We are leaders in low PUFA food production to help restore a healthier fatty acid balance in our food system and improve metabolic function.

Polyunsaturated fatty acid (PUFA) consumption has skyrocketed over the last century. And not just from seed oils, but from the way modern livestock are raised and fed.

In 1900, plant-based PUFAs made up just 1–2% of daily calories. Today, PUFAs show up everywhere in the food supply (including meat and eggs) and they account for roughly 15–25% of daily calories, an order-of-magnitude increase. This dramatic shift is not benign. Excess PUFA intake is linked to metabolic dysfunction, cellular damage, chronic inflammation, impaired energy production, and long-term disease risk. 

At Nourish Food Club, our food is intentionally crafted and lab tested to contain more of the fats that support human biology and metabolism, and less of the unstable fats (PUFAs) that disrupt energy production and increase cellular damage. Our goal is to restore a fatty acid balance that supported human health for generations.

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Why do different fats matter at the cellular level? 

The types of fat you eat influence the types of fat stored in your body, and that directly affects how your cells produce energy.

Polyunsaturated fats (PUFAs), monounsaturated fats (MUFAs), and saturated fats (SFAs) have different biochemical structures. So of course your body processes them differently at the cellular level, especially in the mitochondria where energy is produced.

Over the last century, the modern food system dramatically altered this fat balance.

To produce cheap, abundant food, traditional fats like butter and tallow (naturally low in PUFAs) were replaced with seed oils, margarine, and PUFA-heavy alternatives. This flipped the balance of dietary fats from mostly saturated to heavily unsaturated.

This shift didn’t just change what we eat, it reshaped our biology. Human body fat today is far more unsaturated than it was just a century ago.

Research shows that diets high in PUFAs are associated with:

• - Slower metabolic rate and increased fat storage
• - Weakened gut and immune function
• - Reduced ability to efficiently use carbohydrates for fuel
• - Accelerated aging and increased cellular damage

But what many people don't realize is that it’s not just seed oils.

Animal fat has changed as well. Meaning the fats in modern meat and eggs look very different than they did historically. Today, conventional pork, chicken, and eggs can contain PUFA levels comparable to canola oil.

Why?

Because you’re not just what you eat... you’re what your food eats.

As industrial agriculture expanded, livestock diets shifted toward corn, soy, and other high-PUFA feed ingredients. Those fats don’t disappear. They are deposited directly into the meat and eggs we consume.

Foods that once supplied stable, nourishing fats can now resemble industrial seed oils in their fatty acid profile.

Nourish food is different, by design. We are on a mission to unsaturate food after decades of misinformation.

We return to traditional farming principles and feed our livestock species-appropriate, custom-formulated low-PUFA diets to prevent unnatural fatty acid manipulation. This results in lower PUFA levels and higher amounts of metabolism-supporting saturated fats that better align with human biology.

And we don’t guess. We test.

• - Our eggs contain 73% less linoleic acid (an omega-6 PUFA found in seed oils) and 20% more stearic acid than the nation’s leading pasture-raised brand (Organic Vital Farms)
• - Our chicken contains 54% less linoleic acid and 202% more stearic acid than organic free-range chicken
• - Our pork contains 51% less linoleic acid and 95% more stearic acid than conventional pork

Changing what your food eats matters just as much as changing what you eat.

> Cleaner food. 
> Healthier fats. 
> A fatty acid profile that supports energy production, metabolic resilience, and long-term health.

👉 Learn more about the health consequences of PUFAs, and why modern meat and eggs have become unexpected sources of these unstable and metabolically damaging fats.

The LowPs™ Standard is how we control what goes into our food, from seed to fork, so the final product supports human metabolism rather than industrial efficiency. Our food is intentionally low in the “Ps” that disrupt biology: PUFAs, phytoestrogens, and pesticides.

So, how do we achieve Low-PUFA food?

The research is clear: what an animal eats and how it’s raised directly determines the fat in its meat and eggs, and ultimately the fatty acid composition of your body fat and metabolism.

