Companies We Love: Carlson’s Fishery

CarlsonsFishery1

Owners Joe Campo and Nels Carlson

Sustainable catching methods, delicious products like smoked whitefish pate, and five generations of maintaining the best traditions, located in the heart of Leland, Michigan, Carlson’s Fishery is a sight for sore eyes and a destination for hungry stomachs.


Carlson'sfishery
In 1889, Nels Carlson migrated from Norway to Leland, Michigan, beginning a family legacy that has thrived for over 100 years. Carlson’s Fishery through the years has “worked with the Michigan Fish Producers Association, the Department of Natural Resources, Michigan Sea Grant, trying to educate others in the industry about the importance of structure and planning to enhance stability…’not just for what we can catch today, but for what might be available tomorrow.'”

Five generations after Nels’ immigration from Norway and after years of fishing the Lakes of Michigan, the Carlson dock has been donated to the Fishtown Preservation Society to create the historic Fishtown of Leland. Visitors can walk through Fishtown and feel a real connection to the history of Leland’s fishing industry. And, of course, Carlson’s Fish is just as big of a part of Fishtown now as it was to Leland’s fishing years ago.

To describe Leland to you, we think of it as a destination that has a beauty like the Hamptons and the stamp of approval from some of your favorite Foodies (like Mario Batali and Martha Stewart), but without the complications that develop when the rest of the country is vacationing in the same city as you.

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While in Leland, you can walk around this beautiful area and explore the other smoke houses, docks, tug boats, shanties, and sites. You’ll find that most members of this community agree with Nels Carlson’s school of thought to “keep the tradition simple. It’s why people come back.” And it’s true. While you’re strolling through Fishtown, stock up on homemade sweets at Dam Candy Store and grab some coffee from Blue Boat Coffee. You can even refresh your stock of some organic Allgood Provisions from Blue Boat’s darling space while you’re sipping your fresh coffee, and taking in the simple, sustainable tradition of Carlson’s Fishery and Leland, Michigan.

What tradition does your family hold still to this day? We want to know! Comment below or tell us on Facebook.

The Ultimate Summer Hummus

Organic Pistachio HummusWe’ve been dreaming of more sunny hours during the day, beach trips with friends, and weekends in the mountains. However, now that summer has finally arrived, we’ve almost forgotten what to do with ourselves.

So, we’re bringing it back to basics and starting with food options. We’re saving our Organic High Antioxidant Trail Mix for the mountains, bringing our Organic Almonds to the beach, and this making this Organic Pistachio Hummus after long days of being in the sun. But really, you can enjoy it at any time.

The Ultimate Summer Hummus
Yield: 8 servings
Ingredients:
1 can organic garbanzo beans, reserve liquid from can
1/4 cup Allgood Provisions organic pistachios, shelled
2 cloves organic garlic
2 tablespoons organic tahini
1 teaspoon organic extra virgin olive oil
2 tablespoons organic lemon juice
sea salt and pepper, to taste

Instructions:
1. Add ingredients into food processor.
2. Puree mixture, adding liquid from garbanzo beans until hummus is desired consistency.
3. Serve with organic fresh vegetables, pita bread, or our Organic Banana Chips dried in organic coconut oil.

What keeps you refreshed on a hot summer day?

Recipe adapted from: http://www.americanpistachios.org/recipes-and-snacking/recipes/pistachio-hummus

Top 7 Food Destinations Around the Globe

Songs, smells, pictures, textures, and flavors can take you to a time and a place that could have been your reality five, ten, twenty years ago. One way or another, we are all familiar with this sense of travel via our senses. If you caught up with our chat with Chef Ryan Ross, she talked about this nostalgia that flavors hold. With that said, there often comes a time when your taste buds and senses are ready for new experiences, new flavors. If this sounds like you, but you do not know where to start to treat-yo’-tastebuds, we are here to help.

While it is absolutely possible to find a flavor-filled experience in your backyard, we present to you these top 7 food destinations around the globe for the Foodies out there that have time to travel and are looking to expand their horizons.

