Spreading the Word About Food Resources

July 19, 2018 | News

Food access workshop participants

One of the barriers that keep families and individuals from meeting their daily food needs is not knowing about the resources available in the community. To increase awareness throughout the community, FIN held a four-hour workshop in June about how these programs and benefits work, who’s eligible, and how to access them.

The 16 workshop participants learned about resources such as SNAP, WIC, food banks and meal programs, School and Summer Meal Programs, Fresh Bucks and Farmers Market Nutrition Program, and community gardens. Now the participants are equipped to help spread the word, and are able to do so in many languages.

Here’s what FIN Community Food Advocate and Steering Committee Co-Chair Gladis Clemente said about the training:

“I learned that food access is not simply a health issue, but also a community development issue. There are resources out there that can help those who struggle to afford enough food. As an Advocate, I think it’s really important to promote these resources and share the facts with everyone, because there are some myths about the requirements to apply for this programs, and nobody should struggle to afford food for their families.”

Thanks to our partners, WSU Food $ense Program, Within Reach, United Way of King County and Tukwila Pantry, for presenting and sharing this valuable information.

And a BIG thanks to the 16 participants who committed the time and energy to doing this important community outreach.

If you are interested in having one of workshop participants present at a community event, meeting or class, please contact Kamal Adhikari at kamal@foodinnovationnetwork.org.

 

Namaste Farm Stand to Open in SeaTac and Tukwila!

May 23, 2018 | News

Please visit our Markets page for current information about Namaste Farm Stand and Tukwila Village Farmers Market!

We’re thrilled to announce our community farm stand is returning this season, and has added a second location! We will host Namaste Farm Stand weekly at two locations: Matt Griffin YMCA in SeaTac and the new Tukwila Village Plaza near the Tukwila Library.

Last year, FIN and our partner, International Rescue Committee’s New Roots program, hosted a farm stand for 10 weeks at the Matt Griffin YMCA, and the local fresh fruits and vegetables for sale were a hit. This year we’re excited to double the length of our season, now running June through October, and also add the Tukwila location.

Namaste Farm Stand will sell fruits and vegetables from local producers including IRC New Roots’s Community Garden (Tukwila), Faith Beyond Farms (Enumclaw), and Collins Family Orchard (Selah). Each week we’ll do a cooking demo showing ways to prepare and cook the variety of produce for sale.

We are fortunate to have great partners and funders in making this project happen. FIN and IRC New Roots would like to thank: City of Tukwila, Kona Kai, Communities of Opportunity, Les Dames d’ Escoffier, Matt Griffin YMCA, SHAG, and WSU Extension.

Please join us for the Grand Opening at the Tukwila Village Plaza on Wednesday, June 13 from 4-7 p.m. We’ll have fresh produce for sale, as well as kids’ activities, cooking demonstrations, raffles, and live international music.

And get your fresh fruits and vegetables from our local growers all season long! We’ll operate two farm stands weekly from 4-7 p.m.:

FIN Entrepreneurs at Renton and Federal Way Farmers Markets

May 22, 2018 | News

Njambi and Sheelan at farmers market

FIN entrepreneurs will sell delicious prepared foods at farmers markets in Federal Way and Renton this season! Mark your calendars to come visit us:

Renton Farmers Market, Tuesdays from 3 to 7 p.m.

• June 5, 12, 19: Sherehe Kenya Kitchen

• June 26: Taste of Congo

• July 31: Naija Buka

• August 7, 14: Naija Buka

• August 21: Taste of Congo

• August 28: Naija Buka

• September 18: Taste of Congo

Federal Way Farmers Market, Saturdays from 9 a.m. to 3 p.m.

• June 9, 16, 23, 30: Taste of Congo

• July 28: Taste of Congo

• August 4, 11, 18, 25: Taste of Congo

• September 15, 29: Taste of Congo

• October 27: Taste of Congo

 

 

Conference Reflections – Equity in Organizations

January 22, 2018 | Stories

At the end of last year, we sent several advocates to the Community Food Systems Conference. Here’s what they learned…

My general perception is that the conference central topics were farming and projects/programs related to farming.  One of the workshops that I attended talked about doing partnerships with churches that have land to offer farming opportunities for low-income families. I am convinced that FIN has to be innovative in building new partnerships.

I noticed that most of the non-profits had white board members but serve immigrant and refugee communities. I like that FIN is inclusive and gives the opportunity to advocates to be part of the steering committee and being part of the voices that make decisions. However, we do need to have more visibility in the community. I think that seeing from others and learning from other organizations around will give us the opportunity to improve FIN work. I am proud about FIN diversity in the steering committee and community/partners – our mission and vision are led by the people that we serve.  I like that we are listened to as FIN Advocates. The advocates are the most authentic members of FIN, they are the connection with the community and their needs.