Today, livestock are commonly raised and fed in ways that make their fat far more unsaturated than at any point in human history. 

It’s important to realize that not all animals eat the same way.

• - Beef, lamb, and dairy cows are ruminants with four-chamber stomachs. When raised on diverse pasture, they can thrive on a 100% grass-fed diet.
• - Chickens and pigs are monogastric (single stomach, like us!), not ruminants. Even when pasture-raised, they require a supplemental feed that makes up 70–95% of their diet.

That feed matters, and it has changed dramatically over the last 100 years.

Industrial agriculture has flooded livestock feed with high-PUFA ingredients like corn, soy, corn oil, and dried distillers grains. On top of this, decades of misguided nutrition advice pushed producers to intentionally alter animal fat composition (increasing PUFA, lowering saturated fat) in the name of “heart health.”

And most pasture-raised animals are still fed off-the-shelf industrial feeds loaded with omega-6 PUFAs.

At Nourish, that wasn’t acceptable.

We don’t buy feed off the shelf. We make it ourselves! (Most “corn- and soy-free” feed options out there simply replace the problematic ingredients with other high-PUFA or hormone-disrupting inputs, defeating the purpose.)

We put human health first, which means we don’t just follow trends. We design the system.

We custom-formulate our own feed for:

• - Pasture-raised layer hens (eggs)
• - Broiler chickens (meat)
• - Hogs (pork)
• - Dairy goats (goat dairy)

Our feed is intentionally designed to support human metabolism, because you’re not just what you eat, you’re what your food eats.

Our custom feed is designed with intention:

• - Free of corn, soy, and flax, which can introduce allergens into food, increase PUFA content, and raise hormone disrupting compounds
• - Low in polyunsaturated fats (PUFAs), the unstable fats found in seed oils
• - Low in phytoestrogens, plant-derived compounds found in ingredients like soy and flax. They can interfere with hormone signaling due to their estrogen-like structure and are classified as endocrine disruptors.

In a modern world already saturated with endocrine stressors (plastics, pesticides, and industrial chemicals) we believe food should reduce, not add to, hormonal burden.

Studies show that when livestock consume phytoestrogen-rich feed, these compounds can transfer into animal fat and eggs. By eliminating these ingredients, we produce food that better supports balanced hormone health.

Seed-to-fork 

We don’t just formulate the feed, we know where the feed ingredients come from.

By partnering with regenerative livestock farmers and regenerative row-crop farmers, we ensure our feed ingredients are grown without toxic chemical inputs, while restoring soil health and supporting resilient farming communities.

This seed-to-fork approach gives us full oversight of the entire process: going beyond organic certification requirements and allowing us to confidently stand behind every product we sell.

The result: food that reflects how it used to be

The outcome of this system is food with:

• - More metabolism-supporting stearic acid
• - Significantly less PUFA
• - Lower phytoestrogen levels
• - Less compounds that make food harder to digest
• - Fewer chemical residues
• - Greater nutrient density 

In short: food that more closely resembles what humans have eaten (and thrived on) for generations.

The LowPs™ difference

The modern food system exposes us to compounds that can damage metabolism and disrupt hormones, and many of them start with the letter P: PUFAs, Phytoestrogens, and Pesticides.

We’ve opted out.

We don’t just source food. We build it from the ground up.

Our partner farms grow feed crops regeneratively, we custom formulate livestock feed ourselves, and we test for purity to ensure food is low PUFA, low phytoestrogen, and pesticide-free.

Unlike most farms relying on pre-made organic or conventional feeds from unknown sources, we formulate our own to ensure our food meets the LowPs™ standard.

LowPs™ means:

• ✔ Low in PUFAs – Prioritizing metabolism-supporting saturated fats over unsaturated fats. 

• ✔ Low in Phytoestrogens – Free from soy, flax, and other hormone-disrupting compounds.

• ✔ Pesticide FREE – Grown using regenerative practices, not chemical shortcuts, tested glyphosate free.

