Skiniri London founder Lettica Phillips at the Chocolate Station Market, hosted at Battersea Power Station from April 18–21, 2025.
This Easter weekend, I went to the Battersea Power Station to check out their first-ever Chocolate Market. During my visit, I got to meet Lettica Phillips, the lovely founder and creator of Skiniri, an award-winning Black-owned, West London-based business offering sustainable, all-natural skincare.
Lettica’s wellness journey started in 2015, when she decided to go all-natural after realizing how many harmful chemicals and toxins were in her skin and haircare products. This shift included cutting off her hair, eliminating heat and relaxers (chemicals used to straighten Black hair), and actively thinking about the ingredients she was absorbing through her body.
Skin Silk Discovery Set with Coco Salts, Twilight Recovery Oil, and Shea Silk Mousse.
Drawing on her “if I can do it myself, I will” mindset and inspiration from YouTube videos, Lettica started making her own skincare. Upon noticing significant improvement in her skin, she signed up for a course in Natural Skincare, initially only formulating for herself. Eventually, she began sharing her formulations with friends and family, who encouraged her to release her products.
Lettica launched Skiniri in 2021 with a handcrafted, vegan, and vitamin-rich product line that included a shea and cocoa-butter based body butter, a restoring face and body oil, and an exfoliating scrub. Since then, she explained, “I’ve slowly been expanding to different products. I’m just taking customer feedback and growing.”
Coco SaltsTwilight Recovery OilShea Silk Mousse
Lettica’s attention to customer service is not at all surprising, given her experience working in professional services and doing client feedback for law and accountancy firms. “But I’ve always been very hands on and creative, so it was almost bringing me back to a space that I kind of started off in [when I was] much younger. And it did get me back into that creative building space.”
When I asked Lettica about her goals and dreams for Skiniri, she shared, “I would love to have a full wellness brand, so not just skincare, but moving into haircare, home fragrance, maybe even some home furnishings. I do feel like the space around you goes beyond skincare; it’s about what you surround yourself with [and] making your own natural ecosystem that serves you as much as possible.”
Shea Silk Mousse – Gold winner in the 2024 Natural Health & Beauty Awards (Body Cream category), Twilight Recovery Oil – Gold winner in the 2024 Natural Health & Beauty Awards (Facial Oil category), and Coco Salts – Silver winner in the 2024 Natural Health & Beauty Awards (Body Scrub category).
Though I’m excited to see how Lettica’s wellness expertise will translate beyond skincare, I should also emphasize how much success she’s already had in the field! In 2024 alone, Skiniri won 6 Natural Health & Beauty Awards. When I congratulated Lettica on her accomplishments, she said “It’s been really good. I’m still learning as I go, and there’s a lot of stuff I don’t know, but it feels like I’m on the right path.” Even from the little time I’ve known her, I couldn’t agree more!
A few weeks ago, I got off at the Bréguet-Sabin metro stop in the 11th arrondissement of Paris with the best of intentions: to take advantage of the famous Bastille Market despite the heavy rain. Although I managed to walk through the entire market (which, I must say, is quite large!), I ended up buying nothing and taking shelter under a tent, where I proceeded to look for a quiet place to eat while waiting for the weather to clear up.
Luckily, thanks to my habit of extensively researching restaurants, bakeries, and cafés before arriving in a given city, it didn’t take me long to realize that I was right next to Diamande, an Algerian pastry shop I had been eager to visit.
A glimpse of the colorful pastries on display inside the shop.
As soon as I stepped into the small boutique on the corner of Rue Sedaine and Boulevard Richard-Lenoir, I was dazzled by the variety of colors and textures in the pastry display. In fact, the first thing I said to Othmane, the co-owner of the shop, was that I felt like I was looking at little works of art!
As I was making my selection, Othmane told me about his background: “I was in Germany before, I studied French pastry in Berlin, and then when I came here […] I thought, why not make our pastries—Algerian pastries?” During one of his work experiences in France, he met Fayçal, a former economist who, having always dreamed of opening his own pastry shop, earned a diploma in pastry arts in Algeria. Together, the two colleagues developed the idea of “opening a small shop” and “revisiting Algerian pastries” by reducing the amount of sugar and offering them in smaller portions. “That way, people can eat two, three, even four pastries at once.”
A close-up of the beautiful pastries on display.
“We started very slowly in a small garage, and then we found the shop in 2011,” Othmane explained. When I asked how Parisians first received the pastries, he mentioned, “It was a bit tough in the first few years [but] now we’re very happy. Honestly, things have been going really well here. The key is simply to love what you do.”
Another factor in their success? The quality of their ingredients. As the name suggests, the pastries at Diamande (a combination of the words Diamond [Diamant] and Almond [Amande]), whether traditional or innovative, are almond-based. Their creations celebrate the versatility of the beloved nut by pairing it with floral flavors (such as lavender, jasmine, and violet), fruity notes (like lime, blackcurrant, and mango), spices (including basil, cardamom, and rosemary), nuts (such as pistachio, hazelnut, and pecan), and even chocolate.
Another close-up showcasing the lovely pastries on display.
If I had to choose my favorites among the ones I tasted, I’d go with the Poppy Clover, the Raspberry & Litchi Dziriette (a traditional Algerian almond-filled pastry), the Chocolate Baklawa, and the Pimento with almond, hazelnut, and chili—not just for their originality, but also for their varied textures and subtle flavors. That said, there are still so many others I can’t wait to try on my next visit to Paris!
Speaking of travel, when I explained to Othmane that I am a digital nomad from Canada, he told me, “We’ve had customers coming from Canada since almost the beginning, and every time they’re here, they sit down for tea or a pastry. The day before they leave, they always buy a few pastries to take with them.” (Note: “You can keep the pastries for over a week at room temperature since there’s no cream inside.”)
