee, cauliflower rice and sea salt.
5. Cook for 5 minutes or until rice is soft.
6. Serve Tikka Masala over top of cauliflower rice.


 

Leek and Potato Soup with Fresh Thyme

Each bite of this hearty soup abounds with a layered complexity: the creaminess of the potatoes; the springy, onion-y notes of the leeks; and the bright green finish of the thyme. Find your deepest soup bowls and fill to the top. Drizzle with olive, top with sea salt, and serve with your favorite crusty bread (ours will be gluten-free) for a perfect winter’s night dinner.

This recipe yields 8 servings


INGREDIENTS

  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 4 cups bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)
  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 950 ml bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)

Directions

1. In a large dutch oven, heat ghee over medium heat.
2. Peel and quarter the potatoes.
3. Add potatoes, leeks, celery, bone broth, garlic, salt, pepper and thyme. Bring to a low boil for about 20 minutes or until the potatoes are soft.
4. Using an immersion blender, blend the soup until smooth then add the coconut milk and blend again.
5. Allow the soup to simmer another 20 minutes or until it has thickened to desired consistency.

 

Broccoli White Bean Soup

The secret to this velvety soup? The addition of coconut milk and ghee, which both lend a buttery creaminess to the slow-cooked onions and broccoli.  Everything comes together in the immersion blender, leaving room for additions or subtractions to your liking. We love ours topped with red pepper flakes, but fresh herbs go just as nicely. 

This recipe yields 6 servings


INGREDIENTS

  • 1 lb broccoli florets
  • 1 can white beans (cannellini) or ½ cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 3 cups bone broth + more for desired consistency
  • 1 cup kale (or spinach)
  • ¼ cup coconut milk
  • ¼ cup parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 450 g broccoli florets
  • 1 can white beans (cannellini) or 64 g cup dry
  • 1 yellow onion, roughly chopped
  • 1 tablespoon ghee
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, chopped
  • 710 ml bone broth + more for desired consistency
  • 128 g kale (or spinach)
  • 60 ml coconut milk
  • 32 g parsley, chopped
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes

Directions

1. In a dutch oven over medium heat, add ghee, onion and garlic and cook until translucent and fragrant.
2. Add broccoli, kale, white beans, bone broth, apple cider vinegar, parsley, sea salt and pepper. Turn heat down to low and let simmer for 15 minutes until broccoli is tender.
3. Use an immersion blender to blend down to a soup consistency, add coconut milk and more bone broth as needed for desired consistency.
4. Lastly, add red pepper flakes. Omit for those sensitive to spicy food.

 

The Simplest Act that Can Change Your Life

Whichever way we choose to communicate, the power of the written word is indisputable. That’s because the act of writing things down, with our hands clutching a pen and the ink drenching the page, is a practice that elicits a specific response in humans. Recent research suggests that the physical practice of writing—not texting, not typing, not voice-noting—is linked to stronger memory recall and higher brain activation. (Professor Kuniyoshi L. Sakai, a neuroscientist at the University of Tokyo and the author of a 2021 study on physical handwriting has been quoted saying that “paper is more advanced and useful compared to electronic documents because paper contains more one-of-a-kind information for stronger memory recall.”)

Writing down your thoughts—or goals, or ideas, or lists—is also a means that helps you bring ideas to life, author and life coach R.A. Leslie tells us. “It’s a visualization,” says Leslie, who bases much of her coaching work on journaling. (Leslie taught a journaling workshop for our first HEAL with PrimaFoodie Summit this past summer.) “You concretize things when you write them down. You get clarity—and your subconscious will actually obey what your conscious mind is telling you.” Leslie’s theory shows that by putting something to paper, the thought becomes real which in turn causes “your subconscious to obey what your conscious mind is telling you.”

So, if you seek to eat more vegetables: Write it down. If you desire to cook at home more: Jot it on paper. If you yearn for more organization and clarity: Go analog. “Whatever your goal is, if you want to be healthy, want to feel a certain way, want to follow this plan to feel better and healthier, writing helps,” says Leslie.

It also works from the other end of the spectrum. Meaning, if you lack the motivation to do something that you know would be great for you, writing it down can “trick” you into doing that actual act, says Leslie. “It’s really about telling your mind what it’s going to do.”

These reminders of how an exercise that is so simple yet so transformative intrigues us—particularly because we’ll soon be launching a PrimaFoodie tool that harnesses this power. (More on this very soon—stay tuned!) In the meantime, here are three more reasons to consider picking up the pen or pencil more often:

#1: It is fast. Sure, we’ve become so used to tapping a quick note to ourselves on our phones, but jotting down an idea with our entire hand is usually much swifter than relying only on our two thumbs. This is why Leslie is always prepared. “I have a piece of paper and a pen with me all the time.”

#2: It is easy. There’s no pressure to jot things down perfectly, says Leslie. Do it in your style and your way, whether this means dedicating a full hour to journal, using a consistent planner, or quickly jotting down random handwritten notes. The key is to write with no parameters. “This is something that should be pleasurable and enjoyable.”

#3: It is the beginning of something bigger. What is the bridge between our thoughts, goals, and dreams and their reality? Leslie says it is the act of immortalizing the idea. “The [aspect of] writing it down is the first step to really feeling and doing what you want.”

 

Stay tuned here and on Instragram for our upcoming PrimaFoodie launch that incorporates this simple, life-changing skill.