Ep 9: Julie Cutler, MSN RN – Lactation Consultant

Kari Ginger sits down with Julie Cutler, a registered nurse licensed in both Iowa and Illinois and an International Board Certified Lactation Consultant for over 30 years. This mother-daughter pair discuss breastfeeding, baby friendly hospitals, nutrition, and Bytable Foods. Julie Cutler, MSN RN IBCLC RLC is a registered nurse licensed in both Iowa and Illinois and has been an International Board Certified Lactation Consultant for over 30 years. She possesses expertise in caring for obstetrical patients and premature infants. Her career has also included working as a visiting nurse, clinical instructor, university instructor, and researcher while working full-time at her local hospital. Recently, Julie was the project manager for the Baby Friendly Hospital Initiative at Genesis Medical Center and Genesis received the Baby Friendly Hospital designation in February 2018. Her passion is to assist new families to get off to a good start in breastfeeding and to continue to support them.

Ep 8: Jarek Bakken and Dr. Alex Arguello, D.C. – Restoring Human

Jarek Bakken and Dr. Alex Arguello DC join Kari to discuss nutrition, fitness and their podcast Restoring Human.

The two hosts believe humans were designed to flourish and are helping people make intentional lifestyle decisions to return to an optimal state of health.

Jarek Bakken:
Jarek is a self experimenter when it comes to health. He was introduced to CrossFit and the Paleo diet in 2013 and hasn’t looked back since. After losing 60 pounds he has found a passion for helping sick and hurting people realize that change can in the realm of health just like it did for him. He is now a CrossFit Level 1 trainer and host of the Restoring Human podcast with Dr. Alex Arguello DC. The two believe humans were designed to flourish and are helping people make intentional lifestyle decisions to return to an optimal state of health.

Dr. Alex Arguello:
Dr. Alex Arguello, D.C., has a passion for helping people like you to live a high quality of life and feel your best at all times. Being a family man himself, he’s greatest passion is to see entire families be healthy together. Since 2011, Dr. Alex Arguello has helped hundreds of patients and their families get well from a wide variety of health issues, ranging from allergies to ADHD to migraine headaches to low back disc problems.

Ep 7: Madie Hart – Fitness, Nutrition and Marketing

Kari sits down with Madie Hart and discuss nutrition, fitness, marketing, and starting new careers. In Februrary 2018, Madie launched Social Butterflies, a Facebook page dedicated to teaching other female entrepreneurs how to ignite their business using social media marketing. She is also Bytable Foods‘ social media consultant.

Ep 5: Krista DeGeest – Professional Volleyball Player by Know Better Live Best

Kari Ginger discusses nutrition, athletics and life lessons with Professional Volleyball Player, Krista DeGeest

Krista DeGeest is an All-American volleyball player from the University of Northern Iowa who has gone on to play professionally since graduating in 2013 with a marketing and management degree. She has competed in the Swedish, Romanian, and German leagues over her past 5 years as a professional athlete and will return to Germany at the end of August for her 6th season. During her summer months in the USA, Krista runs her own multi-aged volleyball camps for various high schools in the Midwest and conducts private lessons for local players. It is her mission to share her passion for the sport through her enthusiasm and drive, both on and off the court. She loves to travel and explore and strives to live each day to its fullest, with a smile on her face.

Ep 4: Cultivating Food Literacy in Children with Raintree School by Know Better Live Best

Kari sits down with chefs Katie Brown and Andrea Hediger at Raintree School.

Katie Brown was born and raised in St. Louis, MO. She cooked in a variety of restaurants and food-focused non-profit organizations for 8 years and studied Nutrition and Dietetics at St. Louis University before becoming head chef at Raintree School. She has been at Raintree for five years. While feeding students scratchmade lunches, she hopes to also foster in them a passion for food, where it comes from, and ways to enjoy it. When not in the kitchen she loves yoga, painting, gardening, and traveling.

Andrea Hediger’s love for cooking orignated from spending time in her grandmother’s kitchen at a young age. It was there where she learned the basics of cooking. To further her knowledge, she moved from her hometown of St. Louis, Missouri to Seattle, Washington and studied Nutrition and Culinary Arts at Bastyr University. While in the Pacific Northwest, she gained experiences in various kitchen settings and organic gardens. One year ago she became sous chef at Raintree where she gets to practice her passion by feeding young eaters. Her favorite thing about her job is witnessing the excitement that the children have about food.

