These Marin Businesses Created New, Healthy Foods
Locals take healthy eating into their own hands.
A STROLL THROUGH MOST Marin grocery stores reveals a familiar pattern — robust selections of quality, nutritious food. It’s not a coincidence, either. Residents here are not only health-conscious, they’re also enterprising and responsible for actually making many of these items. Mill Valley resident Shawn Brennan, a professionally trained chef with experience in Michelin-starred restaurants, was frustrated by snack options and created Plenty Pops. She hand-makes and tastes each small batch of the ice pops, which are made from fresh, organic, locally sourced whole veggies and fruits. “If I can help make a difference in other people’s lives through what they eat, then my passion and hard work are well worth it,” Brennan says. Plenty Pops can be found at Good Earth and Driver’s Market, among others. Read on about other locals who keep our shelves brimming with wholesome goods.
These three local brands are behind some of the healthier meal and snack options available at retailers. Learn more about who is keeping it good in the neighborhood.
Bobbi Cohen started her company out of her home kitchen in San Rafael when friends began requesting dozens of her vegan treats simultaneously. Before she knew it, Comforts Cafe was carrying the wheat-and dairy-free cookies, then Woodlands Market, and eventually Whole Foods Markets across the country. bobbiliciousbakingcompany.com
With offices in San Rafael, gimMe Organic is owned and operated by Annie Chun and her husband, Steve Broad. If Chun’s name seems familiar, it is — her soup and noodle bowls are an easy lunchtime staple found in stores nationwide. GimMe Organic, however, focuses solely on seaweed, which has the highest density of vitamins and minerals of any vegetable on the planet. gimmehealth.com
Mill Valley resident Birgit Cameron is the director of Patagonia Provisions, which is based in Sausalito. The company sells buffalo and salmon jerky and other sustainably sourced products like soups, cereals and even beer. How sustainable? Salmon is harvested only from fish runs with pure and viable wild populations. patagoniaprovisions.com
This article originally appeared in Marin Magazine’s print edition with the headline: “Culinary Creators”.