From left to right, going clockwise: pimento with almond, hazelnut, and chili; olive oil and rosemary dome; fig makrout; and chocolate baklava.
For Othmane and Fayçal, Canada represents a land of opportunity: “My colleague and I talk about this often—we’d love to open a small shop in Canada or Japan because we already have quite a few Japanese customers who come here.” The challenge, however, is training people. Since they are the ones making and selling the pastries, “It’s a bit tough to find reliable people who can take over and pass on the expertise. For now, we’ve found a young apprentice. He’s gradually learning the ropes with us.”
Top row, left to right: raspberry torsade sprinkled with pistachios, rose aumônière (pouch), raspberry and lychee dziriette. Middle row, left to right: mhancha (Maghrebi spiral-shaped pastry made with crushed almonds wrapped in crispy dough), poppy clover. Bottom row, left to right: jasmine flower envelope, violet aumônière, ‘passionately’ grapefruit pastry.
If you’re in Paris and want to learn more about Algerian pastries, keep in mind that Diamande offers immersive half-day workshops where you can take part in making their delicious treats, setting up the display case, and, of course, a tea and pastry tasting.
Otherwise, to satisfy your sweet cravings, don’t hesitate to visit Diamande at any time of the day and indulge in their exquisite “diamandises”!
L’élégant extérieur rose de la pâtisserie Diamande.
Il y a quelques semaines, je suis descendue de l’arrêt de métro Bréguet-Sabin dans le 11ième arrondissement de Paris avec la meilleure des intentions : profiter du fameux Marché Bastille malgré la forte pluie. J’ai beau avoir fait le tour du marché entier (qui, je tiens à le dire, est très grand !), j’ai fini par ne rien acheter et m’abriter sous une tente, où je me suis mise à chercher un endroit où manger tranquillement en attendant le retour du beau temps.
Heureusement, comme je fais beaucoup de recherches sur les restaurants, pâtisseries et cafés du coin avant même d’arriver dans une ville donnée, il ne m’a pas fallu longtemps pour réaliser que j’étais juste à côté de Diamande, une pâtisserie algérienne que je voulais absolument visiter.
Un aperçu des pâtisseries colorées en vitrine.
Dès que je suis entrée dans la petite boutique au coin de la rue Sedaine et du Boulevard Richard-Lenoir, j’ai été éblouie par la variété de couleurs et de textures des pâtisseries dans la vitrine. Justement, la première chose que j’ai dite à Othmane, le co-propriétaire de la pâtisserie, est que j’avais l’impression d’observer des petites œuvres d’art !
En attendant que je fasse ma sélection, Othmane m’a parlé de son parcours : « J’étais en Allemagne avant, j’ai fait la pâtisserie française à Berlin et après, quand je suis venu ici […] je me suis dit pourquoi pas faire notre pâtisserie, la pâtisserie algérienne ? ». C’était pendant une de ses expériences de travail en France qu’il a rencontré Fayçal, un ancien économiste qui, ayant toujours rêvé d’ouvrir sa propre pâtisserie, a obtenu un diplôme pâtissier en Algérie. Ensemble, les deux collègues ont développé l’idée « de faire une petite boutique » et « de revisiter un peu la pâtisserie algérienne » en réduisant la quantité de sucre et en la proposant en petit format. « Comme ça les gens peuvent manger 2, 3, voire 4 pâtisseries à la fois. »
Un gros plan sur les belles pâtisseries en vitrine.
« On a commencé très doucement dans un petit garage et après on a trouvé la boutique en 2011 », m’a expliqué Othmane, ajoutant, quand je lui ai demandé comment les Parisiens avaient accueilli la pâtisserie, « que c’était un peu dur les premières années [mais] maintenant on est très contents. Franchement, ici ça marche très bien. Il suffit juste de travailler par amour. »
Une autre clé de leur succès ? La qualité des ingrédients. Comme on peut le deviner d’après le nom, les pâtisseries de Diamande (une contraction des mots « Diamant » et « Amande »), qu’elles soient traditionnelles ou innovantes, sont à base d’amande. Les créations célèbrent donc la polyvalence du bien-aimé fruit sec en l’associant à des saveurs fleuries (dont lavande, jasmin et violette), fruitées (dont citron vert, cassis et mangue), épicées (dont basilic, cardamome et romarin), aux noix (dont pistache, noisette et noix de pécan) et même chocolatées.
Un autre gros plan mettant en valeur les jolies pâtisseries de la boutique.
Si je devais choisir mes préférées parmi celles que j’ai essayées, je citerais la Trèfle aux coquelicots, la Dziriette (gâteau traditionnel algérien aux amandes) framboise & litchi, le Baklawa chocolat et le Pimento amande, noisette et piment. Je les ai particulièrement appréciées non seulement pour leur originalité, mais aussi pour leurs textures variées et leurs parfums subtils. Cela dit, il y en a encore tant d’autres que j’ai hâte de déguster lors de ma prochaine visite à Paris !
En parlant de voyages, lorsque j’ai expliqué à Othmane que je suis nomade numérique d’origine canadienne, il m’a dit « On a des clients qui viennent du Canada depuis peut-être l’ouverture et à chaque fois, ils sont là en train de prendre un thé ou un gâteau et le jour avant qu’ils partent, ils prennent quelques gâteaux pour là-bas. » (À noter que « vous pouvez garder les pâtisseries plus d’une semaine à température ambiante, comme il n’y a pas de crème à l’intérieur. »)
De gauche à droite, dans le sens des aiguilles d’une montre : Pimento amande-noisette-piment, Dôme huile d’olive-romarin, Makrout à la figue, Baklawa chocolat.
