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I had been a vegetarian for two decades when I found myself embarking on a whole new relationship with food — one that involved my whole family.
Food has played a major role in my life. As a teenager, I bean to lose my appetite for the red meat and chicken we regularly had for dinner at home. I developed an aversion to it and would secretly feed my portions to our dog, Djia, under the table. This marked the beginning of my decision to stop eating most animals.
As the years went on I experienced regular gastrointestinal discomfort, which added another layer of complexity to my relationship with food. Little did I know, help was on the way, setting me on a path toward healing and a deeper understanding of my body's needs.
In 2008, our son Jackson was diagnosed with autism. I had already left my career as hedge fund analyst when Jackson was born, but the analytical skills I had developed during those years became instrumental in my search for ways to help him.
Determined to learn as much as possible, I attended Defeat Autism Now (DAN!) conferences, immersing myself in the latest research from pioneering physicians studying autism. During this jouney, I connected with Judith Chinitz, a seasoned advocate in the autism community. When we met she was completing her book, We Band of Mothers, with Dr. Sidney Baker, a work that chronicled her experience and the successes of other mothers using the Specific Carbohydrate Diet (SCD) to support their children.
The SCD diet, rooted in Elaine Gottschall's book Breaking the Vicious Cycle, is designed to heal the intestinal tract by eliminating certain carbohydrates to aid digestion and address bacterial and fungal overgrowth. Originally developed by U.S. pediatrician Dr. Sidney Haas, the diet is grounded in the principle of controlling the energy supply of intestinal microbes to reduce their population and the byproducts they created.
Elaine Gotschall described it succinctly:
“A sensible and harmless form of warfare on the aberrant population of intestinal microbes is to manipulate their energy (food) supply through diet. By depriving intestinal microbes of their energy source, their numbers gradually decrease along with the products they produce.”
At the time there were virtually no commercially produced foods that met the restrictions of SCD. I cleared out our pantry and started him on the diet overnight. We removed gluten, dairy, all sugar (except for honey), grains, starches and preservatives. Every meal or snack was prepared from scratch in our kitchen.
Just months after Jackson's autism diagnosis, my husband, John, received a diagnosis of testicular cancer. It was a challenging time, but we committed to healing together as a family. We invested in a Norwalk juicer and began making cold pressed juices daily to support John during his treatment.
He was fully on board, embracing every effort to heal both himself and Jackson. Fortunately, John’s cancer was caught early and was treatable. As he recovered, he continued juicing and eating the same nutrient-dense, home-prepared meals I was making for Jackson.
This experience also inspiried me to experiment with my own diet. For several years, followed a raw food diet, integrating SCD principles to improve my health. These efforts extended to our daughter, Katherine, who struggled with eczema and gut issues. By applying what I had learned, I was able to alleviate her symptoms as well.
The longer Jackson remained on SCD, the more remarkable his progress became. We saw global improvements in his behavior and overall well-being, and life became much more manageable for our family.
Food has played a major role in my life. As a teenager, I bean to lose my appetite for the red meat and chicken we regularly had for dinner at home. I developed an aversion to it and would secretly feed my portions to our dog, Djia, under the table. This marked the beginning of my decision to stop eating most animals.
As the years went on I experienced regular gastrointestinal discomfort, which added another layer of complexity to my relationship with food. Little did I know, help was on the way, setting me on a path toward healing and a deeper understanding of my body's needs.
In 2008, our son Jackson was diagnosed with autism. I had already left my career as hedge fund analyst when Jackson was born, but the analytical skills I had developed during those years became instrumental in my search for ways to help him.
Determined to learn as much as possible, I attended Defeat Autism Now (DAN!) conferences, immersing myself in the latest research from pioneering physicians studying autism. During this jouney, I connected with Judith Chinitz, a seasoned advocate in the autism community. When we met she was completing her book, We Band of Mothers, with Dr. Sidney Baker, a work that chronicled her experience and the successes of other mothers using the Specific Carbohydrate Diet (SCD) to support their children.
The SCD diet, rooted in Elaine Gottschall's book Breaking the Vicious Cycle, is designed to heal the intestinal tract by eliminating certain carbohydrates to aid digestion and address bacterial and fungal overgrowth. Originally developed by U.S. pediatrician Dr. Sidney Haas, the diet is grounded in the principle of controlling the energy supply of intestinal microbes to reduce their population and the byproducts they created.
Elaine Gotschall described it succinctly:
“A sensible and harmless form of warfare on the aberrant population of intestinal microbes is to manipulate their energy (food) supply through diet. By depriving intestinal microbes of their energy source, their numbers gradually decrease along with the products they produce.”
At the time there were virtually no commercially produced foods that met the restrictions of SCD. I cleared out our pantry and started him on the diet overnight. We removed gluten, dairy, all sugar (except for honey), grains, starches and preservatives. Every meal or snack was prepared from scratch in our kitchen.
Just months after Jackson's autism diagnosis, my husband, John, received a diagnosis of testicular cancer. It was a challenging time, but we committed to healing together as a family. We invested in a Norwalk juicer and began making cold pressed juices daily to support John during his treatment.
He was fully on board, embracing every effort to heal both himself and Jackson. Fortunately, John’s cancer was caught early and was treatable. As he recovered, he continued juicing and eating the same nutrient-dense, home-prepared meals I was making for Jackson.
This experience also inspiried me to experiment with my own diet. For several years, followed a raw food diet, integrating SCD principles to improve my health. These efforts extended to our daughter, Katherine, who struggled with eczema and gut issues. By applying what I had learned, I was able to alleviate her symptoms as well.
The longer Jackson remained on SCD, the more remarkable his progress became. We saw global improvements in his behavior and overall well-being, and life became much more manageable for our family.
