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Girls On Grub Gets An Inside Look at Country VS. City Vegan Entrepreneurship

7/31/2016

The vegan lifestyle has spread from city to countryside, with an explosion of female vegan entrepreneurs. Girls On Grub was curious if it was more difficult to start and maintain a vegan business in the city or country. Do you really need a hipster town to make it? Or is Amish country able to sustain a vegan business? We checked in with two female vegan bakers to find out. Here is what they had to say about veganism and entrepreneurship...

Peaceful Cupcakes

Lancaster, Pennsylvania

Photography Courtesy of Rebecca Shivers

Amanda Clark, Owner of Peaceful Cupcakes

Peaceful Cupcakes

Q: Why did you start a vegan cupcake business? And what has been the biggest challenge getting started?

A: I started this business because of my love for animals combined with my love for baking. Not only do I get to have fun and be creative, I get to educate people in the process! I want to show people that you don't have to make sacrifices to be vegan. That vegan food can taste just as good or better! My biggest challenge has definitely been scaling! Learning how to go from making half a dozen cupcakes, to making ten dozen at once!

Q: Why do you think people should eat more vegan? And what is your best vegan dish and cupcake?

A. For the animals! Not to mention the health and environmental benefits! The suffering that farm animals endure is inhumane and unnecessary. There are so many vegan options on the market that are amazing! Even small changes that you make - things like adding vegan butter to your fridge rather than dairy, participating in meatless Monday, or eating a vegan cupcake for dessert instead of a regular cupcake, will add up and make a big difference! My favorite vegan dish to make is Sweet and Spicy Sriracha Tofu - it's just the right amount of spicy, and who doesn't love homemade Chinese food! I'd have to say my favorite cupcake is Double Chocolate! So sweet and decadent!

Q: How did you learn to bake vegan? Who was your greatest influence in technique?

A. Baking vegan is just like traditional baking! It's just learning how to substitute the vegan products in place of the eggs, milk, butter, etc. There are vegan replacements for everything, and you can't taste the difference! I love following Angela Liddon's blog, 'Oh She Glows' she has so many inspirational stories and recipes!

Q: Do you think it is easier or harder for women to make it as a vegan chef or baker?

A: I can't speak for everyone, but I think the most important thing is to have a strong support system and to continue moving forward no matter what challenges you may face in the industry!

Q: Where can people get your cupcakes? And what is the next big step for Peaceful Cupcakes?

A: You can order my cupcakes through my website (www.peacefulcupcakes.com) or my Facebook page (www.facebook.com/peaceful cupcakes). You can also find them on the menu at Root - Lancaster's first and only vegan restaurant and bar! As far as the next big step for my business - I would love to own and operate a Peaceful Cupcakes food truck!

Q: As a female business owner, what challenges and obstacles do you face?

A: My biggest obstacle is simply the word 'vegan'. Unfortunately it is a bad word to a lot of people. To most, it means bland, flavorless food. It's also hard for people to open up to a new lifestyle. I hope to change their minds!

Q: Who has been your greatest influence on becoming vegan?

A: My inspiration to vegan was a visit to Farm Sanctuary in Watkins Glen, NY. (More specifically, Farm Sanctuary's co-founder, Gene Baur). I had been a vegetarian for over ten years, and I knew going vegan would be the next step. Farm Sanctuary rescues and rehabilitates abused and neglected farm animals from factory farms, etc. At the sanctuary, you learn the animal's stories and connect with them individually. Going vegan is one of the best decisions I have ever made, and I can only hope to inspire others to make even small changes to their diet and lifestyle.

Q: Do you think it is harder to start a vegan baked business in Lancaster County or in a big city?

A: Absolutely! There's a very small vegan community here, whereas larger cities like Philly or Baltimore have a larger vegan population and a lot more restaurants, etc with vegan options. Thankfully though, I do see the vegan community starting to grow in Lancaster!

Om Sweet Home

Hoboken, New Jersey

Dawn Pascale, Owner of Om Sweet Home

Specialty Cake, Om Sweet Home

Q: What influenced you to start a vegan business and as a female baker- what challenges did you face?

A: Having just left Corp America and baking traditionally on the side for years, I thought there was a huge gap in the market for great quality "alternative" baked goods. I felt you could throw a rock & hit 50 other people making cupcakes with butter, eggs, sugar & flour. I knew there was an opportunity to go in a different direction. Of course there's always the challenge of educating others on the health benefits to vegan & GF "alternative" baking plus overcoming the stigma on how it tastes too.

