When meeting Ginger Butts, it only takes a few moments to be impressed by her energy, honesty, and passion for what she believes. These personality traits likely have been instrumental in the development and entrepreneurial success of her Bleckley County based brand, Back to the Basics 101. The product line includes baking mixes, elderberry syrup mix, and other wholesome, natural treats. Ginger was introduced to AgGeorgia when her flourishing business needed financing for expansion, and in keeping with the mission of providing financing to all avenues of agriculture, the ag lender was happy to oblige. Ginger and AgGeorgia soon formed a business relationship that would benefit them both in many ways, including featuring some of her products at the 2019 stockholder meetings. Upon learning of her background in establishing such a unique and niche ag business, an interesting story emerged of how her thriving business began with the simplest of intentions.
For most parents, their child’s well-being is their top priority. Ensuring their health and happiness is a major concern from conception until, well, forever. One of the most grueling tasks of parenting is nursing them during sicknesses as it can be both physically and emotionally exhausting. So about 20 years ago when both of Ginger’s young sons were struggling with respiratory issues, Ginger did like most parents would do and took them to the doctor. But when the boys took their prescribed medications, she noticed it changed their personalities; the steroids were terrible, she thought, but necessary when the boys struggled to breathe. Not feeling at peace with the youngsters’ situation while medicated, Ginger began to investigate natural, organic options to give her sons relief from their asthma symptoms. What she discovered not only changed the lives of her two sons but has helped Ginger enhance the lives of countless others, all for the better.
Always having an interest in nutrition, Ginger naturally thought of nutrition as a possible aid, if not remedy, to her sons’ medical issues. “Twenty years ago, we didn’t have the internet and I had to read books for research,” explains Ginger. “As a follower of Christ, I felt led to treat them nutritionally. If God created it, I made it for them and if man created it, I didn’t let them have it. That meant no sugars and no dyes,” she said. She would drive to an organic farm 35 miles away, pick produce that was in season and process and store her harvest at home, mostly as frozen. Not only did she see a difference in their respiratory struggles, she also noticed that one son who’d been diagnosed with ADHD (Attention Deficit Hyperactivity Disorder) was making remarkable progress as well. “I saw him sitting at the table, coloring, and he’d been there for a while. I grabbed my camera and took a picture because that was the ‘ah-ha’ moment for me,” Ginger said. While giving God credit for the direction, she realized that the nutritional structure of the food she was preparing for them had had far more reaching results than just that of relieving their asthma symptoms. The older son’s ADHD tendencies were now gone as well.
Ginger had brought a grain mill for their home, and since Ginger is an organic purist, she’d order organic wheat to grind. When her boys were small, she homeschooled them and would attend a homeschooling conference a couple of times a year. A vendor who was a set of other parents also attended and the mother had a food-science degree and held classes. The mother would explain to the attendees the science behind food and how it related to the Bible. Ginger had always done something to help supplement their household income and when the homeschooling period for the boys was coming to an end, she began looking to the future. About that same time, serving locally grown products in schools began to gain in popularity. (This was during the time that former first lady Michelle Obama had implemented the stricter menu requirements for schools.) The nutrition director at a local school in Bleckley County was familiar with Ginger’s practice of milling and mentioned her providing fresh milled flour for the school. The director asked her to provide the fresh-milled flourforthe school from thewheat her husband Johnny grew on their family farm. Johnny had farmed his whole life, but it didn’t become their livelihood until he left his salaried job of 23 years to begin farming full-time. Ginger went to the school armed with pounds and pounds of flour milled from Johnny’s wheat that was milled from the residential mill on her back porch.
