The overall tone was notably optimistic, even against a backdrop of broader uncertainty. But more importantly, the show made one thing clear: wellness is moving beyond broad “better-for-you” positioning toward more functional, intentional, and integrated solutions across everyday life.

Beverages dominated the floor—not just in volume, but in relevance. They’ve become the preferred delivery system for function, offering accessibility, portability, and faster consumer adoption compared to traditional formats. This reflects a broader shift: consumers aren’t just buying products—they’re buying outcomes.

Protein was ubiquitous—embedded across virtually every category—but it has shifted from a headline claim to a baseline expectation, with brands competing instead on format, taste, and added functional benefits.

Across categories—from snacks to personal care to household essentials—three themes stood out:

• A move from ingredient-led marketing to benefit-led formulation
• Increasing demand for verifiable transparency, not just clean-label claims
• Continued emphasis on format and usability innovation that fits seamlessly into daily routines

For product developers, this signals rising expectations around efficacy and experience—not just positioning. For retailers, it highlights the need to curate brands that simplify decision-making and deliver clear, differentiated value.

One notable new presence was TikTok Shop. Its sleek, high-visibility booth underscored how quickly the retail landscape is evolving. Discovery, validation, and conversion are increasingly happening within the same ecosystem—reshaping how brands build awareness and drive demand.

Below is our curated edit of the top 18 product picks from Expo West 2026—brands that exemplify where the market is going. We also want to recognize Bob Quinn, founder of KAMUT Brand Wheat, who celebrated 40 years of exhibiting at Expo West—a rare example of long-term vision and consistency in an industry defined by change.

1. O Positiv Health

O Positiv Health continues to redefine how women’s wellness shows up—both on shelf and in culture. Focused on solutions for PMS, hormonal balance, and mood support, the brand has built a strong following by translating complex health needs into approachable, everyday formats.

What stood out at Expo West wasn’t just the product range, but the way the brand shows up. Their presence was energetic, highly engaging, and notably different from the traditionally clinical tone that has long defined the category.

More importantly, O Positiv reflects a broader shift in women’s health: away from episodic, symptom-driven solutions and toward ongoing, lifestyle-integrated support. Their positioning prioritizes clarity, relatability, and consistency—making products feel less like interventions and more like part of a daily routine.

In an increasingly crowded category, that shift—from clinical authority to cultural and emotional relevance—is what sets the brand apart.

2. Fermenta

Fermenta is leaning into the next phase of gut health—moving beyond single-strain or single-benefit solutions toward integrated, full-spectrum support.

Their Suu Tri-Biotics drink combines prebiotics, probiotics, and postbiotics with apple cider vinegar, consolidating what has traditionally been a fragmented regimen into a single, accessible format. It’s a clear response to growing consumer fatigue around managing multiple products for digestive health.

Complementing this, their Gutsy Protein Bar (in flavors like Chocolate Sea Salt and Almond Vanilla) extends the benefit into a functional snacking format, reinforcing gut health as an ongoing, lifestyle-driven priority rather than a one-off intervention.

Together, these products highlight an important shift in the category: from complexity to convenience without compromise—where efficacy, taste, and usability are expected to coexist.

3. Fresh Fizz

Fresh Fizz is part of the ongoing reinvention of soda—pairing bold, unconventional flavors like jalapeño lemonade with a cleaner, lower-sugar ingredient profile.

What sets the brand apart is its willingness to reintroduce play and experimentation into a category that often over-indexes on function or restraint. The flavor strategy invites discovery, giving consumers a reason to engage beyond health benefits alone.

More broadly, Fresh Fizz reflects a key shift: as traditional soda continues to decline, emerging brands are redefining the category around permissibility and frequency. The goal isn’t just to offer a “better-for-you” alternative, but to create an everyday beverage experience that feels both familiar and meaningfully upgraded.

4. Tatu

Tatu, a pioneer in protein water, debuted this year, Tatu is tapping into one of the more important format shifts in functional beverages: the move from heavy, shake-based protein toward lighter, more versatile delivery systems.

As a protein water, it offers a clean, refreshing alternative to traditional RTD shakes—making it easier to integrate protein into everyday moments beyond the gym. This positions protein less as a post-workout necessity and more as an easy input into daily wellness routines.”

As a woman-owned brand, it also reflects the growing influence of female founders shaping the future of functional beverages.

5. Kipster

Kipster is rethinking one of the most commoditized categories in food—eggs—by redesigning the system behind the product.

Their model centers on circular farming, using food waste streams as feed and prioritizing animal welfare while significantly reducing the environmental footprint. The result is not just a more sustainable product, but a tightly controlled, vertically integrated approach that challenges how eggs are traditionally produced and marketed.

At a time when consumers are scrutinizing sourcing and production practices more closely, Kipster demonstrates how even everyday staples can become points of differentiation. It’s a shift from competing on price and claims to competing on system-level integrity.

6. Farmwell

Farmwell is both a farm and a brand. While the farm started first with the growing of Aronia berries, the beverage idea was always there. Working toward an experience people could enjoy, Farmwell took a deliberately restrained approach in a category that often rewards complexity. Focused on clean ingredients and straightforward formulations, the brand emphasizes doing fewer things—more precisely—rather than layering on functionality or claims.

That restraint is what stands out. As many beverage brands compete through ingredient stacking and increasingly complex benefit positioning, Farmwell offers a clear counterpoint: clarity over complexity.

The result is a product experience that feels considered and trustworthy, appealing to consumers who are becoming more selective—and, in some cases, skeptical—of over-engineered wellness solutions. In that context, simplicity isn’t a lack of innovation; it’s a disciplined positioning choice.

7. Truvani

Truvani has built its position around an uncompromising interpretation of clean-label nutrition—prioritizing short ingredient lists, organic sourcing, and full transparency.

Founded by Vani Hari, the brand resonates with a growing segment of consumers who aren’t just looking for “better-for-you,” but for complete clarity and control over what they’re consuming.

At Expo West, that positioning came through clearly. Their plant-based protein powders and bars—formulated with minimal, recognizable ingredients—stand in contrast to a category often defined by long formulations and additive-heavy profiles.

Truvani reflects a broader shift within protein and wellness: from optimized formulations to eliminated uncertainty. In that context, simplicity becomes more than a product attribute—it becomes a trust-building mechanism.

8. SuperBeets Gummies (Humann)

SuperBeets Gummies from Humann illustrate how established functional ingredients are being reintroduced through more accessible, habit-friendly formats.

Built around the cardiovascular and energy-support benefits of beets (via nitric oxide production), the product shifts delivery from traditional powders into a convenient gummy, lowering the barrier to daily use.

This reflects a broader evolution in supplements: efficacy is no longer enough on its own. Format, taste, and ease of integration are becoming critical drivers of compliance and long-term adoption.

In that context, SuperBeets isn’t redefining the benefit—it’s redefining how consistently consumers engage with it.

9. Gorgie

Gorgie reflects the continued evolution of the energy drink category away from high-stimulation, spike-and-crash formulations toward smoother, more sustained energy profiles.

Positioned as a cleaner alternative to traditional energy drinks, it aligns with growing consumer preference for lower-sugar, more balanced caffeine delivery that supports productivity without the volatility of overstimulation.

This shift speaks to a broader redefinition of energy itself—from intensity and peak performance to stability, focus, and all-day usability. In that context, products like Gorgie are not simply “healthier energy drinks,” but part of a category reset around how energy is experienced across the workday.

10. Caboo

Caboo is addressing one of the most overlooked levers in sustainability: everyday household paper goods.