-Jaqueline Garcia, FIN Advocate

Conference Reflections – Social Justice & Farming

January 22, 2018 | Stories

At the end of last year, we sent several advocates to the Community Food Systems Conference. Here’s what they learned…

The conferences were informative. The conference was packed full of topics, like food, community and organizational involvement, healthy eating, nutrition, social justice, gardening, and farming. It promoted public markets and encouraged better use of SNAP benefits. I was particularly inspired by the food justice workshops that were lead by Native Americans. They focused on teaching children the importance of farming, gardening, land, nature, and spirit. There is a focus on where food comes from and they want children to understand and appreciate the idea of farming and gardening.

My takeaway for FIN is the importance of working with children. We should invite or visit schools to promote healthy eating, farming, and gardening. I believe it’s important for children to know the source of food they eat every day.

-Zozan Shamdeen, FIN Advocate

Conference Reflections – Farm to School

January 22, 2018 | Stories

At the end of last year, we sent several advocates to the Community Food Systems Conference. Here’s what they learned…

I learned about movement-building in food systems: the case of Puerto Rico, how people have the ability to sustain themselves, besides early colonial context, production, focused on exportation. Most of their produce comes from outside of the island. They are building a network collectively with people who want to work the land and have little or none knowledge of farming. Children start to learn about farming since first grade through third grade, they are bringing agricultural back and they are applying to math and science concepts. They are trying to influence in Public policy, GMO and pesticide regulation.

I also enjoyed Winona LaDuke talk.  She mentioned that abundance is the nature of life and discussed how to make America great again in the food access context. We need to farm something to feed our soul. We are interested in feeding the next generation of our people, this is where we will restore the food system.

More consumers are seeking farm-fresh food and more farmers,-especially small- and mid-size operations are profiting from these new markers. I learned that every year the USDA awards up to $5 million in grants to help schools connect with local producers and teach children where their food comes from.As a FIN member, I think we can look for partnerships in schools to provide farming support to the children.

 

Favorite Quote: “A country  that doesn’t produce  what it eats is not free”  Jesus Vazquez

Thanks FIN for such a great learning experience!

-Gladis Clemente, FIN Advocate

Maraki – Start-Up Q&A

October 12, 2017 | Stories

Maraki

Maraki, established in 2016, is an Ethiopian coffee and catering business. Business partners Fanaye Gebeyaw and Lidia Tadlla provide Ethiopian coffee and healthy snacks through the traditional ceremony that is perfect for social occasions.

 

Service Area: Seattle and King County
Availability: Call us anytime
Contact: (206) 832-5979

 

 

Q: Tell us about your business

We come to you and make Ethiopian traditional coffee. You will be able to see how a very tasty and original Abyssinica coffee is made, from roasting the fresh beans to brewing. You’ll taste our coffee with a healthy snack in the comfort of your own home or at an event.

Maraki began catering with the support of Food Innovation Network. In Ethiopia, the traditional way to drink coffee is around coffee stands that hold cups where friends and family members gather, chat, share ideas and have coffee. Maraki pairs traditional coffee with high-quality healthy snacks in the homely and relaxed atmosphere of a client’s own space. We meld pure socialization with our traditional Ethiopian coffee ceremony. With high standards and reliable delivery schedules, we have been able to build and maintain a solid customer base within a short period of time in King County. As founders, we are both experienced in Ethiopian and western foods, give high priority to quality and healthy food.

 

Q: What inspired you to start this business?

We were inspired to take the influential culture from Ethiopia and do the same in our local atmosphere. The major inspiring factor for Maraki to start the business was the lack of culture we, as Ethiopians, noticed in the US. With this business, there will be more cultural festivities and an atmosphere just like Ethiopia.

Q: What makes you different from other types of coffee businesses?

Maraki provides unique service to its customers, we serve Ethiopian coffee with its traditional ceremony. The client watches as we roast the coffee bean which is directly imported from its origin, Ethiopia. Coffee catering is suitable to any social gathering- family, work or public. Our coffee ceremony highly facilitates social interaction. It creates a friendly and relaxed environment while enjoying our tasty coffee and healthy snack.

 

Q: What do you like best about your work?

We enjoy working with clients and like to see customers satisfied with our service. It’s always a pleasure to socialize with people during the coffee ceremony and seeing them smile.

 

Q: What is your business’ biggest challenge?

Our biggest challenge so far is working capital. We would like to reach out many customers and participate in festivals but the working capital is a major challenge to meet that demand.

 

Q: What is something people might be surprised to learn about you or your business?

One interesting thing is that both owners are health professionals promoting healthy lifestyle and equity. When we initially established Maraki it was to introduce healthy Ethiopian food and coffee ceremony to the Western community. We believe we can create a healthy community through socialization and understanding each other’s culture.

 

Q: What types of services or programs have been helpful?

FIN services have been helpful for the success of Maraki as a catering service. The Network has supported us in accessing a commissary kitchen, creating a forum to network with potential customers, and facilitating us to get our business license and health permits.

