Our Organic Journey
GOODONYA started in 2001 as a 1,000-square-foot deli in San Diego. We had a logo I did on word (terrible). We didn't have a website, we took orders by fax and placed for hire ads in the San Diego Tribune. What a journey it's been.
Our first etho was "local". But that wasn't a word used yet. I just had a simple idea, find the companies making the best ingredients in San Diego and bring them into our deli. The philosophy was simple:
When you support GOODONYA, you support the greater GOOD.
Why Organic?
As the business grew, so did my curiosity about health. After years as an elite athlete, including competing in the 1996 Olympic Games, I found myself struggling with hypoglycemia, digestive issues, and autoimmune conditions. Despite being fit and active, I wasn’t truly healthy. What we ate as athletes directly contributed to my issues.
That realization sent me on a journey to study holistic nutrition and better understand the connection between food and wellness.
Connection to Nature
The more I learned, the more GOODONYA evolved.
I began asking harder questions about ingredients, sourcing, farming practices, and food processing. I also started surfing and felt a deeper connection with nature.
Our standards became stricter. We changed recipes, upgraded ingredients, and continually challenged ourselves to do better. Once we knew better, we couldn’t go back.
When you give us money, and we make something that will go in your body, I see that as a massive responsibility. I don't think many restaurant owners think this way. For me, it's the only way to think.
After 25+ years we are more committed than ever to support small producers, build community, and serve food we know will nourish you.
Thank you for your decades of support. Wow right!?
🧡 Kris
