Philosopher Foods

As a philosophy major at Haverford, I thought about how to solve the massive problems facing our planet and wrote my thesis on environmental ethics. As an activist, I engaged these problems through environmental non-profits. As a foodie, I experimented with sprouting to make food more delicious, nutritious, and digestible. In 2012, I made my first batch of sprouted almond butter. It was by far the most delicious almond butter I'd ever tasted! I shared some with my housemates, who told me: "dude, this is the best almond butter ever! You need to make this a business." I founded Philosopher Foods on Earth Day 2013 for two main reasons: To teach people about the delicious importance of sprouted food, and To create an economic engine for regenerative organic farming, which promotes the health of all Life, not just the pursuit of financial profit. What started as the first Certified Cottage Food operation in our home kitchen in Davis, California, organically grew first to the back of a local restaurant, then to a commercial kitchen in Berkeley, and finally into our own production facility in Santa Cruz since 2015!