Everyone in! All the ingredients for chia pudding combined in a bowl.

Ch-ch-ch-chia! We all remember the commercials from the ’90s… magical seeds which when wet would grow sprouts that would act as the fur on your terracotta Chia Pet.

Since then, chia seeds have happily regained their title as a true superfood. Chia is an ancient seed that originally grew in Mexico and the southwest. Records of the chia seed go as far back as 910 B.C., where it was used as a medicinal and cherished seed to the Mayan and Aztec people. What these ancient civilizations innately knew then, we are learning and embracing now.

Chia’s main claim to fame is its richness in omega-3s. Ounce per ounce, Chia seeds have more omega-3 fatty acids than salmon! On top of the omega-3s, chia seeds provide protein, have more antioxidants than blueberries, provide fiber and minerals.

The most common chia seeds you will find are grey with a marbled pattern, but there are also some that are all white.

One of the most common questions we receive from our customers and Facebook Fans is

“what am I supposed to do with Chia seeds?”

Chia Seeds – Getting Started

Well, for starters, you can try adding a tablespoon to your cereal, granola, or smoothie. You can also sprout the seeds for a live raw food or throw some into your salad.

Using Chia seeds to create Chia Gel – An alternative to eggs for use in Vegan recipes

A chia seed can hold up to 9 times its weight in liquid. Placing chia seeds in a liquid such as water or almond milk creates a gel that is commonly used by vegans as a binding agent for baking in place of eggs. All you have to do to substitute is to use the same volume of chia gel as you would have with eggs.

Making Chia Seed Pudding

A truly special way to enjoy the texture and overall nutrition of chia seeds is to make a chia seed pudding. There are many variations and options for this delicious pudding, and you may need to play with the water to chia ratio to get the texture that is perfect for your preference. This is a perfect substitute for over-processed and sugary foods for breakfast. Chia pudding is great for the whole family too! Kids will enjoy the fun texture and sweet taste of vanilla chia pudding.

The best process for making pudding is to prepare it the night before to give the seeds ample time to bring in the moisture and plump up. Preparing the pudding the night before takes no more than 10 minutes, and you get to wake up to a quick, yummy breakfast! What could be better than that?

Bananas, coconut sugar & vanilla extract help to create a naturally sweet and hearty chia pudding.

All you’ll need for a basic chia pudding: chia, brown sugar, vanilla extract, 1 banana & nut milk.

Vanilla Chia Pudding

(Makes 1 generous serving)

3 ½ tbsp. chia seed

1 cup of nut milk (tastes great with homemade vanilla almond milk)

1 ripe banana

½ tsp. real vanilla extract

1 tbsp. coconut sugar (or maple syrup)

-       Mash banana at the bottom of the bowl

-       Add milk, chia, vanilla & coconut sugar

-       Stir it up, cover and refrigerate

-       That’s it!

*Note: When left like this, chia has a tapioca-like texture. For a texture more similar to porridge, blend all ingredients and then cover and refrigerate.

Optional: add toppings of your choice such as chopped nuts, strawberries, goji berries… the possibilities are endless!

Ready to try some more great chia recipes? Try the Blueberry Coconut Carob Pudding, Creamy Chocolate Chia Hemp Pudding, and tons more unique chia recipes at the Nutiva Kitchen!

How do you use chia seeds? Do you prefer the blended version or tapioca-like texture?  Please let us know how YOU use Chia seeds in the comment section below.

A close up look at cumin: whole & ground.

One of the most valuable tools one could ever learn when cooking from home is how to use the large variety of different spices from all over the world. While most of us are very comfortable with salt and black pepper, many of us have rarely ventured into the colorful spice bazaar that awaits us.

Spices have been used for centuries as medicines, flavor enhancers and even color enhancers for food recipes. By opening your horizons to using spices, you add a whole new dimension to your foods. One spice that is fairly easy to find and is plenty worthy of space in your spice rack is cumin.

The jury is still out on how you actually pronounce cumin (some pronounce it “coo-men” and others pronounce it “que-men”), but what is known is that this seed is a toasty, flavorful addition to a variety of dishes. Cumin is a member of the parsley family, but rather than a bright and crisp flavor, cumin is known for it’s smoky and warm taste. Cumin seeds resemble caraway seeds in that they are long and torpedo-like in shape.