Food Transparency – A Call to Action and What It Means to You

The good news – Americans are becoming more interested and aware of the food we consume and why informed nutrition is important.

The bad news – The road to informed nutrition and food literacy is confusing and intricate. 
There is a lot of information on the type of foods we should eat, the quantities we should consume, the next big trending diet, eating to manage illnesses, and how to eat well to live a long and disease-free life. These topics are important, complex, and often heavily debated. However, this article isn’t about that.

Today, we are going to focus on the basics: food and where it comes from. At Know Better Live Best, we could spend hours talking about just this (and often do!) and we will dive deeper into some of these issues in the future. But for now, let’s keep it at the basics.

What is food transparency?

Access to knowledge about where food comes from – this includes origins of the seeds, the farm the food came from and its procedures,, environmental conditions, worker conditions, sustainability practices, packaging, production, and sale. Like every system, each step along the way is important and influences the next. Food often is not simply brought from the farm to the store where you purchase it. Our food system is incredibly intricate and complex, and much can get lost along the way – making true food transparency an extraordinarily difficult feat.

According to the 2016 Label Insight Food Revolution Study, the majority of people want transparency in the food system. There is a growing demand to improve our system and better the health of our society. Of the 1,500 consumers surveyed in the study mentioned above, 94% of respondents reported it is important to them that the brands and manufacturers they buy from are transparent about what is in their food and how it is made. The good news is, consumer demand for transparency is sparking a change in the food industry. And with new technology, a transparent food supply chain is within our reach.

Which brings us to our excitement about our partnership Bytable Foods.

Bytable Foods uses blockchain and IoT technologies to trace where food is coming from. They’re tracking how food was grown, processed, distributed, and how it ended up at your local store. And they’re making this information available to consumers like you – by scanning a QR code on the food package, you can see the entire journey of your food from the farm to your table, certification information, packaging dates, and the practices of the producer.

We believe that food transparency built on trustworthy information is the key to transforming our food system into one that works better for everyone in it. And we are so excited to see Bytable Foods making it happen.

Food transparency data can be used for many other things that benefit our society overall. By building traceability and transparency into our food system food outbreaks can be contained sooner,eating to prevent and manage illness can become easier, choosing what we use to fuel performance can improve,labels will be easier to read, and nutrition quality will be held to a higher standard.

Because when consumers are given the information and power to choose where their money goes, they can give back to their local communities, support companies that align with their values, and vote with their dollars and voices for a better and more sustainable food system.

“Food transparency,” is a buzzword these days – but we hope this article has helped you understand the hype. When our food system supports transparency, you can have a say in the food you consume and the companies you support. Bytable Foods and Know Better, Live Best are here to help you live your best life. We will continue to dive into the world of nutrition and food industry as we go, but we first wanted to introduce you to our passion.

What is your passion? How can living well help you achieve it? And how can we help?



Ep 1: Transparency & the U.S. Food System with Bytable Foods

Kari sits down with Brett and Jacy, the cofounders of Bytable Foods, a food technology startup creating traceable and transparent food supply chains.

Tune in for shocking facts about the American food system, how blockchain and IoT can be used to create a better food system, and why the cofounders started their journey.

Jacy Rittmer, CEO and cofounder of Bytable Foods, grew up on a farm in rural Iowa, rarely ate food that wasn’t straight from their family garden or from neighboring farmers. A self-taught coder with a background in biology, design, and marketing, she can switch from talking tech to talking tomatoes at the drop of a hat. 

Brett Dugan, CTO and cofounder of Bytable Foods, is an engineer by trade and a foodie at heart. His journey in health and nutrition belongs in a thriller novel, and has led him to use his experience in blockchain and AgTech to create groundbreaking technologies for Bytable Foods.

Brett and Jacy are passionate about using technology to enable responsible and sustainable food producers to take a larger part in the food system. As advocates for complete transparency in food, they believe everyone should be given the opportunity to experience great food – without worrying about where it came from.

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