By replacing traditional tree-based pulp with bamboo fiber, the brand rethinks the raw material inputs behind a high-volume, low-consideration category—where small shifts in sourcing can scale into meaningful environmental impact.

What makes Caboo notable is not just the material choice, but the frictionless nature of the substitution. In categories like tissues, paper towels, and toilet paper, purchasing decisions are habitual rather than deliberative. Sustainability therefore has to be embedded directly into the default option, not layered on as an added consideration.

As sustainability becomes embedded in purchasing decisions, brands like Caboo make it easier to choose better, without overthinking it. And, as they say: “it’s up to us to save our buts.”

11. Australian Botanical Soap

Australian Botanical Soap reflects a quiet but meaningful counter-movement within personal care: a return to simplified formulations and traditional, ingredient-transparent methods.

Built on plant-based ingredients and heritage-style soapmaking, the brand sits in contrast to a category that has increasingly moved toward multi-step, active-heavy routines and highly engineered skincare-style body care.

What stands out is not innovation in the conventional sense, but intentional reduction—offering consumers fewer steps, fewer ingredients, and a more straightforward product experience.

This aligns with a broader shift seen across Expo West: in certain categories, particularly personal care, simplicity is re-emerging as a form of functional clarity, not just aesthetic preference.

12. Dr. Tung’s

Dr. Tung’s represents the gradual reframing of oral care from basic hygiene maintenance into a broader component of systemic wellness.

Known for products such as tongue cleaners and natural oral care tools, the brand draws on Ayurvedic principles alongside contemporary wellness science to position oral care as more than a surface-level routine.

What stands out is the shift in how the category is being interpreted: brushing and flossing are increasingly being viewed not just as preventive dental habits, but as part of a whole-body health system linked to digestion, microbiome balance, and overall wellness.

In that context, Dr. Tung’s reflects a broader Expo West theme: everyday maintenance categories are being redefined as entry points into functional health ecosystems, rather than isolated hygiene tasks.

13. Malai

Malai brings a culturally rooted, ingredient-driven approach to premium ice cream, drawing inspiration from South Asian flavors, aromatic spices, and the founders’ heritage.

The result is a more globally expressive flavor profile that moves beyond conventional Western dessert frameworks, introducing combinations that feel both unexpected and grounded in tradition.

From a formulation standpoint, the product is eggless and churned with minimal air incorporation (low overrun), resulting in a denser texture and more concentrated flavor experience—positioning it firmly within the premium, craft ice cream segment.

More broadly, Malai reflects a shift in indulgence categories toward cultural specificity and texture-led differentiation, where quality is expressed not just through ingredients, but through how the product is constructed and experienced.

14. Tattooed Chef

Tattooed Chef’s return reflects a broader shift in the plant-based category—from identity-driven alternatives toward mainstream, convenience-oriented frozen and prepared foods.

Rather than positioning strictly around “plant-based” differentiation, the brand is leaning into familiar, accessible formats designed to compete directly with traditional frozen meal and snack occasions.

A notable example is their cottage cheese crust pizza, which blends indulgent familiarity with protein-forward formulation—illustrating how category lines between plant-based, dairy-adjacent, and functional nutrition are increasingly blurring.

More broadly, the direction here is clear: as the category matures, success is less about ideological substitution and more about delivering taste, convenience, and repeat purchase behavior at parity with conventional foods.

15. The Honey Pot Company

The Honey Pot Co. has played a key role in the normalization and mainstreaming of feminine care as a visible, openly discussed wellness category.

Built on plant-based formulations and a strong, culturally resonant brand voice, the company sits at the intersection of personal care and women’s health advocacy—helping move the category away from historical stigma toward ingredient-conscious, proactive self-care.

What distinguishes the brand is not just its “clean” formulation positioning, but its ability to combine product credibility with narrative leadership in a category that has traditionally lacked public discourse.

In that sense, Honey Pot reflects a broader shift across personal care: transparency is no longer a differentiator—it is an expectation, and brands increasingly compete on trust, voice, and cultural relevance as much as on formulation.

16. Aiya Matcha

Aiya Matcha brings long-standing credibility to a rapidly expanding and increasingly fragmented matcha category.

As global demand for matcha accelerates, the category is splitting between trend-driven consumer brands and established producers with deep sourcing and production infrastructure. Aiya sits firmly in the latter, emphasizing consistency, quality control, and origin integrity.

With over 130 years of family ownership and vertically integrated production rooted in traditional Japanese methods, the brand’s value proposition is less about reinvention and more about maintaining authenticity and standardization at scale.

In a category now shaped by proliferation and variation, trust is becoming a primary differentiator. Aiya reflects this shift: as matcha moves mainstream, the competitive advantage shifts from novelty to provenance, consistency, and supply chain control.

17. Kuli Kuli

Kuli Kuli is centered around moringa, a nutrient-dense ingredient that remains relatively underutilized in mainstream Western functional food categories.

What distinguishes the brand is not just its product range, but its role in building both consumer awareness and agricultural supply chains for moringa—linking product development directly to sourcing infrastructure.

Founded by Lisa Curtis, the company helped introduce moringa to the U.S. market and continues to position it as a scalable functional ingredient rather than a niche superfood.

This dual focus—consumer products alongside sustainable sourcing partnerships—reflects a broader model emerging in functional foods: category creation is increasingly dependent on upstream supply chain development, not just downstream marketing.

18. Orofill

Orofill represents the increasingly blurred line between targeted supplementation and systemic wellness solutions, with a strong focus on women’s health, aging-related symptoms, and whole-body vitality.

Built around formulations that include sea buckthorn and other nutrient-dense actives, the brand positions itself around supporting issues such as dryness, hormonal transitions, skin health, and energy—framing these not as isolated concerns, but as interconnected signals of broader physiological change.

What stands out is the brand’s emphasis on “systemic wellness fixes” rather than single-issue supplementation, aligning with a broader shift in the category toward multi-benefit formulations that address overlapping needs such as hydration, skin integrity, and neurovitality.

In the context of Expo West 2026, Orofill reflects a growing trend in functional health: the move away from narrowly defined supplements toward integrated wellness systems designed around life-stage biology, particularly in women’s health and longevity positioning.

Happy Anniversary!

This year, KAMUT^® brand wheat celebrates 40 years as a unique, “better for you” whole-grain option prized for its sweet, nutty-buttery flavor and firm texture.

As a long-standing example of an ancient grain grown under strict standards of preservation, purity, organic production, and quality, this year, we celebrate a commitment that has guided founder Bob Quinn throughout all these years: “improving the health of our soils is the first step toward improving the health of people everywhere.”

We were thrilled to gather at the KAMUT® booth to celebrate this milestone and share cookies made with KAMUT® flour by Cedar Baking’s Andrea Cirino.

Now under the leadership of Kamut International President Trevor Blyth, the mission continues, grounded in a simple but powerful truth: not all grains are the same, and how they are grown still matters.

The post <strong>Expo West 2026: Where Wellness Is Headed Next</strong> appeared first on Eco18.

1.Farmwell is both a farm and a beverage brand. What came first—the desire to farm regeneratively or the idea of creating a drink?

The farm came first. In 2017, after selling his organic food business, Ron Ramstadchose not to retire but to start something entirely new. Having grown up in Iowa, where he spent summers detasseling corn, he’d long carried the idea of owning a farm. When the opportunity came, Ron and Peggy committed fully to building something from the ground up.

The main requirement was that it be unique and meaningful, which led us to aronia. While the farm started first, the beverage idea was always there; even in the early days of planting and irrigation, we were working toward an experience people could enjoy.