Cumin is commonly used in Indian and South American dishes, and if you’ve ever had Tex-Mex style taco seasoning before, you’ve probably tasted cumin. This spice has a distinctive aroma and flavor, so once you get to know it you might start to recognize it in lots of the foods you eat. It is an ancient seasoning – some seeds have been dated back to the second millennium B.C.! There’s even mentions of cumin in the old testament of the bible and records indicate that the ancient Egyptians enjoyed cumin seeds for a variety of uses. Whoa!

Explore the difference between whole and ground cumin. Your palate may be able to discern a difference in the taste.

Cumin seeds are either used whole or ground into a powder. Because of it’s warm, comfy-cozy, grounding taste it is used in lots of stews and soups and can really bring some warmth to most recipes. Adding a little bit of cumin to your scrambled eggs might change your perspective of what breakfast should taste like.

Another favorite way to use cumin is to add it to hummus, Brussels sprouts, and even your breakfast potatoes. Ground cumin also tastes great with lentils as well as added along with paprika to your favorite quinoa or rice recipe. The whole seeds can be toasted in a skillet and used as a crunchy and warm topping on soups or salads too.

Try dry roasting cumin seeds on medium low heat until they begin to get fragrant for a unique topping to fall soups.

You can save some space in your cabinet by storing it in whole seed form and grinding small amounts as it is called for. You can use a coffee grinder that has been reserved for spices only, a mortar & pestle or a blender (best if it’s a high quality blender).

What’s your favorite way to use cumin? Are you hesitant to venture out into the wild world of spices?  Tell us some of your favorite uses of cumin or other spices in the comments section below.

Re-purposed glass jars save money, reduce waste and can look darn pretty too!

These days, it’s hard to go a single day without purchasing something that isn’t pre-packaged. With news of every ocean housing a large patch of plastic, you may feel called to try to do your personal best to cut back on waste. We all know of reusable water bottles and reusable grocery bags, but how can we take it a step further?  One wonderful way to reduce your waste and spend less money is to buy products that come in glass containers and reuse the glass.

While it may be tempting to throw that pickle jar into the recycle bin once it’s empty, rethink its value. The cost that you paid for your food products also includes the container it’s in, so get your money’s worth and reuse.

The obvious way to reuse food containers is in the kitchen. Storing rice and other grain products in glass rather than cardboard boxes or plastic bags may actually extend their shelf life and prevent worms and moths from taking up residence in your quinoa supply (yuck!).   Having these containers to store your food items may also encourage you to buy in bulk, which not only greatly reduces your packaging footprint but also can save you money.

Be sure to clearly label your containers if you use them to hold food.

Because you won’t have the package that explains the contents you purchased, labeling is an important part of reusing glass. To remove the old label, simply place the container in a larger pot or container so that it can be completely submerged with soapy water. Let it sit overnight and you should be able to easily scrape away the label come morning. Some companies use a strong adhesive that might require a little more elbow grease.

Be sure to thoroughly clean the glass container with hot water and soap. You may even choose to sterilize the jars by running them through a cycle in the dishwasher or placing them in a pot with water and letting the temperature slowly rise. If you go the method of the pot with water, be sure that you remove the containers with tongs and place them on a clean towel to dry.

Labeling glass jars with their new contents can be as simple as taking a good marker and writing what’s inside. You could also make it a fun project for the kids and invite them all to make labels that can be glued onto the jars. Feel free to let them get creative and use different colored paper, markers, even glitter! If you’re really in the mood to get crafty, you can use a glass cutter to make cups, vases or toothbrush holders out of wine or beer bottles or even create your own etched jars!

Get creative! Reuse jars in the bathroom to hold cotton swabs, cotton balls, hair pins … the list goes on!

Once you begin to reuse glass jars, you’ll realize just how many uses they have. Not only can you use them in the kitchen, but you can also reuse some as beautiful vases for flowers! Again, get creative and perhaps wrap some burlap or ribbon around them to give them a beautiful look. You can even decorate the lids to give them a beautiful & unique look.

Nutiva spends a lot of time and energy listening to our customers, and we heard what you had to say about glass. We are proud to have recently launched our Organic Extra Virgin Coconut Oil in the 15 & 23 oz. sizes in glass jars.  Our Coconut Manna and 8 & 16oz  Organic Cold-Pressed Hemp Oil also come in glass containers that are just waiting to be used and reused.

How do you like to reuse glass jars? Do you enjoy decorating them or keeping them as is?  Let us know in the comments section.

