Tag: FIN entrepreneurs
FIN entrepreneurs make meals for communities affected by COVID-19
FIN entrepreneurs are contributing their time and skills to make tasty, healthy meals for families and older adults who need them. Check out our photo album, and watch a video featuring our first meal's lead chef, Naija Buka owner Lilian Ryland:
We're now cooking up 600 hot meals each week. Our partner Linda Croasdill at the City of SeaTac Senior Program reports, "The meals have been a big hit and everyone would like to give you and your support team a great big air hug and a really big smile."
We are excited to share that we are collaborating with the American Heart Association to provide hot meals and support our Food Business Incubator entrepreneurs in the process. American Heart Association’s support has allowed us to expand our meals and add health education components to the work. This summer we will work together to support seniors living with food insecurity and establish deeper connections for the community.
Huge thanks to everyone who’s helping to nourish our community as we face this challenge together. We're grateful to our individual donors, who have collectively contributed more than $2,500. We're also thankful for:
Our in-kind supporters
- Tilth Alliance is providing fresh, locally grown produce weekly
- Macrina Bakery is supplying wonderful baked goods weekly
- Project Feast is donating key ingredients, cooking dishes, and sharing much-needed kitchen facilities
- Des Moines Area Food Bank is supplying dried beans and other legumes
- Food Lifeline is contributing staple food ingredients weekly
- The Storehouse Covington Food Bank has contributed ingredients
- FIN entrepreneurs, Incubator program manager Kerrie Carbary, and many of Kerrie's neighbors have contributed ingredients
- Cheri Mayer gave our kitchen and delivery crews homemade masks to support health and safety
Our chefs, meal packers, and delivery drivers
- FIN entrepreneurs including Naija Buka owner Lilian Ryland, Mamá Tila owner Ofelia Anorve, Monique's Hot Kitchen owner Monica Wachira, Seatango owners Monica di Bartolomeo and Ariel Firpo, and Soozveen Mediterranean Catering owner Sheelan Shamdeen
- Community volunteers including Liyu Yirdaw, Theary Ngeth, Khadija Yusuph, Mwana Moyo, Batulo Nuh, and FIN Steering Committee Co-chair Ehler Win
- Global to Local staff members including Abdi Hussein, Jonathan Sugarman, Katie Behrends, Deeqa Mah, Roda Sugulle, Kara Martin, Kerrie Carbary, and Denise Miller
Our community partners distributing meals
- Somali Youth & Family Club
- Congolese Integration Network
- Somali Health Board
- City of SeaTac Senior Program
- Catholic Community Services
- Living Well Kent
Get involved
You can make a donation at bit.ly/FINmeals, or email Kerrie if you’d like to help in another way: kerrie@foodinnovationnetwork.org
FIN Entrepreneurs Are Cooking Up Goodness in October
Days are getting shorter, leaves are changing colors, and pumpkins are turning up everywhere. Fall is here, and farmers market season is winding down--but you still have opportunities pick up delicious meals from FIN food businesses at our Taste Around the Globe booth and at special lunch pop-ups!
