Profile: Cindy Hill

PEOPLE IN THE COMMUNITY YOU SHOULD KNOW: Cindy Hill – Organic Grocer

Who are you?
I am a communitarian.  I am someone who wants to be part of the solution, not part of the problem. I am a 25 year veteran of the food and beverage industry.  My claim to fame was the opening logistics manager for the South Beach Brasserie, owned by actor Michael Caine back in the late 1990’s.  I am a wife, a mother, a Girl Scout leader, a PTSA President and a great cook.

What do you do in real life?
I am the owner of a boutique business specializing in sales and education of essential oils and aromatherapy.

What do you like most about what you do?
What I like most is that all of my endeavors revolve around a non-toxic, healthy lifestyle.

What is Once Upon A Carrot?
Once Upon a Carrot is a community based organization dedicated to fighting the childhood obesity crisis
through gardening, cooking and hands-on demonstrations.

Why Organic Groceries?
What I came to realize while teaching the children how to cook, is that many of their parents care about how and what their children eat but they just don’t know how to do it.  I began to connect with local growers, ranchers and farmers in the Southeast to bring the “farm to the beach” to provide children and their families fresh, local and wholesome foods.

Do you grow yourself or are you affiliated with local farms?

I have aligned myself with “ladies and gentlemen of the fields” that have researched the best farmers, ranchers and artisans in the area.  I also have three local community gardens growing on Miami Beach.

Why should we care?
Because this is the first generation of children that might have a shorter lifespan than their parents.  I think we should care about our kids.

What kind of response have you had?
I have just begun my second season and each month brings more and more happy customers, mainly by word of mouth.

Tell us about your affiliation with Miami Beach Botanical Garden?
MBBG has been a wonderful support organization.  They allow me to use their facility to hold childrens’ cooking workshops and they allow us to use their refrigeration and grounds as a “pick up” point.  I am greatly appreciative of their support.

What do you do now, that you did not do 5 years ago?
It’s funny you ask this question. In 2006 I sent out an email to everyone I knew stating that I was retiring from the restaurant and catering industry and reinventing myself for the next phase of my life.  I didn’t quite know what that was on that given day, but it has manifested to this.

If you had to move to a deserted island what 2 items would you take?
I would take some vegetable seeds and my cast iron WOK.

What are your guilty pleasures?
Spending too much money on spa treatments and I can’t resist a nice cold Coca-Cola.

One luxury that you cannot live without?

Eating-out.

Three Words to describe you?

Advocate, feisty and energetic. That is who I am.

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