Q: Where did you learn to create vegan food? And what is your biggest vegan seller?

A: I studied recreationally at ICE and Natural Gourmet Institute under Chef Fran Costigan. I learned so much & used that to create my own spin on alternative desserts. My biggest seller is my PBJ bars & pumpkin donuts & muffins.

Q: Where can we find your vegan goods? And are there plans to expand?

A: My non-dairy butter alternative BKLYN BUTTAH is a new product that just hit retail stores. The Buttah plus my baked goods can be found across Hoboken, Jersey City, Edgewater, Brooklyn & NYC. Please refer to my new website for the complete list of locations:
www.om-sweethome.com/retail-locations

Q: What do you find the biggest benefit of eating vegan to be?

A: You can't go wrong with plant based diet. There's no processed foods, no animal cholesterol, it's heart healthy & filled with phytonutrients and it is in good conscience of course.

Q: Do you have new items you would like to tell us about? What is your guilty vegan pleasure?

A: My new non-dairy butter alternative BKLYN BUTTAH is a one-to-one substitute for dairy butter without the animal cholesterol & inflammatory properties of dairy. And we have a new Paleo dark chocolate brownie coming out! My latest vegan & GF pleasure is a savory dish made with chick peas, zucchini noodles, veggies, coconut milk & of course my Buttah!

Q: What advice to you have for women who want eat and cook vegan?

A: My advice is fuel your body with what it needs. Listen to yourself & become in tune with how your body is reacting to what your feeding it. Start slowly eliminating items from your diet and replacing them with non/dairy, vegan or gluten free options.

Q: Do you think it is more difficult to start a vegan business in the city versus the countryside? What is your biggest challenge being in a city environment?

A: I think it's all about finding & targeting your market.
Probably cheaper in rural areas than urban but as long as you have the demographic

PB & J Bar, Om Sweet Home

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Female Farmer DESIRÉE DESI K. ROBINSON provides Food Justice For All At DeVyne Crown Farms

7/31/2016

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Desiree Desi K. Robinson of DeVyne Crown Farm

"I would love to see the wonderful entrepreneurship of women farmers be rewarded to a much greater degree."

Q: Tell us a little bit about your experience with farm to table food?

A: There's been a great farm to table movement. I've worked with farms like the Kingsborough Community College Urban Farm, who's distributed micro greens for sale to three local restaurants. Greens are a basic staple on many menus, but what I think is great about the farm to table concept is that it keeps a menu fresh and possibly exciting -- a dessert with ground cherries and edible flowers; a kohlrabi salad with multi-colored carrots. Personally, there's nothing like making a Caprese salad with fresh mozzarella I've brought home from Arthur Avenue in the Bronx's Little Italy and pairing it with tomatoes and basil that were snipped and freed just minutes before.

Q: What inspired you to grow your own food? How has farming played a role in your life and what is your favorite farm to table dish?

A: It's very easy to tell people they should be eating better. EVERYONE already knows that. The real conversation is "HOW does that fit in my life?" "How does that fit into my budget?" When farming found me, I became interested in talking about how we fit fresh produce into our budget and into our shopping schedule- if we only shop once or twice a month. How do we incorporate fresh produce into our lives culturally and still enjoy the things we like to eat? Supporting urban farms, particularly in food deserts that exist in NYC can help address so many of these issues and questions. As a urban diva farmer I want to make people excited, particularly young people in communities of color about putting their hands in the soil in the ground (or even a small pot on the stoop!) and knowing where their food comes from, sustainability, food justice, using farming to understand science, math, colors, trying new things, being physical, and enjoying friends and community in the sun and showers.

"When farming found me, I became interested in talking about how we fit fresh produce into our budget and into our shopping schedule."

I named my little urban plot in the back of my Queens home DeVyne Crown Farm. DeVyne: I'm a diva gardener (stylish and polished with boots and rake , Crown: I live in Corona which means crown in Spanish! DeVyne Crown Farm is unique in that it serves as a resource for my various projects as a journalist, educator, foodie, and food justice advocate. I've used my crop to facilitate my cooking program "What's Cookin' in the World, Miss Desi?" What's Cookin'© is an arts-based international cooking program (using maps, language, music and dance) to address the bevy of health issues plaguing today’s youth, including childhood obesity. What’s Cookin’© explores culinary cultural landscapes and fosters in students new cultural experiences while “pushing” their palates, offering them options for healthy eating. DeVyne Crown is a simple and humble urban farm, but I've been able to use basic ingredients like oregano, basil, mint, dill, tomatoes, cucumbers, squash, onions and chili peppers to transport students through simple world cuisine.

