Nathan Smith is the photographer behind most of the portraits on Fare & Flourish, and many other interesting photo projects besides. We are so grateful to be able to showcase his beautiful visions on our website.
Sarah Nyrose is a naturopathic doctor, a co-founder of Fare & Flourish and an avid food photographer. She wanted to take the opportunity to talk about the inspiration behind F&F and to share a little about herself.
Chelsea Cole is a naturopathic doctor and co-founder of Fare & Flourish. To celebrate the one year anniversary of F&F, she wanted to take a moment to share a little about herself.
Bone broth has been heralded as having numerous health benefits. In this article we dispel some of the misconceptions, delve into the research, and discuss why we consume bone broth.
Parker Johnson is the creator and facilitator of Table Talk, which is a platform aimed at prioritizing the voices and experiences of people of colour through conversation and connection. We enjoyed chatting with Parker over drinks about why food is an important part of Table Talk events.
Food is at the heart of community and connection. We wanted to explore how food connects us, so we hosted our first Fare & Flourish potluck. The theme was Food & Love. Here are the highlights from our afternoon.
Vitamin D is unique because it requires sunlight to be activated in the skin, and isn’t found in many food sources. While it has many roles in the body, the role it plays in mood is perhaps the most noticeable.
Recently, Sarah and Chelsea spent some time reminiscing about the beginnings of Fare & Flourish. From hilariously bad photos to musings about the future, we wanted to share our thoughts about Fare & Flourish.
The diet recommendations we are bombarded with at the start of a new year can quickly turn this time of excitement and reflection to one of shame and dissatisfaction. One thing is for sure, the culture surrounding food is always changing and dieting is not the only lens with which to view food.
Sleep, while often overlooked, is essential for maintaining a healthy immune system.
Michelle Reichert is a medical herbalist and holistic nutritionist who owns the beautiful, Apotheka Herbal Boutique in Victoria, BC. We frequent her shop for the good company and delightful botanicals, and were excited to learn more about the herbs that she values for immune health.
Mia Harris is a registered holistic nutritionist in Victoria, BC. We had the opportunity to chat about Fare & Flourish, nutrition and plant-based eating with Mia over coffee, and she was kind enough to provide a veggie bowl recipe (stay tuned).
Climate change is an international issue that requires immediate action. One of the best ways for individuals to make a personal difference is to reduce their meat consumption. Making this change isn’t easy, as dietary decisions are complex, but there are small steps that we can all take.
Food waste is a vastly overlooked issue worldwide and in Canada. Here are our top ten ways you can contribute to reducing food waste.
Wasting food is inevitable, but shouldn’t be accepted as the norm. Not only could much of this food be given to those who need it, food waste negatively impacts the environment.
Danya Smith is a chef who owns her own catering company, Lulu’s Apron, on Salt Spring Island. We spent a lovely day in the kitchen with Danya, learning how to improvise recipes, and make delicious meals out of food that might normally be wasted.
Summer is coming to an end, and it feels like autumn is already here, but there is still time to take advantage of sunny days and have a picnic. Eating in the sunshine is a joy, not only because of the delicious food and good company, but also because of the benefits from time spent in nature.
Reminiscing about lovely meals and food experiences is one of the joys of coming home from a trip. Chelsea and Sarah went to Newfoundland and Clayoquot Sound, respectively, and wrote about their favourite food moments.
Fermented foods provide a burst of unique flavour, adding complexity to any dish, while also being rich in probiotics. We explore the science behind this ancient practice, and techniques for safe, effective and delicious fermentation.
The connection between the gut, brain and mood. It’s hard to believe that our digestive system and the bacteria that inhabit it are intricately linked and in dialogue with our brain. Our understanding of this complex relationship continues to deepen, as research explores the connection between our gut microbiota, neurotransmitters, inflammation and ultimately, our mood.
The bacteria in our gut play an underrated role in our digestion; they contribute to breaking down food, synthesizing vitamins, regulating inflammation and are linked to various digestive conditions.
Our first community profile is of the lovely, Carmelle LeMaistre who is a registered acupuncturist here in Victoria. She was kind enough to teach us about foraging for wild plants, share beautiful recipes, and pose for photos in the forest.