As I prepared food for Jackson, I naturally began sharing his snacks with other Moms at the playground. They were a hit, and when Katharine started kindergarten, I took the leap of having our home kitchen certified. Soon after, I started selling our snacks at the local farmers market in our home town of Pound Ridge, NY.
What began as a small venture has grown into Healing Home Foods, now based in my home state of Maine. We focus on creating snacks that are simple, with minimal ingredients, and minimally processed. Wherever possible, we source from local agriculture to support the community and maintain the highest quality.
While Jackson no longer strictly follows the SCD, the progress he made has allowed him to broaden his diet. He now maintains a gluten- and dairy free lifestyle, and I still prepare most of his meals. Watching him thrive has been a constant reminder of the power of nourishing food and persistence.
At Healing Home Foods, our mission is to create snacks that support digestion and overall wellness by incorporating raw food techniques. We prioritize processes like soaking and dehydrating nuts and seeds, as well as air drying our crackers, to enhance their digestibility and make it easier for the body to absorb essential nutrients.
As I prepared food for Jackson, I naturally began sharing his snacks with other Moms at the playground. They were a hit, and when Katharine started kindergarten, I took the leap of having our home kitchen certified. Soon after, I started selling our snacks at the local farmers market in our home town of Pound Ridge, NY.
What began as a small venture has grown into Healing Home Foods, now based in my home state of Maine. We focus on creating snacks that are simple, with minimal ingredients, and minimally processed. Wherever possible, we source from local agriculture to support the community and maintain the highest quality.
While Jackson no longer strictly follows the SCD, the progress he made has allowed him to broaden his diet. He now maintains a gluten- and dairy free lifestyle, and I still prepare most of his meals. Watching him thrive has been a constant reminder of the power of nourishing food and persistence.
At Healing Home Foods, our mission is to create snacks that support digestion and overall wellness by incorporating raw food techniques. We prioritize processes like soaking and dehydrating nuts and seeds, as well as air drying our crackers, to enhance their digestibility and make it easier for the body to absorb essential nutrients.
Founder/Mom
As a Maine girl, I grew up with an independent spirit and a roll-up-my-sleeves attitude. When our son Jackson was diagnosed with autism and John faced a cancer diagnosis, I knew I had to dedicate myself fully to helping them. My career as an equity analyst—researching company fundamentals to make investment decisions—shifted to a deeply personal mission: finding ways to improve my family’s health and well-being.
The challenges of navigating dietary changes were immense, but every effort proved worthwhile as we saw remarkable improvements in the health of our entire family. Along the way, I began sharing the snacks I was making, and I realized that others were also searching for simple, nutrient-dense foods to support their health. That realization became the foundation of Healing Home Foods.
Today, I remain committed to learning and researching, always looking for innovations we can incorporate into our lives—and perhaps into a future Healing Home Foods product.
The greatest lesson I’ve learned through this journey is that it’s never too late to try something new, especially when it has the potential to make a meaningful difference.
Founder/Mom
As a Maine girl, I grew up with an independent spirit and a roll-up-my-sleeves attitude. When our son Jackson was diagnosed with autism and John faced a cancer diagnosis, I knew I had to dedicate myself fully to helping them. My career as an equity analyst—researching company fundamentals to make investment decisions—shifted to a deeply personal mission: finding ways to improve my family’s health and well-being.
The challenges of navigating dietary changes were immense, but every effort proved worthwhile as we saw remarkable improvements in the health of our entire family. Along the way, I began sharing the snacks I was making, and I realized that others were also searching for simple, nutrient-dense foods to support their health. That realization became the foundation of Healing Home Foods.
Today, I remain committed to learning and researching, always looking for innovations we can incorporate into our lives—and perhaps into a future Healing Home Foods product.
The greatest lesson I’ve learned through this journey is that it’s never too late to try something new, especially when it has the potential to make a meaningful difference.
Founder/Dad
At 42, I was diagnosed with cancer—a life-changing moment that shifted our family’s focus on health. Shelley was already creating nutrient-rich meals and snacks to support our son Jackson’s healing, so I wholeheartedly embraced the changes she suggested. We incorporated cold-pressed vegetable juices into my daily routine, which played a vital role in helping my body endure treatment and recover afterward.
After spending over 25 years on Wall Street, I decided to join our family business full-time. I traded client dinners, cafeteria food and long hours at a desk for an active lifestyle and a nutritious diet. The shift not only helped me lose weight but also gave me more energy.
Today, we continue to explore new ways to improve our health through diet and exercise. Shelley introduced me to the work of Dr. Rhonda Patrick (Instagram: @foundmyfitness) and Dr. Susanna Søberg (Instagram: @susanna_soeberg), whose research inspired me to incorporate regular heat and cold exposure into my routine. These practices have been transformative—I’ve never felt better!
Founder/Dad
At 42, I was diagnosed with cancer—a life-changing moment that shifted our family’s focus on health. Shelley was already creating nutrient-rich meals and snacks to support our son Jackson’s healing, so I wholeheartedly embraced the changes she suggested. We incorporated cold-pressed vegetable juices into my daily routine, which played a vital role in helping my body endure treatment and recover afterward.
After spending over 25 years on Wall Street, I decided to join our family business full-time. I traded client dinners, cafeteria food and long hours at a desk for an active lifestyle and a nutritious diet. The shift not only helped me lose weight but also gave me more energy.
Today, we continue to explore new ways to improve our health through diet and exercise. Shelley introduced me to the work of Dr. Rhonda Patrick (Instagram: @foundmyfitness) and Dr. Susanna Søberg (Instagram: @susanna_soeberg), whose research inspired me to incorporate regular heat and cold exposure into my routine. These practices have been transformative—I’ve never felt better!
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