In this episode of Common Roots, we’re chatting with Mark Squire, Co-Owner of Good Earth Natural Foods in Fairfax, CA. Mark became enamored with the natural foods movement from an early age, and at age 16, he started working at Good Earth after moving to California with his brother.
“I moved from Connecticut to California in 1969 and when I walked into my first natural foods store in San Francisco I was floored. It was almost like a dream come true… Good Earth had just been formed by a group of hippies, and I immediately said to my brother, ‘this is what I want to do.’”
Good Earth Natural Foods Exterior
Like so many other natural foods stores of the time, Good Earth quickly became a beacon for people who felt disillusioned by the tense political climate of the Vietnam War and wanted to take part in the revolutionary thought leadership sparked by J.I. Rodale, Rachel Carson, and others.
“There was a huge knowledge base of how food should be used as a tool for healing, and we became a part of that foundation… We started to educate our community about why organic was important, why nutrition was important, and why the medical establishment was sort of lost. That education became a large part of our success.”
Mark says that Good Earth’s mission to educate customers on the importance of organics hasn’t changed much since its founding, “I think over the years, Good Earth has made a big difference for our shoppers… We have absolutely loyal customers who will rave about how important Good Earth has been in their lives, and I don’t think it’s easy to gain that level of loyalty.”
Mark also notes that being independent has brought its own benefits when it comes to gaining consumer trust. He says, “Like all independents, we have the ability to do the right thing, regardless of where the money is… It’s nice to have the freedom to do business the way we want to.”
One way that Good Earth is pushing the envelope as a business is in their sustainability practices. From re-solarizing efforts to composting, Mark is determined to find creative ways to reduce their environmental impact while supporting and enriching the local food system.
“When we were about 15 years into composting commercially, we sat down with a local organic farmer, crunched the numbers, and figured out that for the same amount of money, we could pay an organic farmer to haul it off and make compost out of it.”
Mark encourages all independent retailers to work with their local farmers, “It’s very doable and a very important climate change process that is healing instead of destructive.”
Mark’s steadfast belief in the healing power of food is a powerful reminder of what matters most in the natural foods industry: community, integrity, and a deep respect for the earth.
Listen to the full episode here.
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