By now you’ve heard me moan about how hot it is in Florida right now, right?! (I’m probably moaning more than usual because pregnant with twins in July in Florida is a lot hotter than I thought it would be, HA!) However, no matter the temperature, when we’re out grabbing a bite to eat and the server asks my hubby if he wants soup or salad, he ALWAYS goes for the soup. And I just don’t get it. It’s far too hot for SOUPING!
Or so I thought until I took the time to chat with Boulder Organic Foods founder Kate Brown, who shared about the company’s Summertime Souping! Though many (like me) don’t consider soup a summer-time staple, the Boulder-based brand is committed to offering consumers robust flavor profiles that taste great without overindulging in sugar or calories even during the warm summer months.
Kate founded Boulder Organic Foods in 2006, with a vision to craft “oh my gosh!” good food using garden-fresh ingredients. All of the soups are made in small batches and are certified organic, certified gluten-free and non-GMO verified. They are sold in the deli refrigerated section at grocers nationwide. I caught up with her to ask her some questions about organic foods, how the company “makes soup better”, and life in general!
- Tell me a little bit about yourself, your family and your life!
I am a Colorado native and grew up in a wonderful family business environment. My parents were tremendous mentors, modeling hard work and an entrepreneurial spirit. I was very lucky to be exposed to the startup and growth stages of their business. My home truly is the mountains of Colorado. I love to travel but I belong, heart and soul, in the Rocky Mountains. Boulder has been an especially kind place to raise my family and start an organic food business. There aren’t enough hours in the day to grow Boulder Organic and squeeze in golfing, hiking, fishing, family, gardening…the list is endless!
- When did you first become interested in creating organic foods?
It was a very unexpected time in my life – I was busy raising my daughter and the lack of “unadulterated” fresh soup caught my attention. The more I mentioned it to my family and friends, the more I saw a huge discrepancy between how we think about the foods we love and what is actually offered in the marketplace. Although I am appreciative of the food technologies that help bring safe food to more people, I think that much of our food system turns out over-processed foods that contain too many additives, stabilizers, preservatives and flavor enhancers. Turning that trend around, one bowl of soup at a time, seemed like the right thing to do!