faq 2017-07-18T19:59:09+00:00

infrequently asked questions

Why treats?

Treats are more than just sweets to us. Treats are those sensual indulgences that light you up and bring you innocent childlike happiness. And it’s totally subjective. Smoked sea salt, roasted nuts, raw milk, a wild strawberry if you’re out in the woods, a finely crafted cocktail, a smoke. Enjoyment for enjoyment’s sake is a gift of being alive! No matter how simple your diet, there’s always an abundance of treats.

Why plantbased?

While we weren’t aware of it when this food started happening, we have an affinity for ‘plant medicine’ in all its forms: as visual inspiration, aromatics and incense, taste bud enchantment, and master teacher-healers on the neurocellular level. So perhaps it was just meant to be. And we do love tropical fruity smoothie bowls and things of that sort. There’s also been a collective overindulgence in animal products over the last few decades, heavily marketed by the deeply-subsidized meat, dairy, pesticide, GMO/biotech and pharmaceutical industries, as well as the USDA and other agencies. This has created a mess of bodily and ecological crises that most of us aren’t aware of. Offering nutritious plantbased alternatives made with simple ingredients is undoubtedly part of co-creating a thriving humanity.

Are you a gluten free and dairy free company?

While grain (gluten) free and plantbased (dairy/egg free) food is our specialty, it’s not because we believe these ingredients are inherently bad. It’s more of a fun creative challenge that’s necessary for a lot of us at the moment. We love quality cane sugar, aged cheese, and a real fermented loaf of sourdough. But so many people, including us, have experienced wheat’s ‘brain fog’. A cereal diet is no good for keeping your gut’s microbiome world happy either. In general, the American grain-dairy-sugar diet creates a slow, lethargic mind and body. Also, whether it’s refined sugar or refined wheat or pasteurized dairy, highly processed ingredients of any sort tend to create more addiction and imbalances than their wholefood counterparts. Grains should be whole, with seed (germ and bran included), and soaked and/or fermented. Milk, butter, cheese and yogurt should be raw and bacteria-rich. Sweets should be enjoyed in moderation, and sugar shouldn’t be separated from it’s natural mineral-rich color.

Are you a vegan company?

Not exactly. There are plenty of ecological reasons to be intentional about where animal products come from, or to avoid them altogether. While at the same time, large scale agriculture and the mistreatment of non-animal based systems is equally as problematic. Although we tend to eat a mostly vegetarian diet and are as mindful as we can be when shopping, we personally don’t identify in our hearts as vegans, nor believe that killing other animals is unnatural. Unfortunate and upsetting, but also necessary. Humans can’t even survive without B12 – an animal-based vitamin that we’ve evolved to depend on. No matter what our culture would tell us, death is a valuable part of life. Every time we pull “weeds” from the garden, we’re controlling the death process to make room for the “beautiful” plants. We just don’t feel the same emotional response as we might from killing another animal. On a different note, many vegan products either highly processed (i.e. harsh on the human animal and those animals that feed on our downstream waste) and/or have ecological-animal consequences that aren’t so apparent (ex: the consumption of inorganic pollinated crops, such as almond milk, on the bee population). Rather than market products with “guilt free” type catch phrases, we hope to raise our general awareness so that we can all work together to create a more balanced food system.

Are your products certified organic?

No. Perhaps someday, but not at the moment. We use the best tasting and best feeling ingredients we can find, all of which are certified organic if possible, and certainly non-GMO. We value being transparent about our sourcing much more than a corrupt federal agency’s branding program which negatively affects smaller farms and producers, and promotes a catch-phrase shopping mentality. Many large organizations including the USDA directly and indirectly rely on support from profit-driven corporations that depend on misinformed consumers eating an imbalanced, GMO and pesticide-driven, illness-causing diet. The USDA organic logo is a helpful tool for shoppers to make a quick decision, but it’s also oppressive to small businesses that would love to use the phrase “made with organic…” on their packaging, but cannot due to FDA regulations. As long as shoppers and natural food stores continue to support businesses that aren’t certified, such as Cobb’s, we may keep these organizations in check and maintain accessibility for other artisan startups to offer their products.

