Crowell + Co. Podcast

At Pasture Provisions we are proud to serve the residents of the greater Denver Metro and Boulder with our farm-to-door subscription delivery service featuring:  grass-fed beef and lamb, pasture-raised pork, chicken and eggs, assorted locally grown leafy greens and seasonal vegetables and fruits.

Our philosophy at Pasture Provisions is "You Are What You (M)eat", which is the belief that we should only be eating animals and vegetables that are fed their natural food sources and never given GMO feed, growth hormones, pesticides, or other nasty stuff.  We also believe if you eat meat it should be ethically raised and meet the highest quality and animal welfare standards.

Dr. Matt Pratt-Hyatt received his PhD in cellular and molecular biology from the University of Michigan.  He has over a dozen publications in well-known research journals such as PNAS and Cell Metabolism. He is focused on assisting with diagnosis and treatment of mitochondrial disorders, neurological diseases, chronic immune diseases, and more. He specializes in developing tools that examine factors at the interface between genetics and toxicology. His work is bringing new insight into how genes and toxicants interact and how that may lead to mental health disorders, chronic health issues, and metabolism disorders. He is currently working with The Mold Pros as scientific advisor and interface with practitioners.

Michael Rubino is an international mold remediation expert with nearly a decade of field experience working with individuals who are immunocompromised to improve the air quality in their homes. He is a council certified Mold Remediator by IICRC and ACAC and a contributing member, sponsor, and speaker for the Indoor Air Quality Association. He works with roughly seventy-five to 100 families each year as they return to their homes after mold exposure. Rubino is married with two kids. He takes pride in his home life and enjoys daily bike rides and walks with his family.

Brian Karr is a second generation indoor environmental consultant who specializes in

Brian is the co-founder of We Inspect, a national indoor environmental assessment

Dr. Blodgett is a native Oregonian who attended grade school through high school in Southwest Portland. He earned his Bachelor’s degree in Psychology from the University of Oregon and completed his pre-doctoral sciences at Portland State University. Dr. Blodgett attended the OHSU School of Dentistry and graduated in June of 1999 where he earned the “Going the Extra Mile” award from his own classmates.

Throughout his career, he’s become a recognized leader in minimally-invasive dentistry, dental lasers, computerized dental technology, and holistic care.

He has been featured in numerous dental journals, on television, and in magazines for the innovative care he provides. He is truly a modern pioneer in progressive dental care.

Dr. Blodgett and his wife, Julie, have been married since 1994 and have two beautiful daughters: Sara, born in 2002, and Megan, born in 2005. They reside in Southwest Portland, just up the hill from his high school alma mater, Wilson High School.

After 16 years in the corporate world with GlaxoSmithKline, Penn Athletics, Adecco and ISL Worldwide, Nathan founded True Calling™ in 1999 and is now a Master Coach with over 24,000 hours of coaching experience and several thousand clients in the last 22 years. Nathan loves maximizing individual potential based upon each client’s innate passions and strengths (hardwiring) and the lifestyle they wish to live. In doing so, they now have the clarity and confidence to proceed down a career path that energizes and fulfills them. He has a variety of Adult, Student and Organizational programs. Nathan has a degree in Business from Colorado State University and a host of Professional Certifications. He is married and the proud father of 3 college age children.

Danielle Hively is an Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner and Certified Personal Trainer. She specializes in drainage protocols, parasite cleansing, mold detoxification and getting to the root cause of her clients health issues. She uses functional blood lab testing as well as various nutritional assessment tools to help identify hidden pathogens plaguing the body.  Danielle recently launched her "Drainage 101" course, which gives you all the tools to help you open and clear your drainage pathways today! You can find Danielle on instagram @revive_health_wellness or on her website at revivehw.com.

Chef Don Gragg loves cooking with fire. Whether it’s over the flames of glowing charcoal or smoldering wood, live fire invigorates him. Building on Don’s deep knowledge of open fire cooking, coupled with years of research and travel, his menu at The Rotary is a confluence of fresh, season-inspired ingredients, whole foods, healthy fats and impeccably sourced meats. It’s real food that tastes really good.

Under the direction of Gragg, a celebrated chef, and business partners and brothers Brian and Scott Boyd, comes The Rotary, a fine-casual restaurant in the heart of Hilltop trumpeting elevated wood-fired-rotisserie meats, seasonal sides and fresh vegetables in a contemporary-casual setting fueled by passion, creativity and the rustic spirit and intoxicating flavors of open fire cooking. The menu appeals to the full-fledged carnivore, gluten-free, Paleo, vegan and Whole30 regimen followers and everyone in between.

The Rotary —which originally occupied a space inside Avanti Food & Beverage —proudly (and loudly) extols the virtues of healthy food punctuated with bold flavors. As an aspiring young chef, Don landed a coveted cooking position at Chez Panisse, the renowned Berkeley, California-based restaurant from Alice Waters. The restaurant’s elevated approach to rustic cooking inspired Don throughout his illustrious career, which encompasses cooking in the South of France, Los Angeles and Beverly Hills, as well as at Gramercy Tavern in New York City and in prominent Colorado kitchens, including Sacre Bleu, Mel’s Bar and Grill, Mateo, Radda Trattoria and Starfish. Throughout his travels and cooking career, Don has always advocated for allowing high quality ingredients to speak for themselves. He takes styles and flavors from around the world and effortlessly merges them into unique and new dishes.

Don’s culinary wizardry has been lauded in numerous local and national publications, including 5280 Magazine, Eater.com, Westword, the New York Times, Food & Wine magazine, Esquire magazine and Bon Appetit magazine.

The Rotary’s three partners—friends since middle school—welcome you to their locally owned restaurant, where simply prepared wood-fired dishes and stellar ingredients intersect with personalized hospitality, pride of place and a fierce dedication to healthy living and environmental sustainability.

Join me for an introduction to the 5 step process for eradicating complex systemic inflammatory challenges in the body! In this episode we talk about how to test for mold, where you can get mold and parasites from, the importance of supporting mitochondrial function + drainage pathways before beginning a protocol to get rid of pathogens, what herxheimer reactions are and why you need to be aware of them before starting a protocol, my personal experience in how I was exposed to mold, what tests I used, and how I'm going about my healing protocol. 

Be sure to check the blog page for plenty of show notes, links, and resources! 

Join me as I chat with Alexa Squillaro, Co-Founder of Whole Sol Blend Bar here in Colorado. Whole Sol's menu is full of the purest ingredients that are always 100% organic, sustainable, dairy- and gluten- free, clean and delicious. They're known for their Smoothie bowls, toasts, wraps, snacks and juices that are served alongside a robust coffee program offering drip coffee, CBD lattes, matcha tea, golden milk, chai and cold brews, all with adaptogens available as add-ins.

Alexa has a Master of Science in Nutrition from Columbia University and brings a holistic approach to Whole Sol when introducing healthy AND delicious menu items. Alexa has worked for both non-profit nutrition and online food delivery businesses that has created her fiery approach to business and spills into her personal life where she trains for endurance races like the NYC and Paris Marathon when she’s not busy cooking up new recipes for Whole Sol and being a new mom to her son.

In this episode we talk about how her and her husband, Phil, built Whole Sol, what it's like working with her spouse and some of the challenges they've come upon and solved with one another, what it's like to build a nutrient-dense menu for the masses, how they continued to expand locations during a pandemic, and how alexa has been navigating the delicate balance of motherhood and entrepreneurship.