7. Lyon, France

Top 7 Food Destinations

Source: http://wallpaperswide.com/lyon_france_at_night-wallpapers.html

 Since the 20th century, Lyon has been called the food capital of France. If you’ve eaten some delicious Lyonnaise potatoes state-side or followed the nouvelle-cuisine movement, you have celebrated Lyon. Home to 4,000 restaurants and 15 restaurants with Michelin stars, Lyon will satisfy any cravings for all sorts of pork, cheese, outdoor food markets, and gratins. If we haven’t convinced you, the Guardian has compiled an excellent guide to all things Lyon.

6. Ho Chi Minh City, Vietnam

Top 7 Food Destinations in the World 2

Source: http://thecitylane.com/ho-chi-minh-city-food-guide/


Ho Chi Minh City, formerly known as Saigon, champions street food. While traditional Vietnamese dishes Pho (noodle soup) and Banh Mi (sandwiches) have made their way into American cuisine, be sure to try the lesser known com tam (broken rice) with a fried egg on top or bo la lot (beef wrapped in a leaf). Prepare your appetite, walk the streets to find where all the locals are eating, and get ready to have a great meal that barely touches your wallet. If we still haven’t convinced you, here are 25 dishes to try while in Ho Chi Minh City.

5. San Francisco, California

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San Francisco Food Scene

Food trucks, craft beers and cocktails, farmers markets, and a ratio of restaurants to people in the people’s favor highlight some of San Francisco’s booming food scene. Magnificent seasonal produce and fresh seafood make San Francisco a place to treat your taste buds, and also keep your figure slender (as opposed to other culinary destinations). See what Anthony Bourdain’s trail of 30 hours in San Francisco looked like.

4. Barcelona, Spain

Jamon, Croquetas, and Rice with Squid Ink

Jamon, Croquetas, and Rice with Squid Ink (left)

For people that have visited Barcelona, it is no surprise that this destination has made the list as a top food destination. Jamón Iberico (special cured ham), pulpo (octopus), and tapas (small appetizers) of all sorts inhabit the beautiful architecture of Barcelona. Explore La Boqueria, Barcelona’s famous outdoor market, midday, enjoy some tapas in the afternoon, and share a big paella with friends for dinner at 9:30 pm like the locals. New York Times talks about the accessibility of Barcelona’s gastronomy scene here.

3. Copenhagen, Denmark

Source: http://blog.nordicchoicehotels.com/en/eat-drink/10-top-noma-restaurant-alternatives-in-copenhagen/

Source: http://blog.nordicchoicehotels.com/en/eat-drink/10-top-noma-restaurant-alternatives-in-copenhagen/

Home to the recently-voted #3 restaurant in the world, Noma, and also to arguably the happiest citizens in the world, Copenhagen is a must-see. Known world-wide for their Danish pastries, foraging practices, hearty meat and seafood dishes to help bodies weather the cold, and open-faced sandwiches with any and every topping you’d ever want. From their fine-dining Michelin star restaurant scene to their developing street food scene, Copenhagen has delicious bites for all different styles of dining. See what the Guardian says about it.

2. Paris, France

Source: http://stevebrownphotography.com/gallery/patisse/

Source: http://stevebrownphotography.com/gallery/patisse/

Escargot, croissants, cheese of all sorts, duck confit, wine from Bordeaux, pain Au chocolat is what many people imagine when thinking of Paris, and they are not too far off. It is common to find bakeries, restaurants, or delis in Paris that have been owned by the same family for years. With this tradition of food and cooking, the product of Parisian preparation is always consistent, delicious, and decadent. Before leaving Paris, be sure to find the best baguette to enjoy in a park around the city, choose some macaroons for a midday snack to pair with your hot tea, and pick up a hot-fresh crepe from an outdoor market by the Seine river. Of course, Paris is great at more than just pastries.

1. San Sebastian, Spain

https://introvertedcheerleader.wordpress.com/2011/05/01/new-friends-and-foods-in-the-basque-country-san-sebastian-and-bilbao/

Source: https://introvertedcheerleader.wordpress.com/2011/05/01/new-friends-and-foods-in-the-basque-country-san-sebastian-and-bilbao/

Last but certainly not least, we present to you, San Sebastian. Located in Northern Spain and home to the Basque people, San Sebastian is a small town with a large food culture. From exclusive gastronomic societies (think country club-like membership but strictly for food innovation and enjoyment) to streets lined with pintxo bars, one cannot avoid the lovely food culture in San Sebastian. Tour the streets of its old town Parte Vieja and enjoy its pintxos, Northern Spain’s exquisite version of tapas, with a glass of the young Basque sparkling white wine, Txakoli. Wave to the friendly locals “Agur!!” (Basque word for goodbye) as you enjoy a pintxo and move on to the next bar like the locals. If we haven’t convinced you yet, see what the Basques have to say for themselves.