Do you use sustainable packaging?

We like to minimize waste and support innovative companies that are doing ‘green’ packaging. However, after significant investments into sampling ‘compostable’ materials for our cup bags, we were disillusioned when a entrepreneur friend informed us about the gimmicks of the green packaging industry and its failure to actually create benefit in our waste streams. There are plenty of online sources explaining the intricacies, here are one and two. We do still use corn-based bioplastics for our cashew cheese and cheesecake containers as the crops are more renewable than oil, although these companies do accept some GMO crops in their mix which is something consumers don’t hear about. Here’s a list of materials currently required for each end product:
Cups: bags: metalized polypropylene (landfill) / unbleached muffin liners (compostable) / case boxes: recycled paperboard with natural rubber bands (compostable) / 12-case boxes: recycled corrugated cardboard (compostable) / unbleached labels (compostable)
Cheese: containers: Fabri-Kal Greenware PLA (commercially compostable) / locally printed & cut clay-coated wraparound labels (compostable) / glue adhesive (landfill) / case boxes: recycled corrugated cardboard (compostable) / unbleached labels (compostable)
Cheesecake: containers: Fabri-Kal Greenware PLA (commercially compostable) / unbleached labels (compostable)

What does this Hippocrates 'let food be thy medicine' thing mean?

Food as medicine is about finding out what works for you. body, mind, all of it. Finding your own inner truth about what you eat that serves your deepest callings and what doesn’t. Books and nutritionists can share ideas and transmit the wisdom they embody, but nobody can walk this path for you. No two bodies are alike and therefore no two bodies thrive on the same diet. And just as our cells and gut microflora are always changing, so do our cravings. If we define medicine as that which helps bring our mind bodies into a state of grounded, clear, content, open-hearted focused aliveness, aka meditation, then certainly some foods will serve as medicine while others (or the same food in a different form) will serve as the opposite.

Why dragonfly?

Dragonfly appeared in our minds as a symbol that we both felt an affinity for. Then a beautiful one died by our backyard and Stephen decided to keep it on a bed of moss inside a jar. Then we asked an artist friend to paint us a dragonfly for our front doorway. Then we learned more about it and it started to appear more. Dragonfly is a symbol of transformation. It spends most of its life under water, then climbs out of the water, sheds its old nymph shell, and emerges with wings as an entirely new creature. It’s quick, it hunts, it’s strong, it has incredible sight and balance, it comes in a zillion magnificent colors, and its genetics have barely needed to change over its 300+ million year evolution. To us, dragonfly represents a rebirth process – a process mirrored in the courageous maturation of humans, individually and collectively. It’s also a symbol of the natural world and all our nonhuman relations.

Why don't your cheeses have nutrition facts on them?

The numbers for fermented cashews aren’t something we can accurately calculate based on raw ingredients and we haven’t yet felt obligated to invest in sending our cheese to a lab. Our chocolate cups are straightforward, so we’ve added the panels, as small and out of the way as possible. We don’t resonate with what Michael Pollan calls nutritionism – the paradigm that assumes that the nutritional value of a food is the sum of all its individual scientifically-identified constituents. It doesn’t feel right. It’s a shallow way of relating to food that seems to generate more neuroses than wellness. You see a similar phenomenon in medicine. Until a few generations ago we used whole plants to balance the inner human ecology; now we use concentrated doses of the ‘active constituents’ to the exclusion of all others in order to attack presumed agents of disease, typically with a slew of side effects. These views are reflective of an imbalanced culture at large: reductionist, compartmentalized, mechanistic and dominator-based. Ever wonder why America is so relatively unhealthy while simultaneously having the foremost nutrition-concerned food culture? ‘Nutrition facts’ panels serve as an advertisement for this sort of constituent-based thinking. But the FDA and most bigger markets require them, so we play along.