Episode 35 - The Sassy Spoon with Tamara Brown

Tamara Brown of the Sassy Spoon restaurant shares her journey from years of counseling individual clients and teaching nutrition classes as a holistic Registered Dietitian to providing REAL nutrition directly to people, first through a food truck and now a restaurant in South Minneapolis, Minnesota. She also shares the ups and downs and lessons learned from leaving her traditional career and starting a relatively unknown business from scratch, and what makes Sassy Spoon special and different from other restaurants.

DISCLAIMER: The materials and content within this podcast meant for educational use only, and are not meant to replace professional medical advice, diagnosis, or treatment.

Direct Download


  • [2:40] Tamara’s intro and story
  • [8:10] What’s special about Sassy Spoon
  • [11:25] Starting a food truck and starting a business from scratch
  • [13:30] Getting through the tough times
  • [15:45] Transition from food truck to restaurant
  • [20:20] Differences between Sassy Spoon and traditional restaurants
  • [25:45] Connecting what we eat with how we feel
  • [30:00] Tamara’s Why
  • [31:00] Sassy Spoon one year anniversary
  • [31:45] Connect with and visit Sassy Spoon


  • “What I really wanted to do with Sassy Spoon is just serve REAL food. The gluten free is just an extra little tidbit, because the food we serve is just naturally gluten free.” (Tamara Brown)
  • “That is supper important to me because one of my biggest pet peeves when I go out to eat is not having vegetables … it’s misbalanced, I want a pile of vegetables. So that was part of what I was going for with this restaurant—we have zucchini noodles and cauliflower rice so that you can go out to eat and get more vegetables, rather than none or less.” (Tamara Brown)
  • “After the terrible first year there was this big drive, instead of saying, ok, I’m done, that was awful. It was more like, oh my gosh, that was awful, how can I make it better—I know I can do better than I did.” (Tamara Brown)
  • “I think for me, I have this thing inside of me where I just love to learn from my mistakes and fix them on my own.” (Tamara Brown)
  • “That’s important for me—to believe in the food that I’m serving and to know that we are making everything that we’re serving ourselves. And to know that this is the kind of restaurant that I would go to.” (Tamara Brown)
  • “I think that’s one of the most important things that we are doing, and one of the most important things to me in terms of general health and nutrition is good fats. Fats are really important for so many functions in our body and if you’re not choosing high quality fats it can really have health implications. So the only fats that we use in this restaurant are olive oil, coconut oil, lard, and butter—all natural, clean fats.” (Tamara Brown)
  • “The truth is it’s hard to make money in the restaurant industry and that’s why a lot of restaurants choose those cheap fats, but they’re damaging and I will never compromise the money for using fats that I don’t believe in.” (Tamara Brown)
  • “Unfortunately in our culture, health and wellness isn’t valued as much as things. And a lot of people aren’t aware of how their food is making them feel. … There’s not a lot of connection between wow, I just ate this huge plate of fries, and how do I feel?” (Tamara Brown)
  • “If you can connect those dots between what I am eating and how I am feeling, I think that is the first step towards making any changes.” (Jeff Sandquist)


Intentionally Wandering,