Now, perhaps you agreed with us in our introduction – your tastes buds are ready for new experiences and new tastes, but you do not have the time to travel. Don’t fret, soon enough, we have some exciting new products to introduce to you that will transport you to a new place – just like Chef Ryan Ross was saying.

We want to know, where do you want to travel to next?

 

Foodies We Love: Dietitian Kate Geagan

KateGeagan

Often we are faced with difficult decisions regarding food and nutrition. Perhaps a fish is healthy and nutritious for our bodies, but it is also endangered. Another option might be the best choice for the environment, but a poor choice for our bodies. How do we make choices that are great both for our body and for the environment?

America’s Green Nutritionist, known to her family and friends as Kate Geagan, is here to help. With her book Go Green Get Lean, consulting competence, speaking finesse, and media communications experience, Kate lays out a healthy food system from the ground to our taste buds giving us a clear path to find healthy and environment-friendly choices. We were honored to be able to pick her brain today:

How did you become known as America’s Green Nutritionist?
When my book Go Green Get Lean was launching, a few people at Rodale, my publisher, started calling me that. The name just stuck-and I adopted it because I think it really captures what I’m trying to bring to the nutrition and health conversation.

Now, as America’s Green Dietitian, what food and nutrition beliefs are most important to you?
2 key things:

  1. Food is about much more than just the “Nutrition Facts” panel. Food brings with it the story of how it was produced: that includes hormones, antibiotics, pesticides, soil integrity, worker conditions, and the state of the land, air and water. When you make a choice to eat a certain food, you are reinforcing that vision of a food system.
  1. That good nutrition is actually very simple: Eat a diet rich in minimally processed whole foods, eat as many plant foods as possible and minimize animal products. And limit sugar sweetened beverages. That, plus plenty of movement, rest, love and purpose is pretty much the recipe for a vibrant human being.

Agreed! What foods are you loving lately?
Nuts and beans! Honestly, when you look at longevity patterns around the world, two themes stick out: snacking on nuts is not only incredibly tasty; it’s also incredibly powerful nutrition for your body (packed with heart healthy fats, satisfying protein, and shown to help manage weight and keep your heart healthy).

If you look at “Blue Zones”, those places in the world where 10x more people live to be 100 than in other parts of the world, there is one food that is common to all of them: beans. They’re affordable, widely available, and pack one of nature’s perfect protein packages (with folate, antioxidants, protein, fiber and more). We eat far too few in America.

We’d love to hear some of your favorite snacks, since well, you could say that is our specialty!
Nuts and dried fruit can sustain you with high quality clean energy for hours. I love combining them because you get the quick energy of the carbohydrate in the dried fruit, paired with the low, slow burn of the fat/protein from the nuts.

I am also loving toasted chickpeas right now! They satisfy my urge to crunch, but with none of the downside of a bag of potato chips.

In the summer, a girl can’t go wrong with heaps of fresh farmers market salsa (any variety) over a blue corn tortilla chip. I often add chopped avocado as well for a rich creamy taste that’s good for body and planet!

Thank you so much for speaking with us today, Kate!

Check out the latest from Kate at her website, KateGeagan.com.  Follow her on Facebook here.

Companies We Love: Cotopaxi

cotopaxi

Screen Shot 2015-06-05 at 8.15.25 AM
At Allgood, we spend a tremendous amount of time and energy to find the highest quality ingredients from farmers who operate in a sustainable and ethical manner.  In addition, we donate a portion of every sale to non-profits throughout the globe.  To that extent, we’re always exploring how other companies source their materials, how their products are made, what their product is packaged in, and overall whether or not these brands value larger profit margins over basic human rights. We believe that every purchase is a vote of support.  Personally, we want to buy products from the companies who spur us to do more for the community and for the environment.

Cotopaxi is one of these companies that we HAVE to support.  Their transparent, ethical way of producing quality outdoor products inspires us. Each of Cotopaxi’s product pages details exactly how your purchase helps a local community. Worried that their outdoor products have origins in overcrowded, sweat-shops that mass produce their goods to keep prices low? Cotopaxi will have nothing to do with that. Look here.

