E AT H E A LT H Y
W
hen Amy Ruth
Finegold was in
high school, she
spent most of her
senior year at
home. “I was violently ill at a young
age,” says Finegold, who struggled
with digestion issues: “Eventually, I
took all the diagnoses and threw
them out the window.” She became
gluten-free and dairy free, graduated
from the University of Pennsylvania
with a degree in theater arts, received
a graduate degree in special education,
and became a kindergarten teacher in
London. Along the way, she studied
nutritional science and developed her
own nutrient rich, gluten-free baking
mixes, using chia seeds from Ireland
and ancient Ethiopian flour. Then,
she says, “I was fired [from my
teaching job.] I’m progressive and my
students weren’t reading fast enough.
My husband said: ‘You gotta do so