Why We Started Grow, Eat, and Repeat

Hey, Davin here. I grew up racing bikes, and training was a big part of my world from a young age. I got hooked on performance early—what you eat, how you train, how it all affects your body. That passion led me to become a certified National Academy of Sports Medicine – NASM personal trainer in 2018.

But the deeper I got into fitness, the more I realized that exercise was only part of the equation. Nearly 80% of getting in shape—and staying healthy—comes down to what you eat. So I started paying closer attention to food. Not just what I was eating, but where it came from.

What I found was honestly pretty alarming.

Our food system is overloaded with ultra-processed foods—products packed with additives, sugar, unhealthy fats, and salt, yet stripped of nutrients. In fact, UPFs now make up over 57% of the average American’s daily calorie intake.

An umbrella review of multiple studies linked UPF consumption to 32 different adverse health outcomes, including heart disease, type 2 diabetes, cancer, mental health decline, and even early death. Another study showed that people on a highly processed diet actually ate more calories and gained more weight—even when the food had the same energy content as less processed alternatives.

But even if you’re eating clean, there’s more to the story. Most grocery store produce is far from fresh. It can spend 5 to 14 days in storage or transit, during which it’s already losing nutrients. Spinach, for instance, can lose up to 86% of its vitamin C within 10 days of refrigeration.

And it doesn’t stop at vitamins. Decades of soil depletion have led to an overall drop in minerals like magnesium, zinc, and iron in modern produce. The NIH calls it the biggest problem facing future generations health.

That’s when it all clicked: if I really wanted to take control of my health—and help others do the same—I had to start at the source.

So I started growing my own food and Claire helped me learn about healthy recipes and cooking. And the difference was immediate.

Not only did I feel better eating homegrown food, but the taste was on another level. When fruits and vegetables are picked at their peak, they’re sweeter, juicier, and more vibrant. Grocery store produce, picked early and ripened artificially, just can’t compete.

And here’s where it all ties together.

A Deeper Connection to Nature

Long before any of this, I’ve always felt at home in nature. I grew up feeling a real sense of peace outdoors—whether I was in the woods, on a trail, or just in the backyard. That connection never left.

So it hits me deeply to watch ecosystems collapse, species disappear, and the land degrade. Every year, we lose more biodiversity and habitat—often driven by extractive farming methods and industrialized food systems that prioritize speed and shelf life over soil health and sustainability.

I believe the future of food has to change. And I believe it starts with local, regenerative gardening/farming.

Industrial agriculture and factory farming won’t disappear overnight, but we can begin to shift away from these extractive systems and rebuild something more resilient, more nutritious, and more in harmony with the land.

That same year I enrolled and completed Geoff Lawton’s permaculture design course to learn more about working with nature. Ultimately, I decided the career path of a permaculture designer wasn’t for me, but I learned a wealth of knowledge that I put into all of the projects today.

Benefits of Local Regenerative Farming

Regenerative farming isn’t just about growing food—it’s about healing ecosystems, restoring soil, and building stronger communities. Here’s why it matters:

1. Water Quality & Conservation

• Acts Like a Sponge: Regenerative soil absorbs and holds more water, reducing runoff during heavy rains.
• Cleaner Waterways: Less runoff means fewer fertilizers and chemicals washing into rivers and lakes, improving water quality.
• Groundwater Recharge: Deeper water infiltration helps refill underground aquifers.
• Reduced Water Use: Healthier soil retains moisture longer, cutting down on irrigation.

2. Soil Health Restoration

• Rebuilding Topsoil: Techniques like no-till farming and cover cropping actively build topsoil instead of depleting it.
• Carbon Sequestration: Living soil pulls carbon from the air and locks it underground—reducing climate impact.
• Natural Fertility: A thriving soil microbiome cycles nutrients and reduces the need for chemical fertilizers.

3. Community Well-being

• Economic Boost: Buying from local farms keeps money in the community and supports real jobs.
• Better Food Access: Local farms provide fresh, nutrient-dense food to more people, improving public health and food security.
• Stronger Connections: Farmers’ markets, farm visits, and local food systems reconnect people to the land—and to each other.

4. Ecosystem Health & Biodiversity

• Habitat Creation: Diverse planting, reduced chemicals, and practices like agroforestry support birds, bees, and other wildlife.
• Less Pollution: Fewer synthetic inputs means fewer harmful chemicals in waterways and air.
• Climate Resilience: Farms with healthy soil and biodiversity are better equipped to withstand droughts, floods, and extreme weather.

I believe in a future where food doesn’t harm our bodies or the planet. One where what we grow supports our health, our communities, and the ecosystems we all depend on.

And I’m here to help more people reconnect with that—whether through growing your own food, sourcing from local regenerative farms, or just learning how to make better choices one meal at a time.

Who We’re Here For

You don’t need a backyard farm, endless free time, or years of experience. Grow, Eat, and Repeat is for people who:

• Have a small space—maybe a patio, balcony, or rental—but still want to grow food (or maybe you’re even lucky and have an acre).
• Want to eat healthier and cook meals that actually taste amazing.
• Live busy lives and need gardening and cooking to be doable, not overwhelming.
• Care about sustainability, quality ingredients, and making the most of what they already have.
• Want to connect with others who get it—who swap tips, share wins, and cheer each other on.

What Makes Us Different

Most gardening resources stop at harvest. Most recipe sites assume you already have the perfect ingredients. We live in the messy, rewarding space in between—where you’re trying to turn what’s in your garden (or fridge) into something you actually want to eat.

We help you:

• Grow with intention—choosing the right crops for your space, time, and goals.
• Harvest with purpose—knowing how and when to pick for peak nutrition and taste.
• Cook and preserve creatively—with recipes, storage tips, and flexible strategies that work in real life.

And we’re building a community of people who are doing this alongside you. Through our newsletter, we share seasonal guides, recipes, planning tools, and behind-the-scenes lessons from our own garden kitchens.

If you’re growing food—or want to—you’re in the right place.

Ready to Grow, Eat, and Repeat?

Whether you’re new to gardening or just looking for a better way to connect your garden to your kitchen, we’re here to help. Let’s make growing food simpler, cooking with it more exciting, and living a little healthier—one homegrown meal at a time.