Q: Do you prefer growing your own garden or participating an a CSA? Why? What are the benefits of each?

A: I think there are definite benefits to both. A CSA supplements your regular grocery shopping; supporting community agriculture is vital for farmers; you're getting organic produce at a fare price; many take S.N.A.P; because you don't want produce to go to waste, it forces you do eat veggies EVERYDAY and you're often presented with odd and out-of-the-ordinary produce that you have to be creative with! I believe a couple of big challenges is that it does require a significant up-front payment to farmers to plan out their crops, which can be hard if you're on a restricted budget; and because distribution is usually just once a week at a particular time, it can be hard to make it there for pick up if you have an irregular school or work schedule. Growing your own food is hard work. It requires steady and regular dedication. Benefits are well worth the work, though. You're contributing to the sustainability of the environment, it's a spiritual, calming and cathartic experience and you get tomatoes!

Q: I understand you have taught as a Veggie Educator at Just Food. Tell us a little bit about Just Food and the community program. Also, what is the greatest lesson your students were taught?

A: Part of the food justice organization Just Food, the Local Produce Link program, provided education to food pantries and other emergency food programs. Fresh, nutritious, locally-grown food was made available to families and individuals paired with their non-perishable pantry items. I performed cooking demonstrations using the fresh produce distributed for the day at Center of Hope International food pantry in Long Island City. I offered families and children food education with innovative recipes and samples of delicious and fresh food from a supporting farm. I was able to convert "non-believers" and "veggie-resistant" children to TRY and EMBRACE fresh veggies!

Q: How do you think farming influences women and the way we cook?

A: I believe women are healers. Mother Earth provides every single thing we need -- in the food, flowers, nectar and weeds. It's all there and we've been using it for centuries, making meals, medicine and potions for beauty and healing. I sometimes feel like a beautiful witch stewin' up a brew when I cook. Cooking with what you grow is a blessing.

"My favorite things to grow are purple veggies! Eggplant, tomatoes, peppers, carrots, kale, cabbage -- all come in purple!"

Q: Lastly, do you have any tips for getting started in farming? What is your favorite food to grow?

A: All the information we need to grow food is in books, on the Internet, and through the human resources of urban farmers across the city and state. Urban farming is growing exponentially and local small urban farmers and rooftop farmers are growing, harvesting and exchanging vegetables, flowers, fruit, eggs and honey and artisanal foods like jams, relishes, wine and baked goods. You can find great satisfaction in growing herbs and tomatoes in a pot right in the sunniest spot of your home or apartment. I love seeing the colors of growing food. My favorite things to grow are purple veggies! -- eggplant, tomatoes, peppers, carrots, kale, cabbage -- all come in purple!

Q: Do you think farming your own food is difficult in the city? What are some great ways to grow food in an apartment? And do you think country girls or city girls have a better green thumb?

A: There are always challenges with farming even with the most experienced folks. Challenges with weather, aphids eating your greens, or bacteria rotting your roots can happen to anyone. I believe that with good soil and regular water and care, anyone can bring a seed to fruition and be proud.

Q: What would you like to see next for female farmers and the farmer’s market movement?

A: I would love to see the wonderful entrepreneurship of women farmers be rewarded to a much greater degree. There is a great deal of unpaid skilled labor and passion in the urban farming game. So much of this work is done to effect change in undeserved communities where there are food deserts, obesity and preventable diseases like Type 2 diabetes and high blood pressure. Urban farming has also served to fill in the gaps in communities void of recreational centers. I'd love to see many more resources, subsidies and legislative resources directed to and dedicated to sustaining the work for women in farming.

"It's a spiritual, calming and cathartic experience and you get tomatoes!"

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Girls On Grub Gets An Inside Look at Country VS. City Vegan Entrepreneurship

Peaceful Cupcakes

Om Sweet Home

Female Farmer DESIRÉE DESI K. ROBINSON provides Food Justice For All At DeVyne Crown Farms

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