The finished product: homemade hummus with optional spices and olive oil as garnish.

Hummus is a delicious and family-friendly spread that has gained popularity over the years. It is a wonderfully healthy alternative to other spreads and dips and is so versatile that anyone can find a hummus that’s perfect for them. Preparing it in your own kitchen is an even better option, because it cuts out the preservatives and gives you and your family a fresh and nutritious alternative.

This wonderful spread is rooted in Middle Eastern cuisine and is now being used as a party dip favorite across the country. Though the base ingredients are the same in most versions of this spread, there is a bounty of different seasonings and garnishes that can make for unique flavors for you adventurous types. Popular spice additions include cayenne pepper, red chili flakes, cumin, black pepper and more. Some favorite garnishes include parsley, cilantro (coriander), olive oil, garbanzo beans or pine nuts. You can even blend in roasted red peppers for a sweeter pepper flavor. Making it at home gives you the control of knowing what goes into your food, not to mention all the other benefits of homemade food.

The almighty garbanzo bean is also sometimes called a “chickpea”.

The garbanzo beans in the recipe make hummus rich in fiber, which has long been hailed as an important nutrient for digestive health. Garbanzo beans also give you an extra kick of protein (like most legumes) and are said to provide iron as well. This recipe uses a small amount of extra virgin olive oil, which is regarded as a healthy fat – organic coconut oil. Also in this recipe is fresh lemon juice, roasted sesame paste, garlic and salt. Simple, huh?

Once made, hummus can be stored in the refrigerator for about a week, so feel free to make it the night before your next party. You can imagine how wonderful it feels to skip the store bought version and serve your homemade variety to your family and friends.

The two main ingredients in hummus can be found at most grocery stores: canned whole garbanzo beans and roasted sesame tahini. If you are interested in an even fresher version of this recipe, cook your own garbanzo beans in bulk and freeze the rest for another recipe later. Tahini is a paste made from sesame seeds – that’s it! To get the authentic taste of hummus, be sure that you use the roasted variety for more depth in flavor. Tahini keeps well in the fridge, so go ahead and get a container and keep it refrigerated for your next hummus batch. Feeling brave? Try making your own tahini at home!

Interested in taking your homemade hummus to the next level? Superfood your hummus with this great Hummus recipe from the Nutiva Kitchen!

Have you ever tried to make hummus at home? What are some of your favorites flavors, garnishes or seasonings? What’s your favorite way to use hummus?

Enjoy hummus with raw carrots, celery, broccoli, pita chips or pretzels. Another favorite use is as a spread on your next sandwich.

The basics: here’s all you’ll need to get a delicious base for lots of varieties of  hummus.

Homemade Hummus Recipe

1 15 oz. can of cooked garbanzo beans – drained and rinsed well

optional: peel the beans for a smoother, creamier hummus

¼ cup roasted tahini

¼ cup water

Juice of 1 medium lemon (about ¼ cup)

1 medium garlic clove (or more to taste)

1 tbsp. extra virgin olive oil

Salt – to taste

1.)   Combine the mashed garlic with a pinch of salt and blend with spoon until you get a paste (this helps to take the bite out of the raw garlic)

2.)   Place the beans, tahini, water, olive oil, garlic/salt mixture and half of the lemon juice in a food processor or blender. Pulse until well blended.

3.)   If the hummus is thicker than your liking, add more water – about ½ a tbsp. at a time – until you have reached your desired consistency

4.)   Add more salt/lemon juice to taste

5.)   Optional: add seasonings and blend

6.)   Chill and serve in a bowl with olive oil and optional garnishes

Enjoy!

Because onions are used in so many recipes, knowing how to properly dice them will save you time and motivate you to get in the kitchen more often.

I know, I know. You’re likely thinking, “I already know how to cut an onion!” And while you may be right, what you might not realize is that the method that most of us use to cut an onion leaves our diced pieces in uneven sizes and shapes. This will affect cook time, texture and even flavor. So maybe we should call this “How to dice an onion” instead. Better? Excellent.

Unfortunately, I’m not here to explain to you the miracle that will prevent the tears from shedding during your next onion-cutting mission (though there are many tips and tricks to avoid the tears). What I am here to do is make your life a whole lot easier with a different technique. What many of us call “dicing” is really just chopping the large onion chunks into smaller bits and calling it a day. At long last, you will happily know just what your recipe means when it says “diced”. Uniformity is incredibly important to get an even cook time resulting in an all around better flavor.