2. The aronia berry isn’t widely known in the U.S. What drew you to this particular fruit, and why do you think it’s been overlooked?

Aronia stood out because of its natural sweetness, which reduces the need for added sugar, making it healthier and more refreshing. The berry is also high in antioxidants, which support overall wellness, offering a unique benefit that aligns with consumers’ growing desire for natural ingredients.

Aronia is often overlooked because its taste doesn’t match typical berry sweetness. That uniqueness, though, makes it the right choice for those seeking a refreshing drink without added sugar.

3. You’ve built Farmwell around a true “farm-to-can” model. Why was it important to be the farmers behind the product—not just the brand behind it?

Growing the ingredients means making decisions before a product exists. That responsibility starts in the soil. Whether we’re watching early buds in spring or tracking plant growth, we are part of the full process.

Our process is integrated from soil to can. For Farmwell, that continuity is fundamental.

4. Your farm is Regenerative Organic Certified. What does that actually look like in practice, day to day?

Regenerative practices are about consistent, intentional decisions that improve the whole system over time.

It also means thinking long-term in every decision. The goal isn’t just to get through the season or make it to harvest. It’s to leave the farm better each year and to keep improving the soil and system. That mindset shows up in small ways every day. Over time, those small decisions add up.

5. Practices like no-till farming, cover crops, and pollinator support are central to your approach. How do those decisions show up in the final product?

They show up in the high nutritional value and clean taste of the ingredients. Healthier soil supports stronger, more nutrient-dense plants, which means the fruit—rich in antioxidants and free of unwanted additives—delivers real health and flavor benefits with every drink.

We focus on strong farming foundations, so both the ingredients and the final drink remain pure and simple.

6. There’s a growing conversation around soil health. Why should consumers care about soil when they’re choosing something as simple as a beverage?

Soil is where everything begins, determining the nutrition, freshness, and overall quality of the final drink. Healthier soil leads to stronger plants and better berries, so each can contain more natural nutrients and functional benefits, but also great taste.

Healthy soil leads to better ingredients. For us, it’s fundamental—healthy soil makes better berries.

7. Aronia berries are known for being high in antioxidants and naturally less sweet. How did that shape the way you developed your drinks?

Aronia gave us direction from the start. Its low sweetness allowed us to create something balanced, without adding unnecessary ingredients. This delivers a clean taste and highlights only the fruit’s natural character.

We developed a clean, balanced drink by working with aronia’s true profile, achieving our original goal.

8. In a category often driven by added functional ingredients, your products lean into whole ingredients. How intentional was that choice?

It was incredibly intentional. Whole ingredients demand transparency—they have to stand on their own.

Whole ingredients require consistency and simplicity—principles that shaped every step of our drink’s development.

It also keeps us connected to the farm. By working with real ingredients, we continually consider how they were grown and trace that care directly into our final product.

9. Your drinks contain no added sugar, no caffeine, and no carbonation. In a crowded beverage market, how do you position something that’s intentionally simple?

We focus on realness, not on competing with louder, more engineered options in the market.

If you want something sweet, we completely respect that. However, Farmwell is for those looking for something refreshing without a sugary coating. We’re not trying to be the perfect drink for everyone, but the right option for people looking for something genuinely refreshing that doesn’t taste overly or artificially sweet. In doing so, Farmwell tends to be exactly what they were looking for.

We focus on being clear about our identity. Farmwell offers a refreshing farm-grown drink that delivers real benefits, made from ingredients nurtured on a farm. That clarity makes our product stand out rather than blend in with others.

10. The functional beverage space is booming in the U.S. What do you think is missing from the current landscape?

Product formulas get attention, but ingredient origins in functional beverages often don’t.

What’s missing is a connection to something real—real value comes from ingredients that naturally carry meaning. Bringing this into the conversation could meaningfully shift the category.

11. Farmwell wasn’t the original name. How did that rebrand shape your understanding of what connects with consumers?

Our previous name wasn’t clear or easy to say, often requiring explanation.

Farmwell simplified everything. It communicates what we stand for in a direct, intuitive way. More importantly, it allowed us to fully embrace the farm as the story’s core.

12. Being a family-run operation is central to your story. How does that influence the way you make decisions, on the farm and in the business?

It keeps everything grounded. Decisions are made with long-term impact in mind, not just growth. There’s a different level of care when you’re building something together, and you’re directly connected to the outcome.

It also brings a sense of responsibility. This isn’t just a brand we manage. It’s something we’re involved in every day. That shows in how we run the farm and the product. It keeps us focused on building something that lasts.

13. Regenerative agriculture is gaining attention, but it’s still not widely understood. What do you think people get wrong about it most often?

It’s less about misunderstanding and more about it not yet being fully defined. Regenerative agriculture isn’t a fixed checklist—it varies by context daily, depending on what you’re growing and where you’re growing it.

Overall, it’s about looking at the whole system and making decisions that support the land over time. That process may differ for someone with another crop or in a different region. At its core, it’s a long-term commitment to soil improvement and building a system that grows stronger every year. There’s still a big opportunity for education, which makes it even more interesting.

14. Your farm is based in upstate New York, where aronia berries are actually native. How important is it to grow crops that “belong” to a place?

It matters quite a bit. When a crop is naturally suited to its environment, it grows more resiliently and with greater balance.

You’re working with the ecosystem, not against it. This means less strain on both the land and the plant, and things tend to work together more naturally. It’s an approach that aligns closely with how we think about farming and holds up over time.

15. Scaling a product that starts on your own farm comes with limits. How do you think about growth without compromising your farming principles?

We keep the farm at the center of every decision. If an opportunity pulls us away from that, it’s likely not the right fit.

Growth should build on the foundation—not replace it. Otherwise, you risk losing what made it meaningful.

16. You currently partner with co-packers for production. Do you see Farmwell’s future as fully vertically integrated—from soil to shelf?

We consider it, but it has to make sense. The goal isn’t to control every step; it’s to maintain quality and integrity as we grow.

Working with the right partners allows us to scale while staying focused on what we do best at the farm. Over time, we’ll continue to evaluate where it makes sense to bring more in-house, but it will always come back to whether it strengthens what we’re building, not just expands it.

17. For consumers trying to make better choices, what’s one thing you wish they paid more attention to when buying food or beverages?

Origin. Not just the final product, but the starting point.

Labels and claims matter but understanding where something comes from offers deeper insight into its quality and integrity. Just understanding a little more about that journey can go a long way.

18. If “farming well and living well go hand in hand,” what does that philosophy look like for the future of the American food system?

It looks like reconnecting people to the source of what they consume in a way that feels natural and accessible.

At the same time, the number of farms in the U.S. has been steadily declining over the past several decades, and fewer people feel directly connected to how their food is grown than they did 40 or 50 years ago. That gap matters. Farming is still incredibly important, even if it’s less visible.

We believe that when farming is done with care, and products reflect that, it creates a system that supports both people and the land. It doesn’t need to be overcomplicated. It just needs to be done thoughtfully, with a clear understanding of where things begin.

The post <strong>From Soil to Can: The Farmwell Approach to Simplicity</strong> appeared first on Eco18.

To move forward effectively, it is crucial to understand the policy landscape while also recognizing the powerful economic forces shaping our response to climate change. Here’s a brief exploration of both the policy setbacks of the past and the promising investment opportunities that define our future.

A Brief Look at Past Climate Policies

Government decisions are crucial in the fight against climate change. Major policy shifts during the current administration, for example, significantly affected U.S. and global climate efforts.

