Earlier this morning I introduced you to some new products from one of my favorite natural body goods and products line, Fig and Honey . Because I love their products, I wanted to kick off a new monthly Meet the Makers series: The People Behind The Goods with their founder Courtney Robinson Feider. Similar to The Good Life Snapshot interview series, I ask makers a series of questions about why they got started making and what advice they'd give to aspiring makers.     Why people make and how they get into starting their own business fascinates me. My mother was a mixed-media fiber artist so I grew up in an environment ripe for creativity: paper, yarn, brushes, looms, easels, and more were never more than a foot or two away from us. And, I've tried to replicate the same environment in our flat for Gates, encouraging her exploration with color and texture.   I'm always curious if other makers grew up in an environment similar to the one I thrived in, hence this new ser...

Wherever possible I try to use products that haven't been tested on animals, are good for the earth, and are non-toxic. So, I was especially excited to discover Fig and Honey this past June. Fig and Honey makes apothecary-style products using nutrient dense by-products from the beer and winemaking process, and the founder Courtney Robinson Feider uses her own products on her sensitive combination skin.     How do you choose the products you use on your skin and in your home?  

I've been known to buy wine for the labeling, and now I've tried a restaurant based on its curtains. My weakness? Script fonts.     I wasn't expecting to eat lunch at Paprika this week, but the lure of soup and a sandwich pulled me in. I ordered their Lentil Soup with a Reuben on Rye which I had prepared without the Swiss cheese.   The food came quickly. The Lentil Soup was lighter than I was envisioning (I had visions of a stew in my head), with carrot, celery, and parsnip. It was flavorful, but not spicy as you might expect from the name. The Reuben had a good ratio of bread to meat to sauerkraut. I especially like that the rye wasn't over toasted and didn't get soggy from the sauce. I like eating my sandwiches with my hands and hate when I have to resort to a knife and fork because the bread turned to mush. The best part about my lunch? Without tax or tip, it was under $10.     Paprika opened the day before we flew back east to introduce Gates to her pat...