Remember that old habits can die hard. You may find that the first few times you try this technique it will slow you down a tiny bit. Don’t give into your old ways! The good news is that before you know it, this method will become second nature and you will have beautifully diced onions prepared in no time. Patience is key. All you’ll need is a sharp knife and cutting board.

A sharp knife is an important tool to have in the kitchen.

Ready? Let’s get started!

1.) Cut the onion in half from root to top.

2.) Lay the onion flat side down and cut a small part off of the top. Peel back the first layer to the root. Keep it attached to the root so that you can use it like a handle.

3.) Cut down through the middle of the onion, from the newly sliced top to just before the root.
Note: If the onion is very large, you may have to do two slices.

4.) Next cut small slits (all the way through) vertically from the top to just before the root.

5.) Finally, cut in even slits (all the way through) in the opposite direction from the top to root.

6.) Repeat with the other half & admire those beautifully uniform diced pieces.

Ready to put your master dicing skills to work? Check out all of the great recipes at the Nutiva Kitchen.

So what did you think? Was this technique difficult or easy for you? Did you get nice, uniform pieces? What kitchen basics are you interested in learning?  Let us know in the comments.

Veterans all across America are returning from war with the same challenge – how to transfer their hard-earned leadership experience and industrious skills while transitioning back into society. Meanwhile, American farmers are confronting their own difficulties – high input costs, increased government regulation, and the exodus of the next generation of family farmers and ranchers. Enter Farmer Veteran Coalition, a nonprofit mobilizing veterans to farm American soil with funding from socially responsible companies like Nutiva. Together, Farmer Veteran Coalition and Nutiva are changing lives.

Like most nonprofits, Farmer Veteran Coalition fills a gap in society by providing assistance to those with specific needs not provided in government and private sectors. Through outreach, training and networking, the nonprofit cultivates a whole new generation of farmers and develops viable employment and careers in sustainable agriculture. A belief in this transition to a green and meaningful path is what draws supporters like Nutiva, which gives away 1% of sales to sustainable agriculture programs that nourish people and planet.

Veterans from all eras of the military are eligible to receive assistance from the Farmer Veteran Coalition, although a majority of them are from the most recent conflicts in Iraq and Afghanistan. They come from all branches of the military, including the Army, Navy, Marine Corps, and Air Force. Besides their common wartime experience, they all share a desire to seed a better future for themselves.

Veteran Farmers Coalition’s Executive Director Michael Gorman believes that farming offers purpose, opportunity, as well as physical and psychological benefits. He is very proud of the young vets who transform their lives under his program. One such veteran is Tia Christopher, one of 14 female soldiers receiving recognition from the White House.  “We are, of course, very thrilled at her honor,” he adds.

Nutiva is thrilled as well to be able to support such honorable programs and the men and women they help. In our dedication to nourishing people and planet, we invest in communities and sustainable small farming and have the opportunity to watch positive change unfold.

In an exciting announcement from Mayor Rahm Emanuel and Growing Power, Chicago will soon have up to five acres of urban farming available to help promote and educate residents about sustainable farming. We’re thrilled to see Chicago taking these steps! For the entire announcement continue reading below.

MAYOR EMANUEL LAUNCHES NEW “FARMERS FOR CHICAGO” NETWORK FOR CHICAGO URBAN FARMERS

New collaboration will provide farm trainees with support to launch food enterprises, make five acres of vacant city lots available to farm, and expand local supply chain for food retailers

CHICAGO, ILLINOIS – March 15th, 2013

Mayor Rahm Emanuel and Growing Power, a leading local urban agriculture organization, today announced the launch of Farmer’s for Chicago, a new program that will make available up to five acres of City-owned vacant lots for urban farming activity, and help expand the supply chain for local neighborhood-level food production and wholesale. The city lots will be prepared for local nonprofits that will be able to install food growing equipment, and train up to 20 people in urban farming and skills.

“Once made available, these vacant lots will help stabilize communities by bringing productive activity to areas that need it around food deserts,” said Mayor Emanuel. “Farmers for Chicago will give local residents a chance to not only learn how to grow food in their communities, but also build their own food enterprise.”

