RAW Conversations: Episode 2 - A Conversation All About Sprouts with Doug Evans, The Author of 'The Sprout Book'

RAW Conversations: Episode 2 - A Conversation All About Sprouts with Doug Evans, The Author of 'The Sprout Book'

In this episode of Raw Conversations, we speak with Doug Evans, an early pioneer in the health food movement. After losing his mother to cancer and his father to heart disease and watching his brother suffer through diabetes and three strokes, he invested in and co-founded Organic Avenue. Organic Avenue was the one the first organic cold-pressed juice and raw food retailer in the United States.

Doug lives off the water and food grid on his land with private hot springs, east of Joshua Tree, California at Wonder Valley Hot Springs where he created a sprout lab and wrote "The Sprout Book."

Some topics covered in this podcast: what a sprout is, why more people aren't eating sprouts, Doug's journey to becoming a raw vegan, the association between food and our happiness, and sharing the health benefits of sprouts.

Time Stamps: 

The Integrity of Our Products: 1:55

Introduction to Sprouts: 2:35

The Spread of Sprouts: 8:00

Our Connection to Food: 17:00 

Sharing the Magic of Sprouts: 32:00 

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At FoodNerd, we're on a mission to redefine what kids eat today, tomorrow, and in the future. We make a wide range of tasty foods, but underneath all that deliciousness, we’re also setting new standards for nutrient density. We believe that parents should never have to compromise their children's well-being because of busy schedules or a lack of great pre-packaged options. That's why we've dedicated ourselves to creating nibbles that are positively brimming with the goodness of nature’s best ingredients.

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Our products are designed to seamlessly fit into the ups and downs of parenthood. Whether it's snack time on the go, or dinner time where you’re like “where did the day go?” our healthy creations are there to support you. At FoodNerd, we believe that the healthy growth and development of our kids should go hand in hand with scientific rigor, tasty delight, and the kind of love for little ones that would make one stop at nothing in the pursuit to revolutionize how food gets made for the next generation.