Michael Friberg is the owner of Ecobaren, a plant-based, organic and raw food restaurant that opened in Stockholm in 2011. He is also a tremendously gracious, well-informed host who welcomed us into his world of living well through food which we are happy to share with our WTJ readers.

How did you get your start in raw & organic? 
Who was the major influencer in your life and why?
It was my grandmother who introduced me in to the World of cooking with her love and passion for food and local ingredients on Gotland in the Baltic sea.
 
Describe the raw food scene in Stockholm.
It´s blooming with a handful of raw food cafe´s opening in the last 2 years, Ecobaren is still the only one that´s open in the evenings.
 
How would you describe the difference in terminology between vegan, raw and plant based?
Naming the raw food dishes is sometimes difficult because it confuses our customers and that's why we have a legend and some helpful definitions on our menu. We are always happy to answer customers questions of course as well.
 
What's your most popular dish?
Raw food lasagna with zucchini,cashew cheese, tomato sauce and marinated chanterelles.
 
Can you share a super easy recipe for our readers?
A super-easy but surprisingly delicious recipe is a banana ice cream.Freeze ripe bananas in chunks.Thaw them a few minutes and then blend into a soft serve ice cream in a blender.
 
Why raw and plant-based food? What's driving consumer interest?
Vegetables is tasty and nutritious, good for us and the planet. Prepared right, there is no need for animal products on the plate. We see a great increase in customer with food allergies,or those who choose to eat gluten-, lactose free,organic and more plant based food.
 
What do you forecast in terms of food production and labeling?
The Swedes are very concuss about these matters and there are ongoing debates on GMO labeling etc.We hope for a global labeling system for GMO Products.
 

Wellness + travel is a growing industry - where do you see food fitting in?
Food is one of the most important thing you can change to feel better and to be in better shape for a long rich life. When you travel it´s so exiting to explore new dishes and local foods.

Mindy is the Executive Editor of TravelAge West, Family Getaways and Explorer magazines and she loves writing about travel related to health and wellness, local culture, art, good food and adventure. As editor, Mindy has interviewed me for  wellness tourism articles.  I thought it would be great fun, with all her experience as an editor and traveler and passion for wellness, to turn the tables and ask her a few questions for the Wellness Travel Journal.

WTJ: Why do you love travel?

I know people who love to travel because they are adrenaline junkies — they need constant thrill to stay stimulated. I’m not like that, but I know that I need to push myself outside of my comfort zone in order to grow. Driving solo in Namibia, bungee jumping in New Zealand, trekking in Nepal and going off-the-beaten-path in India were all experiences where I learned as much about myself as I did about the country’s people and culture. Exploring is great for international relations, but it has also strengthened my relationship with myself.

WTJ:  What got you started in this industry? Describe your journey.

Though I have traveled all my life, I had no idea that working in the travel industry — and getting to explore the world — could be a job. Unfortunately, the industry’s many opportunities are not taught in schools. I found my way to the travel industry through my love of journalism — after many years of writing about music and tutoring English composition, I found an internship and later a job at TravelAge West, the No. 1 magazine for travel agents in the West. Fortunately, my job responsibilities have steadily evolved to maintain my interest. But editing and writing for our magazine is still a thrill. Since we cover what’s new at classic destinations and profile under-the-radar travel products and destinations, I am always learning about something new.

WTJ:  What gives you a sense of purpose? 

