Breaking Waves // Chandler Parr’s journey from pro surfer to health and wellness guru

Chandler Parr was a surfer. It wasn’t a hobby, a recreational activity or sport. It was her identity. And she was really freaking good at it.

As a pro surfer, the young woman competed with some of the world’s best surfers and made a name for herself in the sport. Surfing since she was eight years old, Chandler was winning events and had the full support of her friends and family to continue to pursue surfing while attending classes at UCLA. There was only one problem: She wasn’t sure she wanted to be that Chandler anymore.

She had grown tired of the competition between friends, and the two-faced people willing to do or say anything to get sponsorships. Chandler wasn’t willing to “play rough to get ahead” and her heart was no longer in it.

She decided to take a break from surfing and discovered something that surprised her: She didn’t miss it. She’d filled the time by going to the gym, and realized there how much she loved the energy and positivity she’d discovered there. She felt empowered and in awe of how strong and capable her body felt, and she wanted to share that feeling with other people. That purpose, the giving back, wasn’t something she’d been able to find surfing.

A regular training schedule came easy to Chandler, who had learned discipline and commitment through surfing. The hard part wasn’t the training, it was reinventing herself and trusting that people would accept and love her just as Chandler, no longer “the pro surfer.”

“I found that once I took the first step, I could repeat it, and make myself continually feel better by showing up for what I wanted to do,” she said. “I learned I could do things I didn’t know I was capable of.”

After an emergency room scare where she learned she suffered from leaky gut syndrome, Chandler began to take her nutrition more seriously. With the changes to her eating, Chandler felt better, slept better, and her digestive problems disappeared.

“Your gut is everything,” she said. “Digestion is the body’s way of eliminating toxins. People don’t even realize how important it is. If you fill your body up with good stuff, you see how to take advantage of the one life you were given.”

Another transition for Chandler was finding a solid group of friends that know and support the woman she is now, who “are on the same page” and encourage her in her life’s work.

“Who you surround yourself with is so important,” she said. “Find people who accept you and make you better. You want people who push you to be the best version of yourself.”

One of the things that makes Chandler the best version of herself is her...

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WYLDER COFFEE WISDOM // How to understand your coffee label (and why it matters more than you think)

There’s a lot of jargon in the coffee world - words and phrases like ‘organic,’ ‘fair trade’ and ‘shade grown’ are thrown around in conversation and stamped on labels, but many of us don’t really know what they mean, how we got them, or more importantly, how they affect our bodies and our world.

Coffee is one of the most widely-traded commodities in the world. In order to meet the ever-growing demand, farming methods have developed that maximize production, often at the expense of the health of the consumer and the environment.

Here at WYLDER, we want to equip our coffee lovers with the information they need to make purchases that match their values for the environment, the farmers, and their own health. We’ve broken down a few of our coffee descriptions and what they mean to empower you to purchase your favorite drink with the confidence of a connoisseur.

Organic: The organic label on coffee indicates that the coffee was not produced with artificial chemical substances, such as certain additives, or some pesticides and herbicides–this means cleaner beans, land, water and air. It also means the soil farm’s fertilizer must be 100 percent organic–made from organic material like chicken manure, coffee pulp, bocachi and general compost. This leads to coffee beans richer in antioxidants, so your health also gets a boost.

In the US, organic coffee crops are overseen by the Department of Agriculture, and while their standards discourage the use of chemicals on cropland within three years preceding the harvest in question, not all USDA certified organic products are necessarily free of chemical residues. Which is why here at WYLDER, we go one step further.  

Biologically Grown: When forests are cleared to make room for coffee, production increases and prices go down, but the wild ecosystem of the flora and fauna we know and love is demolished, including those natural pest-deterrents like lizards and birds. This leads to the overpopulation of coffee-ruining insects and in turn, more pesticide use–and you’d be shocked to know what all goes into some of these pesticides. It’s pretty nasty stuff.

With the conventional “clear the way for coffee” method, the natural fertilizer of these ecosystems (like animal poo and leaf decay) also go away, which in turn leads to an increase in chemical fertilizers - yes, that’s right, more chemicals.

