Feeding Baby the Organic Way

by Brittny Goodsell Jones

The Herald Journal - Utah

Monday, November 17, 2008 1:08 AM CST

Pesticide-free mashed peas. Locally grown carrots. Does that sound tasty?

For one local mom it sounds fresh.

Sadie Enright used her organic know-how to create an organic baby food company called First Foods. Started in the summer of 2008, the Logan resident began her company after deciding she wanted to feed her 8-month-old something more fresh than store-bought food. Enright said organic baby food is easier in infants’ digestive system since the food is raw and fresh.

“I can’t imagine putting something sprayed in Grace’s mouth while she eats,” Enright said.

Enright originally made food for Grace alone. But she always ended up making more than her baby girl could eat. So Enright decided to try it out on the local market.

The mashed fruits and vegetables that Enright whips into flavors are certified organic because most of the vegetables comes from a garden in Hyrum or from the Farmer’s Market in the summer season.

“I wasn’t keen on buying baby food in stores,” she said. “They’re stored in plastic on the shelf forever. Why not just make it a local thing?”

Enright’s food batches range from carrot-spinach-couscous to banana-mango and lentil-apple-basmati rice. There is no added salt, sugar or preservatives, she said.

Consumer Reports state that in the last 10 years, organic sales in America rose about 20 percent per year. Sales of organic food and beverages reached $15 billion in 2004, the report states, and that number is predicted to double by next year. Encouraging the trend in Cache Valley, Enright said not much has been seen in the way of organic baby food locally.

Cody Williams, her husband, said a large part of their inspiration for feeding infants organically came from living in New Zealand. During his time there, Williams worked at a family-run restaurant where he said garden produced was used to prepare menu items. Williams, a retired chef, said using this produce made him appreciate the quality of fresh ingredients in any food.

Williams has seen this appreciation developed locally among Cache Valley residents while selling their product at the Cache Valley Gardeners’ Market.

Williams said making organic baby food is one way to take advantage of local produce and local businesses. This concept is typical in places such as Australia and England, he said. In these locations, a product on a store shelf often has a label reading how far this product has traveled from, making consumers more aware of the importance of buying locally. Even though the United States is a bit behind in terms of organic lifestyle, Williams said he sees consumers going in the right direction even if it’s at a slow pace.

Residents often approached Enright asking her where she had been five years ago when they had searched for organic food to feed their infants. Although interest has been high, Enright has a limited number of buyers since customers only need baby food for a few months.

According to Consumer Reports, babies are especially vulnerable to food with toxins such as pesticides. New evidence has been found, it states, that shows pesticides in foods can transfer (through the bloodstream) to a fetus while the mom is pregnant. Some of these toxins are found in plastic containers, which is another reason Enright started making her own baby food and storing it in small, glass jars.

According to healthychild.org, glass containers — not plastic — should be used for storage. Plastic contains toxins called plasticizers leech into food stored in plastic containers. Kids generally have higher exposures, the site states, so knowing ways to lower the level of plasticizers is important.

To help convince customers to use glass containers, Williams said discounts are offered to customers who bring in empty jars for their next order.

Enright, who sells the baby food and other organic products at firstfoodsnatural.blogspot.com, said she hopes to sell more of her goods at other farmers’ markets next summer. In the meantime, this entrepreneur plans to continue making fresh baby food for anyone who wants it.

But if the company does not survive, Williams believes her business venture was a success because she has the satisfaction of knowing what goes in Grace’s mouth.

“The best thing is making stuff with good ingredients.”

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