• Paris Agreement Withdrawal: Although this action will not take effect until January 27, 2026, the process of exiting the Agreement, which is the framework for reducing greenhouse gas emissions worldwide, began earlier this year, creating uncertainty and disrupting global efforts toward collective environmental action.
• Clean Power Plan Rollback: Domestically, the move to dismantle the Clean Power Plan removed the first national limits on carbon dioxide (CO2) emissions from power plants. This action slowed the country’s transition to cleaner energy sources and removed a key tool for reducing the nation’s carbon footprint.

A New Era of Climate Investment

While policy setbacks created headwinds, the undeniable physical risks of climate change have spurred a new wave of private sector action. The increasing frequency of extreme weather has made climate adaptation not just a necessity but also a significant economic opportunity.

Recent research highlights a massive emerging market: global demand for climate adaptation solutions is projected to grow from $2 trillion today to $9 trillion by 2050. This growth is driven by the urgent need to make our communities and infrastructure more resilient. Private investors are taking notice, funding companies that offer stable, long-term growth by addressing these fundamental challenges.

The climate adaptation market is diverse, with opportunities spanning multiple sectors.

• Weather Intelligence: As weather becomes more unpredictable, the need for actionable data is surging. Companies providing advanced weather analytics are seeing rapid growth, with projected revenues in this sector set to multiply significantly by 2050.
• Resilient Infrastructure: Demand for advanced building materials that can withstand storms, floods, and wildfires is booming. The market for wind-resistant doors, reinforced roofing, and other resilient components is expected to exceed $650 billion by 2050 as building codes tighten and consumers prioritize safety.

These are just two examples of a much larger trend. From smart water management to heat-resistant technologies, private capital is fueling innovation and building a more durable world.

The International Day of Climate Action is a call for everyone to participate in building a better future.

• For Individuals: Stay informed, make mindful consumer choices, and advocate for sustainable policies. Every small action contributes to a larger culture of resilience and responsibility.
• For Investors: Recognize the powerful financial and social returns of investing in climate adaptation. By directing capital toward innovative solutions, you can help build a safer world while capitalizing on one of the most significant growth opportunities of our time.

The path forward requires us to learn from our past while embracing the opportunities of the present. By combining sound policy with the power of private investment and individual action, we can create a future that is both sustainable and prosperous.

The post <strong>Climate Action: Policy Challenges, Investment Opportunities</strong> appeared first on Eco18.

Octopuses are among the most intelligent invertebrates. Their brains aren’t just in their heads. In fact, “scientists have long suspected that octopuses’ arms may have a mind of their own,” enabling them to multitask and solve complex problems with impressive efficiency. In captivity, they’ve been seen opening jars, navigating mazes, and even using tools—all strong signs of intelligence.

With no bones, octopuses can slip through tiny spaces—making them famous escape artists. Their flexible bodies and clever minds enable them to evade predators and explore the ocean’s numerous hiding places.

Camouflage Experts

A very well-known feature of the octopus is their camouflage abilities, which few creatures can match. Using specialized skin cells called chromatophores, iridophores, and leucophores, they can instantly change color and texture to blend in or communicate. Some can even mimic the appearance of other sea animals to avoid danger.

Their unique anatomy is an understatement. Octopuses have three hearts (two to pump blood through the gills, one for the rest of the body) and blue blood, which is better for carrying oxygen underwater. Each arm boasts powerful, sensitive suckers that help them taste, grasp, and move with precision.

In the food web, octopuses are both predators and prey. They keep populations of crabs and clams in check and serve as food for larger marine animals, such as seals and sharks. Their presence signals a healthy ecosystem—when octopus numbers decline, it’s a warning sign for the ocean.

Protecting Octopuses

Although, as a group, Octopuses are not in extinction, some species are in danger of being threatened by overfishing, pollution, and habitat loss. Considering that the well-being of our oceans is linked to these remarkable animals, here are a few things we all can do to help.

On World Octopus Day, you can:

• Learn more about marine life and conservation.
• Choose sustainably sourced seafood.
• Reduce plastic waste.
• Support ocean conservation organizations.

Together, we can keep our oceans—and their extraordinary octopuses—thriving for generations to come.

The post <strong>Celebrating World Octopus Day: An Ode to Ocean Geniuses</strong> appeared first on Eco18.

This year, we’re giving the celebration an exciting twist by shining a spotlight on ancient grains, especially the remarkable KAMUT^® Brand Wheat.

Sourdough isn’t just tasty—it’s good for you, too. The long fermentation process:

• Breaks down gluten and phytic acid, making the bread easier to digest.
• Unlocks nutrients, making them more available to your body.
• Creates that signature tangy flavor and chewy texture that bread lovers can’t get enough of.

Why Choose KAMUT^® Brand Wheat?

KAMUT^® Brand Wheat is one of the most celebrated ancient grains. Here’s why it’s perfect for Sourdough September:

• Nutrient-Rich: High in protein, fiber, selenium, zinc, and magnesium.
• Incredible Flavor: Naturally sweet, nutty, and with buttery flavors that complement sourdough’s tang beautifully.
• Gentle on Digestion: Though it contains gluten, and those living with celiac conditions should stay away from gluten, many people find it easier to digest than modern wheat.
• Golden Beauty: Its flour gives bread a warm, golden hue that looks as good as it tastes.

Your Sourdough September Recipe with KAMUT^® Wheat

To celebrate, here’s a bakery-style recipe using the Italian biga method. The biga, a pre-fermented dough, adds depth of flavor and helps create a beautiful, airy crumb.

Step 1: Biga (Pre-Fermented Dough)

Ingredients:

• 2 kg KAMUT® brand khorasan wheat flour
• 1.1 l water (55%)
• 20 g brewer’s yeast (1%)

Instructions:

1. Spiral-knead for 6 minutes on low speed, or until the dough comes together.
2. Cover and ferment at room temperature for 10–12 hours. The biga should become puffy and fragrant.

Step 2: Final Dough

Ingredients:

• 3.120 kg biga (all of it from above)
• 8 kg KAMUT® brand khorasan wheat flour
• 5.9 l water (70%)
• 250 g salt (2.5%)
• 150 g yeast (1.5%)
• 100 g malt (1%, optional, for color and flavor)

Instructions:

1. Break up the biga into small pieces and add to your mixing bowl with flour, salt, yeast, and malt.
2. Spiral-knead 4 minutes on low speed, then 10–12 minutes on higher speed until smooth and elastic. Add water gradually during mixing. The dough should reach 27–28°C (80–82°F).
3. Place dough in a bowl, cover, and let rise for 60–90 minutes at room temperature.
4. Turn the dough onto a floured surface and divide into pieces (about 300 g each is suggested). Shape by hand into rounds or loaves.
5. Proof at 28°C (82°F) with 80% humidity for 90–120 minutes, until airy and risen.
6. Bake with steam at a temperature 10–20°C (50°F) lower than your usual baking heat. Bake for about 35 minutes, releasing the steam once the crust begins to brown.
7. Cool completely on a rack before slicing.

Sourdough September isn’t just a hashtag—it’s a community. It’s about slowing down, appreciating real food, and sharing your creations with others.

This year, celebrate by baking with KAMUT^® Brand Wheat. Post your golden loaves on social media, tag them with #SourdoughSeptember, and inspire others to join the movement.

Happy baking—and here’s to bread with history, flavor, and heart!

The post Sourdough September: Baking with Ancient Grains appeared first on Eco18.