You can find our booth at three farmers markets in October:
Tukwila Village Farmers Market
4-7 p.m. on Wednesdays
- Oct. 2: Monique’s Hot Kitchen
- Oct. 9: Monique’s Hot Kitchen
- Oct. 16: Monique’s Hot Kitchen
Burien Farmers Market
11 a.m.-6 p.m. on Thursdays
- Oct. 3: Mamá Tila Catering
- Oct. 10: Boujee Food & Things
- Oct. 17: Mamá Tila Catering
- Oct. 24: East and West Catering
- Oct. 31: Mamá Tila Catering
Federal Way Farmers Market
9 a.m.-3 p.m. on Saturdays
- Oct. 5: Taste of Congo
- Oct. 12: Taste of Congo
- Oct. 26: Taste of Congo
Lunch pop-ups
You can also catch your favorite food businesses indoors at pop-ups throughout the fall! FIN entrepreneurs are contributing their culinary talents to help raise funds for the future home of our Food Business Incubator; they're cooking up tasty lunches with all proceeds going to Tukwila Village Food Hall’s capital campaign. Join us on first and third Fridays from 11 a.m. to 1 p.m. at Boon Boona Coffee (724 S 3rd Street, Ste. C, Renton). Drop in at an event, or get your tickets in advance to guarantee your boxed lunch:
- Oct. 4: Taste of Congo, the only Congolese food business in the region
- Oct.18: Sherehe Kenya Kitchen, healthy Kenyan cuisine
- Nov. 1: Boujee Food & Things, comfort food, re-imagined
- Nov. 15: Soozveen Mediterranean Catering, Kurdish cuisine
- Dec. 6: Mamá Tila Catering, authentic Mexican cuisine
- Dec. 20: Monique’s Hot Kitchen, all-natural Kenyan cuisine
Taste Around the Globe With FIN Food Businesses in September
As the weather starts to cool, it's the perfect time to pick up some hot food at our Taste Around the Globe booth featuring FIN food businesses! You can find us at six markets in South King County and Seattle in September:
Renton Farmers Market
3-7 p.m. on Tuesdays
- Sept. 3: Taste of Congo
- Sept. 10: Taste of Congo
- Sept. 17: Taste of Congo
- Sept. 24: Taste of Congo
Tukwila Village Farmers Market
4-7 p.m. on Wednesdays
- Sept. 4: Monique's Hot Kitchen
- Sept. 11: Monique's Hot Kitchen
- Sept. 18: Monique's Hot Kitchen
- Sept. 25: Monique's Hot Kitchen
Burien Farmers Market
11 a.m.-6 p.m. on Thursdays
- Sept. 5: Mamá Tila Catering
- Sept. 19: Mamá Tila Catering
- Sept. 26: East and West Catering
Pike Place MarketFront
11 a.m.-4 p.m. on Fridays, Saturdays, and Sundays
- Sept. 6: East and West Catering
- Sept. 7: Boujee Food & Things
- Sept. 8: Mamá Tila Catering
- Sept. 13: East and West Catering
- Sept. 15: Mamá Tila Catering
- Sept. 20 East and West Catering
- Sept. 21 East and West Catering
- Sept. 22: Mamá Tila Catering
- Sept. 27: East and West Catering
- Sept. 28: East and West Catering
- Sept. 29: Mamá Tila Catering
Federal Way Farmers Market
9 a.m.-3 p.m. on Saturdays
- Sept. 7: Taste of Congo
- Sept. 14: Taste of Congo
- Sept. 21: Taste of Congo
- Sept. 28: Taste of Congo
Auburn Farmers Market
10 a.m.-3 p.m. on Sundays
- Sept. 1: Monique's Hot Kitchen
- Sept. 8: East and West Catering
- Sept. 15: Monique's Hot Kitchen
- Sept. 22: East and West Catering
Lunch pop-ups
As farmers market season starts to wind down, we're ramping up a lunch pop-up series. FIN entrepreneurs are contributing their culinary talents to help raise funds for the future home of our Food Business Incubator! Eight amazing businesses will cook up tasty lunches with all proceeds going to Tukwila Village Food Hall's capital campaign. Join us on first and third Fridays from 11 a.m. to 1 p.m. at Boon Boona Coffee (724 S 3rd Street, Ste. C, Renton).
Tickets are available now for our September lunches:
- Sept. 6: Naija Buka
- Sept. 20: Seatango
Tickets will go on sale soon for future events. Subscribe to our email newsletter to stay posted on upcoming pop-ups:
- Oct. 4: Taste of Congo
- Oct.18: Sherehe Kenya Kitchen
- Nov. 1: Boujee Food & Things
- Nov. 15: Soozveen Mediterranean Catering
- Dec. 6: Mamá Tila Catering
- Dec. 20: Monique’s Hot Kitchen
Join a Lunch Pop-Up to Help Us Open Tukwila Village Food Hall
FIN entrepreneurs are contributing their culinary talents to help raise funds for the future home of our Food Business Incubator! Eight amazing businesses will cook up tasty lunches with all proceeds going to Tukwila Village Food Hall's capital campaign. Join us on first and third Fridays from 11 a.m. to 1 p.m. at Boon Boona Coffee (724 S 3rd Street, Ste. C, Renton).