Many things! I’m passionate about promoting other millennials who are working in this industry, especially savvy young travel agents who are redefining the mainstream concept of a travel agent. Travel agents are poorly understood by mainstream consumers, which is a shame because people would be taking better vacations if they had a good travel agent. Plus, there are so many millennials who would be much happier to have a job that allowed for travel — and I’m not talking about depressing two-day domestic trips composed entirely of meetings either. Also, forgive me for sounding righteous or preachy but travel may be the best (and undoubtedly the most fun) way to become more empathetic. I am driven to share my experiences and to communicate that, no matter where we live or what we look like, we are all humans. We are not as different as we think. I recently got to write about my first-hand experiences in Nepal. (You can read Mindy's article here ) as well as interview folks who know what’s going on in Nepal — I hope it helps the country in some way, whether that be directly through travel or something as small as getting someone to think differently. Plus, traveling makes people happy. Leaving your comfort zone and routine, learning new skills, meeting new people and stimulating your mind are essential aspects of maintaining wellness. Inspiring others to travel is exciting.

WTJ:  What travel rituals do you have?

Before and after most trips, I am hyper-aware of everything going into my body. Strengthening my immune system is key: I chug green juice, take cayenne-ginger-oregano oil-lemon shots, exercise and hibernate. Adrenaline keeps me going during trips, when I don’t get to sleep and eat the way I normally do at home, so it’s important that I refresh my fatigued body and focus my time at home for health and wellness.

WTJ:  What do you never leave home without?

My cell phone plays many roles. It’s a recording device during interviews; I use the notepad feature to take notes; I listen to music to calm me in bustling environments or when I want to sleep; and I take countless videos and photos for my Instagram accounts (@mindypoder and @travelagewest). But in terms of maintaining wellness, I bring probiotics, omega-3s, my own superfood trail mix, antibacterial aromatherapy sprays, peppermint essential oil, my travel yoga mat and running shoes.

WTJ:  What's your most effective strategy for stress management?

In life and in travel, nothing gets me back to a centered state like yoga does. I have a thin purple yoga mat that folds neatly into my luggage that I never travel without.

WTJ:  What advice can you give to other people who love to travel?

Think about what skill you’re good at — it can probably be applied to some sort of position in the greater travel industry. Lots of jobs in this industry have travel perks, especially PR and sales positions for tour operators, destination marketing companies, cruise lines and hotel brands. 
Of course, traveling the world is an essential component to being a good travel agent — plus there’s a need for young people to join that industry. Entrepreneurial folks who love to explore the world and work with people should consider a career as a travel agent.

WTJ:  What about to aspiring travel writers and bloggers?

Travel and write regularly, brand yourself, network at events, attend press trips, be a pleasure to work with (!), write and photograph excellently, understand the audience you’re writing for and keep at it.

WTJ:  What are you travel plans for this year?

So far I’ve tackled some bucket list items: Mexico City art and food, Nepal trekking and culture and a family vacation exploring our roots in Russia and Poland.

Next week, I’m heading to Western Australia to take selfies with quokkas in Rottnest Island and to swim the whale sharks in Ningaloo Reef. I’m very interested in maintaining wellness through travel, so I love to include active experiences in nature whenever possible. I’m excited to take my love of wellness to the next level with a stay at Cal-a-Vie Health Spa which offers hiking, 100+ exercise classes and more than 20 different mind-body-spirit classes. I’ll even get to enjoy the great outdoors at the Family Travel Association Summit in Montana, where I’ll be representing our family travel magazine, Family Getaways. I’m also saving a spot on my calendar for South America though nothing has been confirmed. At the end of the day, the No. 1 medicine is laughing and bonding with loved ones, so I’ll be squeezing in some vacations. The ones on the books are to Maui and Marfa, Texas and New Orleans for a best friend’s wedding and bachelorette.  

WTJ:  Where would you love to go that you haven't been?/Why

Bali appeals to me because it has a strong tradition of yoga and a reputation for wellness travel.

WTJ:  What destination are you yearning to return to and why?

I hope to return to Nepal to trek Everest Base Camp for the personal challenge, the therapeutic nature immersion and because one of the best ways we can help that country recover is by visiting it.

You can find Mindy and her travel insights below.
www.travelagewest.com
https://www.facebook.com/TravelAgeWest
Twitter: @travelagewest | @mindypoder 

Camille Hoheb of Wellness Travel Journal, fascinated by her recent visit to Plant Food & Wine delves a little deeper with an interview with Matthew Kenney, owner and plant-based food visionary.

