Let’s start cooking!
Fed by the Sun brings joy and wellness into your kitchen. Food is the foundation for our physical, mental, and spiritual wellbeing- it is our direct connection to the earth. How we eat is how we live. Food is love. And nourishing yourself with delicious and healthy food is loving yourself.
Eating enjoyable, healthy, and simple meals is the foundation of Fed by the Sun. We support you with your choice of seasonal menu plans, weekly jar subscriptions, and personal chef services.
Values
Diversity
We champion diversity in both food and community. We try to source our food from various local farms and specifically look to support Black-owned farms and food businesses. Diversity in food is also an essential part of creating a robust microbiome. We are not what we eat but what we digest.
Enjoyable
Eating plant-based doesn't have to be boring. We love to create meals that are delicious and delightful to all of our senses. We believe everyone deserves to experience joy through their fork.
Sustainable
We source that is good for the body and the planet. We cook whole-food, plant-forward meals. Sustainability also means making it sustainable for you to stick with. If that includes some meat and dairy here and there, we will make that work. Fed by the Sun wants to meet you where you are and be a part of the journey to where you want to go.
Seasonal
Nature is abundantly wise. And eating seasonally gives our bodies what it needs to stay healthy and thrive. Fed by the Sun chooses ingredients that are seasonal, organic, and natural.
Brittany Soleil, Holistic Chef, and Founder
Brittany's first gig in the kitchen was at the humble age of two, mixing pancake batter at her parent's restaurant in Wisconsin. She grew up curious about food, mainly due to her mother's passion for the kitchen. In her early 20's she became interested in how food affects our health and started formal training in Holistic Nutrition. She quickly discovered that to inspire people to eat more plants, she would have to get creative in the kitchen. Her experience working at a natural food coop and with a naturopath further inspired her connection between our health and the planet's health. She has been teaching cooking and nutrition classes and working as a personal chef, specializing in plants and special diets for nearly a decade.