Cotopaxi’s mission is to create innovative outdoor products and experiences that fund sustainable poverty relief, move people to do good, and inspire adventure. We could not be more excited to see how they are executing this mission with such finesse and ambition.  We love that we can all be apart of this mission by doing good. For those of you that want to be a part of the adventure more than anything else, check out their next Cotopaxi Questival, a 24 hour Amazing-Race-like adventure.

The Allgood team encourages you to take a look at Cotopaxi’s amazing gear.  See what Cotopaxi has up their sleeve on Instagram with the hashtag #GearForGood. Join in on the adventure!

Foodies We Love: Chef Ryan Ross

www.catherineabegg.com // seattle event photographer // copyright catherine abegg

www.catherineabegg.com // seattle event photographer // copyright catherine abegg

Lapsang tea and blueberry BBQ pork ribs, creamy cauliflower, charred sweet corn & drunken bitter greens. We’ll give you a second to wipe the inevidable drool from your keyboard.

Now, who is the genius behind this dish you might ask? Seattle-based private Chef Ryan Ross.

Ryan Ross

Portrait by Catherine Abegg // www.catherineabegg.com

Whether there are two people or 50 people at Chef Ryan’s table, she is an expert at creating the perfect dining experience paired with delicious, creative meals. For example, her dining club, Supper Corps, has mastered family-style dinner-partying in large, uncommon places, and it demonstrates her skill for facilitating a magical dinner for 50 at one table. When she’s not at these food-centric events, she is helping companies (like us!) develop new products, creating her own edible goods, fermenting, consulting, and crafting beautiful works of (art) cakes.

With a personality equally as intriguing and compelling as the dishes she creates, we are so excited to feature Ryan Ross a Foodie that we love. We had a chance to catch up with her today:

When did you decide to become a Chef?
I was a performer in NYC and still dabble every now and again. But, cooking, plating and sharing are all like a performance!  That’s why I am a chef and not just a baller home-cook.

Photo by A. Hayashi | Concept and styling by Ryan Ross

Photo by A. Hayashi | Concept and styling by Ryan Ross

I love the energy and reflection of efforts when you prepare a feast for a party of people looking for a dining experience, not just a meal. I also love the necessity of the skill, we all need to eat right!

Hear-hear to eating right! Now, as a professional Chef, what food-related beliefs are most important to you?
We are relying way too much on buzz words that are listed on the menus of our favorite gastropubs or artfully scrawled on the chalkboards of our favorite restaurants. Yes, “Eat Local, Farm to Table, Know your Farmers, Nose to Tail Dinner Tonight” are all wonderful wordings. But are we being honest with why these phrases are important? Are we being responsible when we use these labels?

What I mean is, lots of folks jumped right on the “Farm to Table” wagon, because yes, of course we want fresh food from near lands. How progressive, responsible, and even romantic! In this bustling lifestyle that many of us lead, to have farm fresh foods? Sign me up!  The thing is, in order to get what we want from theses farmers, when we want it, we have made a giant loophole in the industry. We have put demands on our farmers to grow the tomatoes that we need in the middle of December so we can put on our menus, “Farm to Table, I promise!”

On a large scale, this is destroying the fabulous concept of supporting our agriculture system with “Farm to Table” dining. When we mess with growing out of season on a commercial scale, our crop rotations get thrown out of whack. Our soil health fails thus producing foods that are void of nutrients and flavor. We are producing sick plants, enticing farmers to use more stabilizers and more chemicals to quick fix their crops, and then consume these same crops. Over time, we who are consuming these treated items have lower immunity, which leads to more disease and health compromising issues. This net casts even wider; this way of producing and consuming is socially acceptable under the umbrella of “Farm to Table” cuisine.

This, often unknowingly, misguided label and false sense of feeling morally sound when dining on a “Farm to Table” menu out, is leading to the killing the of insects and bugs and polluting our soil and water, all things we need to keep our circle of life in check!

SO, as Dan Barber says, “Landscape Eating” is more accurate if we want to save our future. Educating ourselves about what the soil needs in order to produce healthy and delicious tomatoes in the proper Summer rather than meeting the demand out of season, means, lets figure out how to make the winter crops delectable and in high demand AND practice a bit of old school methods, like preserving, pickling and jarring and being on your very own episode of Portlandia!

