Curated and considered for the modern primal life

Our story

WE REALIZED THAt THERE WAS SIMPLY NO PLACE ONLINE or in traditional retail stores where we could buy the foods we wanted to eat. So we decided to open a store of our own -- this one. We believe in primal living, which means many things to many different people. For some, it means a traditional foods diet. For others, it means cross-fit. For still others, it means a return to ancestral living, to hunting and trapping. Each of us, as founders, have a different trajectory for how we came to primal living. We all love to cook, but we don't always have the time to go out and hunt & gather ingredients for our own meals (much as we would like to!). These are the products that get us through our busy days, ranging from snacks and mini-meals, to primal cooking essentials. And, being foodies, everything is strictly curated for peak taste. So give us a try and let us know what you think.


Hilary runs product at Barefoot.  She spent most of her life in the Northeast, where she was educated by Quakers, who literally taught her how to hug trees, and then at MIT and Harvard, where she was trained as a cognitive neuroscientist, and also picked up a degree in literature along the way. After conducting far too much research in psycholinguistics and neurolinguistics, she moved to NYC, where her background gave her an uncanny grasp of branding and marketing. After working as a strategic consultant and eating her way through every corner of the city, she moved out to a high-desert yurt in New Mexico, where she spent three years writing a dystopic novel and getting deep into fermentation, sprouting and perfecting red chile sauce (the nearest restaurant was an hour away). She then moved to Seattle and spent eight years in sustainable branding and product development, working with organic food companies large and small —from Nature’s Path and Traditional Medicinals to Alter Eco and Estancia Beef.

Hilary has spent her life obsessively pursuing two sometimes-divergent paths: 1) Seeking out peak food experiences of every sort, from hawker centers in Malaysia, to BBQ joints in Kansas City, to the biannual Slow Food gathering in Turin, and 2) Seeking peak health, physical and mental performance. She struggled through vegetarianism, veganism, and finally raw veganism (believing they were the healthiest way to eat), and it was only when she began to embrace a more Weston Price-type diet ten years ago that the two paths finally began to come together. She would now describe herself as a conscious omnivore, with her consciousness attuned to foods most would describe as primal. Her favorite food as a four-year-old was spare ribs, and probably still is.

Hilary’s other obsessions include media ecology, transpersonal psychology, and rewilding. She seeks out cultural trends and deeper patterns, new models for sustainable living, the numinous and unseen, the fringe-y and extreme. She is happiest with dirt between her toes and (primal) bread dough beneath her fingernails.

To check out Hilary's interview with Paleo Magazine, click here:



Marty runs marketing and vendor management at Barefoot. He has 20 years of national ad agency experience, with several Cannes Lions, Effies and Clios to his name, for brands ranging from industry leaders like Coca Cola, Southwest Airlines and Stonyfield Farm, to successful next generation companies like renewable energy start-up Southwest Windpower and social enterprise Better World Books.

After Duke University and the School of Visual Arts in New York, Marty began as an art director and went on to become the Creative Director at DDB Worldwide in Seattle. Marty has post-graduate certificates in Sustainable Business and Entrepreneurship from the innovative Bainbridge Graduate Institute, which he earned while starting up a sustainable brand development and communications firm in Seattle—the first of its kind in the US.

Marty learned to cook from his mum, a cordon bleu-trained phenom and loving parent of six, and most likely developed a taste for real and delicious food as a counterpoint to the uninspired, grey foods served at boarding schools in England. Working with Slow Food in early 2000, and then subsequently, various food companies and non-profits in the emerging sustainable food space, the "aha" moment came somewhere in the early naughts, when his understanding of systems-thinking linked all of the numerous food and health issues, and brought to bear his passion for fixing our food. He relishes food experiences every day, old and new, and looks to good food and the power of mealtimes as an all-encompassing social force.