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GoMacro Reteams With Keep A Breast Foundation

GoMacro, known for its organic, plant-based nutrition bars, is continuing its partnership with the Keep A Breast Foundation for the seventh consecutive year.

KAB is a nonprofit organization on a mission to reduce breast cancer risk and its impact globally. Through self-check resources, prevention education, and arts and wellness programs, KAB strives to empower youth to become their own health advocates, on their own terms, in their own voice and space. Today, they offer a wide variety of programming in support of their mission including the Keep A Breast App, the Give Back Grant Program and Fit4Prevention.

GoMacro’s partnership with the foundation is particularly meaningful due to their founders’ experience with breast cancer. Following co-founder Amelia’s 2003 breast cancer diagnosis, she and her daughter, Jola, made several diet and lifestyle changes to support her healing journey.

During the search for a delicious treat that suited her new needs, Amelia created the original MacroBar recipe in her family kitchen. In the face of adversity, Jola and Amelia came together, fought the cancer, and Amelia won. In the years following, the mother-daughter team began sharing the power of a balanced, plant-based lifestyle through their delicious, organic nutrition bars.

“During my battle with cancer, there weren’t any snacks on the market that suited my new dietary needs and tasted great,” says Amelia. “After making the first batch of what became the MacroBar recipe, we knew it was something we needed to share with the world.”

Along with spreading the power of a plant-based lifestyle, Jola and Amelia wanted to support organizations with shared values – and Keep A Breast was a natural partnership.

“Our 5 Principles – Live Long, Eat Positive, Give Back, Tread Lightly, and Be Well – guide all we do at GoMacro. One of the ways we Give Back is by donating to organizations whose values and missions align with ours,” says GoMacro CEO and co-founder Jola Sonkin. “Breast cancer prevention is a cause that is especially close to our hearts, and we love supporting Keep A Breast’s practical and unique approaches to prevention.”

Partner with GoMacro in supporting the Keep A Breast Foundation by purchasing the Cherries + Berries Give Back Bar online or at a retailer near you throughout October.

The GoMacro facility is powered by 100% renewable energy, and all MacroBars are made with high-quality, sustainably sourced, plant-based ingredients.

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Little Sesame, Fly By Jing Create Pumpkin Chili Crisp Hummus

Pumpkin Chili Crisp hummusLittle Sesame, the fast-growing Washington, D.C., based hummus brand, has formed a collaboration with Fly By Jing, celebrated for bringing uncensored Chinese flavors to modern kitchens with pantry staples. Together, they’ve crafted a one-of-a-kind product just in time for pumpkin spice season: Pumpkin Chili Crisp hummus.

Every container layers Little Sesame’s signature smooth hummus with sweet and sour pumpkin and the bold seasonings of Fly By Jing’s coveted Sichuan Chili Crisp. Together it builds a unique, spicy and savory take on traditional flavors of the season.

“We’re bringing a brand new product to fire up pumpkin spice season,” said Nick Wiseman, co-founder and CEO of Little Sesame.

Wiseman and co-founder partner Ronen Tenne, former fine dining chefs, are behind hummus flavors like Herby Jalapeno, Caramelized Onion, and Jammy Tomato, which are currently available at select Whole Foods Market and Sprouts Farmers Market stores nationwide. This focus on chef-driven flavors has made Little Sesame a beloved destination for hummus enthusiasts.

Fly By Jing’s founder and culinary visionary, Jing Gao, echoed her enthusiasm, “Little Sesame is an amazing hummus company, and we’re thrilled to partner together for this limited edition flavor. The slightly sweet pumpkin hummus, with Fly By Jing Sichuan Chili Crisp on top creates a sensational flavor you’ll want more of – I even add a spoonful of our Xtra Spicy Chili Crisp on top for an extra kick!”

Pumpkin Chili Crisp is a limited edition Little Sesame hummus flavor, available at select Whole Foods Market stores nationwide. It will also be available online on Little Sesame and Fly By Jing websites for nationwide shipping in November 2023.

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Niman Ranch Honors McCormack Ranch Owners

 

Niman Ranch recently honored Jeanne McCormack and her husband Al Medvitz of McCormack Ranch in Rio Vista, Calif. for 30 years of partnership, with the ranchers supplying sustainably and humanely raised lamb to the premium meat brand since 1993. (Photo: Business Wire)

Niman Ranch recently honored Jeanne McCormack and her husband Al Medvitz of McCormack Ranch in Rio Vista, Calif. for 30 years of partnership, with the ranchers supplying sustainably and humanely raised lamb to the premium meat brand since 1993. Not only is the ranch the first lamb producer in the network, but McCormack and Medvitz were instrumental in the founding of the Niman Ranch Pork Company when they connected their Peace Corps friend and Iowa hog farmer Paul Willis to Bill Niman, a California cattle rancher and Niman Ranch founder who was selling their lamb along with his beef to farm-to-table Bay Area restaurants.

“Were it not for Jeanne and Al’s introduction, there would be no Niman Ranch today,” said Willis, Niman Ranch’s founding hog farmer. “Locally, they have preserved a very special place through their sustainable grazing practices that have been passed down over generations. Nationally, they have helped build a company that supports over 600 farmers and ranchers today, together producing specialty products for our country’s culinary leaders.”

In addition to the Certified Humane and antibiotic-free lambs they provide to Niman Ranch, McCormack and Medvitz also produce wine grapes and small grains in an agricultural system brought from the Isle of Arran off the coast of Scotland by McCormack’s grandfather and his brothers in the late 1800s. They use very little irrigation, a positive in drought-prone Northern California, and by combining dryland crops with grazing livestock, they’ve created a sustainable and regenerative process for constantly replenishing the soil, maintaining clean waterways, preserving wildlife habitat and mitigating the effects of climate change.

McCormack is the third generation of her family to steward the 3,700 acres. But will she be the last? Rampant land development and sprawl all over California and the West has put rural farmland at risk as the population has increased and, along with it, the demand for ever more far-flung suburban housing.

While McCormack Ranch, on the banks of the Sacramento River, is held in a conservation easement and can never be developed, continuing to farm the land and care for it becomes exceedingly difficult when the surrounding community is no longer agricultural. Niman Ranch sources lamb from two additional producers in the region, the Hamilton family and the Anderson family, whose land is not protected by this easement and are under threat from encroaching development. The Hamiltons and the Andersons were also recently honored for their 25-year partnerships with Niman Ranch and their positive impacts on the local community and the brand’s broader network of humane farmers and ranchers.

Once agricultural land is developed, it’s lost forever. Wildlife habitat, grasslands, healthy soils, wetlands and the beauty of open space can never be recovered. Nor can rural communities and the multigenerational stewardship of the land. While many developers tend to see open land as useless unless it’s turned into a built environment, ranchers like Medvitz, McCormack and their neighbors understand that their land is a productive, natural ecosystem that benefits everyone.

“It would be ideal if, instead of constantly building on our open spaces, we could build a utopian agricultural system based on local communities of farmers, those deeply embedded in the land and its history, collaborating to manage the environment to produce plentiful food from regenerated and sustainable ecosystems that are humane to people and animals, that conserve scarce water and mitigate climate change,” said Medvitz.

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