As a teenager in the mid 1980’s, I began training;  eventually competing in the sport of Natural Body Building, which dictated a mindful diet, discipline, and structure. I found this mindset empowering. 

At 20 , I enlisted in the United States Marine Corps. Thereafter, 5 years working as a Corrections Officer, before I set out on a new career path in 1998 opening my first establishment, (A Health Food Cafe) which didn’t last very long. Many lessons learned, but the wrong concept, in the wrong place, at the wrong time, resulted in eminent closure. 

Undeterred, I went on to open two more concepts in the late 1990’s through 2010.

An Award-Winning Mediterranean Eatery, in Hanover, MA as well as an Artisan Coffee House in South Natick, MA .

Both of which I learned much of my craft and honed in on it during these years through hands on experience, and training under industry professionals. 

In 2008, I had an A-Ha moment.
I decided I wanted to evolve from a pragmatic mindset to nutrition being my main objective, using solely plant ingredients both personally and professionally moving forward.   I sold both businesses 

In 2010 My Rx Kitchen ( The Rx Chef ) was born.
I began developing mindful, yet complex nutrient dense meals for a variety of clientele (including athletes) that spanned over the next decade.

It was during this time I began formulating my (ABuV) Plant Protein Bars.

Realizing credentials are important, in 2018, I earned my diploma in Nutrition Science from the American College of Health Care Sciences in Portland Oregon through the Veterans VR&E Program. 

Abuv Nutrition is a culmination of lifestyle, craft, and purpose. 

Scott F. Palmer   

Nutrition Chef -Founder ABuV Bars.