In a recent episode of CBS’s Sunday Morning, we watched in awe the work that glaciologist Mauri Pelto has done over the past forty years as part of his 50-year goal. He has trekked into Washington’s rugged North Cascade Mountains year after year to measure and document some of the region’s most important glaciers. His work, through the North Cascades Glacier Climate Project, has created one of the longest and most complete records of glacier health in the United States.

The results are disturbing. All 47 glaciers studied by Mauri have experienced significant shrinkage since the 1980s. In fact, 12 have completely vanished, while nine of them have disappeared only in the last five years. The cause is clear: human-driven climate change. Warmer winters lead to more rain and less snow, while longer, hotter summers cause glaciers to melt faster than they can rebuild.

But these changes aren’t limited to the high mountains. North Cascades glaciers feed rivers relied on by people, farms, and wildlife. Summer meltwater cools streams for salmon, fills city reservoirs, and irrigates crops. As glaciers vanish, rivers risk running lower and warmer, putting ecosystems and communities under stress.

Mauri isn’t alone in his mission. His daughter, Jill Pelto, has been joining him in the field for 17 years, carrying not just measuring tools but also a sketchbook. Jill is both a scientist and an artist. Instead of just publishing charts and graphs, she turns data into beautiful watercolor paintings.

Her art is unique because scientific data isn’t just a subject—it is built into the work itself. For instance, a graph line showing decades of glacier loss might become the sharp edge of a mountain. Declining river flows could be presented in fading shades of blue. Through this process, her art transforms quantitative findings into visual experiences that help viewers not only understand but also emotionally connect with scientific realities.

Together, Mauri and Jill show how science and art inform and complement each other. Mauri’s precise measurements provide the hard facts, while Jill’s paintings interpret and humanize those facts. Their collaboration shows that by combining data and creativity, we not only understand that glaciers are vanishing and climate change is real, but also how these truths affect us all.

But understanding the problem is not enough—we also need to connect with it emotionally. Through data and brushstrokes, the Peltos are inviting us all to care, to act, and to recognize that what happens on those distant peaks matters in our own backyards.

The post <strong>Where Science and Art Meet: Documenting Melting Glaciers</strong> appeared first on Eco18.

You might feel like your story is already set. But today’s technological progress, community strength, and a growth-oriented mindset are opening the door to richer, more vibrant chapters. Whether you’re exploring a new passion, switching to a different career, or seeking to deepen your relationships, there has never been a more exciting time to redefine what reinvention means to you.

Why Reinvention—and These Trends—Matter More Than Ever

Aging today isn’t what it used to be. Thanks to advances in medical research, more opportunities for learning, and tools to foster meaningful relationships, healthy aging feels more dynamic and exciting. Modern reinvention combines growth and curiosity with key trends into 2025.

• Digital health tools make it easier to manage wellness and pursue new goals.
• Functional nutrition supports both body and mind as you try new experiences.
• Creative pursuits stimulate the brain and foster a sense of fulfillment.
• Social connection is at the core of lasting transformation and happiness.

These trends provide practical ways to invest in your well-being—mentally, physically, and socially—so your next phase is not just possible but inspired.

Inspiring Stories of Reinvention with Today’s Tools

Laura Ingalls Wilder: Creativity at 62

At 64, Laura Ingalls Wilder began the writing career that would make her a literary icon—reminding us that dreams don’t come with deadlines. With today’s digital publishing platforms and online communities, her influence could have reached even farther.

Colonel Sanders: Reinvention in His 60s

After facing numerous obstacles, Colonel Sanders launched Kentucky Fried Chicken well into his 60s. His story is a reminder that it’s never too late to pursue a vision—and in today’s world of gig work, digital branding, and delivery apps, entrepreneurs have even more tools to grow a business at any stage of life.

Grandma Moses: An Artistic Awakening at 78

The late-blooming painter Grandma Moses began her art career at 78, proving that creativity has no age limit. With today’s online art classes and creative aging programs, passion projects like hers can offer not only joy but also a renewed sense of purpose and connection.

Modern-Day Trailblazers

People like Dr. Ruth Westheimer and Diana Nyad exemplify modern reinvention—many of them leveraging today’s technology, from digital health monitors during athletic endeavors to sharing insights via podcasts and social media.

Expand Your Learning

Online courses and digital communities make it easier than ever to explore new skills, connect with like-minded peers, or even launch creative career paths.

Find the Right Support

From virtual health coaches to online mental health resources, support is now only a click away—ensuring that no one has to navigate their reinvention journey alone.

Functional Nutrition: Fueling Your Purpose

Functional nutrition it’s a practical way to fuel your body and mind for growth and adventure. 2025 highlights personalized nutrition plans, gut health, and anti-inflammatory diets, helping you:

• Enhance energy: The right foods can boost mental clarity and stamina for your next challenge.
• Try new experiences: Cooking classes, meal-subscription services, and interactive nutrition apps make it easy to take the first step toward healthier habits—no matter your starting point.
• Build community: Shared meals, recipe swaps, or group challenges encourage social connection while supporting well-being.

Supplements also play a key role in this holistic approach. Thoughtfully chosen vitamins, minerals, and herbal blends can help fill nutritional gaps, boost immunity, and support long-term vitality—especially when matched to your individual needs. Even more important is to choose supplements with the best science-backed, branded ingredients, such as Cognizin® for brain health and Setria® for antioxidant support.

Working with a healthcare provider or nutrition expert allows you to tailor a supplement routine that aligns with your diet and lifestyle. This personalized approach gives your body the added support it needs to feel strong and energized at every stage of reinvention.

Creative Aging: Fuel Your Imagination

Creative expression is more than a pastime—it serves as a powerful driver of personal growth, resilience, and cognitive well-being. At its core, the creative aging movement highlights:

• Skill building: Online and in-person classes in art, writing, or music help you uncover new talents and express yourself in exciting ways.
• Community connections: Creative projects with friends or colleagues builds a sense of belonging and meaning.
• Purpose and joy: From writing your story to exploring other activities of interest, creative pursuits spark fulfillment and self-discovery.

Social Connection

Reinvention is never a solo journey. Meaningful relationships are essential to thriving as we age—and technology now makes it easier than ever to cultivate authentic connections across communities, both online and off.

• Stay in touch: Group chats, video calls, and forums keep you connected with family and friends—near or far.
• Meet new people: Interest-based communities online or locally, volunteer opportunities, or intergenerational programs provide fertile ground for new friendships.
• Make a difference: Supporting others—through mentorship, volunteering, or sharing your own reinvention story—creates meaning and mutual growth.

Practical Steps for Your Reinvention Journey in 2025

1. Assess your resources: Use digital tools to reflect on your strengths, identify interests, and pinpoint areas you’d like to transform.
2. Fuel your plan: Adopt a functional nutrition plan to support new routines and maintain energy.
3. Start creative habits: Try a virtual art class or join a writing group—creativity can be sparked anywhere.
4. Build your circle: Join online forums or local meet-ups to share your goals and celebrate with others.
5. Set small goals: Embrace new digital health tools or participate in weekly creative challenges, as achieving regular wins will keep you inspired.

Transformation is possible at any age. All you need to begin is the curiosity to try, the courage to change, and the community to support your growth. What will your next chapter be?

The post <strong>It’s Never Too Late to Reinvent Yourself: Embracing These 4 Healthy Aging Trends</strong> appeared first on Eco18.

KAMUT® brand wheat is an ancient grain, guaranteed under the KAMUT® brand, to never be modified or hybridized, always organically grown, and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste, and firm texture.

Not only are these veggie burgers full of flavor, but they’re also packed with healthy ingredients that make each bite both nourishing and satisfying. Add your favorite toppings to the burger, and you’ll have a memorable meal that’s kind to your body and your taste buds. 