 

Want to brighten up your next social event?

Call Lidia & Fanaye today!

 

Start-Up Q&A: Mian Dian Noodles

October 9, 2017 | Stories

Yanzhi and her daughter, Manchun Yu

Mian Dian Noodles

 

Mian Dian is an authentic Chinese catering company run by Yanzhi Zhang and her daughter, Manchun Yu. Together, they make handmade food like they used to enjoy in China.

 

Service Area: Within 20 Miles of Kent
Availability: Delivery on Saturday and Sundays
Contact: 425-524-2721

 

 

Q: What inspired you to start Mian Dian Noodles?

When I  first came to the US, I was surprised and delighted by how much Americans love Chinese food. But after a while, I discovered that most Chinese food sold here has been modified to suit an American palate. American Chinese food has been this way since the 1920s and is far from the kind of food I had back in China. So, I decided to make it my mission to provide Americans with an opportunity to experience real, authentic Chinese food, and provide Chinese people with the food they had back home. 

 

Q: What makes you different from other types of Chinese food?

 My daughter and I both grew up with authentic Chinese food handmade by our loved ones. Every part of our lives was embraced by our traditions and our food. We want to spread the blessing we’ve had to Americans.

 

Q: What do you like best about your work and what is most challenging?

 Spending time with my daughter while planning the future of our business. Also being able to share the most important part of our culture with so many people through Chinese cuisine. My daughter and I both have day jobs, so it’s very challenging for us to have time for a business. 

My daughter and I both have day jobs, so it’s very challenging for us to have time for a business. My daughter and I have only been in the US for three years, though, and from difficulties with everyday activities to owning a business, we have come a long way. 

 

Q: What types of services or programs have been helpful?

The project feast training I received two years ago has helped me out a lot in the process of creating my business. I learned a lot about the how to use a commercial kitchen, which I had no experience with before.

Q: What would you say to other small food business owners thinking of working with FIN?

If they have the opportunity to work with FIN, I highly encourage them to do so. FIN has provided us with all the resources that we needed along the way, they have helped me to make my dream come true. 

 

Want to experience authentic Chinese food?

Call Yanzhi today!

Start-Up Q&A: Jazie Fresh Meals

September 29, 2017 | Stories

Jazie Fresh Meals

Jazie Fresh Meals is an on-demand weekly meal service that was just launched this year (2017) in Kent. Owner and chef Jasmin King joins us for an interview as one of FIN’s newest Entrepreneurs. 

Service Area: Pick Up or Free Delivery in Kent, $5-$10 from Tacoma to North Seattle
Availability: Orders Filled Every Sunday
Contact: (253) 259-4767

Website: jaziefreshmeals.weebly.com

 

Q: Tell us about your business?

I produce freshly made meals every week, which are rapidly cooled and may be reheated and consumed by my customers through the week. These meals are never frozen and are made with fresh ingredients, many of which are locally sourced. New menus are available every Wednesday and customers order by Friday for either pickup or delivery on Sunday. Customers can pick and choose how many meals and entrees they’d like to purchase and there is a discount for a full week’s worth of meals.

 

Q: How did you get the idea for your business? What inspired you to start this business?

When I started on my journey to eat healthier meals regularly, I realized how much time I put into preparing these meals. While I had the extra time, I knew most people wouldn’t. I also researched blogs of folks trying meal preparation on their own. A common struggle was that people would end up having the same meal for a week at a time.

I want to help people get into a healthy eating lifestyle while not having to get stuck in the bland and boring routine that comes with not having enough time.

 

Q: What makes you stand out from restaurants?

My meals are prepared and quickly cooled so that you can reheat them on your own time, over the course of the week. However, a typical restaurant meal, even if it’s healthy, will only stay fresh for a day or two. Since my meals are not made for service and you receive them cold, they are able to be kept fresh for a week instead of only a couple of days like leftover takeout.

Also, unlike restaurants, my menus also change on a weekly basis so that you don’t get stuck with the same five meals every week.

 

Q: What do you like best about your work?

I love to cook and create new dishes. The task of making them so that they keep and taste good after reheating plus the challenge of keeping them low calorie always keeps me on my toes to create something new.

 

Q: What is your business’ biggest challenge?

 I think the biggest challenge will be growing customer base. I am sure that once word gets out it will be much easier to keep up business. But since I’m just beginning, it may be very slow for a while.

 

Q: What is something people might be surprised to learn about you or your

Cooking was not my first choice in careers. I was originally interested in science, but once I started cooking meals at home I became more interested and realized how much science went into cooking. I really saw how much more fun it was to create dishes and l knew it was what I wanted to do.

 

Q: What types of services or programs have been helpful?

Culinary school and working in kitchens have definitely been helpful in my journey and now that I am starting I can’t wait to work with FIN and Ventures. I have only begun my journey with them and am looking forward to the extra support.

 

Get in touch with Jasmin and check out her Facebook page for the latest menus!