What does "crafting the future of food" exactly mean? Is it better health, better communities, being socially responsible? 
We are committed to sharing our unique knowledge of food preparation and craft to educate others about the benefits of plant-based cuisine and the optimal health that comes along with nutritious, organic, pure foods. This includes teaching our innovative technique in our academies, and making it more accessible through our restaurants and cafes, product development and private chef placement. 

Why raw and vegetarian? What's driving consumer interest? 
Having adopted a plant-based lifestyle later in life, I was amazed to experience the ultimate nutrition, health, and well being that comes from eating a plant-based diet. This is a very exciting time in the category as more and more people are seeking plant-based, vegan cuisine. Offering elevated, nutritious and beautiful cuisine is at the crux of everything we do and I'm pleased to bring this to Venice and to other part of the world. We are opening our food academies in incredible destinations including Miami and Thailand - where an active lifestyle and health are top of mind.

What do you forecast in terms of food production and labeling? 
Thanks to growing consumer interest the public is becoming more and more aware of labeling laws and concerns associated with highly processed foods. Standing for organic, minimally processed, nutritious, naturally sweetened plant-based cuisine, and supporting local growers and farmers, allows Plant Food and Wine to be part of the solution in offering healthy food alternatives in Los Angeles and our other restaurants and learning centers.

Wellness + travel is a growing industry - where do you see food fitting in?
Food continues to be a huge consideration for tourism, experiencing a destination's cuisine can allow people to connect to a new place in a magical way. Our culinary academies have a huge international draw, students travel from all over the world to attend Matthew Kenney Culinary. In fact, we've graduated students from over 30 countries. We recognize that food tourism is a growing industry, this month we're opened a new Academy in the Evason Resort in  Hua Hin, Thailand, targeting those engaging in culinary tourism. We're also in the process of working with several other partners around the world to reach tourists seeking culinary experiences while traveling.

Let's get a little more personal about you and how your got started in this field. 
I started to gain an interest in eating healthy cuisine pretty young, which lead to an interest in cooking for myself and ultimately inspired me to enroll in culinary school.  After years as a classically trained chef and a poor dining experience in a raw vegan restaurant I got inspired to make plant-based cuisine sexy, approachable, and flavorful so I reinvented my career more than a decade ago.  

Who was the major influencer in your life and why? 
My parents raised me in a beautiful town in Maine. We were in harmony with nature, the seasons and maintained a garden. My parents ensured that I began working at a young age.  This serene upbringing and their work ethic and values certainly inspired me to create this company and continue to guide me.  

What is your favorite kitchen tool and why? 
A sharp knife, I think it's the most critical part of any kitchen. 

What's your favorite destination and why? 
Wherever my partner Liz Arch is hosting her next yoga retreat.  I love the balance of her daily movement practice, local cuisine and exotic adventure travel.  We went to Bali in 2014, Galapagos in 2015 and are doing an African Safari in 2016.

What you never leave home without when you travel?  
Fortunately or unfortunately, my iPhone. I love taking pictures and staying connected to work.

About Matthew Kenney Cuisine
Founded in 2009 Matthew Kenney Cuisine is an integrated, California-based lifestyle company, providing consumers with innovative, high-quality products and services in the culinary arts, health and wellness industries. The company is comprised of education, hospitality, media, products and services business sectors, each striving to change the way the world makes its food choices. Aligned with a world rapidly embracing the need for a healthier diet and an increase in plant-based food consumption, Matthew Kenney Cuisine is crafting the future of food®.

Matthew Kenney Cuisine owns and operates multiple plant-based restaurants in the US including: The Gothic (Belfast, ME) MAKE OUT (Culver City, CA) and forthcoming White Lotus (Miami, FL). More information is available online: MatthewKenneyCuisine.com