Buy advance tickets now to guarantee your $15 boxed lunch, or drop in at the event. The series includes cuisines from around the world:
- Sept. 6: Naija Buka, authentic Nigerian cuisine
- Sept. 20: Seatango, Argentinian food business making their FIN event debut
- Oct. 4: Taste of Congo, the only Congolese food business in the region
- Oct.18: Sherehe Kenya Kitchen, healthy Kenyan cuisine
- Nov. 1: Boujee Food & Things, comfort food, re-imagined
- Nov. 15: Soozveen Mediterranean Catering, Kurdish cuisine
- Dec. 6: Mamá Tila Catering, authentic Mexican cuisine
- Dec. 20: Monique’s Hot Kitchen, all-natural Kenyan cuisine
Farmers Market Season Is Heating Up! Here’s Where to Find FIN Food Businesses in August
It's almost August, and farmers market season is in full swing! Visit our Taste Around the Globe booth featuring FIN food businesses at six markets in South King County and Seattle next month:
Renton Farmers Market
3-7 p.m. on Tuesdays
- Aug. 6: Taste of Congo
- Aug. 13: Taste of Congo
- Aug. 20: Taste of Congo
- Aug. 27: Taste of Congo
Tukwila Village Farmers Market
4-7 p.m. on Wednesdays
- Aug. 14: Monique's Hot Kitchen
- Aug. 21: Monique's Hot Kitchen
- Aug. 28: Monique's Hot Kitchen
Burien Farmers Market
11 a.m.-6 p.m. on Thursdays
- Aug. 8: Mamá Tila Catering
- Aug. 15: Boujee Food & Things
- Aug. 22: Mamá Tila Catering
Pike Place MarketFront
11 a.m.-4 p.m. on Fridays, Saturdays, and Sundays
- Aug. 2: East and West Catering
- Aug. 4: Mamá Tila Catering
- Aug. 9: East and West Catering
- Aug. 10: Boujee Food & Things
- Aug. 11: Mamá Tila Catering
- Aug. 17: Boujee Food & Things
- Aug. 23: East and West Catering
- Aug. 24: East and West Catering
- Aug. 25: Mamá Tila Catering
- Aug. 30: East and West Catering
- Aug. 31: East and West Catering
Federal Way Farmers Market
9 a.m.-3 p.m. on Saturdays
- Aug. 3: Taste of Congo
- Aug. 10: Taste of Congo
- Aug. 17: Taste of Congo
- Aug. 24: Taste of Congo
- Aug. 31: Taste of Congo
Auburn Farmers Market
10 a.m.-3 p.m. on Sundays
- Aug. 4: Monique's Hot Kitchen
- Aug. 18: Monique's Hot Kitchen
- Aug. 25: East and West Catering
Introducing East and West Catering!
“Do you want to get to know African food? You don’t need to pay for a ticket to fly anywhere," says Lamine Sarr, co-owner of East and West Catering. "We can take you all over Africa in half an hour!”
[caption id="attachment_3192" align="alignright" width="300"]
East and West Catering co-owner Adama Jammeh makes beignets and brochettes at the Taste Around the Globe booth at Tukwila Village Farmers Market.[/caption]
Lamine and his cousins Adama Jammeh and Oumie Sallah launched East and West Catering this spring to offer traditional foods and beverages from their home countries of Gambia and Senegal, as well as favorite dishes from other parts of Africa. Their menu items include mafe peanut butter soup from Senegal, sukuma wiki braised vegetables from East Africa, and a hibiscus drink that is especially popular in Gambia.
Check out East and West Catering’s menu and website, and hire them to bring delicious cuisine to your next event! You can also try their food at our Taste Around the Globe booth. This month, you can find East and West Catering at:
- Renton Farmers Market on July 9,
- Pike Place MarketFront on July 12, 19, and 20,
- Tukwila Village Farmers Market on July 17,
- and Auburn Farmers Market on July 28.