Without the natural protection of bigger trees from the established forest and the other understory plants which create proper soil stability, rain washes away the nutrient-rich upper soil layers, eventually making new growth impossible without reintroducing nutrients like fertilizers. This water runoff carries with it all those nasty chemicals we mentioned earlier - which end up in rivers, lakes and local water supplies.

Biologically grown coffee like WYLDER is grown on farms which plant within the established forests, where the...

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RIDING WYLD // Aniela Gottwald's 4,000 mile trek to protect our world

Aniela Gottwald communicates with such a calmness, you’d never guess she’s deep in the heart of preparation for a journey that would intimidate even the most adventurous sojourner.

Next year Aniela will be embarking on a journey from Mexico to the headwaters in Canada along the PCT, accompanied only by her two rescue horse. The 4,000 mile trek will take seven to eight months, where she will face challenges posed by weather, wildlife and isolation. She can’t wait. 

Aniela was brought up to love and care for horses from her mother, who taught her how to ride wild mustangs. Her family would care for horses rescued from captivity or slaughter when found in competition with cattle or farmland. 

“I spent a lot of my childhood falling off, and learning to have the courage to get back on,” she said. “I became fascinated by horses, and always dreamed of a long expedition.”

Aniela knew she wanted to connect her passion for riding and caring for wild horses with her deep desire to journey solo into the wilderness. She’d always planned to journey with her father, who introduced her to a love for the mountains, but when he passed away from cancer, his inspiration lived on inside her. 

Aniela deeply values connection, and the sheer length of time riding solo will be one of her greatest challenges on the journey. But with great challenge always comes growth.

“Through my isolation I’ll be able to marinate and consider my deepest connection: to nature,” she said. 

While certainly there will be personal growth, Aniela wants the journey to be about more than herself. Using her background in film, she originally planned to shoot a documentary to raise awareness about the Sacred Headwaters and the members of the Tahltan and Gitxsan communities, but is currently holding that topic with an open hand, as the Sacred Headwaters may already be protected by the time she completes her journey. Regardless, she wants to openly and honestly share her value of nature and her encounters in the wild.

“Usually I feel very relaxed and myself in nature, but I know I’ve also got to document those moments when I’m breaking down, throwing rocks and screaming at trees,” she said. “There will certainly be challenging days.” 

Along with the documentary project, Aniela will also be sharing her journey over social media, capturing moments of life in the wilderness. She hopes to encourage young adults and children in their own curiosity and love of nature, and plans to visit schools and parks on her stops along the way.

While on the journey, Aniela knows it will be important to establish morning rituals, small traditions that make her feel rooted. She hasn’t settled on exactly what those will be, but knows one will include jumping into as many swimming holes as possible, and hopefully waking up early to enjoy a rich cup of coffee before the...

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SURVIVOR TO WARRIOR // The story of Sara Krish and The Cancer Warrior Foundation


Five years ago, Sara Krish was hardly able to get out of bed, as her body battled a powerful disease that nearly stole her ability to become a mother. Tomorrow, the cancer survivor will celebrate her 35th birthday leading nearly 100 other cancer survivors, supporters and warriors in an energetic, healing yoga practice. How time heals.

Sara is the founder and visionary behind Cancer Warrior Foundation (formerly The Fly Buddha Foundation) —a nonprofit she created to empower young women through their cancer journey. By providing a variety of free services that positively impact mind, body and soul, CWF encourages a strong sense of hope for a future filled with possibility. 

The vision for CWF was birthed out of Sara’s battle with cervical cancer. A few months before she turned 30, she went to the doctor for a standard annual exam and was given the diagnosis—a huge shock to the yoga instructor and spin class-lover. The following months were filled with countless tests, doctors, and research into treatments and options. Along the way, she was told by her OB GYN that post-treatment, she likely would lose her ability to have children.

The news of possible infertility was another huge blow, and Sara found herself in a period of deep mourning and a struggle to understand. It was in this season that she met a doctor that offered an alternative treatment plan, one that included fertility preservation, and offered her empathy and compassion for what she was going through. 

