LOS ANGELES — Jill’s salt and sanctuary was founded in 1983 by a young mom with a passion for healing the lives of others through her food.
Now, Jill’s is the largest and most diverse salt and natural food store in the United States.
Her store, a haven for foodies, cooks up fresh, healthy foods for every meal.
And for her, all this is part of a healing journey, as she has experienced firsthand the healing and healing power of her own food.
As Jill, you will feel like your whole world is a food shop.
Jill started the Salt and Natural Foods Association, which is a non-profit organization dedicated to helping people and families with dietary and lifestyle issues.
She has served on the board of the National Academy of Nutrition and Dietetics and is an active member of the American Heart Association.
Jill is the author of the award-winning book, “Cooking for Healing: The Ultimate Guide to Your Health and the Natural Way.”
Jill is also a founder of the Healthy Lifestyle Academy, a 501(c)(3) non-commercial educational organization that trains people to become healthier and more empowered with a food-based lifestyle.
Jill has also co-founded the Jill’s Natural Foods Academy with her husband, Dan.
Jill also is the founder of Jill’s Kitchen, a culinary training program, and has launched Jill’s Life Foundation to help families and individuals through the healing power and power of food.
Jill and Dan have been working to bring more food options to their customers, and their business has grown to more than 5,000 customers nationwide.
In this week’s episode, we talk about Jill’s experience and food, and how it inspired them to start Jill’s, how their customers share their experiences, and why she believes food is the key to healing and living a healthier lifestyle.
If you’re a foodie and a food lover, I want to hear from you.
We are excited to have Jill and her husband on the podcast, and we hope you enjoy listening.
This episode is sponsored by the Jill and Son.
For more information about the company, visit www.jillsonson.com.
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