👉 Learn more about the LowPs™ standard and why it matters for your health.

At Nourish Food Club, food is produced in a way that restores the land rather than depletes it. Nearly all of the food we eat ultimately depends on healthy soil, yet modern industrial agriculture is degrading soil at an alarming rate through heavy chemical use, monocropping, and extraction-based practices. Regenerative agriculture takes a different approach by rebuilding soil health, increasing biodiversity, and working with natural systems so future generations inherit healthier land than we started with.

Unlike industrial agriculture, which relies on synthetic pesticides, heavy fertilizer use, mass confinement, and pharmaceuticals to force production from exhausted soil, regenerative farming prioritizes living soil, diverse ecosystems, and natural fertility. Healthy soil is the foundation of healthy food.

By improving soil structure and microbial diversity through responsible grazing, crop rotation, and natural fertility practices, we create an environment where plants, animals, and people thrive, without relying on chemical shortcuts.

Mobile Pasture-Raised Livestock

Unfortunately, the term pasture-raised is often misleading. In many conventional systems, animals may technically have “pasture access” while spending most of their lives inside of a large barn, with small doors out to pasture. In these conditions, animals like chickens and pigs can quickly degrade the land: there’s no longer any grass, bugs, or life left in the soil, leading to poor nutrition for the animals as they rely more heavily on processed corn and soy-based feed, and less on the natural diversity they would have in an ideal environment.

We take pasture-raising a step further.

Our livestock are raised using a mobile pasture-based system, meaning animals are regularly rotated onto fresh, nutrient-rich pasture.

Coops, huts, feeders, and water systems are moved frequently so animals always have access to:

• - Fresh grass and diverse forage (a wider nutrient intake
• - Insects and natural food sources
• - Clean living conditions and sunlight
• - Space to express natural behaviors

Animals are never caged or confined to buildings. This low-stress environment supports animal health and results in meat, eggs, and dairy that reflect how animals are meant to live.

The animals also enjoy a wider nutrient intake, with regular access to fresh grass, insects, and a variety of natural forage, leading to more nutrients in the final product.  

Raised outdoors in a low-stress environment (never confined or caged) they have plenty of space to express their natural instincts, resulting in meat, dairy and eggs you can feel good about.

Regeneration benefits animals and the land

Regular rotation allows pastures time to rest and recover. Animal impact is spread evenly across the field, and manure naturally fertilizes the soil rather than concentrating waste in one place.

Each species plays a role:

• - Ruminants gently aerate soil with their hooves
• - Chickens scratch, peck and cycle nutrients, pigs gently root
• - All animals contribute fertility (through their manure) that stimulates plant regrowth

This mimics natural grazing patterns and builds resilient pastures without synthetic pesticides.

Regenerative practices beyond livestock

For our produce and heritage wheat and ancient grains, regenerative farming means:

• - Cover cropping
• - Natural composting methods
• - Crop rotation
• - Minimal or no-till practices

These techniques protect soil structure, prevent erosion, improve water retention, and support a thriving underground ecosystem of beneficial microbes and fungi. Instead of extracting from the land, every harvest contributes to its long-term health.

Environmental benefits

Regenerative, pasture-based systems:

• - Build organic matter in soil, improving water retention and nutrient cycling
• - Reduce erosion and protect waterways from chemical runoff
• - Support biodiversity above and below ground
• - Help maintain natural carbon and water cycles

It’s farming in partnership with nature (not against her!)

By prioritizing soil health, animal welfare, and natural rhythms, regenerative farming produces food that is more nutrient-dense, cleaner, and more resilient, while restoring the land and reducing environmental pollution.

A win-win-win: better for the animals, better for human health, and better for the environment.

👉 Learn more about our farming practices and partner farms.

We don’t just sell food. We are deeply involved in every step of how it’s produced. Meaning, we don’t buy food on the open market or source from industrial food corporations and resell. 