Stay tuned to our website for additional Taste Around the Globe booth dates. In the meantime, enjoy our Q&A with Lamine:
Tell us about your business.
We promote a variety of East and West African foods, offering good quality and good prices.
[caption id="attachment_3194" align="alignright" width="300"]
Sautéed okra with bell pepper and onion by East and West Catering.[/caption]
What inspired you to start East and West Catering?
I used to own a restaurant in France, and I have worked as a chef in Seattle for three years. I’m excited to apply my food industry expertise to our family business.
What makes East and West Catering different from other food businesses?
We cater for all communities. Our dishes are tasty, nicely presented, and professionally prepared.
What do you like most about your work?
My favorite part of my work is when I’m in the kitchen, cooking for customers.
[caption id="attachment_3193" align="alignright" width="300"]
Samosas by East and West Catering.[/caption]
What have been the biggest challenges in launching your business? What resources have helped?
To know how to cook is not enough. You have to know customers’ needs and how to solve them. FIN helps us in many ways – it opened my eyes to marketing and communication. I’m learning how to connect with customers. And now I can do my accounting and business plan because of FIN.
Taste Around the Globe With FIN Food Businesses at Six Farmers Markets in July
Happy summer! Here's a hot tip: Our Taste Around the Globe booth featuring FIN food businesses is now at the Auburn Farmers Market. That means we're at six farmers markets this season! Here’s where you can find our booth in July:
Renton Farmers Market
3-7 p.m. on Tuesdays
- July 2: East and West Catering
- July 9: Taste of Congo
- July 16: Taste of Congo
- July 23: Taste of Congo
- July 30: Taste of Congo
Tukwila Village Farmers Market
4-7 p.m. on Wednesdays
- July 3: Monique's Hot Kitchen
- July 10: Boujee Food & Things
- July 17: East and West Catering
- July 24: Monique's Hot Kitchen
- July 31: Monique's Hot Kitchen
Burien Farmers Market
11 a.m.-6 p.m. on Thursdays
- July 11: Mamá Tila Catering
- July 18: Boujee Food & Things
- July 25: Mamá Tila Catering
Pike Place MarketFront
11 a.m.-4 p.m. on Fridays, Saturdays, and Sundays
- July 5: East and West Catering
- July 6: Boujee Food & Things
- July 7: Mamá Tila Catering
- July 12: East and West Catering
- July 13: Boujee Food & Things
- July 14: Mamá Tila Catering
- July 19: East and West Catering
- July 20: East and West Catering
- July 21: Mamá Tila Catering
- July 28: Mamá Tila Catering
Federal Way Farmers Market
9 a.m.-3 p.m. on Saturdays
- July 6: Taste of Congo
- July 13: Taste of Congo
- July 20: Taste of Congo
- July 27: TBD
Auburn Farmers Market
10 a.m.-3 p.m. on Sundays
- July 14: Boujee Food & Things
- July 21: Monique's Hot Kitchen
- July 28: East and West Catering
Meet Jalissa Horton, Owner of Chef Jalissa Culinary Co.!
With family roots in the American South, Jalissa Horton acquired a taste for soul food as a child. By age 13, Jalissa was preparing full-course meals for her family, and she developed her love of cooking making family recipes passed down through generations. Jalissa’s mother nurtured her passion by allowing her to turn their home into a weekend restaurant for family, friends, and co-workers.
In high school, Jalissa learned cooking fundamentals at a culinary vocational program, and then received a scholarship to the prestigious College of Culinary Arts at Johnson & Wales University. After earning her degree, she studied Italian cuisine at the Florence University of Arts School of Culinary Arts in Italy.
A new member of FIN’s Food Business Incubator, Jalissa is continuing her culinary journey through her business, which specializes in scrumptious food based on fresh, in-season local ingredients.
Check out Chef Jalissa’s website, and read our Q&A with her:
Tell us about your business.
We create products for fellow “foodies” who live for delicious food and love unique culinary experiences.What makes your business unique?
