In new business, Roxbury couple heats up sauces to ‘reinvent’ what people perceive as healthy

Beatrice J. Doty

ROXBURY — A community few has introduced a ‘70s-themed small business that tends to make and sells healthier food stuff sauces.

Lisa Roberts Hurd and her wife, Kristin Hurd, have launched Lisa’s 1973, building sauces that are supposed for meats, chicken and fish, in addition to salads.

Their a few zesty, functional sauces can be uncovered in 4 nearby food outlets: New Morning Market place in Woodbury, Smithy’s in New Preston, and Maple Bank Farm and Roxbury Industry in their hometown of Roxbury. Their solutions are also readily available at Lisa1973.com and this summer months at the Washington Farmer’s Marketplace.

With the sauces, Roberts Hurd claimed their objective is “to reinvent the taste encounter of what individuals understand as nutritious.’”


The company’s name is a nod to her delivery calendar year. The couple’s three signature food sauces bear names that echo the 1970s, as very well.

Groovy Zest is a sizzling honey-lemon sauce even though Studio Fifty-Fresh is flavored with Thai basil.

Disco Spice and Everything Nice combines cilantro and jalapeno seasonings.

The Hurds and their enterprise whip up their three sauces at two regional kitchens accredited for business-foods preparation.

Roberts Hurd said food has been, basically, her life’s operate. Her very initially job through significant college and school was at a food stuff and vegetable stand operate by Rosedale Farms in Simsbury. She went on to receive a master’s degree in archaeology from Oxford College and now is a culinary archaeologist — her educational background is concentrated on ancient foodstuff and wine.

She’s also a qualified chef and pursued sidelines as each a sommelier — a wine specialist, and as a fromager — a cheese skilled.

This enthusiasm for foodstuff took a additional critical flip about 15 many years back when Roberts Hurd was identified with celiac illness, fibromyalgia and bronchial asthma. All all those disorders are autoimmune problems with backlinks to diet regime and food.

To cope, she turned to her academic qualifications. She figured out additives and packaged foods have been joined to a host of maladies.

“I began practising food as medication, having only organic and natural foods and my well being did a 180,” she reported. “Suddenly, I felt far better than I had for my total daily life.”

In 2008, Roberts Hurd met her wife or husband, Kristin Hurd, who subsequently developed a overall health crisis of her own.

“I was diagnosed with a congenital cardiac affliction and underwent open up heart surgery in 2010,” Kristin Hurd mentioned. “I was just 38 decades old at the time.”

The couple at first lived in Jersey City, N.J., and later on in Manhattan and Brooklyn in New York. Roberts Hurd launched a consultancy identified as Foodstuff.Body.Soul, whilst Kristin Hurd centered on a career in serious estate.

Via Foodstuff.Overall body.Soul, Roberts Hurd teaches for Stanford University’s BeWell and Balanced Residing Plans. She also conducts wellness and diet workshops for a assortment of firms and nonprofits.

Developing the enterprise

The Hurds and their young son moved to Roxbury prior to the pandemic and claimed they committed by themselves to launching their new business.

The months of isolation through 2020 gave them time to do investigate and tinker with recipes. “I’ve uncovered that even if a product is promoted and bought as healthful, it can nevertheless incorporate a host of ingredients that worsen swelling,” Kristin Hurd reported.

Groovy Zest was their 1st sauce development. Studio Fifty-Fresh new owes its existence to a pandemic excursion the couple took to Bay Village, Ohio, to pay a visit to Kristin’s Hurd’s mother — whose bumper crop of Thai basil gave them its substances.

The third and most new sauce variety, Disco Spice and Anything Awesome, incorporates flavors from Mexican food items.

Future up for the couple will be a cookbook of Lisa’s 1973 recipes.

Launching any new merchandise has pitfalls and, to cite just one particular instance, provide troubles compelled the Hurds to swap from glass to plastic bottles for their sauces.

Their bottle provider can make a recyclable, BPA-absolutely free plastic bottle, Roberts Hurd reported. A BPA-cost-free merchandise is one particular that doesn’t use the organic and natural compound Bisphenol A in its development.

The few said as demand for the new sauces has heated up, they are observing a need to staff up — with a target on functions at the two industrial kitchens.

The few credit history the encouragement, help and, commonly, useful suggestions from buddies, neighbors and the community in acquiring Lisa’s 1973 off the floor.

“The community below has been phenomenal. Their hearts and arms have been open up and supportive, and for that we are so grateful,” Roberts Hurd claimed.

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