Our farm-fresh products come from our network of small regenerative farms that share our commitment to producing truly clean, nourishing food. Working with many small farms, rather than one large operation, makes it easier to uphold our standards and consistently deliver the highest quality.

Hands on from start to finish.

We work directly with our farmers and food makers, holding every step to the highest standards. This includes coordinating the delivery of our custom-made low PUFA feed to all of our farmers, sourcing ingredients for handmade baked goods, requiring traditional animal rennet in our cheeses, operating our own commercial kitchen to control every ingredient in canned and prepared foods, specifying which chemicals are (and are not) allowed during processing and cleaning. Every detail matters, because details are where quality is either preserved or lost.

Our produce, dairy, eggs, and meat come exclusively from small farms committed to regenerative practices. Our heritage wheat and ancient grains are grown on small regenerative farms focused on rebuilding soil health and nutrient density, then freshly milled by our miller, Dustin, to preserve freshness and quality at every step.

Unlike industrial-scale operations and large confinement animal feeding operations (CAFOs), which rely on chemical interventions to manage disease and production pressures, our partner farms prioritize soil health, biodiversity, and ethical animal husbandry (and don’t need chemicals to prop up a broken system).

A cooperative model that restores the food system

Our food doesn’t come from one massive “regenerative” operation. It comes from a community of small farmers who each care deeply for their land, their animals, and the families they feed.

This cooperative approach keeps:

• - Farmers economically resilient (they get paid fairly)
• - Soil healthy and regenerating
• - Animal welfare high
• - Standards uncompromised
• - Food quality consistently high
• - Reliance on pharmaceuticals and chemical interventions low

Maintaining smaller farms makes it easier to uphold these standards and ensure consistent quality at every step.

Each partner farm undergoes a rigorous vetting process to meet Nourish standards. Farmers receive our Nourish Farming Practices SOP and hands-on support, with regular site visits and ongoing collaboration to ensure quality at every step.

No single farm can do it all. But together, our cooperative can produce food that truly nourishes families while restoring the land for generations to come.

Every Nourish Food Club purchase supports a small regenerative farm and helps rebuild the food system from the ground up.

Because we believe growth shouldn’t mean industrialization or bigger farms.

It should mean more small farmers. More good ones. 

Our food tastes better and nourishes you more deeply because it’s produced differently than the meat, eggs, grains, and dairy in the conventional industrial food system.

How food is grown, the health of the soil, what animals eat, and whether they live on pasture or in confinement all directly shape the nutrients and flavor of the food you consume.

Every bite of Nourish Food Club’s pasture-raised meat, chemical-free produce, and heritage flour carries the story of the land it came from: healthy soil, diverse plants, fresh air, sunlight, and the rhythms of the seasons. That story shows up not just in nutrition, but in taste.

Better farming. Better for you. Better flavor. 

And yes, you’ll taste the difference!

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More nutrients start with better growing conditions

The nutrient density of food depends on the nutrients available to plants and animals during growth.

Livestock raised outdoors on diverse pasture have access to sunlight, fresh grass, insects, and a wide range of natural compounds. This results in food with higher levels of vitamins, minerals, and beneficial compounds compared to animals raised in confinement.

For example:

• - Chickens grazing grasses rich in vitamin K₁ deposit more vitamin K₂ into their egg yolks
• - Sun exposure allows animals to naturally synthesize vitamin D, which is then deposited into eggs, milk, and meat

Animals raised in confinement are limited to a fixed feed ration and lack access to the broader nutrient spectrum found outdoors.

The same principle applies to plants. Produce and grains grown on regenerative farms are more nutrient-dense because they’re grown in living, biologically active soil. In contrast, much of conventional produce is grown in depleted soil that relies on synthetic fertilizers rather than healthy soil biology.

By using regenerative practices like crop rotation, composting, minimal or no tillage, and companion planting, our farmers build soil health and biodiversity which directly translates to better nutrition in the food you eat.

Better flavor comes from the land

Pasture-based farming doesn’t just improve nutrition, it dramatically improves flavor.

