Lisa’s 1973: Interview with the Founder

Lisas 1973

Read our interview with Lisa Roberts Hurd, the founder of Lisa’s 1973, as we delve into her inspiring journey of health and flavor. Discover how her personal health struggles led her to embrace food as medicine and learn about the staggering statistics that motivated her to bring real, delicious food back into our food system. Join us as we explore how Lisa balances the roles of being a mom and an entrepreneur, and gain valuable insights into her daily practices that help her maintain a positive mindset. Uncover the challenges she faces while juggling motherhood and running a business, and find out how she tackles them with creativity and efficiency. Finally, catch a glimpse of Lisa’s vision for the future of her brand, as she envisions Lisa’s 1973 as a powerful agent of change in shaping the way our country eats. From national availability and partnerships to community initiatives and even a cookbook, Lisa’s 1973 will make a lasting impact on families, communities, and the planet. Read on to be inspired by Lisa’s passion, determination, and dedication to creating a healthier and more flavorful world.

What inspired you to do this?

I became very sick with autoimmune conditions and realized my studies as a culinary archaeologist taught me how to use food as medicine. When I did my research, I discovered I was not alone: Six out of 10 Americans suffer with at least one food-related chronic illness, and 1,600 Americans die every day from food-related chronic disease. Sharing my personal experience, I had a responsibility to bring delicious, real food back into our food system to help make the world a better place today, for my son’s generation, and the planet that future generations will inherit.

How do you juggle being a mom and an entrepreneur?

My mantra these days is “enoughness,” meaning the very human way I show up each day for everyone and everything I love is good enough.  I am a perfectionist by nature, and that can lead to a lot of unnecessary anxiety and (mom) guilt that I’m not doing or being enough.  I’ve had to mostly let that shit go.

As a mom and an entrepreneur, it’s important that I approach the day in a good headspace. Every morning I wake up at least 30 minutes before my wife and son. During that time, I meditate (10 to 30 minutes), write a note of thanks to the Universe for all the moments I appreciated from the day before, write down a few things I need help with (and turn over to the Universe) so I don’t have to obsess about it all day long in my head.

These practices are critical for me as a mom and entrepreneur, especially in moments such as when I’m in creative flow (or experiencing a personal/professional challenge), yet my son needs me to be his mom. They help create a pause so I can, hopefully, be more mindful and show up with all the love he needs at that moment.

Do you ever find the business is challenged by juggling being a mom?

Being a parent requires me to be very creative (aka efficient) with my time!

Where do you see the business in a few years?

Women are the gatekeepers and can make change happen at a very powerful grassroots level.  With that said, I see Lisa’s 1973 playing a significant role as a brand in helping to advance change in how this country eats.  We are a go-to resource for women and parents who are looking for a brand who has done all the thinking for them: delicious, allergen-friendly, anti-inflammatory food solutions full of health benefits that they feel confident giving to their family, and make their lives easier. We are also a company that works hard to support, guide and lift them up as they make new choices that will impact their family, community, and our planet for generations.

At a micro-level, I see Lisa’s 1973 available throughout the country at major retailers and online portals, partnering with other brands and organizations, and publishing a cookbook.

At a local and community level, I see Lisa’s 1973 continuing to work with Healing Meals, a non-profit organization devoted to bringing nourishing, allergen-friendly meals to families facing a medical crisis, and to expand Lisa’s 1973’s volunteer-based cooking program for kids, Cooking Around the World, to school children across the country as a way to learn about the diversity of cultures and family structures on our planet through food.