This irresistible recipe is brought to you by Sharon Palmer, The Plant-Powered Dietitian. An award-winning expert in plant-based eating and sustainability, Sharon’s creativity and expertise shine through every delicious, nutrient-rich detail of these burgers. Get ready to elevate your plant-based cooking skills—you won’t want to miss this one! 

Makes 8 servings 

Preparation Time: 60 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 30 minutes, from start to finish.

Prep the KAMUT® brand wheat berries and buns in advance to get this meal on the table in 45 minutes. 

Ingredients: 

KAMUT® Mushroom Veggie Burgers:

• 1/3 cup KAMUT® brand wheat berries, uncooked*
• 2 cups vegetable broth
• 2 cups water 
• 1 bay leaf
• 8 ounces mushrooms, coarsely sliced
• 4 cloves garlic, peeled, whole
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons reduced-sodium soy sauce (or tamari sauce)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ cup walnuts 
• 1 (15-ounce) can white beans (i.e., navy or cannellini), drained
• 2 small fresh carrots (4 ounces total), finely shredded
• 2 small fresh beets (4 ounces total), finely shredded
• 1 tablespoon whole grain mustard 
• 1/4 cup panko breadcrumbs
• 3 tablespoons ground flax seeds

Toppings (as desired):

• Vegan mayonnaise or burger sauce
• Lettuce or kale leaves
• Sliced tomatoes
• Sliced avocados
• Pickles

KAMUT® Buns:

• 1 cup warm water
• 2 tablespoons active dry yeast
• 2 tablespoons brown sugar
• ¼ cup extra virgin olive oil
• ½ teaspoon salt
• 2 ½- 3 cups KAMUT® brand whole wheat flour

Instructions:

To Make KAMUT® Mushroom Veggie Burgers:

1. Place wheat berries in a small saucepan and add broth, water, and bay leaf. Cover, and simmer over medium heat for about 40-50 minutes, until berries are tender yet firm (al dente), and most of the liquid is absorbed (should remain moist). Remove bay leaf and set aside. (While the berries are cooking, prepare the remaining ingredients and make the buns). 
2. Preheat oven to 400 F. 
3. Place sliced mushrooms and whole garlic on a baking sheet. 
4. Mix olive oil, soy sauce (or tamari sauce), cumin and smoked paprika in a small dish. Pour over the mushrooms and garlic and toss well to distribute. 
5. Place mushrooms in the oven and bake at 400 F for 10-15 minutes, until golden brown and tender. Remove from oven and set aside. 
6. Place walnuts in a food processor and briefly pulse (about 3 seconds) to finely chop. 
7. Add the cooked wheat berries to the food processor and briefly pulse (about 5-10 seconds) to slightly chop the berries (be careful not to overprocess). May pause to scrape down sides. 
8. Add the cooked mushroom mixture and the white beans and briefly process (about 5-10 seconds) to make a texture that is smooth yet still reveals chunks of wheat berries (be careful not to overprocess). 
9. Transfer mixture to a large mixing bowl. 
10. Add shredded carrots and beets, mustard, panko breadcrumbs, and flax seeds and stir well to create a smooth, slightly moist mixture.
11. Heat oven to 350 F.
12. Using a ½-cup round measuring cup (may spray with nonstick cooking spray to avoid sticking), scoop up the mixture and turn out by inverting the filled measuring cup and firmly tapping it onto a baking sheet (sprayed with non-stick cooking spray) to release the mixture onto the pan. Flatten and shape into veggie burgers about 1 – 1 ½ inches thick. Repeat to make 8 veggie burgers. 
13. Bake veggie burgers at 350 F for about 30-35 minutes, until browned on surface and cooked through. Remove from oven. 
14. To assemble burgers, spread toasted, split buns with mayonnaise or burger sauce (if desired), place burger on the bottom bun, and top with lettuce or kale leaves, sliced tomatoes, sliced avocados, and pickles, as desired. 

To Make KAMUT® Buns: 

1. In a medium mixing bowl, dissolve yeast in warm water. 
2. Add brown sugar and oil and stir. Let stand for 5 minutes until the mixture becomes slightly bubbly. 
3. Stir in salt and just enough flour to make a soft dough that is not sticky or dry. 
4. Lightly dust the  surface with flour and turn out dough onto the surface. Knead for about 5 minutes, until smooth and elastic. 
5. Slice into 8 equal pieces and roll each piece into a round ball. 
6. Arrange dough balls on a baking sheet sprayed with nonstick cooking spray, allowing room for them to rise, and cover with a clean cloth. Rise in a warm place (such as oven at about 80 degrees F) for 20 minutes until about doubled in size. 
7. Remove cloth and bake at 425 F for 8-12 minutes, until lightly golden. 
8. Remove from oven and cool on wire racks. Split by slicing buns about 1-inch from bottom. May toast buns before serving, if desired. 

Notes:

*Try soaking wheat berries in the broth and water for a few hours before cooking for a quicker cooking time.

May freeze burgers in an airtight container for up to 6 months. May freeze buns in an airtight container for up to 2 months. 

Nutritional Information per Serving (not including toppings): 

• Calories: 558
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 511 mg
• Carbohydrate: 86 g
• Dietary Fiber: 19 g
• Total Sugars: 13 g  
• Protein: 21 g

The post <strong>The Perfect Plant-Based Burger Does Exist</strong> appeared first on Eco18.

1. Can you share a bit about your journey and how it shaped your passion for the work you do today?

I grew up on a third-generation Montana farm, where long days spent caring for wheat and cattle taught me the value of hard work and a deep connection to the land. Summers were filled with community fairs, rodeos, and family traditions that shaped who I am.

One summer, I was handed a few kernels of “King Tut Wheat.” I didn’t know it then, but those kernels would spark a passion that, years later—after earning my Ph.D. in Plant Biochemistry—would turn into a family project and eventually become a global organic grain brand.

For almost 40 years, I have been committed to promoting the philosophy of “food as medicine” to support health and prevent diet-related chronic diseases. I’ve also continued farming full-time, fostering organized and sustainable agriculture, locally produced food and fuel, and encouraging the idea that food should be our medicine and medicine should be our food. I also promote food production systems based on producing high nutrition and quality rather than high yield. 

From farm roots to a worldwide enterprise, that journey drives my passion for building a healthier, more sustainable future.

2. Have you always been passionate about protecting the environment?

Growing up on a farm meant being deeply connected to nature—it was simply how life worked, though we never labeled it “green” or “eco-friendly” at the time. On our family’s wheat and cattle ranch in North Central Montana, we raised our own chickens, milked cows, and even made our own ice cream. We butchered our beef and hogs, so breakfast often meant bacon and eggs straight from our farm. Summers revolved around a big garden that fed us fresh produce, and we canned and froze vegetables and fruits to last through winter. In essence, we lived what people today call “farm-to-table,” but for us, it was just everyday life.

3. Were there any challenges or obstacles you faced early in your career, and how did you overcome them?

It wasn’t easy. As the organic movement gained momentum in the late 1980s and early 1990s, chemical companies launched aggressive campaigns to discredit organic practices, even pressuring banks not to support organic farmers. I’ll never forget when my local lender showed me a letter from a chemical rep urging them to deny loans to farmers transitioning to organic. Fortunately, my bankers believed in us and in organic farming as a sustainable way forward, which made all the difference in overcoming those challenges.