With financial support from family and friends, Sara was able to have 18 eggs frozen, and continue with her cancer treatment with greater hope for the future. The road ahead was still long and hard, but she had preserved the possibility of becoming a mother.

“It was a ray of hope, something that I really hung onto and held high,” she said. “It was this reminder that I would be better, that I had something to look forward to.”

Sara did fully recover, and when she did, found herself with a new found energy to “sink her teeth” into something new, something that would bring hope to people like her—women who needed help navigating complex cancer treatments, who may not know about fertility preservation, who need support, community and a path forward. 

It was with this motivation she built The Cancer Warrior Foundation (at the time,The Fly Buddha Foundation). The foundation began as a resource for women specifically battling gynecological cancers, but soon grew into a community of cancer survivors and their supporters from all walks of life. CWF has a focus on mind-body-soul, and offers goal workshops, opportunities for “sweat therapy”—spin class and yoga—and other events meant to support and encourage women battling cancer.

“When I first got my diagnosis, the tears and the sweat would come out during yoga and spin class, and it was like I was letting it all go, I was letting it all out on my mat or on the bike,” Sara said....

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YOUR WYLDER BREW GUIDE // The perfect cup for any situation, anytime

At WYLDER, we’ve blazed new trails in the coffee industry from an endless curiosity and a spirit of exploration, whether we’re visiting off-the-map coffee farms, experimenting with new methods in the coffee lab, or in that last step before the delicious payoff: brewing. You can find plenty of dogmatic opinions on the absolute, 100%, best way to brew a cup of coffee, but in the end, it’s about trying something for yourself and deciding what you like. Still, some guidance can be helpful. Here’s how we love to brew WYLDER.

Chemex

For over 75 years, the elegant Chemex has been delighting coffee enthusiasts with its simplicity and the rich, complex notes it can deliver in a cup of coffee.

What you need
6-cup brewer
Square Chemex filter
36 grams (5-7 tbsp) WYLDER Probiotic Coffee
600 mL (about 20 oz) water just under boiling, plus additional for rinsing
Timer

Step 1—Rinse and Pre-heat Chemex
Place unfolded filter in Chemex
Make sure the 3-layered side is lined up with the pouring spout
Pour hot water over the filter for better taste and to seal the filter against the Chemex
Discard rinse water

Step 2Add Coffee
Add WYLDER Probiotic Coffee grounds to filter
Shake gently to level the coffee

Step 3The Bloom
Start the timer as you add enough water to saturate the grounds
Stir gently to make sure you don’t have any clumps
Let the coffee bloom for 30-45 seconds

Step 4The Pour
Begin pouring the water in a circular pattern
Pause as the water reaches the top of the filter to let it settle
Add remaining water

Step 5The Wait
Allow the coffee to drain once all of the water has been added
After about 4 minutes, the process should be complete

Step 6Pour and Enjoy
You’ve done it! Drink deeply of what should be one of the best cups of coffee you’ve ever had.

French Press

A mainstay in many home and coffee shop repertoires, the french press is an easy way to deliver a consistent, robust cup of coffee in a few simple steps.

What you need
4-cup French Press
27 grams (5 tbsp) WYLDER Probiotic Coffee
400 ml (1.75 cups) water just under boiling
Timer

Step 1—Pre-heat French Press
Pre-heating the french press will make for a nicer final temperature in your cup
Swirl water in press and discard water after 30 seconds

Step 2—Add Coffee
Add WYLDER Probiotic Coffee grounds to the french press
Shake gently to level the coffee
Step 3—The Bloom 
Start the timer
Add water in a circular motion, wetting grounds evenly
Fill about half-way and pause to let the coffee bloom

Step 4—Fill 
Stir coffee grounds
Add remaining water
Place french press lid on the press with the plunger resting on the grounds (don’t plunge yet!)

Step 5—Take the Plunge
When the timer reaches 4:00 minutes, slowly press the plunger down as far as it will go

Step 6—Pour and Enjoy
To prevent over-extraction, serve coffee immediately or decant into another vessel.



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