The French have a word for this: terroir, meaning “the taste of place.” It describes how soil, plants, climate, and local ecosystems shape the flavor of food.

This is why truly pasture-raised meat, eggs, and dairy taste different.

Because they are different.

Our livestock graze diverse pastures filled with wild herbs, grasses, legumes, and flowers unique to each season and location. That botanical diversity doesn’t just support animal health, it infuses food with flavor and nutrients drawn directly from the land.

It’s flavor you can’t fake. Nature does the seasoning.

Most industrial meat and dairy has no terroir, it has uniformity. Animals are raised indoors, fed standardized corn- and soy-based diets, often without sunlight or real soil. These systems prioritize speed and consistency, at the expense of flavor, nutrition, and animal well-being.

The result? Calories without character. And food that tastes… bland.

Why pasture-raised food tastes better

Pastured animals consume and store phytochemicals from the plants they graze: compounds like terpenoids, flavonoids, and phenols. These compounds enhance aroma, depth of flavor, and also offer real health benefits, including antioxidant and anti-inflammatory effects.

Research shows that animals grazing botanically diverse pastures accumulate higher amounts and a wider variety of phytochemicals in their meat and milk compared to animals fed grain-based diets in confinement.

Animals don’t create these compounds on their own, they acquire them from plants. When animals live in harmony with nature on diverse pastures, those benefits carry through to the food on your plate.

“Animals grazing more botanically diverse pastures accumulate both higher amounts and a wider variety of phytochemicals in their meat and milk compared to animals grazing non-diverse (i.e., monoculture) pastures, while concentrations of phytochemicals are further reduced, and often remain undetected, in the meat and milk of animals fed grain-based diets in feedlots.” (ref)

This kind of nourishment doesn’t show up on a nutrition label, but you can certainly taste it and feel it.

Better-tasting eggs

Our corn- and soy-free eggs typically have a richer, cleaner flavor that reflects our thoughtful feed formulation and how the hens live out on pasture. 

Eggs higher in polyunsaturated fats (PUFAs) oxidize more easily, which can create off-flavors described as metallic, fishy, or stale. When feed is lower in unstable fats (like ours), yolks remain more stable and taste fresher, more balanced, and more traditionally “eggy.”

Many customers notice the difference immediately, even before they understand why.

“The best tasting eggs ever. I hated the aftertaste of eggs until I found yours. Yours are the first eggs I’ve had that don’t have the disgusting aftertaste.” - Jordan

Flour and grains with real flavor and nourishment

Modern wheat is highly hybridized, often grown on depleted soil with synthetic fertilizers, then aggressively milled to strip away nutrients, only to be “fortified” later with a few synthetic vitamins.

Our flour is different.

We use diverse heritage wheat and ancient grains grown on nutrient-rich soil, then stone-milled to preserve more of the grain’s natural nutrients and flavor. Our flour is freshly milled week to week, not stored on shelves for months.

The result is flour that tastes better, bakes better, and nourishes better.

By moving away from mass industrial agriculture and prioritizing soil health, animal welfare, and thoughtful production, we create food that is richer in nutrients, deeper in flavor, and far more satisfying.

This is what food tastes like when it’s grown the right way!

“The meat, chicken, eggs, cheese, milk are all so delicious. I am from Europe and am used to flavorful food, which is not available in the US. Because of Nourish, I can eat like I am used to at home. Appreciated” - Christine

There are two approaches to food production today: farming… and pharming.

Most people don’t realize that much of the livestock in the U.S. is raised with routine pharmaceutical interventions: vaccines, antibiotics, hormones, and dewormers are considered standard practice (even in some pasture-raised systems). 

In crowded, stressful, confinement-based systems, these drugs aren’t optional; they’re often necessary just to keep animals alive and productive. (ref)

That’s one model.

At Nourish, we choose another. How things were before Big Pharma and Big Ag became one.

We believe food shouldn’t come with a pharmaceutical backstory.