4. Who were your biggest influences or mentors, and how did they impact your vision for The Quinn Institute?

My grandfather had a profound influence on my approach to farming. He introduced me to natural farming methods at an early age, planting the seed for my future in organic agriculture. Nevertheless, my biggest influences are a blend of my familial heritage, scientific curiosity, real-world experiences, and the inspiring work of others in the regenerative organic movement. These elements have come together to fuel my pioneering efforts with Kamut and my commitment to building a more sustainable and healthy food system. 

5. Together with local, national, and international collaborators, you launched The Quinn Institute to advance regenerative organic agriculture and address the national food and health crisis. One year later, how is it going?

Launching the Institute is just the beginning of revitalizing rural America by scaling up the number of successful regenerative organic producers growing nutrient-dense foods, thereby improving both our planet’s health and the health of its people. Since we began operations in May 2024, we have established partnerships with local organizations, private companies, universities, and research centers that share similar goals in crafting a healthier future for our population.

We are addressing long-standing farming challenges like perennial weeds and soil fatigue by rotating crops and planting legumes that naturally fertilize the ground. We are also working on a key project to develop a hard white winter wheat variety designed for local bread bakers, modeled after ancient grains, and with more nutritious and easier-to-digest properties. Additionally, and in cooperation with the Big Sandy Medical Center in Montana, we intend to look at the concentration of glyphosate in the body, which studies have found to be potentially carcinogenic to human beings. All this, and much more, is what we hope to achieve while promoting the healing of the Earth by growing food as medicine. We envision a future where many prescriptions are for wholesome food directly from the farm, not pills from the pharmacy, and we hope to turn that vision into a sustainable reality.

6. Do you see food as medicine being embraced in the U.S. and beyond as a way to revolutionize our approach to nutrition, healthcare, and the planet?

I’m inspired by the fact that for thousands of years, our ancestors understood and embraced the concept of food as medicine. The real question is whether we’ll return to that wisdom—and how quickly we’ll make the shift. I believe change is inevitable, but it can happen in one of two ways: by choice or by necessity. Choosing to change would be far easier and far more rewarding. If we delay, we risk being forced into change by the collapse of a healthcare system overwhelmed by chronic illness and unsustainable costs, which could eventually cripple our economy. In that scenario, communities may have to rebuild from the ground up, focusing on the basics for survival.

7. Why is community so important to you?

I firmly believe in the power of community—when we come together and act as one, we thrive as one. My decision to vertically integrate my business in Big Sandy about 40 years ago was a deliberate choice, driven by the understanding that every job we create has a significant impact. In rural America, where poverty rates are nearly four percentage points higher than in urban areas, breaking the cycle of decline and despair starts with providing stable, meaningful, and well-paying jobs. I’m proud to have contributed by creating a few such opportunities. I expand on this in my book Grain by Grain, Chapter 12: Bringing Rural Jobs Back.

8. How did you feel when you learn that you have been nominated for the 2026 World Food Prize award, which is often referred to as the “Nobel Prize for Food and Agriculture”?

When I learned about my nomination for the 2026 World Food Prize, I was truly humbled and overwhelmed with gratitude. This award represents the highest recognition in a field that has been my life’s work. To even be considered among such incredible innovators and changemakers is an honor beyond words. It’s a testament not just to my efforts, but to the countless people—my family, colleagues, and community—who have supported and inspired me along the way. This nomination reinforces my commitment to advancing sustainable agriculture and creating a healthier, more resilient food system for future generations.

9. What has been the most rewarding moment for you as the founder of The Quinn Institute?

The most rewarding moment as the founder of The Quinn Institute has been witnessing the real-world impact of our work—seeing people embrace sustainable practices and reconnect with the land in ways that benefit both their communities and the planet. My goal has always been to inspire positive change and foster a sense of higher purpose. There is deep satisfaction in knowing that our efforts are not only improving lives but also leaving a lasting, positive imprint on the environment.

10. What are your thoughts on foods that have shown significant potential in preventing, alleviating, or managing specific health conditions?

• Scientific evidence strongly supports the growing trend of incorporating whole grain foods into daily diets, as they offer protection against health issues like cardiovascular disease, type 2 diabetes, and colorectal and breast cancer. Ancient grains, such as KAMUT® Brand Wheat, play a key role in promoting healthy eating habits by replacing unhealthy processed and bleached flours with the nutritional benefits of whole grains.

• Over 30 scientific studies have compared diets featuring KAMUT® Brand Wheat to those with modern wheat in individuals with chronic conditions like cardiovascular disease, diabetes, irritable bowel syndrome, and non-alcoholic fatty liver disease. The findings consistently show significant health benefits from ancient wheat, including reductions in LDL cholesterol, blood sugar, insulin levels, and insulin resistance, along with increases in antioxidant capacity and essential minerals like magnesium, calcium, and zinc. Most notably, diets with ancient wheat demonstrated a 25-40% increase in anti-inflammatory markers compared to modern wheat, highlighting its potential to combat inflammation.

• A rising trend in artisanal baking further underscores the value of whole grains. Bakers are increasingly embracing slow, natural fermentation processes, heirloom grains, and freshly milled whole wheat flour to preserve the aroma, texture, and flavor of the grain. Many bakeries now mill their own flour to avoid the nutrient loss that occurs when flour sits unused for extended periods. While modern palates have been conditioned to prefer the taste of white flours—designed for extended shelf life at the cost of removing vitamins, minerals, and fiber—there is a growing shift toward higher-quality grains. This shift is particularly beneficial for those with gluten sensitivities, as naturally fermented bread, made without commercial yeast strains, allows gluten to break down almost entirely before baking, making it easier to digest.

11. What strategies do you think could make nutritious foods more accessible to everyone, ensuring that food can truly serve as medicine for all?

This is precisely the reason why The Quinn Institute was created. Our goal is to integrate the principles of ‘food as medicine’ by having medical providers on staff who specialize in chronic diseases and mental health conditions influenced by diet. At the same time, we aim to grow a diverse range of nutrient-dense foods—including fruits, vegetables, grains, seeds, poultry, and grass-fed animals for eggs, meat, and dairy—using regenerative farming practices that maximize nutritional value.

We start with seeds that offer the highest potential for nutrition, cultivating them in systems that allow for optimal nutrient expression. By harvesting at peak quality and minimizing processing, we preserve the food’s full nutritional potential while avoiding the loss of nutrients caused by over-processing or the addition of harmful additives. The nutrient-rich foods produced will directly support the health of patients treated by our on-site medical practitioners.

Beyond this, we are committed to contributing to the national Food as Medicine movement. We plan to collaborate with medical professionals across the region who share similar goals, fostering a network to exchange ideas, share success stories, and promote the use of food as a powerful tool for improving health and reducing disease severity.

12. We’d love to hear your thoughts on how a holistic approach to diet can benefit individuals dealing with health challenges.

As much as it has been said about food, there’s still a long way to go in recognizing the real consequences of using chemicals in our food systems. Sustainable agriculture can deliver a nutritious food system that can drastically reduce the incidence of four of the top seven causes of death in the United States, lift thousands of Americans out of poverty, and fight climate change. 

13. As a leader, what values guide your decision-making and leadership style?

As an entrepreneur and scientist working in the heart of rural American poverty, I’ve learned that bold decision-making and a willingness to take risks are essential. My guiding principle is simple: prioritize food and other essentials, like energy, as the foundation of a value-driven economy. By doing so, we can create opportunities for health, economic growth, and ecological renewal—especially in some of the most underserved communities in our country. For me, true success isn’t just about business growth; it’s about the positive impact we create at every step of the supply chain—enhancing economic resilience, ecological sustainability, and nutritional well-being.

