Shelling Out Care

Dr. Julie Augenstein is a pediatric emergency physician by day, ethical egg farmer by night

By Alison Bailin Batz / Photo by Claudia Johnstone

Most doctors go home after saving lives. Dr. Julie Augenstein goes home to save hens, steward land and help rebuild food systems.

By day, Augenstein – a double board-certified physician in both pediatrics and pediatric emergency medicine – serves as the emergency medical services base hospital medical director of Phoenix Children’s as well as the medical director of the Critical Care Transport Team. “Our Thomas campus is the only Level 1 pediatric trauma center in Arizona, and in recent years, we have expanded greatly, opening two additional pediatric emergency departments in Avondale and Arrowhead, with another on the way in the East Valley in 2026,” she says.

Augenstein was also appointed by the governor to the Medical Direction Commission at the Arizona Department of Health Services and serves as an assistant professor at both Mayo Clinic Alix School of Medicine and University of Arizona College of Medicine – Phoenix.

Medicine is, however, only half her story. The other half is rooted in soil, sunlight and the belief that nourishing children begins long before a hospital visit.

“In partnership with my husband, who is a food scientist and economist, we own Henry’s Egg Farm in Morristown with our 5-year-old son and farm namesake, Henry,” Augenstein says. “Our hens roam freely through a mesquite bosque near the Hassayampa River Preserve, foraging naturally rather than living in confinement.”

The breeze from the river coupled with the family’s focus on feeding the hens an organic, soy-free, corn-free diet, produces eggs that are more flavorful and nutritionally dense.

The eggs can be purchased at Uptown Farmer’s Market, Downtown Phoenix Farmer’s Market, Gilbert Farmer’s Market, and Underbelly Meat Co. as well as via Farm Box and Sun Produce. They also wholesale to local bakeries, restaurants and private chefs. The family also makes their land available for special events and farm-to-table dinners as well.

“My husband is from Nigeria, so we operate a farm there, too. It is focused on combating food insecurity by generating agriculture jobs and making high-quality nutrition accessible in Sub-Saharan Africa.”

Learn more at www.phoenixchildrens.org and www.henryseggfarm.com.

Shaking Things Up

Daniel and Ethan Boone are growing HB Wellness into a nationwide brand

By Kaylor Jones / Photo by Claudia Johnstone

When Daniel Boone founded smoothie shop HB Wellness almost 14 years ago, it was with one goal in mind – creating healthy drinks that actually taste good.

“When I started, all I wanted to focus on was making the best protein smoothie, so when people drink their protein shake, it doesn’t taste chalky and powdery, it tastes like ice cream,” he says.

Over the years, he’s perfected his own protein blend, with each desert-themed shake – think flavors like banana cream pie, blueberry cheesecake, and chocolate mint – weighing in at around 250 calories and 35 grams of protein. Optional add-ins like creatine, fiber and chia seeds make them ideal for building muscle, losing weight or as meal replacements. Also on the menu are healthy energy teas, all sugar-free with added vitamins and electrolytes.

Now, the original dream has expanded far beyond serving just his community in North Scottsdale, and to make it happen, Daniel has enlisted some help from close to home. His son Ethan Boone serves as VP of Operations, helping to expand HB Wellness (www.scottsdalesmoothieshop.com) through the Southwest and beyond in partnership with Scottsdale-based franchise development company Fransmart.

“We have a five-to-seven-year goal of 500 stores, with possibly 1,000 in the pipeline,” says Ethan, who says he couldn’t be prouder to help grow the store that’s played a big role in his life since he began working there at age 15.

Daniel adds, “It’s so exciting to take something good across the country, something that’s priced very reasonably, not just for the consumer, but for the people who franchise. My dream is that if I were to drive to somewhere like California, I can pull in and get a couple shakes as a healthy, satisfying alternative without stopping to get a burger.”

But to him, the best part of the job is always the people, whether it’s working alongside employees who feel more like family or making genuine connections with customers.

“I teach all my employees the same thing – it’s not just mechanical, asking what shake a customer wants. It’s all about developing relationships and talking to people. When you do that, your life becomes richer.”