David Karr is the Chief Brand Cebador of Guayakí SRP, Inc., a company he co-founded with Alex Pryor, his “soul brother” in 1996. Guayakí is a producer of organic, fair trade yerba mate. They have an innovative business model called Market Driven Regeneration™ in which Guayakí serves as a bridge linking consumer purchases of healthy yerba mate products in North America, with indigenous communities engaged in sustainable agriculture and reforestation projects in Argentina, Paraguay and Brazil. As the brand steward, David is responsible for the look, feel and story of Guayakí, including all media, marketing and retail activities. Guayakí’s vision is that yerba mate culture will power their Market Driven Regeneration business model to regenerate ecosystems and create vibrant communities. David is committed to creating sustainable, regenerating enterprises that nourish the planet and humanity. His work at Guayakí expanded to include Come to Life Film, which creates films that features people who are living their passions, while creating positive change for humanity and the planet.

David lives on his community farm on Salt Spring Island, BC, Canada with his wife Jennifer Lloyd and two boys Alex and Rio.


Eggplant and Tomato Curry

Serves 6-8


¼ cup olive oil

1 tablespoon scraped, finely chopped fresh ginger root

4 teaspoons, finely chopped garlic

1 onion, chopped or sliced 

½ teaspoons salt

1 teaspoon ground cumin

½ teaspoon coriander

½ teaspoon cardamom

1 teaspoon turmeric  

1 carrots, cut in bite size pieces

3 Japanese eggplants, ends removed, cut lengthise and then on the angle into chunks

2 cups broccoli florets

1 can diced fire roasted tomatoes with chili (Trader Joe’s)

¼ cup water

1 teaspoon Garam Masala (available in Indian markets and some supermarkets)

2 tablespoons chopped parsley or fresh cilantro for garnish

  1. In a large wok, heat the oil over med-high heat and add the onions. 
  2. Stir in the ginger and garlic, and cook for a few minutes. Then add the carrots and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and carmelized. 
  3. Add the eggplant, cumin, coriander, cardamom and turmeric, and cook for another 5 minutes. If the vegetables are sticking to the wok, add a little water, 1 Tbs. at a time, to keep it from sticking. 
  4. Add the broccoli and canned tomatoes, and let cook down for another 5 minutes. 
  5. Add the Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally. 
  6. Adjust seasonings to taste, 
  7. Garnish with fresh cilantro or parsley


Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!