14. What advice would you give to aspiring entrepreneurs or changemakers who want to start their own initiatives?

Experimentation is, without a doubt, one of the most exciting and rewarding aspects of any project—it’s where creativity meets possibility. For me, this has been especially true in farming, where testing new crops and methods has led to some of my most meaningful breakthroughs. My advice to aspiring entrepreneurs and changemakers is to embrace the process of trial and error. Don’t be afraid to take risks, ask questions, and challenge conventional thinking. Every experiment, whether it succeeds or fails, brings valuable lessons and insights that can shape your vision and refine your approach.

Remember, innovation doesn’t happen overnight. It’s the result of curiosity, persistence, and a willingness to learn from both successes and setbacks. Stay open to new ideas, collaborate with others, and remain committed to your purpose. By fostering a mindset of exploration and adaptability, you’ll not only turn ideas into realities but also create solutions that can make a lasting impact.

15. How do you stay motivated and inspired?

Staying motivated comes from a deep sense of purpose and a clear understanding of why I do what I do. For me, it’s about contributing to something bigger than myself—whether it’s improving the health of our communities, regenerating the land, or creating opportunities in rural areas that need them most. Knowing that my work can make a tangible difference keeps me energized, even on the toughest days.

I also find motivation in the process itself—experimenting, learning, and seeing ideas come to life. Every challenge is an opportunity to grow, and every small success is a reminder of the progress being made. Surrounding myself with passionate, like-minded people also fuels my drive. Their energy and shared commitment to a common goal inspire me to keep pushing forward.

Lastly, I stay motivated by focusing on the long-term vision. It’s easy to get bogged down in day-to-day struggles, but keeping my eyes on the bigger picture—the impact I want to leave behind—helps me stay grounded and determined to keep moving forward.

16. I know of your interest in collaborations between medical professionals, health coaches, and nutrition experts in providing holistic patient care. Can you elaborate on this? 

I truly believe that collaboration between medical professionals like Dr. Ron Weiss, who has set up a plant-based food practice in the middle of his organic farm in Long Valley, NJ, health coaches, and nutrition experts represents the future of healthcare. This integrated approach acknowledges that health is multifaceted and requires addressing not just symptoms, but the root causes of illness—many of which are tied to diet and lifestyle. By bringing together diverse expertise, we can create a more comprehensive and personalized approach to patient care, one that empowers individuals to take charge of their health while receiving the guidance and support they need.

This belief is a core part of the Quinn Institute’s vision. Our goal is to serve as a hub for innovation and collaboration, where professionals from these fields can work together to explore the powerful connection between food, health, and healing. By fostering partnerships and sharing knowledge, we aim to not only improve individual patient outcomes but also contribute to a broader shift in how healthcare is delivered—one that prioritizes prevention, nutrition, and overall well-being.

17. What learning opportunities does the Quinn Institute provide for those interested in regenerative agriculture and sustainable food production?

We’re excited about expanding our educational initiatives at the Quinn Institute. Since the launch of the Institute, we have been hiring additional staff to launch a mentoring program aimed at helping farmers transition to reduced chemical use or fully organic practices. With this team in place, we also hope to introduce short courses and seminars hosted at the QI, offering hands-on learning experiences.

Through field days, which we hosted our first one in 2024 and plan to continue holding in upcoming years, and other events, we aim to showcase our work as well as the philosophy driving our efforts. Our goal is to make these events and educational opportunities a regular part of what we offer, fostering a community of learning and collaboration around regenerative agriculture.

18. Is there anything else you would like to add that we haven’t touched upon?

For decades, I’ve dedicated my work to proving and teaching that we can heal the earth by growing food as medicine. This begins with five essential pillars: using high-quality seed, planting in healthy soil built through regenerative organic practices, harvesting at peak nutrition, processing minimally, and prioritizing local communities before exporting beyond them.

Let’s come together to collaborate, share ideas and projects, and push the boundaries of knowledge, technology, and education—working toward common goals with respect and understanding, even when we see things differently.

The post 18 Questions About Agriculture’s New Frontier with Bob Quinn, Founder of the Quinn Institute appeared first on Eco18.

In today’s global marketplace, food is being produced and disseminated on such a large scale that adopting modern technology to ensure food safety is crucial to keep people around the world safe from food-borne illnesses. That’s why companies like Campbell’s and Grupo Bimbo  are now using an innovative, eco-friendly, and safety-promoting technology in their facilities: Dry-vapor steam cleaners from Steamericas.

Dry-vapor steam is essentially water vapor that has been heated to an extremely high temperature (well above boiling point). It is then shot through powerful jets to clean and sanitize items. Historically, dry-vapor steam has been administered to heavy machinery, though today, several industries — such as product packaging facilities, wineries and breweries — are benefiting from the unique modus operandi of this technology. In the food industry, dry-vapor steam is celebrated for its ability to help keep pathogens at bay, since these microorganisms—including bacteria, viruses, fungi, and parasites—can pose significant health risks when they contaminate food or surfaces.

Dry-vapor steam offers a wonderful alternative to other cleaning techniques. Chemical oxidizers, for instance, include chlorine, bleach, and hydrogen peroxide based solutions that can be hazardous to human health. Not only that, but using chemicals to clean food equipment can also be ineffective, especially when employees are rushed or malinformed. Dry-vapor steam is considered more efficient than hot water or wet steam because, as a gas, it can quickly and thoroughly sanitize areas that liquids may only reach with additional time and effort.

Let’s dive further into the research behind dry-vapor steam cleaners and understand why they may continue to become an integral feature of safe, eco-friendly manufacturing practices in the future.

How effective are dry-vapor steam cleaners?

In short: Very effective. For instance, Steamericas’ Optima Steamer has been proven to be by far the most efficient and effective way to prevent against E.coli, listeria, Campylobacter, Brettanomyces, Staphylococcus, and Zygosaccharomyces bailii. It is nearly as adept at combating Salmonella, ringing in at an efficacy rate of 99.9%. 

These statistics should behoove any processing facility to purchase a steam cleaner. Research shows that bacteria like Salmonella, Staphylococcus, and Campylobacter can survive for hours at room temperature on the stainless steel surfaces. In fact, they might even survive for days, and some variants are even able to resist heat, acidity, and chlorine. 

Given the recent listeria outbreaks, such as those associated with deli meats and Boar’s Head liverwurst, it would be smart to invest in this transformative technology. After all, a case of listeriosis is never pretty: It can entail fever, vomiting, diarrhea, and in the most extreme cases, convulsions, confusion, and even death. Consumers should keep up to date with food recalls and safety alerts on both the USDA’s website and the FDA’s website.

What other benefits does dry-vapor steam cleaning offer?

Using a steam cleaner provides an additional benefit beyond food safety that we at eco18 find particularly fascinating: It is more environmentally friendly than other sanitation methods like the use of chemical solutions. Water usage is mitigated by up to 95% with dry vapor steam, which can especially help relieve environmental pressure on drought-prone areas. There is no runoff and no need for drainage with dry-vapor steam machines, and since zero chemicals are required for them to function, our groundwater supply is safeguarded from harmful industrial substances.

Plus, unlike chemicals, dry-vapor steam cleaners are reusable and require very little additional input. With proper maintenance, these machines can deliver deep cleaning and sanitization for years, making them a reliable long-term investment. Products like Steamericas’ Optima Steamer also offer the advantage of portability, enabling businesses to clean equipment on-site and reducing both time and labor costs.

The post <strong>Enhancing Food Safety with Advanced Steam Cleaning</strong> appeared first on Eco18.