Le Canada représente même un terrain de possibilités pour Othmane et Fayçal : « On en parle souvent moi et mon collègue, on aimerait bien faire une petite boutique par exemple au Canada [ou bien au] Japon, parce qu’on on a pas mal de Japonais [qui viennent] chez nous. Le problème, c’est qu’il faut former des gens. » Comme ils sont à la fois pâtissiers et vendeurs, « C’est un peu dur de trouver des gens sérieux pour prendre le relais et pour donner le savoir-faire. Pour le moment, on a trouvé un petit jeune, il est en train de travailler avec nous tout doucement. »
Ligne du haut, de gauche à droite : Torsade à la framboise saupoudrée de pistache, Aumônière à la rose, Dziriette framboise & litchi. Ligne du milieu, de gauche à droite : Mhancha (pâtisserie maghrébine en forme de spirale, faite d’amandes concassées enroulées dans des rubans croustillants), Trèfle aux coquelicots. Ligne du bas, de gauche à droite : Enveloppe à la fleur de jasmin, Aumônière à la violette, Passionnément pamplemousse.
Si vous êtes à Paris et que vous souhaitez en savoir plus sur la pâtisserie algérienne, sachez que Diamande propose des ateliers immersifs d’une demi-journée vous permettant de participer à la fabrication de leurs excellentes pâtisseries, à la mise en place de la vitrine et, bien sûr, à une dégustation de thé accompagné de gourmandises.
Sinon, pour satisfaire à vos envies gourmandes, n’hésitez pas à visiter Diamande à toute heure de la journée et à vous régaler de leur magnifiques « diamandises » !
Here’s a list of my favorite Metro Vancouver farmers market vendors and small businesses, organized by country or region.
BARBADOS
Linton’s Kitchen: A Downtown, False Creek, Riley Park, and Surrey Urban Farmers Market vendor offering innovative spins on Barbados pepper sauce—a Barbadian-style condiment traditionally made with scotch bonnet peppers, mustard, and vinegar. Click here to learn more about the creator, Canadian-Barbadian chef Robert Linton, and the story behind his business.
Blueberry Pepper Sauce, Tropical Pepper Sauce, and Cranberry Pepper Sauce.
GREECE
Yumasoy: A Vancouver-based, women-led business offering tasty, marinated, plant-based chicken-style strips known as Om Noms. The name Yumasoy is a nod to CEO and founder Gina Arsens’ Greek heritage and the Greek exclamation ‘Yamas!’, which means ‘to our health.’ Click here to learn more.
Original Om Noms, Mediterranean Herb Om Noms, and Teriyaki Om Noms.
INDIA
Gheelicious: A Vancouver-based business and market vendor specializing in homemade, small-batch ghee—a lactose-free form of clarified butter with plenty of health benefits—in classic, sweet, and savory variations. Click here to learn more about founder Sonya and how to incorporate ghee into your life!
Traditional Ghee, made from locally sourced BC butter.
Mandair Farms: An Abbotsford-based family farm offering a variety of jams, chutneys, pickled fruits and veggies, as well as local produce and freshly cooked pakoras. Click here to learn more about the Mandair family’s story.
Indian Pickled Carrots.
INDIGENOUS
Cedar Feast House Catering: A 100% Indigenous-owned catering company and market vendor specializing in traditional Indigenous cuisine prepared with modern culinary techniques. Founded by Chef Theresa Contois of the First Nation of Turtle Island, the company provides employment opportunities for people with disabilities, women in need of second chances, single mothers, and Indigenous people. Check out their website for more information.
Vegetarian Bannock (Indigenous fry bread) Tacos: Bannock squares topped with plant-based ground beef, vegetables, salsa, and sour cream.
IRAN
Kaaj Chocolate: Kaaj Chocolate: A Vancouver-based craft chocolate company founded in 2020 by four close friends—Fatima, Fakhteh, Mehdi, and Sam. The name ‘Kaaj’ comes from the Persian word for pine tree and symbolizes the founders’ Iranian heritage and their admiration for the Canadian Rockies; a major inspiration behind their work. Click here to learn more.
Clockwise from left: 82% Dark Chocolate, Pumpkin Pie 70% Dark Chocolate, and Pistachio Saffron 75% Dark Chocolate.
Tasty Vita: A Burnaby-based business offering all-natural Persian dried fruit snacks. Click here to visit their website.
A colorful assortment of Natural Mixed Dried Fruits.
JAPAN
Beauty Secrets of Japan: a business offering authentic, all-natural Japanese bath and beauty products made in Vancouver. Click here to learn more about the founder, Mami Mizutani, and the story behind her business.
Tsubaki Oil: A versatile oil that keeps skin and hair hydrated all year long.
Coconama Chocolate: A beloved market vendor offering an exquisite selection of chocolate bars, barks, and nama—a type of Japanese ganache truffle known for its smooth, melt-in-your-mouth texture. Fun fact: Owners Taka and Kayoko opened Vancouver’s first ganache chocolate shop in 2010. Click here to learn more.
Nama flavors, from left to right, top to bottom: Strawberry, Lemon Basil, Blueberry, Salad (a mix of avocado, beet, kale, tomato, and yam chocolate), and Ukrainian (a blend of mango and mint chocolate).
Mugwort Botanicals: A Vancouver-based business offering consultations, herbal teas, and all-natural herbal skincare products. Click here to learn more about Yuuki Tateno, the herbalist and energy healer behind the business.
Calendula Infused Jojoba Oil.
Origo Foods: A local, family-owned freeze-dried fruit manufacturer offering delicious, gluten-free treats made with 100% real fruit and no preservatives. The business was born out of founder Stone’s efforts to meet his three sons’ snacking needs. Click here to learn more.
Freeze-Dried Blueberries made with Abbotsford berries.