At the school, Ginger made yeast rolls and pumpkin muffins and cookies with her milled flour and it was all a hit. “I was like a celebrity,” Ginger said with a smile. “I’d walk by and the kids would hold up a roll or give me a thumbs up. It was cool for them to eat healthy that week, and the school did a great job of promoting and marketing the local farmers and what they’d provided for them to serve.” Soon after, word began to spread about Ginger’s fresh flour and other schools wanted to buy it. She invested in a commercial stone mill. They had a12 x 12 building in their backyard to house it. But then a challenge arose. In the summer, schools didn’t buy flour, or not as much of it. “I had start-up costs to consider,” explained Ginger. “So I took the fresh milled flour to the farmers market in Warner Robins, trying to generate something to keep afloat during the summer. I thought I’d be the popular kid since no one else has fresh milled flour from the wheat that they grow. Everybody loved me, but nobody bought my flour because nobody bakes much anymore, nobody uses flour as much.” But just as she’d done in the past, Ginger turned this challenge into an opportunity. She loves playing with creating new foods, so she decided to create homemade baking mixes. “The pumpkin muffins that I’d made for the school – I put the dry ingredients in a bag and wrote directions for the consumer to add the wet ingredients. That was the beginning of my first product line of homemade baking mixes,” Ginger said. Once the schools got back in session, she picked up more schools and was also making baking mixes for retail stores. In 2017, Ginger entered the Flavor of Georgia contest with her banana bread mix. Although she didn’t win first place,she was one of three finalists and that gave her products great exposure. She went from about 10 retailers to 50, and wanted a facility to produce her own products and offer classes.
Then, a health scare for Ginger led her to explore and expand into yet more products. She began having pressure in chest which was very concerning considering her father died of a heart attack; she thought that’s how she’d die too. Her doctor ordered a stress test and she failed it. He then recommended a heart catheterization and she wanted to pray about having the procedure. After prayer, scripture affirmation and research, she felt led to go Vegan. She knew she needed protein in her diet but as a vegan, that could be a challenge. She began to experiment with natural products to obtain protein without sacrificing her nutritional principles. Another product line was developed from this experience in January of the following year, just in time for New Year resolutions. The new product line, Nourished in 5, includes raw seeds of sunflower, pumpkin, quinoa, chia and hemp and can be blended up for smoothies or sprinkled in other foods. In addition, she’d also developed an Elderberry syrup mix that can be used to help boost immunity and reduce flu symptoms. “Hippocrates used it [Elderberry] for over 70 medical conditions because it boosts your immune system,” Ginger explained. “I get the elderberries domestically from Iowa instead of internationally. Someone I do packaging business with suggested I consider a ready-made, liquid elderberry syrup, but you’re getting farther from the source as it begins with Elderberry juice concentrate instead of Elderberries,” she added. “I’ll keep it a mix and put the power in the consumers’ hands.”
Things have certainly changed in the past few years for Ginger and her family. Her sons are now 26 & 23 and the business continues to thrive and expand. That’s when AgGeorgia stepped in to offer financial assistance for her booming business. Her products now include 11 different baking mixes and she recently got her company’s website up and going. She’s branching out and offers Kombucha (fermented tea), Sauerkraut(fermented vegetable) and Kefir (fermented water or coconut milk) on her on-line market. All that is for gut health. In addition to all this, she’s launched a 4th product line of mixes featuring organic Ranch and a taco seasoning which include 7 organic herbs and no chemicals. Although there have been many changes, one thing remains the same for her inspiration and that’s her faith. It is her source of strength, giving her direction in everything she does, even to the products she develops. “With my sons’ conditions, I thought I would have to wave the white flag and surrender. It was hard and I felt defeated. But I have experienced healing through nutrition [for my sons and for myself],” she stated, all under the leadership of Christ. Even the name of her business exemplifies her beliefs and describes the path she intends for her life and for those who buy her products. “Back to the Basics 101 – Basics is [an acronym] for Brothers and Sisters in Christ’s Service, and 101 is for equipping people” Ginger said. “The mission statement God gave me is that when we’re saved, discipled and healthy we can have the abundant life that Jesus talks about in John 10:10.” Ginger certainly believes eating biblically and with food from the closest point of nutrition is the best for our bodies. After all, eating healthy is a ‘Basic’ necessity of life.