Our farmers raise animals the way they were raised before industrial agriculture: outdoors, on pasture, with fresh air, sunlight, movement, and species-appropriate diets. Animals are regularly rotated to new pasture using mobile housing and rotational grazing systems. 

This matters for three key reasons:

1. Reduced disease and parasite pressure

Animals aren’t constantly exposed to their own waste, which dramatically lowers infection risk and parasite load.

2. Stronger natural immunity

Fresh pasture provides a wide variety of grasses, herbs, insects, and plant compounds that support immune function and metabolic health.

3. Space to express natural instincts

Animals are able to move freely, forage, graze, root, scratch, and behave like animals. This freedom dramatically lowers chronic stress, supports healthier metabolic signaling, and strengthens immune resilience. When animals aren’t confined or crowded, their bodies function the way nature intended.

This stands in stark contrast to confinement systems (including CAFOs), where animals are kept in the same area on pasture (which happens for some ‘pasture-raised’ systems) or stuffed inside buildings for their entire lives: exposed to waste buildup, chronic stress, and high parasite loads. 

In these conditions, pharmaceutical intervention isn’t optional; it’s often unavoidable.

Healthy environments produce healthy animals. And healthy animals don’t require prescriptions and routine drugs.

Raised with care, not chemicals.

Our livestock are never confined in cages, feedlots, or industrial confinement operations (CAFOs). They live outdoors, with space to graze, root, scratch, roam, and behave like animals, not production units.

Because stress is low and health is high, pharmaceuticals are not part of our system.

We are proud to be Needle-Free:

• - No routine antibiotics or dewormers
• - No added hormones
• - No vaccines as a management crutch

Just clean pasture, fresh air, regular movement, and attentive animal care.

Animals raised this way live calmer, healthier lives: and produce cleaner meat, eggs, and dairy you can feel good about feeding your family.

This isn’t about ideology. It’s about building a system where drugs aren’t necessary because the environment is doing the work.

Real farming. Real food.

No prescriptions required.

Our dairy is made with raw A2/A2 milk, preserving what modern processing strips away.

Because it’s never pasteurized, our raw milk cheeses retain natural enzymes, bioactive compounds, heat-sensitive vitamins, and living probiotics that support digestion and overall gut health. Pasteurization destroys many of these components. Raw dairy keeps them intact, making our raw dairy cheeses more nutrient-dense and easier for many people to tolerate.

Why does A2/A2 matter?

Milk protein is made up of about 80% casein and 20% whey. Within the casein fraction is a subtype called beta-casein, which comes in two forms: A1 and A2.

The difference between A1 and A2 is just one amino acid along the protein chain, but that small change can make a big difference during digestion!

• - A1 beta-casein breaks down more easily and can form a peptide called beta-casomorphin-7 (BCM-7).
• - A2 beta-casein has a stronger bond at that same location and does not form BCM-7.

Some people digest BCM-7 without issue and can tolerate A1 dairy just fine.

Others experience digestive discomfort, inflammation, brain fog, or bloating when consuming A1 dairy, but feel fine with A2 dairy.

Research (ref, ref) consistently demonstrates that switching from A1 to A2 dairy can:

• - Reduce bloating, abdominal pain, and intestinal inflammation
• - Improve stool consistency and digestion
• - Reduce brain fog and digestive discomfort
• - Improve tolerance for people who thought they were “lactose intolerant”

Importantly, humans historically consumed A2 dairy. Goat, sheep, buffalo milk (and human breast milk!) are naturally A2/A2. A1 dairy became common only recently due to modern commercial cattle breeding (like Holsteins).

That’s why all of our dairy is fully A2/A2 and lab-tested. No guessing. No marketing shortcuts.

The result is dairy that’s gentler on digestion, richer in nutrients, and closer to what humans have thrived on for generations.

Old-fashioned food, with the convenience of modern delivery.

Clean food starts with clean inputs. At Nourish, we don’t rely on shortcuts, chemical fixes, or modern additives to prop up food quality. We build food the old-fashioned way, using real ingredients, thoughtful farming, and full transparency.