But seriously, let’s support our farmers by buying what is in season. As chefs, let’s use our skills to turn underdog produce and seemingly non-exciting cover crops, like red clover and oats, into stars of new and innovative dishes to enhance our soil’s fertility and to keep biodiversity, erosion, and the local ecosystem, in check!  “Eat Local, In Season, Organic, Head to Tail, and Farm to Table” truly should all mean the same thing.  We just have to do it right. And many folks do, don’t get me wrong. I am a new transplant to the Pacific Northwest, and wow! I have come across some restaurants that just really get it!

Next time you see Farm to Table on a menu, start a conversation, know what you are supporting and keep digging! Educate yourself and learn from those that are implementing the ethics.

Agreed! Being aware and educated on what you support is so important to us at Allgood too. With that said, what in-season foods, ingredients, or techniques have you been loving lately?
With the warm season upon us, I have shifted my cooking methods out of the braising and roasting and canning. Now I am sautéing, grilling and searing, with some cool and effervescent beverage in hand. But my favorite wild card is the BEST technique for summer, it makes all the difference…. knife skills!

I mean it, if you slice your radish into little batons, or turn your zucchini into ribbons, or mandolin your carrots into paper thin disks, you will find a new level of excitement when you prepare your salads and veggie dishes.  The texture, the mouth feel, the colors, blanched, raw, or sautéed, lightly dressed and seasoned can just really knock one’s socks off.  And I have about a billion edible flowers that I grow on my deck. I look forward to it all year long!

Edible flowers really look like your signature on so many dishes you create – we love it!

Chef Ryan Ross

Petals, salts, and chevere

We’re so proud that you’ve helped us create some new, scrumptious products. What is your creative process like, and what inspires your flavors and recipes?
When developing products for Allgood Provisions, I had to first try every single item available of course! The simple and clean flavors–not to mention the intention of Allgood Provisions– and the quality of everything from farming practices to the earth-friendly packaging is so true to the mission of making healthful and ethically sound snacking accessible.

I wanted to take these classic and flawless flavors to create blends and flavors that would transport you somewhere off the beaten path. While brainstorming I would ask myself, “where do I want to go?” Be it at the lodge after a long ski, or lying in the sand in the Caribbean, “what flavors bring me there?”  Through conversations with the Allgood team, lots of taste testing, and some inspiration drawn from fun culinary and travel memories, I think we nailed it! See ya in Thailand!

Thanks so much for speaking with us today, Ryan.

Give Ryan’s Instagram page a peak to see some of her latest creations.

Cake + Edible Flowers

Cake + Edible Flowers

If you are interested in the dining experience Ryan described, her Seattle-based Kitchensurfing profile is a great place for more information.

We can’t give out too many details, but be on the lookout for some new Allgood Provisions to be released in the near future. We’re honored to have a great mind like Chef Ryan Ross to help us develop some perfect, unique new products for everyone. Stay tuned!

 

5 Utah Destinations for the Adventurer

10 Camping Essentials

Just like that, April has already come and gone, and now May is F-L-Y-I-N-G by. While this time could be sad for some as it signals the end of a fun ski season, it should also bring excitement for those who are planning their next spring adventure. For us, Southern Utah is our go-to spring destination for its breathtaking beauty and for the unbeatable weather this time of the year.

However, we have found that planning a trip to Southern Utah trip can be overwhelming – there are so many options (though, we admit that’s a great problem to have). To help narrow down the choices, we present to you a bucket list of Utah’s 5 must-see National Parks that will captivate you with their surreal sights.

1. Zion National Park
We know this is a bold statement, but we’ll say it: Zion National Park is for everyone. With hiking trails that cover all skill levels and a river that winds through large sandstone boulders, this Southwestern Utah Park is a gem. Not only is it beautiful, but it features an array of activities to enjoy whether it is hiking, biking, climbing, camping, horseback riding, or backpacking. For more information, we like Utah Travel Industry’s comprehensive guide.

2. Bryce Canyon National Park
Bryce Canyon is known for its brilliant pink-orange cliffs that contain both forest and hoodoos, oddly shaped rocks that beg for discovery. Hike, backpack, stargaze and camp at this ravishing park. Studies have shown that the sunset, a night’s sleep under the stars, and the sunrise here will change your life for the better (just kidding about the studies part, but we know it to be life changing, trust us). If we still haven’t convinced you, maybe Utah Travel Industry’s pictures will.