MEXICO/INDIGENOUS
Nuez Acres: A women-led, Indigenous-owned skincare brand committed to creating natural, vegan, eco-friendly, and waterless beauty products powered by pecans. Click here to learn more about founders Nancy and Anthony, and the story behind their business.
From left to right, clockwise: Firming Day Serum, Strawberry Lip Balm, Repair Night Serum, and Dewy Whipped Body Balm.
MOROCCO
Darna’s Moroccan Flavours: A market vendor and catering company offering a diverse range of Moroccan sweet and savory treats, including scrumptious cookies, stuffed breads, seafood pastillas, and tagines, all inspired by founder Chaima’s traditional family recipes. Click here to learn more about Chaima and her business.
Back row: Homemade Lotus spread-stuffed date, vegan, gluten-free banana bite, and rose, strawberry, and almond-stuffed date. Middle row: Vegan date bites. Front row: Energy ball.
NORTH MACEDONIA
Petkov Kiwi Production: A Trout Lake Farmers Market vendor offering pesticide-free kiwis in various sizes, along with kiwi jams made without artificial pectin, colors, or preservatives. Click here to learn more about the owner, George.
From left to right: mini kiwis, kiwi jam, and aronia berries.
PALESTINE/SAUDI ARABIA
Dar Darak Samira’s Kitchen: A market vendor and caterer offering a taste of Palestine and Saudi Arabia in Vancouver. Click here to learn more about Samira, the founder, and the inspiration behind her business.
Starting from the left, moving clockwise: Basbousa (a sweet semolina cake soaked in orange blossom syrup), a vegan and gluten-free coconut almond muffin with pistachio and rose water, a Palestinian date-stuffed ring cookie, and Mamoul (a butter cookie filled with dates).
PHILIPPINES
Twins Donuts: A one-woman business and Trout Lake, False Creek, Kitsilano, and Riley Park Farmers Market vendor offering unique, homemade donuts made fresh daily with light, fluffy brioche dough. These gourmet treats come in a variety of fun savory and sweet flavors, inspired by owner Leslie’s Filipina heritage. Click here to learn more.
Leche/Dulce Flan, Ube Coconut, and Peach Mango Donuts.
SOUTH KOREA
Kultured Method: A small business offering fantastic probiotic, plant-based products starring gochujang—Korean fermented red chili paste. Head to Kultured Method’s Instagram to learn more about the business and founder Emily, a self-proclaimed explorative foodie.
Gochujang Infused Nutty Dip and Gochujang Infused Creamy Sauce.
Nutii: A small business offering handcrafted, vegan, gluten-free, GMO-free, and preservative-free granolas and snacks made from scratch with all-natural ingredients. Check out founder Eunsoo’s website to learn more.
Forest Munch Trail Mix and Orange Creamsicle Granola.
Soban Organic Farm: A family farm located within the Yarrow Ecovillage, an intentional, member-designed community in Chilliwack, BC, which promotes a socially, environmentally, and economically sustainable lifestyle. You can find Soban Organic Farm’s healthy, organically grown produce, as well as handmade Korean sauces and kimchi, at the Trout Lake and Kitsilano Farmers Markets.
Black Kimchi made with black garlic, cabbage, Napa cabbage, daikon, cucumber, celery, carrot, broccoli, onion, green onion, ginger, sea salt, and sunflower seeds.
BONUS BIPOC BUSINESS PICK
TempeaNatural Foods: Vancouver’s first producer of fresh, unpasteurized tempeh. Made with fermented, certified organic, non-GMO soybeans and green peas sourced from Canada and the US, their tempeh is available at the Trout Lake, West End, Kitsilano, and Riley Park Farmers Markets. Click here to learn more.
From left to right: Original Soy Tempeh, Seaweed-Flavored Tempeh Chips, and Green Pea Tempeh.
Here’s a list of my favorite places to eat in Metro Vancouver, organized by country or region.
BAKERIES AND DESSERT SHOPS
CHINA
Level V Bakery: A wonderful vegan bakery and café in Mount Pleasant offering an impressive lineup of traditional pastries like macarons, croissants, and cream puffs, alongside Asian-inspired treats like hojicha opera cake and mochi muffins. They also offer vegan takes on classic Chinese bakery items, such as pineapple buns, egg tarts, and barbecue pork buns. Click here to learn more about the owner, Monica, and the story behind the bakery.
Clockwise from left: Ube & Pineapple, Tiramisu & Chestnut, Matcha Mung Bean, and Red Bean Moon Cakes.
FRANCE
Bon Macaron Patisserie: A Granville Island Public Market vendor offering an extensive array of sweet and savory macarons—airy French treats made with two meringue shells and a scrumptious filling—along with weekly and seasonal specials. NB: You can also take French Macaron Baking Classes at their Granville Island and downtown Victoria locations. Click here for more information.
Macaron flavors, from left to right, top to bottom: Goat Cheese, Beetroot & Honey, Gouda & Chives, Truffle & Pink Salt, Blue Cheese, Pear & Walnut, Tomato Basil, and Goat Cheese & Fig.
La Bise Bakery: An artisanal bakery specializing in canelés, a delectable French pastry with a crunchy, caramelized exterior and a moist, rum-and-vanilla-infused custard interior. Click here to learn more about owner Nicole Scriabin and the story behind La Bise Bakery.
Sampler box of mini canelés. Flavors pictured, from top to bottom, left to right: Chocolate Hazelnut, Passionfruit Curd, Bitter Orange Marmalade, Spiced Pumpkin, Black Sesame White Chocolate, Salted Caramel, Pistachio Cream, Cookie Butter, and Lemon Curd.
INDIA/JAPAN
Tokyo Mithaiwala: An innovative Surrey-based business offering Indian sweets (mithai) with a Japanese soul. Click here to learn more about owners Raji and Tomoko Sandhar and the story behind Tokyo Mithaiwala.
