Our story

Fig means Food is Good!

Hi there, my name is Andrew and I’m one of the creators of Fig.

 

My life changed suddenly in February 2014 after a trip to Mexico. I didn’t know it at the time, but I had developed post-infectious IBS (Irritable Bowel Syndrome) and SIBO (Small Intestinal Bacteria Overgrowth), likely from food poisoning. My GI symptoms were severe and I was exhausted. Life as I knew it literally came to a stop.

 

In 2017, I started a Low FODMAP, low sugar, and low preservatives diet. For the first time in three years, I finally felt like myself again. The problem? Finding food when there are literally hundreds of ingredients to limit or avoid! I’d spend hours in the grocery store and often come home empty-handed. There had to be a better way.

 

The idea behind Fig is simple: Tell Fig how you personally eat, and Fig points you to the food that matches your unique needs: first at grocery stores and recipe websites and eventually at restaurants, too.

 

Fig won’t be completed overnight, but it’s needed and I’m committed to building it the right way. Thanks for placing your trust in us, and I look forward to helping you find food that is good – for you!

Meet our dietitians!
Kate Watson RD
Kate Watson, RD

Dietitian, Private Practice

Kate Watson is a FODMAP-trained registered dietitian. She is the former co-founder and president of Nicer Foods, the first company in the USA dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until she found relief on the low FODMAP diet. She is passionate about educating people about this diet because she knows first hand how life-changing it can be.

Danielle Lewis, MS, RD, LD, CNSC

Dietitian, Emory University Gastroenterology

Danielle Lewis is a licensed and registered dietitian specializing in gastrointestinal health. Danielle earned her Bachelor’s of Science in dietetics from the University of Georgia and completed her Master’s degree and dietetic internship at Georgia State University. She has specialty training in the low FODMAP diet from Monash University and the Crohn’s Disease Exclusion Diet from Nestle. When Danielle is not working, she enjoys running and spending time with family and friends.