3. Capitol Reef National Park
South-central Utah’s Capitol Reef National Park differs from the fairy-tale like Bryce Canyon and Zion National Parks. It has a quiet, vast charm that makes us feel we’re on a different planet. This park was named Capitol Reef because the white domes of Navajo Sandstone call to mind the Capitol Building’s white dome and because the large cliff-like barriers similar to coral reefs. This park also boasts a not-so-casual 100 mile long warp in the Earth’s crust called a “waterpocket fold”. Whether you’re driving through or taking a hike, check it out.

4. Arches National Park
It doesn’t matter if you’re an avid hiker or vacationing with your family, Arches National Park is a great destination regardless. This Southeast Utah Park has the most amount of arches (an opening with one side at least 3 feet wide) in the world, and we want to see each and every one of them. Arches National Park has trails for hikers of all skills, and enough scenery to last a lifetime. Want to know more? Look here.

5. Canyonlands National Park
Canyonlands contains enough opportunities to adventure to last a lifetime. Its cliffs, canyons, pinnacles and mesas sprawl across 527 square miles. Because the park is so large, it is broken up into four parts: 3 land districts and 1 river part. Backpackers, hikers, and daring mountain bikers would be on cloud 9 at any of the 4 districts of Canyonlands National Park. To see what section would best fit you, see the Utah Office of Tourism’s tips.

If we still haven’t covered a weekend getaway option for you, check out the National Park Service’s Plan Your Next Adventure Tool. Once you do escape on your great adventure, share it with us by tagging us @AllgoodProvisions and #FeelAllgood on your pictures or videos. How many of these 5 Bucket List Parks have you been to?

Retailer Spotlight: Pressed Juicery

pressed juicery with trail mix

Most people could recite the benefits of consuming fruits and vegetables in their sleep. With the same ease, most people could also list all the reasons they do not consume the daily recommended servings of fruits and vegetables. The founders of Pressed Juicery identified with the majority of people on the path to health and wellness that found that “life” got in the way of healthy living, and they created a simple solution:

Cold-pressed juice. It is simple, it tastes great, it is affordable, it is nutritious, and most importantly, it is for everyone. Pressed Juicery’s products are not pasteurized, not from concentrate, and not a vessel for added sugar. Have we mentioned they deliver to your doorstep overnight? Yes that’s right, overnight.

Pressed Juicery makes it easy to find time and space in our lives for healthy living. With a product so tasty, healthy, and simple, we are honored to have Allgood Provisions along side these juices in Pressed Juicery locations throughout California.

So, head out to your nearest Pressed Juicery store and enjoy a great tasting and nutritious beverage with some Allgood Provisions organic snacks on the side. Your body will thank you.

Foodies We Love: The Spice Girl

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While some people eat solely to satisfy their hunger, others seek new food experiences to enjoy while still filling their bellies. We call the latter “Foodies”, and we will be showcasing some of our favorite foodies once a month. Whether it’s avocado toast topped with Sriracha and organic maple cashews,  a secret hole-in-the-wall restaurant we need to check out, or a special blend of spices to change our lives and cooking forever, we want to see what tricks these Foodies have up their sleeves to share with you. So without further ado our first Foodie, The Spice Girl.

The Spice Girl, known by her family and friends as Beth Kennedy, is a future Dietitian and aspiring food blogger that hails from Florida. She transformed our organic High Antioxidant Trail Mix into some tasty Chocolate Chip Quinoa Trail Mix Clusters to satisfy our sweet tooth without the crash associated with a high sugar snack. We asked Beth a few questions to get to know her more:

What is The Spice Girl blog to you?
The Spice Girl started as an online portfolio to use for an internship application. I ended up not applying to that internship, but I found that the blogging process was a fun outlet for me. It sweetened the deal when I discovered that some people make a living blogging. I’m always trying to figure out a way to live in Spain for a year or two after graduation this May, and if blogging finances that, count me in!

Spain doesn’t sound too shabby. Can’t wait to hear about it!

What foods are you loving lately?
Oh man, that’s a tough one. I’m stuck on roasted Brussels sprouts (really any roasted vegetable), Sriracha on everything, strawberries & whipped cream, and of course, I have been loving Allgood Provisions’ Trail Mix.