9-Piece Signature Diwali Collection Mithai Box. Top row, from left to right: Purple Yam Roll, Rose Elaichi Barfi, and Motichoor Pista Barfi. Middle row, from left to right: Matcha Barfi, Motichoor Kesar Bon Bon, and Neapolitan Barfi. Bottom row, from left to right: Cappuccino Kalakand, Bounty Barfi, and Oreo Besan Barfi.
JAPAN
Kanadell Japanese Bakery: A Japanese bakery owned by Keiko Nakanishi, who came to Vancouver from Japan on a working holiday visa in 2011 with no intention of staying long-term. The name Kanadell comes from the Japanese verb kanaderu (奏でる), which Keiko translates as ‘making great sounds with objects in great harmony.’ Click here to learn more.
Matcha, Red Bean, Black Sesame, Coffee, Chocolate, and Earl Grey Vegan Mini Mochi Bites surrounding a Pumpkin Spice Melon Pan.
Wa-Bagel by Aburi: A popular downtown Vancouver spot offering Japanese-style bagels. Click here to learn more about Wa-Bagel’s head baker, Yukiko Iikura, and how she crafts her beloved bagels.
Strawberry Cheesecake, Sweet Potato & Black Sesame, and Matcha Cheesecake Japanese-style bagels.
MEXICO
La BakeriaBakeshop: An unmissable destination for plant-based, Mexican-inspired baked goods, including unique and delicious conchas—a type of brioche-like pan dulce named for its crunchy, seashell-shaped topping. Click here to learn more about the founders, Lucía and Estefanía, and the story behind their women-owned and operated business.
Spooky Concha 4 Pack (an assortment of Halloween-themed vanilla conchas), Pan de Muerto filled with chocolate ganache and topped with sugar, and Pan de Muerto filled with guava paste and cream cheese, topped with sesame seeds.
ROMANIA
Transylvanian Traditions: A petite West End bakery offering an impressive and extensive array of decadent delights, including over a dozen preservative-free European cakes, macarons, and Transylvanian breads and pies. Click here to learn more about the owners, Alexandru and Narcisa Stoian, and the story behind their business.
Savarina (Romanian bread crumbs cake soaked in syrup infused with lemon juice and rum, topped with a generous heap of homemade whipped cream and drizzled with crushed strawberry sauce), Amandina (Romanian chocolate sponge cake soaked in rum syrup, filled with layers of homemade chocolate cream, and garnished with chocolate fondant), and Dobos Torte (Hungarian sponge cake with eight thin layers of cake filled with chocolate cream, Nutella, and buttercream).
RESTAURANTS
AFGHANISTAN
Jamila’s Afghan Cuisine: A halal restaurant on Commercial Drive offering Afghan-Indian fusion eats. Click here to learn more about Malik and Jamila Malikzada, the award-winning husband-and-wife duo behind the business.
Aushak: Afghan dumplings stuffed with leeks, spinach, onions, and spices, served with garlic yogurt and a rich tomato-lentil sauce.
AUSTRALIA
Peaked Pies: A family-run business with locations in Burnaby, Vancouver, and Whistler, named for their iconic specialty: Aussie-style pies ‘peaked’ with mashed potatoes and mushy green peas, then smothered in gravy. Click here to learn more about the owners, Kerri and Alex, and the story behind their business.
Vegetable Medley Peaked Pie, Minington (mini Lamington—Aussie sponge cake covered in chocolate and grated coconut), and Anzac Biscuit.
BAHAMAS/JAPAN
The Lion’s Den Café: A legendary all-day breakfast joint founded by Bahamas native Ken Brooks. The café’s budget-friendly menu, curated by Ken’s wife and co-owner Junko, features breakfast classics, sandwiches, hot and cold drinks, and ‘Japaribbean’ dishes that honor the couple’s Japanese and Caribbean heritage. Click here to learn more about Ken, Junko, and the café.
Japaribbean Curry Vegetables served with Rice & Beans and Cornbread.
BRAZIL
BrazilliantCafé & Catering: A vegan-friendly downtown Vancouver spot offering authentic Brazilian fare. Options include dine-in, pick-up, delivery, catering, and meal prep. Click here for more information.
Vegan Feijoada (a flavorful black bean stew and Brazil’s national dish) with vegan sausage, smoked tofu, carrots, fresh mushrooms, rice, sautéed kale, farofa (roasted cassava flour), tomato, onion, and parsley vinaigrette, and a slice of orange.
EGYPT
Koshari Zooba: A Port Moody gem serving delicious homemade Egyptian cuisine. The name is an homage to Egypt’s iconic national dish, koshari—a hearty combination of rice, vermicelli, pasta, brown lentils, chickpeas, and fried onions. Click here to learn more about Ahmed and Asmaa, the lovely husband-and-wife duo behind the business.
Koshari served with tomato-based garlic sauce, da’ah (garlic lemon vinegar dressing), hot sauce, chickpeas, and fried onions.
EL SALVADOR
El Caracol Café: A colorful, casual, and incredibly welcoming three-generation family restaurant serving Mexican, Honduran, and Salvadoran street fare. Click here to learn more about the owner, Maria, and her family’s story.
Quesadilla Salvadoreña: A Salvadoran cheese cake made with rice flour and topped with sesame seeds.
NETHERLANDS
Dutch Wooden Shoe Café: A breakfast and brunch spot opened by the late John Dys, the BC legend who introduced pannekoek (thin Dutch pancakes made without sugar or leavening agents) to Vancouver in 1975. Click here to learn more about Dys and the Dutch Wooden Shoe Café.
Huevos Rancheros Pannekoek with tomato, onion, corn, and green pepper mixed into the batter, topped with melted cheddar, salsa, two fried eggs, vegetarian chili, and sour cream.