👉 No GMOs

Our custom corn- and soy-free feed for layer hens, meat birds, hogs, and dairy goats contains no genetically modified ingredients: no GMO corn, soy, or canola. Instead, animals graze on diverse pasture and are supplemented with non-GMO, regeneratively grown, chemical-free feed that we custom formulate ourselves. Our cows, lamb, and yak are 100% grass-fed on non-GMO, chemical-free pastures.

Our cheese is GMO-free and made using traditional animal rennet, not lab-created fermentation-produced chymosin (FPC). FPC, introduced in the 1990s, is produced using genetically modified organisms and now accounts for over 90% of cheese made in the U.S. because it lowers costs and speeds up production. Unlike traditional rennet, FPC has limited long-term safety data and has been associated with digestive discomfort for some people. Animal rennet has been used safely for over 7,000 years, and we honor that tradition to produce pure, authentic cheese that’s more aligned with human digestion.

👉 No pesticides 

We avoid toxic pesticides on livestock pastures, produce farms, and the grains grown for our sourdough and animal feed. By using regenerative and permaculture practices that build soil health and biodiversity, our farms grow food that is naturally more resilient, without chemical interventions.

This protects soil life, water quality, and ultimately the purity of the food on your table.

👉 No Gums, Additives, Emulsifiers, Seed Oils

Most modern grocery-store foods rely on additives to extend shelf life, improve texture, or mask poor-quality ingredients. These include seed oils, gums, stabilizers, preservatives, and emulsifiers like carrageenan, gellan gum, polysorbate 80, and potassium sorbate.

You’ll find these in:

• - Bread (seed oils, preservatives, gums)
• - Yogurt and cottage cheese (gums and stabilizers)
• - Cream (carrageenan)
• - Milk (synthetic vitamins carried in emulsifiers and seed oils)
• - Meat (carbon monoxide for color, phosphates and salts to retain water and increase package weight)

These are industrial inventions, not traditional food ingredients, and many lack long-term safety data while contributing to gut irritation and metabolic stress.

We skip them all.

• - Our meat has one ingredient: meat
• - Our sourdough contains no seed oils or gums
• - Our dairy uses only traditional ingredients (starter cultures, rennet, salt)
• - Our bone broth contains no preservatives (just canned in glass)
• - Our prepared foods (like jam, salsa, and high-protein egg muffins) use simple, clean ingredients

No synthetic additives. No “natural flavors.” No chemical shortcuts.

👉 No Bleaching, Bromate, or Synthetic Fortification in Flour

Modern flour is milled using steel rollers that strip away most of nutrients, then chemically bleached for appearance and “enriched” with a few synthetic vitamins and minerals (like iron shards that increase oxidative stress and folic acid that disrupts B vitamin metabolism) in attempt to compensate the nutrients lost from the harsh milling process. It is funny to think we can replicate the whole food matrix!

Some flours are treated with chlorine or benzoyl peroxide. Others still use potassium bromate, a dough strengthener linked to cancer and banned in many countries but still legal in parts of the U.S.

At Nourish, we do things differently, and go back to how things used to be done for thousands of years before harsh milling and refined white flour started in the early 1900s. 

Our heritage wheat and ancient grains are:

• - Not genetically altered
• - Grown on nutrient-rich regenerative soil without pesticides
• - Stone-milled, not industrially stripped, which preserves the nutrients and flavors
• - Unbleached and unbromated
• - Not fortified with synthetic vitamins

We mill fresh weekly, not months in advance, preserving flavor, nutrients, and digestibility.

👉 No APEEL coating on our produce

We believe produce should have one ingredient: produce.

We skip synthetic coatings like Apeel, a seed-oil–based wax used to extend shelf life. Instead, our produce is delivered fresh from small regenerative farms, free from coatings, preservatives, and unnecessary additives.

The Nourish Standard

Clean inputs matter because they add up. Day after day. Year after year.

