New: Limited Edition Seasonal Soups Comin’ in Hot!

           

 

 

We’ve had so many conversations with people since launching our micro-kitchen and many are facing uncomfortable digestive issues. These two soups were made to address this need. One out of every 7 people suffers from Irritable Bowel Syndrome (IBS) - that’s 15% of people worldwide. These special soups were crafted with the sensitive and food-vulnerable in mind and lovingly sourced from our wonderful local partners.

 

Two limited edition offerings, right on time for the holidays! Their recipes follow a low FODMAP protocol pioneered by Monash University in Melbourne, Australia. According to their website, FODMAPs are “groups of sugars that are not completely digested or absorbed in our intestines.” When FODMAPs travel through the small and large intestines they accumulate water and interact with our gut bacteria, producing gas. This accumulation of water and gas stretches the intestinal wall causing strong pain and discomfort for sensitive tummies. 

 

To learn more about FODMAPs, visit Monash University’s FODMAP website here and speak with a dietitian or health professional before starting a low FODMAP diet. 

 

Time to Celebrate!

Thank you so very much to our Soup Sponsors for helping us send out our first sponsored delivery in Oakland this last week. Someone reached out to us because she was facing food insecurity after losing her job of 40 years and thanks to the support from our Soup Sponsors, we were able to send her a variety of soups to provide her with nourishment! 

We are filled with fuzzy, warm gratitude for every instance of community supporting each other - neighbor helping neighbor. We’re not crying, you’re crying. 

P&H Highlights

In other amazing news, our founder and fearless superwoman leader, Nancy Chang, was featured on Method to the Madness on KALX. In it she talks about her experience during the pandemic, her commitment to family and how it brought the genesis of Purpose & Hope, and how a new law in Alameda County gave her exactly what she needed to start her Micro-Kitchen Operation. 

 

Listen to the interview, here.