As lifelong athletes with day jobs, we at Primitive Feast are always hungry for healthy foods that are tasty, satisfying, and quick to prepare. Being compulsive label readers, we found that most prepared foods are full of sugar, additives and other ingredients we can’t pronounce. So we spent a lot of time cooking for ourselves, and now we are cooking for you, too. Our hearty entrees will fuel you, whether you’re training for your next race, or just going about your busy life.
After growing up in Southern California and graduating from San Diego State University, Betty headed to New York City, where she fell in love with the film business. Eventually, after years working in film production and traveling around the world, Betty settled in Los Angeles and became focused on fitness and health. Running grew into a passion and she became a marathon runner, then a triathlete and an Ironman. 10 years of Ironman training taught Betty a lot about nutrition and the value of real, unprocessed foods. Her work also shifted as she went to work for an entrepreneur, got her MBA at UCLA Anderson School of Management and focused on managing early-stage investments, finance, and private equity. These experiences cemented Betty’s desire to have her own business and Primitive Feast grew out of the founders shared passion for great food, health, and convenience.
A native of Singapore (a country known for its citizens’ obsession with food), Yin developed a love of good food and an adventurous palate at a young age. She learned her culinary skills by watching and helping her grandmother in the kitchen. Grandma Goh never used cookbooks, but instead taught Yin how to cook by using taste, touch, smell, sight, and even sound. Most importantly, she instilled the belief that feeding and nourishing people is one of the best ways to show them how much you love and care for them. Yin holds a B.A. in Economics from UCLA, and an M.B.A from the Anderson School of Management at UCLA.
Scott is the non-foodie in the room at Primitive Feast. A former entertainment attorney for 16 years, Scott’s knowledge of food comes mostly from business lunches at restaurants all over town. Scott currently works with startups in a variety of industries to develop new business models and products and bring emerging technologies to scale. Scott is a graduate of Abilene Christian University (B.A. Finance and Minor English) and Pepperdine University School of Law (J.D., emphasis in International Finance).