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Community Highlights: Meet Diandra Nicholson of Seed Thyme & Harvest Plant-Based Cuisine

Today we’d like to introduce you to Diandra Nicholson.

Hi Diandra, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
In December 2020, my husband, Jamir, became deathly ill. He had surgery and was put on oxygen and a feeding tube. We thought we were going to lose him, all due to unhealthy eating habits. After a twenty-day hospital stay, Jamir and I decided to become plant-based eaters in hopes of reclaiming our health.

After 90 days of eating an entirely plant-based diet, Jamir’s doctors took him off his meds. He no longer had to take high blood pressure, high cholesterol, or GERD medicines. This lifestyle awarded Jamir with a clean bill of health. As for me, my struggle with Type 2 diabetes for over ten years ended after only nine months of eating this way.

What’s more, with this lifestyle, Jamir lost 50lbs, and I lost 60lbs. After celebrating our wins, we realized there was just one problem; there weren’t any restaurants in our area that accommodated our new lifestyle. Thus, Seed Thyme & Harvest Plan-based Cuisine was born. We began selling meals from our home, and as business picked up, we realized we needed help.

We then applied to be a part of Start: me Spartanburg, a business development program that helped to take our business to the next level. Now we are an online restaurant with a pickup location in downtown Spartanburg, and you can also grab some of our delicious meals at the Hub City Farmers Market every Saturday.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It has not been a smooth road, but every bump and hurdle has taught us valuable lessons. For example, just a few weeks ago, we agreed to do an event for an up-and-coming and hopeful youth group program. We spent quite a bit on food supplies for the event and countless hours preparing but to our surprise, what we prepared for was the opposite of what transpired.

When the young man said he was expecting a good crowd of people to show up, we thought, ok, we will prepare for – 50 to 100 people. We had no clue that “a good crowd of people” would equate to two customer sales. We’ve learned two precious lessons from this situation: 1. Always do your due diligence before saying yes to an event, and 2. Sometimes saying No will save you lots of time and money.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We are the 1st 100% plant-based restaurant in Spartanburg, SC. We specialize in turning boring veggies into delicious delectable. Our slogans are; “We make plant-based popular” and “We Plants form your Pallet”.

We are set apart 1st by the taste of our food. Many customers go on and on about how flavorful our meals are. we are also set apart by the unique variety of meals we offer. To date, we have over 90 100% plant-based menu options.

We are most proud to see how our food has the ability to change people’s lives. several customers on our meal prep plan were able to reclaim their health and maintain healthy weight loss. We want readers to know that our food is one of a kind and delicious. but most importantly we want them to know that we’ve designed our menu with them in mind.

Our menu is tailored to meet the needs of three types of eaters:

1. “The Health-Conscience” – Eaters who eat whole foods only.

2. “The Curious Eater” – Eaters who aren’t familiar with plant-based eating and need to be convinced that plant-based eating can be both healthy and delicious.

3. “The Comfort Eater”- Eaters who are eating for good taste only.

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Vegan food demand is expected to quadruple by 2024. With this in mind, we can expect a major sales decline in animal product sales, as well as a sales decline in the medical & drug industries as eating this way, promotes good health.

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