SOUTH KOREA
Illo Kimbap Café: A must-visit Coquitlam joint offering healthy and tasty Korean food made with handmade, non-processed ingredients. Owner Bona Kwon created Illo Kimbap Café to spread the joy of kimbap (김밥)—a beloved Korean roll made with seaweed (김) and rice (밥). Click here to read more about Bona and Illo.
Soba Kimbap with pickled radish, burdock, cucumber, yubu (fried bean curd), and a rolled egg omelette, all enveloped in soba noodles instead of rice, with an outer layer of seaweed and egg crepe; Pumpkin Sando; and Honey Sweet Potato Tiramisu.
SYRIA
Tayybeh: A fantastic social enterprise, caterer, and restaurant that helps newcomer women find employment, financial independence, and social integration while sharing the food they know and love. They offer a delightful Traditional Syrian Brunch and a Middle Eastern High Tea that I can’t wait to try next time I’m in the area. Check out their website to learn more.
Traditional Syrian Brunch with Fatteh (pita chips and chickpeas in yogurt-tahini sauce), Manakeesh Mhamarra (flatbread with roasted red pepper spread), Labneh (strained yogurt), falafel, veggies, olives, and pickles.
Here’s a list of my favorite farmers market vendors and small businesses in Portland, Oregon, organized by country or region.
HAITI
Creole Me Up: A PSU, Beaverton, and Montavilla Farmers Market vendor and business dedicated to helping individuals overcome health challenges by offering flavorful, organic, and allergen-free plant-based products that honor founder Elsy Dinvil’s Haitian roots. Click here to learn more about Elsy and her business.
Better-Than-Hummus Creole Beet Spread.
HAWAII
Koa Roots: A wonderful company crafting delicious and sustainable Hawaii-meets-Pacific Northwest fruit and smoked brown butters. Check out this post to learn more about the amazing creators, Robert and Kristi, and the inspiring story behind Koa Roots.
Peachy Mama, Guava, Strawberry Guava Passionfruit, and Passionfruit Fruit Butters.
ITALY/MEXICO
Chio: A Latina-owned business offering better-for-you premium pistachio spreads. Click here to learn more about Mexican-Sicilian founder Anaia Castaneda and the story behind Chio.
Mio’s Delectables: A beloved PSU Farmers Market vendor offering an extensive menu that blends the refined simplicity of Japanese desserts with traditional French pastry techniques, all while highlighting Portland’s local produce. Although the selection by creator Mio Asaka varies week to week, you’ll always find a wide array of tarts, tartlets, cookies, cakes, and seasonal spins on classics like Mont Blanc and tiramisu. Click here to discover more of Mio’s exquisite creations.
From left to right: Oregon Chestnut Chocolate Swiss Roll Cake with Pistachio White Chocolate Ganache Cream, Candied Chestnut, and Cranberry Confiture; Chestnut Chocolate Mille Crêpe Cake with Chestnut Crème Diplomate and Candied Chestnut; and Chestnut Crumble Tart with Candied Chestnut, Pinot Noir Confiture, and Frangipane.
JORDAN
Moony’s Sweets: A Portland Saturday Market vendor and family business offering beautiful American, European, and Arabic sweets and treats. Check out this interview from Bold Journey Magazine to learn more about Muna Mohammad, the mother of four and baker behind the business.
Rose Cheesecake (front left) and Pistachio Berry Honey Cake (back right).
MEXICO
Three Sisters Nixtamal: Three Sisters Nixtamal: A PSU Farmers Market vendor offering gluten-free, GMO-free organic masa (dough) and tortillas made with fresh nixtamal—the product of a traditional cooking method that involves heating whole dry corn kernels in water with calcium hydroxide. Click here to learn more about the founders: Mexico City native Adriana Azcárate-Ferbel, her husband Pedro, and their friend Wendy Downing.
Sopes made with fresh masa.
TIBET
Amza Superfoods: A Portland-based business dedicated to promoting Tibet’s healthy eating traditions and empowering underserved Tibetan women. Click here to read my blog post about Jolma, the wonderful UX design consultant turned entrepreneur behind the business.
From left to right, in clockwise order: Tsampa (roasted barley flour) Truffles with Dark Chocolate, Flaxseed Spread with Chili & Turmeric, Tibetan Tsampa Balls with Oregon Hazelnuts, and Flaxseed Butter with Dates.
BONUS BIPOC BUSINESS PICK
Black Girl Veggies: A Black-owned, plant-based hot food vendor and caterer serving up delightful dishes like vegan fried chicken made with oyster mushrooms at the King, Shemanski Park, and PSU Farmers Markets. Click here to learn more about creator Shonnett O’Neal and her story.
Soul Bowl with collard greens, black-eyed peas, mac and ‘cheese,’ sweet potatoes, purple potatoes, and vegan & gluten-free fried chicken.
Here’s a list of my favorite places to eat in Portland, Oregon, organized by country or region.
BULGARIA
The Bulgarian Job: A bright yellow food cart run by Ilin and Boris Georgiev, two brothers with a passion for sharing Bulgarian culture, food, and history. Check out this post to learn more.
Top left: Shopska Salata—a Bulgarian national dish made with tomatoes, cucumbers, onions, peppers, parsley, olive oil, and sirene (Bulgarian brined white cheese). Bottom left: Mixed olives sautéed with spices, red pepper, and garlic. Right: Fire Roasted Djob—a bread pocket stuffed with roasted red pepper and sirene, served with crispy fries.
CAMBODIA/LAOS
Mekong Bistro: A Cambodian-Laotian restaurant, family business, and vibrant gathering space featuring a concert area and dance floor. Check out this fantastic article by Elizabeth Mehren to learn more about Saron Khut, the owner of Mekong Bistro and founder of the Mekong River Band, and his incredible story and commitment to building community.
