We are Undivided. Seriously.

Tony Adams

DIRECTOR

Tony worked in the financial markets in Sydney and New York for 20 years. After retiring he focused his time on trying to heal his autoimmune disease and gut problems. Frustrated with conventional doctors, he found an integrative medical practitioner who used food as the primary source of healing. As 80% of the immune system lives in the gut, gut healing was a key part of ensuring his autoimmune disease went and stayed in remission.

Bone broth played a big role in his road to recovery and healing the gut. It was a much longer journey than he anticipated and he now wants to help others improve their health by providing them with accessible healing healthy foods. When a mutual friend introduced Tony and Janine (partner in life, crime and biz) to Briar at the beginning of 2015, it was immediately apparent they shared a passion for bone broth and a better way of eating. Work commenced on a purpose-built dream kitchen and the relentless pursuit of a better food system; firstly, with bone broth.

When Tony’s not busy broth-elising the world, you’ll find him volunteering at his local cricket club.

Briar Macky

CO-FOUNDER

The broth maker, Briar started her time at Undivided in the kitchen creating GOOD BONES™ broth. Born and raised in New Zealand, Briar grew up in a family where food has always played an important role. Right from the start, she has believed in the power of food to nourish, heal and connect.

A relative late comer to the food industry, Briar left behind a marketing career to, like Tony, begin a pursuit for a better food system. It started with online study, then work as a private chef and finally gaining commercial experience as a chef at one of Sydney's most popular and busy restaurants.

The final fusion of passion and purpose came when she met Tony and Janine and UNDIVIDED FOOD CO was born.

Outside of the office she can be found swimming, sailing, hiking, and practicing yoga and vedic meditation.

Janine Adams

CO-FOUNDER

Janine retired from stockbroking some time ago, after more than 20 years in the industry. Since then her interests have developed largely in the area of sustainability – building an eco-friendly house and growing organic fruit and vegetables. Janine also spends a lot of time in the kitchen, slow cooking, baking and learning how to use/eat large quantities of seasonal produce.  Food intolerances within her family have led to much experimentation cooking without gluten and dairy.