Over the last few years, there has been a lot of buzz, mystery and intrigue surrounding a secret company in Silicon Valley called Juicero. Not only has it raised more than $100M from venture capitalists, but it has been called “the future of juice” and “the biggest tech start-up you’ve never heard of”.

Well, as of this morning, the company is no longer in stealth mode and has officially launched to the public.

And what you will find is something that I believe to be the most disruptive juicing technology since Norman Walker invented the Norwalk cold-press juicer in the early 20th century.

Founded by former Organic Avenue CEO Doug Evans and backed by blue chip investors such as Kleiner Perkins and GV (formerly Google Ventures), the company aims to do to juicing what Apple’s iTunes did to music – to create an entire ecosystem that will completely change the way we juice at home. Read more »

Do you ever walk into a major pharmacy and get ill looking at the “health” products on the shelves, nearly all of which that contain a laundry list of artificial and synthetic ingredients?

If so, you are definitely not alone.

And that is why I became so excited when I came across Maty’s Organic Cough Syrup – the first certified organic cough syrup that I have ever seen.

Like many of us who come to organic, Founder Carolyn Harrington got into holistic living because of a serious family illness. Read more »

While many of us try to buy as much local as we can, I am not opposed to purchasing organic foods that come from far away, such as coffee, cacao, acai, and quinoa.

For the most part, these items are just not grown in the continental U.S.

Or, so I thought.

Recently, I was sent a bag of Lundberg Family Farms’ organic tri-color quinoa and did a complete double-take when I saw that it was grown in California. I had absolutely no idea that quinoa was produced in this country and thought that it was exclusively harvested in the Andes in South America. (My assumption wasn’t too far off as Peru and Bolivia account for roughly 90% of the world’s quinoa production.)

Having witnessed quinoa explode in popularity – U.S. imports grew from 7.3 million pounds in 2007 to nearly 70 million pounds in 2013 – Lundberg decided to make a go of it here. Read more »

When I got wind that Alain Coumont, founder of the mega-successful Le Pain Quotidien, had opened up a new organic concept on Manhattan’s Upper East Side, I knew that I had to check it out immediately.

So, last Saturday, I headed uptown and had dinner at his latest venture called Le Botaniste. And it just so happened that Alain Coumont was there that evening, and he spent the entire night with us, bringing out dish after dish and sharing his vision for this new venue. Read more »

Just the other day, Michael Pollan, arguably the most well-known food writer in the country, debuted his new film In Defense of Food.

And when I asked a handful of other people if they had seen it, the immediate response I got was “I’ve read the book”, implying that there was no need to watch this movie.

While it is true that many, many of us have read the book, this film is definitely worth seeing. Here is why. Read more »

For a few years now, I had been hearing non-stop about Green Bar & Kitchen, an organic plant-based restaurant in Fort Lauderdale, Florida.

Some of my friends in Miami insisted that Green Bar & Kitchen made the best veggie burger that they had ever eaten. Others were simply shocked that I hadn’t been there yet.

Even though I have been in Miami a good number of times over the past few years, for some reason I just had never made the 30 minute drive north to check this place out.

Until recently, that is. Read more »

Last week, I attended my first event at the newly-opened Exhibit C, the brainchild of acclaimed vegan chef Daphne Cheng.

Located in New York City’s Lower East Side, Exhibit C is not a restaurant nor is it your standard event space. To be honest, I had trouble wrapping my arms around exactly what this place was until I experienced it first-hand.

On her website, Daphne Cheng describes it as: a food-as-art gallery, a kitchen classroom, a recipe laboratory, a culinary incubator, a never-ending celebration of food. Read more »