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ROOT Marketing & PR

@rootmktgpr

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Award-winning PR and social media agency that is downright devoted to good food. News/info below.👇🏽
More of our adventures at @goodfoodadventurers

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SO honored, grateful and happy to be a #NEXTY judge for @newhopenetwork again! Two fun days of tasting, sniffing, poking, prodding, learning, discussing and evaluating dozens of rising stars products, with old and new natural products experts friends.

@adrienneboulder does an incredible job managing the hundreds of entries (and dozens of judges! 😜) and it’s impressive to see the care, attention and effort that New Hope puts into these prestigious awards. 🥇 🏆

Finalists announced Feb. 12 on newhopenetwork.com! Winners announced at Expo West.

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#nextys #nextyawards #cpg #natprodexpo #newhope #expowest #naturalproductsindustry #organic #bestproducts #integrity #innovation #inspiration #naturalproducts #foodjudge #thoughtleadership #votewithyourdollar by @rootmktgpr

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2 years ago

One of the best parts of 25 years of ROOT has been working with people like Emily Tracy. She’s been my right-hand woman for more than seven years, and we honestly can’t imagine ROOT without her!

We asked Emily to reflect on her time with us. Here’s what she had to say:

“When I joined ROOT, I immediately felt welcomed into a team of women who shared a passion for helping good food businesses succeed.

Seven years later, one thing that stands out is how ROOT brings the same level of attention and results to every client, whether that’s a national category leader with products in 9,000 stores or a single-location restaurant.

One of my favorite things about ROOT is that we’re a national PR firm for good food, while still being deeply connected to Colorado. Our work extends well beyond the state, but Colorado is home, and I love being involved with so many food businesses, thought leaders and organizations here.

If I could tell prospective clients one thing, it’s that ROOT — with Kuvy leading by example — cares SO much about its clients and will move heaven and earth to help them succeed.”

And what Emily doesn’t mention is how much she’s contributed to making all of that happen. We’re so lucky to have her. 💛🥇💛 by @rootmktgpr

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a day ago

One of the funny things about working with clients across the country is that you can work together for a months or years without ever meeting in person!

So when Michele Thorne of Good Meat Project came to Denver for the RFSI Forum this week, of course we had to go to Potager for dinner!

Fantastic food celebrating the best of Colorado’s fall harvest, fascinating conversation, and so good to finally catch up in person. ❤️

#ROOTclient #WomenWeAdmire #FarmToTable taken in Potager Restaurant by @rootmktgpr

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4 days ago

Last night I got to experience one of the things I love most about being part of Boulder’s local food community: actually helping make something good happen.

I’m a proud new member of SOIL Boulder (Slow Opportunities for Investing Locally), which pools contributions from community members to provide 0% interest loans to local farmers and food producers. Since 2017, SOIL has made 44 loans totaling more than $1.24 million!

Last night, we voted unanimously to approve a loan to Mark DeRespinis of Esoterra Culinary Garden. Mark grows more than 300 species of culinary plants, supplying some of the best restaurants in Boulder and Denver, and this loan will help him build more growing tunnels to extend his growing season.

How satisfying to be sitting in a room with other people who care about our local food system and to have a direct say in supporting a farmer doing such extraordinary work!

And the beauty of SOIL’s model is that as those loans are repaid, the money goes right back into the fund to support another farmer. The same dollars can make a difference over and over again.

I’m so excited to be part of this organization and can’t wait for the next vote! 🌱❤️

Learn more at soilboulder.org. taken in Boulder, Colorado by @rootmktgpr

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5 days ago

October happens to be both National Mushroom Month and the month of World Menopause Day (10/18) — which gives us a pretty interesting reason to talk about functional mushrooms and women’s health. 🍄

As conversations around menopause get louder (finally!!!), researchers are also looking more closely at the potential role functional mushrooms may play in areas that matter during the menopausal transition, including energy, sleep, mood and healthy aging.

There’s still a lot to learn, but it’s one more reason we’re interested in the growing body of research around functional mushrooms — and where the science goes next.

#NationalMushroomMonth #FunctionalMushrooms #WorldMenopauseDay #WomensHealth #ROOTclient by @rootmktgpr

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6 days ago

Friends, there is one 2-bedroom apartment left on Patty Moss's incredible Gems of Tuscany trip Oct 24-Nov 3, and one of you needs to book it!!

Here's what's on deck for this once-in-a-lifetime trip:

- A truffle hunt with Massimo, a third-generation hunter, and his dogs, followed by lunch at his home (pictured!)
- Dinner with Chef Daniel at @terredibaccio, cooking from the estate's gardens and pouring its own Chianti Classico
- A hands-on cooking class with Chef Mauro outside San Gimignano
- A seat at Dario Cecchini's long tables in Panzano (yes, the Dario from Chef's Table!)
- Then as if that weren't enough, 3 nights in Florence!!

You'll stay at a 16th-century villa in the Chianti hills. The apartment sleeps 2–4, so bring your partner, your sister, or your favorite eating buddy/buddies.

That's me with Patty in the Pyrenees on one of her trips a few years back. She knows all the best tour guides, things to see, do and TASTE - and then you will too!

More info: packafork.com/gems-of-tuscany-group

#Tuscany #FoodTravel #Chianti #PackAFork by @rootmktgpr

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7 days ago

Before Patty Moss was our client, she was our tour guide. Here's Kuvy with Patty in the Pyranees on a Pack A Fork! trip a few years ago - we know firsthand what her trips feel like.