Som-Lar Maju Kreung: A Cambodian sour soup with ong choy (water spinach), tofu, and a homemade blend of herbs and spices.
COLOMBIA
Que Bacano: A Colombian food cart (and member of the Portland Mercado) that expanded into a brick-and-mortar restaurant on SE Hawthorne Blvd in 2020. The name comes from a Colombian slang term referring to something cool, nice, hip, or radical. Click here to learn more about the former dentist-turned-owner Andres Felipe Perez and his business.
Vegetarian Paisita (a spin on the classic Colombian Bandeja Paisa) with beans, rice, plantains, avocado, two fried eggs, and an arepa.
COSTA RICA
La Carreta Pura Vida: A delightful family business serving up vibrant Costa Rican fare inside the Pine Street Market in Old Town. Check out this post to read more about co-owners Alvin Pérez and Liliana Gaitán and the story behind their business.
A vegetarian take on the beloved Costa Rican Casado, featuring rice, beans, salad, plantains, pico de gallo, panela cheese, and eggs.
DEMOCRATIC REPUBLIC OF THE CONGO
Patience S Cuisine: A small but welcoming Congolese joint that opened in Old Town in June 2024. Head here to learn more about how Patience, the incredible one-woman force behind the business, reclaimed her relationship with food and is using Congolese cuisine to share her culture and build community.
Top left: Madesu (tender beans cooked in a savory sauce and garnished with fresh herbs); bottom left: Makemba (fried plantains); top right to bottom right: Kpadamu (groundnut soup), Pondu (cassava leaves simmered with peanut butter and palm oil), and Nkovi (collard greens cooked with peanut butter).
GUYANA
Bake on the Run: The first and only food cart serving Guyanese food on the West Coast. Founded by mother-and-son duo Bibi and Michael Singh, Bake on the Run opened in September 2018 and is part of the WonderLove Food Cart Pod. Check out this link to learn more about their story and menu.
Top left: Bake (semisweet Guyanese puff bread) with Guyanese Chana Aloo (chickpea potato curry). Top right: Bake with pumpkin butter. Bottom: Chef Bibi’s Guyanese Vegan Chow Mein (made with award-winning noodles imported from Guyana).
JAPAN
Obon Shokudo: A cozy spot in Portland’s Central Eastside offering plant-based Japanese comfort food. Check out this post to learn more about co-owners Humiko Hozumi and Jason Duffany.
The Combo: Two onigiri (nukazuke pickled ginger & carrot, and Buddha’s hand with hominy miso), one giant panko-crusted tater tot, one curried korokke (a mixture of Japanese sweet potatoes, raisins, and curry spices, coated with panko breadcrumbs and fried to perfection), one kakiage (a savory fritter made with onions, cabbage, and seasonal ingredients), and a small side salad with sesame dressing.
NEW ZEALAND
Nico’s Ice Cream: A business serving New Zealand-style ice cream (real fruit blended with vanilla ice cream) at two locations in Portland and two in California. Check out their website for more information.
Nico’s Real Fruit Marionberry Ice Cream: A creamy blend of Oregon marionberries and vanilla ice cream.
NORWAY
Viking Soul Food: A wonderful restaurant in Portland’s Woodstock neighborhood serving innovative Pacific Northwest-meets-Nordic cuisine. Click here to read more about co-owners Megan and Jeremy and the story behind their business.
Left: Troll Snack (roasted garlic and Jarlsberg cheese spread on rye crackers, garnished with surkal—sweet and sour purple cabbage pickled with apple cider vinegar and caraway). Right: Lefse (Norwegian flatbread made with potatoes) wrap with homemade mushroom and hazelnut patties, toasted hazelnuts, Danish blue cheese, surkal, mild greens, and parsley vinaigrette.
SRI LANKA
Mirisata: A BIPOC/worker-owned, vegan, and tipless Sri Lankan restaurant on SE Belmont. The name can loosely be translated from Sinhala (one of Sri Lanka’s two official languages) as ‘spicy curry.’ Check out their website for more information.
Rotating Rice and Curry Plate with pumpkin curry, tempered long beans, deviled potatoes, cucumber sambol, and pol sambol (a Sri Lankan condiment made with grated coconut, chilis, onions, and lime), served on a banana leaf. Always accompanied by Parippu (Sri Lankan lentil dahl curry), Kaha Bath (yellow rice), and Papadam (crispy lentil flour cracker).
SWITZERLAND
Swiss Hibiscus: A cozy restaurant in the Alberta Arts District serving Swiss classics like fondue and Spätzli (Swiss-style pasta). The name pays homage to the restaurant’s Swiss-Hawaiian heritage, which you can read about here.
Vegan lentil stew with vegan rösti (Swiss-style hash brown).
VENEZUELA
El Salto PDX: A vibrant Latina-owned food cart specializing in vegan Venezuelan fare. The name refers to El Salto Ángel (Angel Falls), the world’s tallest uninterrupted waterfall, located in Venezuela’s Canaima National Park. Check out this post to learn more about the business and owners, Paola and Pablo Cruz.
A vegan take on the Venezuelan dish Arepa Reina Pepiada with homemade chickpea poyo, garlic aioli, and creamy avocado. Also pictured: sweet plantains and guasacaca (a zesty, creamy Venezuelan green sauce made with cilantro and peppers).
Inside Patience S Cuisine, a cozy space with warm wooden accents and colorful artwork
I’m not a huge fan of the phrase “things just aren’t meant to be,” but it sure felt relevant as I frantically speed-walked to the downtown Portland Police Bureau on a rainy Thursday afternoon in November. Let me explain.
For every city I visit, I take the United Nations list of Member States and look up some version of the formula ‘country + restaurant + city.’ Having never tried food from Belize, I was particularly excited when Love Belizean in downtown Portland popped up during my research.
