CEO, Snacktivist Inc
Joni began her life in rural Oregon. As a young adult, she pursued the hard sciences earning a degree in Botany from the University of Montana with an emphasis in botanical chemistry and pharmacology. She then went on to complete a second Bachelors’ in Nursing from SUNY Binghamton. She had the unique opportunity to work in research labs ranging from soil sciences to neuroscience and ethnopharmacology.
Joni has always been passionate about healthy eating, cooking, gardening, nature, ecology, travel, and history. When her kids were little, her life turned upside-down after discovering that multiple food sensitivities and allergies were making her family sick. Most of the gluten-free baked goods and flours in the market were lacking in taste, texture, and whole-grain nutrition. Almost all of the products on the market were full of sugar, eggs, dairy and lots of gums or binders. Joni also saw the daily reality of diet-related disease in her work as an ICU nurse. So much of the death, suffering, and expense was merely the result of a broken food system so she decided to leave the bedside to dedicate to making a change in our food sector.
Joni was able to create incredible grain-based foods from whole grains that were naturally vegan and gluten-free. She set out to build a brand that would not only impact our Nation’s food system by making it healthier and inclusive, but also to help to combat the food and agricultural practices that contributed to the current epidemic of allergies in the first place.
She sees a huge opportunity in the reinvention of America’s favorite foundational foods, making them better for the health of our bodies and the health of the planet through regenerative agriculture and innovation.