Patty has spent years building real relationships wherever she travels, and her Gems of Tuscany trip (Oct 24–Nov 3) brings guests right into them:

- Chef Daniel at Terre di Baccio, cooking from the estate's gardens and pouring its own Chianti Classico
- Chef Mauro's hands-on class outside San Gimignano
- Massimo, a third-generation truffle hunter, and his dogs (pictured!)
- Nora Kravis, who started Italy's first cashmere goat farm
- The artists of La Macina di San Cresci and Florence's Oltrarno artisans

These relationships make the difference between visiting a place and being welcomed into it.

One last two-bedroom apartment remains, for 2–4 travelers. The trip is capped at 8 guests.
Details: packafork.com

#FoodTravel #CulinaryTravel #Tuscany #PackAFork by @rootmktgpr

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7 days ago

25 years ago, I didn’t set out to start a PR agency. In fact, I didn’t even know what I was doing was PR.

I was working at Cooking School of the Rockies when chef James Mazzio asked me to help promote his new restaurant, ChefJam. I knew how to find the story and write it, I had the chutzpah to track down the right people to tell it to, and mostly, when I found something good, I wanted everyone else to know about it too.

Apparently, there’s a job for that. 😂

Somehow that turned into 25 years, a couple of name changes, hundreds of clients, an incredible team, and more pitches than any human should probably write in one lifetime.

And really, I’m still doing the same thing: finding good people doing good things that everyone should know about — and then doing my damnedest to make sure they do.

So, for ROOT’s 25th anniversary, I finally wrote down the story of how the whole thing happened. Emily Tracy added her perspective on the last seven years, too.

There’s some ROOT history, some personal history, and quite a few things I’d forgotten until I started writing it all down.

The Roots of ROOT: 25 Years of Good Food, Good People and Good Work — link in bio. by @rootmktgpr

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13 days ago

You’ve seen mushroom coffee everywhere. But do you actually know what’s in it? ☕🍄

For #NationalCoffeeDay, our #ROOTclient, the Functional Mushroom Council, is helping answer some pretty basic questions that aren’t always so easy to answer: What’s the difference between lion’s mane, reishi and cordyceps? What part of the mushroom is actually in your coffee? And what should you be looking for on the label?

As mushroom coffee shows up in more mugs — and more grocery carts — those questions matter. We’re working with FMC experts to help media understand what consumers should know about the functional mushrooms going into their morning coffee.

#ROOTMarketingPR #FunctionalMushrooms by @rootmktgpr

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14 days ago

We had SUCH a blast at the @raresteakfest Denver last night! Everyone there was having a great time, the food and drinks were fantastic, and I was so proud of our client, @fortezza_ristorante who KILLED IT with their Snake River Farms coulotte and prosciutto skewers – they had the longest line all night long, and everywhere we went folks were raving about them! 🏆
Great job @diningoutcolorado @diningoutdnvr 👏🏼 🥩

#raresteakfest #diningout #foodfestival by @rootmktgpr

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18 days ago

In the age of AI-generated everything, there’s still a lot to be said for an actual group of humans tasting more than 500 new grocery products and deciding which ones are worth telling people about.

Especially when they pick your client 🥳 🏆

The Kitchn just named wildbrine’s Mediterranean Fermented Chickpea Salad Best Salad in its annual Grocery Essentials awards — and we’re pretty thrilled to have helped get it onto their radar (and into their hands).

Awards like this are one of those parts of PR that can look effortless from the outside - but identifying the right opportunities, getting products considered, and making sure editors understand what makes them different is work we put some serious time and strategy behind — and then, of course, the product has to be good enough to win. This one clearly was. 🫘 💚

#ROOTclient #wildbrine #FoodPR #Awards #CPG by @rootmktgpr

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19 days ago

Kuvy is heading to Tuscany for the harvest next month, and a few spots are still open.

We spend our days telling the stories of the people who grow, make and cook great food, so when our friend Patty Moss at Pack A Fork invited Kuvy on her "Gems of Tuscany" trip, it was an easy "SÌ, CERTO"! Pack A Fork offers small-group culinary and cultural trips. This one runs Oct 24–Nov 3, is capped at 7 guests, and is led by Patty, with a certified Italian guide/driver who's also a sommelier.

Home base is Terre di Baccio, a 16th-century agriturismo near Greve in Chianti. It's a working vineyard, farm and olive oil mill set on 50 acres of hillside olive groves.

What's on the table:
🍄 A truffle hunt outside San Miniato with a third-generation truffle hunter and his dog, followed by lunch at his home
🍝 A hands-on pasta class in San Gimignano, one of the highest-rated cooking classes in Tuscany
🥩 Dinner at Officina della Bistecca, Dario Cecchini's restaurant in Panzano (he's the butcher from Chef's Table)
🍷 Lunch and tastings at Castello di Verrazzano, a Renaissance castle and winery
🐐 A visit to a cashmere goat farm
🎨 Three nights in Florence: Michelangelo's David, the Duomo, and the artisan workshops of the Oltrarno, including a copperplate etching class

The villa's 2-BD apartments make this an easy trip to share with a friend (or two) or partner.

This is the kind of food culture we love: real people, real places, and a lot of good food.

More info at packafork.com, questions: info@packafork.com

📸 : @terredibaccio

#Tuscany #Chianti #FoodTravel #CulinaryTravel #ItalyTravel taken in Agriturismo Terre di Baccio by @rootmktgpr

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20 days ago