And we have been loving your Chocolate Chip Quinoa Trail Mix Clusters!

As a future Dietitian, what nutrition beliefs are most important to you?
Everyday I am learning more about food and my future profession, and the answer to this question is in constant motion for me. With that said, my answer today:

Every person and their body are unique. How I fuel my body might not be the best way to fuel yours. So find what works for you, and make it a lifestyle. Fad diets come and go, ignore those. Listen to your body – it has built in mechanisms to steer you in the right direction. Apart from nutrition, regular exercise – whether it is hiking, swimming, biking, running, walking – is just as important for physical and mental health as proper nutrition.

Agreed. That lifestyle you described is something we are trying to embrace here at Allgood Provisions.
Totally! And people can tell. You have great products that are healthy for individuals and for the planet. I love that all of your snacks can be taken on a hike, bike ride, or a big adventure that will need food that tastes great.

It was such a pleasure speaking with you today, Beth!
Thank you for having me!

For more information on The Spice Girl:
thespicegirlblog.com
Instagram: @spicegirlcooks

Do you know a Foodie that you think we’d love? Send an email to [email protected] or comment below to tell us.

#FeelAllgood Contest

#FEELALLGOOD
Our staff at Allgood is comprised of people who love great food and great adventures. We will be sharing our experiences with you, and we want to hear what makes you #FeelAllgood.

Whether it’s noshing on our delicious organic snack foods, dancing in the rain, spending time with your friends, or traversing Mt. Everest, we want to see what makes you #FeelAllgood. From now until August, we will be picking one winner each month to receive a years’ supply of our organic snack foods! Yes, that’s right! Simply use the hashtag #FeelAllgood and tag @AllgoodProvisions on your Facebook or Instagram. Winners will be announced on the 1st of each month. See below for official rules.

Complete contest rules can be found here:
-Allgood Provisions will choose one winner each month starting in April 2015 through July 2015.
-Each winner will be chosen on the last day of each month during the contest and announced on the 1st of the following month.
-Shipping only to Continental United States.
-No purchase necessary to enter or win.
-Participants can enter as many times as they would like, but can only win one grand prize.

Official Rules:
How to Enter
Submit an original photograph or video of what makes you Feel Allgood on Facebook or Instagram. Tag @allgoodprovisions and #FEELALLGOOD

Requirements of Entries:
Entries must (i) be participant’s own original work, (ii) cannot be submitted for another company’s promotion (iii) contain a photo on Instagram or Facebook which includes @AllgoodProvisions and #FeelAllgood and (iv) cannot be offensive or inappropriate as determined by the Sponsor in its sole discretion.

By submitting an Entry, entrant agrees his/her photograph may be used for advertising, publicity, and promotional purposes on all social media platforms without compensation (unless prohibited by law) or additional consents from entrant.

Winner Selection:
All eligible entries received during the Submission Period will be gathered into a database at the end of the Contest Period. A winner will be selected by a panel of judges and will be based on creativity. Sponsors reserve the right to change the winner selection method at its sole discretion.

Announcement and Acceptance
Winners will be announced on the first of the month on Allgood Provisions’ Instagram and Facebook and each contest winner will be contacted through their social media outlet of submission. Each entrant is responsible for monitoring his or her account for notification and receipt of communications related to this contest. In order to accept the prize, recipient must reply to [email protected] with the following information:

First and Last Name
Shipping Address (must reside within the Continental US)
Email Address

Prize
One year’s supply of Allgood Provisions

Each month, for 12 months, the winner will receive a box of Allgood Provisions organic snack foods. Shipped to address provided by winner. If the winner relocates, he or she is responsible for notifying Allgood Provisions via email of the new address. Addresses only eligible in the Continental United States. Winner will receive the first of 12 shipments within 30 days of notifications. If a potential prizewinner cannot be reached by Administrator (or Sponsor) within 15 days using the contact information provided at the time of entry, that potential prizewinner shall forfeit the prize.

Submission Periods
April 1st 2015 – April 30th 2015

May 1st 2015 – May 31st 2015

June 1st 2015 – June 30th 2015

July 1st 20145 – July 31st 2015

 

Sponsor
The sponsor of this contest is Allgood Provisions. PO Box 681493 Park City, Utah 84098, USA