The USDA suggests through their recent surveys that most Americans have knowledge on the relationship between their food intake and the variety of diseases that circulate the vast population of human beings. In fact, there has been tremendous growth in the scientific knowledge, as the information has been integrated into our current dietary recommendations. Also, the rise in certain types of diseases have sparked national campaigns to educate Americans and to help establish nutritional guidelines.
This brings us to the “organic” movement. The number one problem circulating in the organic markets is to get people to value paying a higher dollar for a chemical-free product.
When it comes to buzzwords and food trends, perhaps the biggest culinary buzzword, in this decade is “organic.” In today’s society, it has become a common household name, but it wasn’t always that way. Most of the history of agriculture was organic. Before the 20th century, chemicals were not used in farming. It was during our era that farming was industrialized and chemicals were introduced into our produce. Due to this issue, books were written and circulated beginning in the 1940s, which led up to the term organic and thus has become something that our society pays dearly to put on our tables. Is it worth it? Is it worth paying a pretty penny for non-gmo, chemical-free foods?
The owner of Unbakery, Robin Krause, simply said in a recent interview, “It’s all about wellness and how to be bad in a healthy way.”
She believes that we should let the food and juices speak for themselves, that the quality equals value. The concept behind unbakery is to produce tonics, fresh juices and dishes that are creatively and individually prepared by hand with “raw” ingredients. From the luscious green juice, to Unbakery’s “root” juices featuring carrot, ginger, lemon, turmeric, and cayenne, too the pad thai made with tamarind-marinated sea weed noodles; these recipes appear light and sensual, appealing to the sight and taste, and yet still resonate health and wholeness. The bad just got healthy and maintained its’ yummy! They also find ways to go green, by recycling and reusing their pulp. Gluten-free, nut-free, and dairy-free is readily available and all food and drinks are made fresh with 100% nutrients, no chemicals, oils or preservatives, just whole foods.
Besides just tantalizing your taste buds, the future plans for growth holds healing, fermentation, detox, salad dressing and raw desert classes. If this isn’t enough to hold your interest, don’t worry, these are just a few of her ideas and if you get to know her drive to accomplish things, it won’t stop here. Bringing health to KC, we give you Unbakery.
Unbakery and Juicery, 614 E 63rd St., Brookside, Kansas City, Missouri, 816.237.1128, facebook.com/unbakeryandjuicery