Kelli Lewton-Secondino

I was having a “soap box” conversation with a family member at a recent birthday gathering about just exactly what does “organic food” mean and why it is important.  Also a hot topic of discussion was the lack of healthy foods, or should I say, the nutrient-void items being mass-marketed to families today.  I tried to inform said family member about the benefits of choosing and eating organic whole foods when my niece tugged at my sleeve, “What did the world do before we had organic?” she asked.  I smiled and told her that our foods used to be free of additives, preservatives and pure, but that over the last 60-plus years or so, natural organics have fallen out of favor to be replaced by highly processed foods and drinks.  Read the rest of this entry »

By Nancy Kaffer

– Grass-fed. According to a United States Department of Agriculture standard adopted last year, meat marketed as “grass-fed” must come from animals fed a diet of grass or forage for its lifetime, with the exception of milk consumed before weaning. To claim an animal is grass-fed, it must not be fed grain or grain byproducts. Meat not marketed as grass-fed has likely been fed a diet of grain with a varying degree of grass or forage. Read the rest of this entry »

Published: Thursday, June 26, 2008, 4:00 AM     Updated: Thursday, June 26, 2008, 4:16 AM

Erica J. Finley

One part passionate chef, one part business-savvy owner was the recipe for the start-up organic-meal-delivery service Pure Food 2 U. The main ingredient: Kelli Lewton-Secondino. Read the rest of this entry »

Chef Kelli is the owner and executive chef for 2 Unique Caterers & Event Planner (2 Unique) and pure food 2 U in Royal Oak, Michigan. Chef Kelli’s passion for fresh food and personal service led her to launch 2 Unique in the Fall of 1991. Chef Kelli’s enthusiasm for “real” and “pure” food lead her to open pure food 2 U, an organic meal delivery service in the winter of 2008. Read the rest of this entry »

Detroiter, May, 2008 by Jennifer Baum

Chef Kelli Lewton-Secondino began a catering company while working full time as an executive chef. Two months later, she had so many orders coming in that she had to quit her full time job to focus solely on the new business.

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