By avoiding GMOs, pesticides, additives, seed oils, synthetic fortification, and chemical coatings, we produce food that’s simpler, cleaner, and more aligned with human biology.

This isn’t about perfection.

It’s about removing what never belonged in food to begin with.

When you support Nourish, you’re not supporting a corporation.

You’re supporting a family-run business working alongside a network of small regenerative farms to rebuild the food system from the ground up, one pasture at a time.

Nourish Food Club was co-founded by two sisters, Ash and Sarah, who were fed up with how hard it was to find truly clean food.

Both of us struggled with unexplained health issues at a young age. When conventional medicine offered little more than prescriptions and dead ends, we started asking better questions: about food, farming, and what had quietly changed over the last few generations.

What we uncovered was frustrating: misleading labels, hidden toxins, and a food system designed for efficiency and profit, not human health.

Real, farm-fresh food changed everything for us. But finding it required constant effort, long drives, and compromises no one should have to make just to eat well.

So we made a bold decision. We left our careers behind to focus on what truly matters: producing food that supports human health.

With no farming background and a lot of determination, we built our own regenerative farm (Angel Acres) from the ground up as first-generation female farmers, with a singular goal: produce the healthiest eggs we could possibly make. (And we did! With our corn- and soy-free, low PUFA eggs).

But it didn’t take long to realize something important: no single farm can do it all.

True nourishment requires diversity: of land, animals, seasons, and farmers. That’s why instead of scaling one farm beyond its natural limits, we chose a different path.

We built a cooperative.

By partnering with more small regenerative farms, each operating within nature’s limits, we could grow responsibly: without corner-cutting, confinement, or industrial shortcuts. This is how food used to be produced, before mass production stripped it of quality and care.

Our mission is simple but not easy: produce the healthiest food possible while regenerating soil, avoiding toxic chemicals, respecting animals, and caring for the land.

That means working with more small regenerative farms, not bigger and bigger ones.

Every Nourish Food Club purchase supports a small regenerative farm and helps restore an old-fashioned, cooperative food system, one that nourishes families today while protecting the land for generations to come.

But we don’t just supply clean, farm-fresh food. We’re also passionate about education and transparency!

Through our blog, YouTube channel, and social media, we share:

• - Food system deep dives
• - Metabolic health education
• - Unlearning decades of misinformation
• - Old-fashioned, nourishing recipes
• - Behind-the-scenes looks at how your food is actually produced

Because rebuilding trust in food starts with understanding it!

👉 Learn more about our origins and how Nourish began

You already know clean, farm-fresh food matters.

The hard part is finding the time to source it.

Driving hours to different farms. Coordinating pickup days. Navigating multiple niche websites and checkouts. Trying to keep it all straight while juggling work, family, and life.

That’s where Nourish Food Club comes in.

Real food, without the friction

We built Nourish for people who want to eat well, but don’t want sourcing food to feel like a second job.

Instead of piecing things together from multiple farms and platforms, Nourish brings everything into one place, one checkout, one delivery.

Nourish Food Club is a Private Member Association connecting you directly with traditional, unaltered, regeneratively-raised farm-fresh foods.

Think of it as your virtual farm stand.

As a member, you get access to a curated network of small regenerative farms producing food you can truly trust:

• - Corn- & soy-free, Low-PUFA meats and eggs
• - Raw A2/A2 cheeses and dairy
• - Heritage wheat, ancient grains, and traditional sourdough
• - Seasonal, chemical-free produce
• - Collagen-rich bone broth and more

All carefully sourced and crafted. All aligned with our standards. All delivered directly to your door.

Convenience without compromise

We don’t make food “convenient” by cutting corners.

We make it convenient by doing the hard work for you (vetting farms, coordinating logistics, and handling delivery) so you can focus on living your life.

 

Old-fashioned food.
More nutrients. Less toxins.
Modern convenience.
No compromise on quality.

 

If you want real food to be the easiest part of your week, you’re in the right place.

👉 Join Nourish Food Club and take the stress out of sourcing real food