A Beach Walk

I’ve shared parts of my health journey before — the ups, the frustrations, and the decisions that led me to launch The Virgin Organic. It wasn’t a business idea pulled out of thin air. It came from years of personal concern, watching the direction of our food system veer further and further from what nourishes us.

If you’ve been paying attention to America’s health trends, you’ve seen the same disturbing pattern I have: we’re getting sicker. Not healthier. Obesity, diabetes, heart disease, autoimmune issues — all on the rise. And while genetics play a role, the real culprit is our food.

For decades, the American food industry has traded nourishment for profit. In the name of shelf life and margins, we’ve normalized ultra-processed products built around cheap, inflammatory seed oils — soybean, corn, canola. Then came the artificial flavors, sweeteners, and preservatives — all engineered to override our natural instincts and keep us coming back for more.

So I turned to something ancient. Real. Untouched.
Organic extra virgin olive oil — one of the most studied and respected fats on the planet. It’s rich in antioxidants, anti-inflammatory compounds, and integrity. It hasn’t been stripped, bleached, or modified. It’s food the way it was meant to be.

My mission is simple: reconnect people to ingredients that are real, whole, and rooted in nature’s wisdom. Not just olive oil — but everything we put into our bodies.

That mission hit home again this past weekend while walking along a packed beach in San Diego. As I passed family after family camped out on the sand, I found myself glancing at their coolers and picnic setups. Chips. Soda. Candy. Ultra-processed snacks. Brand after brand you’d never see in a reputable health food store.

Yes, the tide is turning — but far too slowly. And seeing it laid out like that, one family after the next, was a real reminder of how much work there still is to do.

I walked the mile back to my car, still thinking about it. When I got home, I made myself a chicken salad sandwich with organic ingredients: avocado mayo, celery, red onion, scallions, radishes… and a glass of raw milk on the side.

Small choices. Real food. That’s where the change begins.