One of the first programs of its kind in the nation, Farmers for Chicago will be implemented over a three year period. With support from the philanthropic sector, Farmer’s for Chicago will help establish the nuts and bolts of a strong local food sector in neighborhoods lacking fresh produce by preparing urban growers with the skills necessary to succeed at food commerce, including growing and packaging fruits and vegetables, and distributing them to up to 20 retailers, including farmer’s markets, local corner stores, grocery chains, and restaurants.

As part of the new city collaboration and with the support of the United States Department of Agriculture and the City of Chicago, Growing Home, Heartland Human Care Services, Angelics Organic Learning Center, and the Chicago Botanic Garden have begun training residents, especially those with limited work history, in how to grow local food. Specifically, Growing Home is expanding growing facilities in Englewood, while Angelic Organics Learning Center will soon break ground on an urban agriculture facility in Greater Grand Crossing and Heartland Human Care Services continues to develop two and a half-acre farm in Humboldt Park.

Farmers for Chicago will recruit 25 trainees from those programs and provide them with technical assistance needed to start a food business, including help with obtaining General Agricultural Practices (GAP) certification required for retail wholesales, building a farm operation, hoop house construction, and building a distribution plan. Trainees will have access to shared tools, space, compost, financial literacy, and other enrichment at Growing Power’s Iron Street Farm.

“I am excited that the City is partnering up with the community on such an important initiative,” said Erika Allen, Executive Director of Growing Power. “Our new pipeline will take Chicago’s local food sector to the next level.”

Growing Home helps empower people and communities with Chicago’s first USDA-Certified Organic, high-production urban farms. With farms in the Englewood and Back of the Yards neighborhoods, as well as the 10-acre Les Brown Memorial Farm in Marseilles, Illinois, Growing Home seeks to operate, promote, and demonstrate the use of organic agriculture as a vehicle for job training, employment, and community development.

In 2011, Growing Home’s Wood Street Urban Farm grew and sold over 13,000 pounds of local, USDA Certified Organic produce, with over $45,000 in earned income. Growing Home sells its produce at the Green City Market, through a Community Supported Agriculture program, and to fine Chicago restaurants. Additionally, Growing Home holds a weekly farm stand for Englewood residents and provides programming on healthy cooking and nutrition to bring healthy options to this food desert.

The city’s role will be to identify clusters of city-owned land at appropriate locations that can be made available to farmer trainees, typically through the land’s transfer to a land trust or through a lease with one of the community-based training agencies that are identified as participants.

The city will make sites available to foster productive uses for formerly vacant land, improve community access to healthy food, help participants to supplement their incomes, and to foster workforce training.

The incubator network will help train people interested in farming, processing, marketing, selling and distributing produce. Specific skills training will range from hoop house construction and compost development to business plan development and retail sales.

There are about 15 acres in the network that either already operating as farming and training sites, being planted this year, or breaking ground next year.

Today’s announcement is another ingredient in the Emanuel Administration’s ongoing support of the emerging urban agriculture sector, both addressing the workforce development needs of residents with limited work history, and bringing opportunities to food desert communities. The Administration has made an annual investment of $750,000 in transitional jobs programs with Chicago nonprofits in the urban agriculture sector. This includes support for innovative social enterprises such as Beeline Beauty Products in urban beekeeping, and Neighbor Carts, which distributes fresh produce in food deserts. These investments are intended to provide training for more than 200 hard-to-employ individuals per year – including ex-offenders and the formerly homeless, and job placement for more than 160 trainees.

Image via Flickr

You may already love Nutiva’s Organic Coconut Oil in your baked goods, in your oatmeal, on pancakes, or when stir-frying vegetables, but did you know that coconut oil is as valuable in the bathroom as it is in the kitchen? This nutritional fat is as good for your skin and hair as it is for the inside of your body. I had no idea just how amazing this seed of a drupaceous fruit is!

Coconut lovers far and wide are incorporating the oil into their skin care regimen in part as a way to avoid the heavy chemicals found in most beauty products. “U.S. researchers report that one in eight of the 82,000 ingredients used in personal care products are industrial chemicals, including carcinogens, pesticides, reproductive toxins, and hormone disruptors. Many products include plasticizers (chemicals that keep concrete soft), degreasers (used to get grime off auto parts), and surfactants (they reduce surface tension in water, like in paint and inks). Imagine what that does to your skin, and to the environment.”

