Just about every sector of business is geared toward sustainability these days. Sustainable agriculture, energy and tourism are all a given, but sustainable fashion is just beginning to disrupt the traditionally wasteful mainstream fashion industry.
Denverite Deb Henriksen, owner and founder of the rocker-chic brand Equillibrium, is poised to keep moving the fashion industry’s momentum forward. Her mission is to educate others about their own consumerism while bringing her sense of style to life with responsibly sourced textiles and materials.
via Slow Fashion – Boulder Weekly
Buckingham Smokehouse Bar-B-Q Owner Mark Brown, 62, did not grow up dreaming of owning a barbecue restaurant. He opened the restaurant out of desperation.
via Barbecue that rocks: After 20 years of traveling with rock bands, barbecue expert Mark Brown settles down in Columbia | Food | columbiatribune.com
Photo by Don Shrubshell
Latashia Ringold used to look for love in all the wrong places. After more than 30 years of abuse and addiction, she knew she needed to make a change. There had to be more to life.
Source: A Hand Up: Back from the brink, Latashia Ringold gets help from Love INC
When Aly Friend isn’t posting food photos on Instagram, planning events at the University of Missouri or keeping up with Food Network shows, she’s in the kitchen stirring up something that’s sure to be good and tasty.
Source: From the South: Aly Friend inherits love of cooking from southern Missouri upbringing
When it comes to losing weight, frustration is a given, but persistence makes the difference. Columbians Jeremy Morton and his partner, Nathan Fuchs, began the Whole 30 Challenge in September 2015. Fuchs’s CrossFit gym was participating in it, so Morton decided to try it as well.
Source: Weight loss challenge creates sustainable eating habits
Range Free is the first allergen-free bakery and café in Columbia
When Anna Meyer was diagnosed with 24 food allergies in 2009, she had to figure out an alternative diet. The journey wasn’t easy. Although many friends and family supported Meyer, others didn’t understand that certain foods could make her gravely ill. At restaurants, Meyer had to ask servers lots of questions and trust that kitchens weren’t cross-contaminating the food by using utensils that had been in contact with products she was allergic to.
Source: Range Free café offers allergen-free foods
Something’s cooking in the kitchen. Bite-sized shrimp wonton cups sit on a glass plate, ready to be devoured. Steaks sizzle on the grill. Brussel sprouts roast in the oven, and wine glasses clink as Ken Dean searches for the perfect glass to pair with a bottle of wine.
Source: The perfect pair: Chef Ken Dean and sous chef Charlotte enjoy pairing food with wine and friends with travel