We present a fusion of Southern American cuisine and international spices to create a unique experience. I take pride in making everything from scratch, using authentic and natural ingredients for all dishes.What inspired you to start this business?
I started this business because I love to cook for others -- my food is authentic and made with love. I have spent my entire career in the restaurant industry. I live, eat, and breathe food. It’s not a hobby for me, but a way of life.
What are some of your most popular menu items?
Mouth-watering smoked meats, fried chicken, macaroni & cheese, sweet potato pies and other desserts, specialty ice teas, homemade condiments, and sandwiches.What’s been the biggest challenge in launching your business, and where did you find help?
Finance has been the biggest hurdle, and FIN has been a big help to me. I have peace of mind now, and I am so excited for the future!Find FIN Food Businesses at Five Farmers Markets in June!
Our Taste Around the Globe booth featuring FIN food businesses gets started at two more farmers markets next month, including our new Tukwila Village Farmers Market! Here's where you can find our booth in June: Renton Farmers Market 3-7 p.m. on Tuesdays
- June 4: East and West Catering
- June 11: Boujee Food & Things
- June 18: Boujee Food & Things
- June 25: East and West Catering
- June 19: East and West Catering
- June 26: Taste of Congo
- June 6: Mamá Tila Catering
- June 13: Taste of Congo
- June 20: Mamá Tila Catering
- June 27: Mamá Tila Catering
- June 1: Boujee Food & Things
- June 2: Mamá Tila Catering
- June 7: East and West Catering
- June 8: Boujee Food & Things
- June 9: Mamá Tila Catering
- June 14: East and West Catering
- June 15: East and West Catering
- June 16: Mamá Tila Catering
- June 21: East and West Catering
- June 22: TBD
- June 23: Mamá Tila Catering
- June 28: East and West Catering
- June 29: East and West Catering
- June 30: Mamá Tila Catering
- June 1: Taste of Congo
- June 8: Taste of Congo
- June 15: Taste of Congo
- June 22: Taste of Congo
- June 29: Taste of Congo
Food and Fashion Makers Night
You can also try FIN food entrepreneurs' offerings at our June 13 Food and Fashion Makers Night fundraising event in Seattle! Tickets are on sale now.Introducing Monica Wachira, Owner of Monique’s Hot Kitchen!
The culinary arts have been Monica Wachira's passion since she started learning to cook at age 5. She went on to study catering, and has worked in restaurants for more than 10 years. Her love of preparing and sharing healthy food led her to join our Food Business Incubator and launch her own business, Monique’s Hot Kitchen, this spring. Check out Monique’s Hot Kitchen’s catering menu, and find Monica at FIN’s Taste Around the Globe booth at the Federal Way Farmers Market on July 6, and at our new Tukwila Village Farmers Market on July 3. (Stay tuned for more Taste Around the Globe dates.) You can also meet Monica at our Food and Fashion Makers Night fundraising event, where FIN food businesses will offer up samples of their delicious cuisine. In the meantime, enjoy our Q&A with Monica!
Tell us about your business.
Monique’s Hot Kitchen is a catering business making authentic Kenyan food.What inspired you to start Monique’s Hot Kitchen?
Every time people come to my house, I cook for them and serve them as if they’re in a restaurant. They like my hospitality and they are happy about my food. They say, “Wow, I felt like I was in a five-star restaurant! You should open a restaurant!” They see that this is my passion. When you do something you love, it will come out perfect. I make food with love, and I take pride in what I do in the kitchen.What makes Monique’s Hot Kitchen different from other food businesses?
[caption id="attachment_2984" align="alignright" width="300"]
Monique's Hot Kitchen's pilau rice, mukimo, and samosas.[/caption]
I make food from scratch using natural ingredients, and fresh, high-quality spices. I can taste the difference between natural and unnatural food. [Where I grew up] in Kenya you could grow things in the garden and take them straight to the kitchen -- no GMOs. That’s what I like, and why I use organic food. I want to feed people healthy food. There is so much disease these days caused by unhealthy food.