Local Makers Lean into Ancient Plant Wisdom

Our wellness is interwoven with the intimate relationship we have with our bodies. Local makers are helping to foster a mindful engagement with food as medicine in a growing movement with deep roots.

Rising to the top of this trend are various herbs, mushrooms, roots and plant or fungi extracts known as adaptogens, which have been consumed for centuries for their much-acclaimed ability to restore balance and well-being in both the digestive and immune systems.

We talked with three trailblazers who studied at the California School of Herbal Studies in Forestville to hear the stories behind their creations. Embracing traditional remedies like these, they say, helps customers to become active participants in their own wellness.

LAND + LOCAL

Kim LaVere, chef and owner of Land + Local in Healdsburg, is the creator of medicinal foods workshops, farm stays and a line of herbal-infused culinary products, including seasonal shrubs and syrups, herbal tea blends, local salts, bitters and more.

The inspiration behind LaVere’s products includes sourcing hyperlocal ingredients, collaborating with neighboring farmers, friends and the natural resources of coastal regions, and utilizing what she has learned from the cultures around the world.

“I believe that it is deeply embedded in our ancestral bones to remain profoundly connected to nature,” says LaVere, an Ayurvedic health counselor and student of traditional western herbalism. “Many of us are so overloaded that our bodies are being taxed to the point of exhaustion. People have become weary and wary of a healthcare system that often cannot provide direct answers, and so are incorporating herbs, adaptogens and functional foods as medicine that get to root of the problem to restore health and well-being.”

Land + Local’s Adaptogen Chai Bitters are a balanced blend of three organic adaptogens: reishi, astragalus and ashwagandha that address common imbalances to support healthy immune and digestive systems and alleviate stress. LaVere says, “I chose these three because they have all traditionally been woven into daily foods and rituals for hundreds of years, such as reishi and astragalus simmered into soups and stocks and ashwagandha added to warm milk before bed.”

LaVere encourages her customers to pay attention to the ever-changing needs of their unique body. “The body whispers before it shouts,” she says.

SEAGUTH ELIXIRS

Seaguth Elixirs are the makers of premium, purely plantbased, ready-to-drink adaptogenic coffee lattes sweetened with oat milk and organic date syrup.

Founder Geoff Broll became so inspired studying adaptogens that he decided to try a variety of these functional foods to see if one daily habit would affect his performance as an Ironman athlete. Not only did his performance improve, he says, he also experienced more focused energy and needed shorter recovery time. Inspired by a desire to share his experience, Broll began formulating functional beverages.

“Herbal medicine connects us to our ancient selves— humans have evolved alongside plants and fungi, relying on them as medicine since the beginning of time,” Broll says. “The long historical cultural use of functional foods validates their authenticity and credibility.”

During Seaguth’s innovative formulation process, Broll paired adaptogens that share a common function so that when combined, they amplify each other’s benefits. The Sunrise elixir is an uplifting spiced blend of lion’s mane and cordyceps for focus and energy. Oasis latte mirrors the caramel flavor of the maca root giving this drink its velvety taste.

The date syrup in these lattes is a sweetener as well as a functional ingredient containing potassium, magnesium, antioxidants and fiber. This ready-to-drink coffee latte is as good for your taste buds as it is for your body, he says.

TAPROOT MEDICINE

The makers of Taproot Medicine craft syrups and bitters formulated to connect the wisdom of plants to the wisdom of our bodies. Their team of trained herbalists—Andie Breslin, Charlotte Connors, Sydney Scafidi and Jessica Kleiderman—research, harvest, formulate and make medicines in their dedicated lab in Sonoma the same way farm-to-table kitchens prepare a meal: with the best available ingredients, deep intention and collaborative effort. Their formulas are closer to food: cooked slowly in large pots like soup or stew, so the body can receive them as true nourishment.

At Taproot, they believe that plant medicine has always been a shared resource, the “people’s medicine” meant to be passed hand-to-hand, generation to generation, not hoarded or exploited.

“We approach plants with respect, reciprocity and care,” says Kleiderman. “We take only what we need and offer gratitude in return. For someone new to food as medicine, this language is simply an invitation to remember that healing isn’t just about fixing symptoms; it’s about reconnecting with what is real, alive and rooted in the natural world. We believe that love, healing and laughter are essential ingredients in our formulas.”

Taproot Medicine’s System Soother Syrup formula features ashwagandha, tulsi and reishi, which they refer to as the Three Priestesses, herbs known for lowering cortisol, gentle nourishment and healthy longevity, respectively. The value of a conscious, ongoing relationship with ourselves, our bodies and our communities is supported by a 2025 study from the American Psychological Association, which showed that relationships are key to wellness. Trust and transparency are cornerstones of any authentic connection, and essential to an empowered wellness journey.