Another reason to use coconut oil on your skin instead of drug store lotions is its soothing, protecting, and healing properties. Dr. Oz revealed on his show how people for centuries have used coconut oil to treat skin conditions such as eczema and psoriasis. Because virgin coconut oil contains lauric acid, Coconut Oil is naturally anti-fungal.

In addition to its purity and healing qualities, virgin coconut oil is an ideal beauty aid because it acts as an emollient, making skin smoother, softer and better hydrated. Because the melting point of virgin coconut oil is less than body temperature, it melts into your skin, feeling oily at first but then soaking in and leaving a shine. The Huffington Post reports, “Commercial moisturizers contain lots of water, which makes you feel like your skin is being moisturized. But as soon as the water dries, your skin becomes dry again….In contrast, coconut oil provides deep and real moisture. It helps strengthen underlying tissues and helps remove excessive dead cells on the skin’s surface .”

Don’t stop at your skin. Coconut oil is a superior hair conditioner, especially for wiry, unmanageable, or dry hair. People are also discovering coconut oil for use as soap, a shaving aid, deodorant, toothpaste, diaper ointment, and a personal lubricant. No matter what room in your house you intend to stock with coconut oil, obtain the highest quality product in order to obtain the greatest benefits and ensure its natural chemical makeup has not been changed by hydrogenation. Therefore, look for organic, cold-pressed, extra virgin, and unrefined coconut oil like Nutiva’s brand.

For three days, 30 Richmond youth showed up at Nutiva’s headquarters to run, dribble, pass, rebound, defend, shoot and swish. For a brief time, Nutiva staff members left their forklifts, production lines, and desks to run drills, check in, serve healthy snacks, and observe all the fun. Above all, the camp provided opportunities for the youth (and us big kids) to be healthy for a couple of hours.

Experts say youth need to engage in moderate to vigorous activity for at least 60 minutes everyday to maintain a healthy weight and lifestyle (http://www.letsmove.gov/get-active). Instilling healthy eating habits and introducing nutritious foods is another key for raising healthy kids. Given the rise in diet-related issues such as obesity and diabetes, America’s youth clearly need more opportunities for exercise as well as more opportunities to eat nutritious foods.

Nutiva saw an opportunity to help and stepped in to provide both to local Richmond youth during their Spring Break. Parents welcomed the help, commenting, “This is great for the community, the children need something like this,” and “I’m glad you offered this because my kids weren’t going to do anything during the break.”

The youth responded positively too. Little Maximiliano said at the end of the first day that his bones were tired, then he fell soundly asleep. Others like Manuel were in it for the fun, claiming that’s why he showed up. I heard Nutiva CEO John Roulac on the court saying the same thing!

The fun eventually came to an end, as t-shirts, trophies, certificates, and words of praise were handed out. The kids were both tired and elated, thanking the coaches and asking when the next camp was going to be held. I’m not sure who is looking forward to next year’s camp more, the kids or the Nutiva staff.

Richmond Grows, a non-profit providing seeds to the community through the Richmond Public Library’s Seed Lending Program, got some well-deserved press on NBC Nightly News. Under the program, residents “borrow” seeds and plant them, let some plants go to seed, and then return some of these next generation seeds for others to borrow.

Nutiva has long been a supporter of urban gardening and saw Richmond Grows’ potential and value right away. Shortly after settling into its new community, Nutiva granted through its 1% Program a donation towards the non-profit’s general operations.

This isn’t the first time Nutiva has funded programs addressing the importance of seeds, see the Nutiva-funded film Seeds of Freedom. A grass roots movement is under way in the United States to save the seeds of one year’s harvest to plant in the next. It’s how people farmed for centuries and how many farmers in India and Africa continue to farm. It’s a farming legacy that is in peril.

Commercial seed giants like Monsanto threaten this way of farming by monopolizing seed varieties, creating new GMO seeds, and contributing to the elimination of seed varieties and thus the degradation of genetic biodiversity.

The sixty or so seed libraries across the nation serve to increase the preservation of seed diversity by providing 100s of seed varieties for resident growers. Seed libraries also address the growing concern over food access, see USDA’s newly updated Food Access Research Atlas. Seed libraries provide an opportunity for residents, who can’t otherwise afford to, to grow fruits, vegetables, and herbs in their own backyards, thus improving their access to healthy affordable food.

Nutiva supports urban gardens, seed diversity, non-GMO seeds, and food access as ways to nourish people and planet, accelerate the organic-food movement, and revolutionize the way we eat.