I first tried visiting the restaurant on Veterans Day, but sadly, despite what Google Maps told me, it was closed. The second time, they were sold out. The third time, on my way from the bus to the restaurant (a path I knew all too well thanks to my failed prior attempts), I saw something that caught my eye. I reached into my pocket to take a picture with my phone. Except my phone wasn’t there.
By the time I retrieved my phone—from a very kind lawyer who interrogated my mother (thank you, Mom, for thinking to call my number!) to ensure she wasn’t a thief or scammer—the restaurant was closed, which convinced me that the third time, alas, is not a charm.
Fortunately, though, my beloved formula had helped me locate plenty of other interesting places, including Patience S Cuisine, a Congolese joint that happened to be open and located in roughly the same area.
The exterior of Patience S Cuisine, located in Portland’s Old Town neighborhood
When I got to the restaurant, I was famished and frazzled. As I was perusing the menu, I shared my misadventures with the owner, Patience Sema Tshokote, and we immediately bonded over our shared struggles with losing things (unlike me, though, she wisely keeps her phone on a lanyard around her neck!).
Given how hungry I was and that I’d never had Congolese cuisine before, I decided to order a selection of vegetarian dishes: Kpadamu (groundnut soup), Pondu (cassava leaves simmered with peanut butter and palm oil), Nkovi (collard greens cooked with peanut butter), Madesu (tender beans cooked in a savory sauce and garnished with fresh herbs), and Makemba (fried plantains). Patience also gave me some of her homemade hot sauce on the side, although all of the dishes were plenty flavorful on their own. I loved the creaminess of the greens and the heartiness of the beans, but as someone who will happily eat peanut butter straight from the jar, my favorite was definitely the Kpadamu.
From top to bottom: Kpadamu (groundnut soup), Pondu (cassava leaves with peanut butter and palm oil), and Nkovi (collard greens with peanut butter)Madesu (tender beans cooked in a savory sauce and garnished with fresh herbs)Makemba (fried plantains)
After savoring my delicious, nourishing meal and packing up my leftovers, I asked Patience about what brought her to Portland and how she got into the restaurant business. Because the information she shared with me is very vulnerable and personal in nature, I felt that it was important to use her words rather than my own. The transcription below was reviewed and approved by Patience prior to publication.
Patience’s Story, In Her Own Words
I came here in the mid-90s. I came with my family, my mom and dad. I have 3 brothers and 1 sister, but I lost my older brother back in 2018. I came at the age of 16, going on 17. Before I came here, my mom came in 1989; she left me back home with her family members. I was maybe about 9 or 10, but I went through a lot of abuse, like all kinds of abuse that a person can really go through at that age, which, you know, I lived through it. But one of the traumas that I had was around food. So if I was to get punished, they would withhold food from me, but I would be the one to cook or assist with cooking and serving, and then the punishment was to sit there and watch people eat. There [was] harsh punishment, even for the littlest things, so I grew detached from food.
Coming here, I was almost 17, weighing 98 pounds. I was really frail, I was skinny, so I got here, and the food was horrific to me because it was not what I was used to, and everything is processed. And so I would eat and throw up, and I was so sick for the longest time. I was so tiny, and I never reached 150 [pounds]; even during my pregnancy I only weighed 149 [pounds].
Then my insecurity with food grew, but it kind of changed once we started getting more Asian stores bringing [ingredients] like cassava leaves. And then I learned there were collard greens because I didn’t know what it was called here, so I would look for it everywhere. But then I found out that’s what we call Nkovi back home, and we cook it differently. So then we started noticing there were plantains coming in, sweet potatoes and potato leaves, and all those things, so I started feeling like home again. So I was like, ‘okay, this is time for me to cook,’ so I started cooking.
Top left: Madesu; bottom left: Makemba; top right to bottom right: Kpadamu, Pondu, and Nkovi
I started selling food from my garage because my friends were like, ‘We eat here all the time, [we] think you need to start charging us,’ and I thought that was a good idea. So then I started.
Also, I was a single mom for a very long time. My daughter is 23 now, but it was a rough situation. My baby daddy, my first husband, tried to kill me when my daughter was 6 months old, so I fled.
I’ve lived through all kinds of situations, and that’s why I’m trying to thrive: so I can give some women [a] voice after what I’ve gone through, girls who might still be experiencing it. Me cooking, honestly, is just trying to get out of my trauma, trying to have an outlet. My cooking is the joy of my life right now; it’s really my passion.
And then I do want to have a nonprofit starting here to help girls and boys who are on the street back home or who are being neglected by family members, because a lot of people will say, ‘Oh, I’m going to the United States or I’m going to Belgium, I’ll send for my kids,’ and those kids stay in the neighbors’ homes, and sometimes [the neighbors] kick them out, and then they start living on the street. And you see a 9, 10-year-old girl doing things for money, things a little child shouldn’t have to be doing, which is really devastating. And so I want to be able to use my cooking as a way to show those people that there’s hope. If I can make them smile one day, at least that one day will count.
It’s an interesting life story or experience that I’ve had, but I definitely don’t want to dwell on it. I want to be able to help my community or any community that would be in need of help.
Aside from here, I work in the building down the street as a med tech. I worked for IRCO for 6 years as a domestic violence program coordinator, but then vicarious trauma got me. But I love working in the community. I love working with people. I love helping people make good decisions and making a difference in people’s lives.
About Patience S Cuisine
Located in Portland’s Old Town neighborhood, Patience S Cuisine opened in June 2024. The small but welcoming restaurant combines warm wooden accents with vibrant colors and artifacts from the Democratic Republic of the Congo. From sweet treats and hearty stews to grilled meats and tender greens, the menu features authentic Congolese dishes made with locally sourced, seasonal ingredients.
Traditional Congolese artifacts displayed inside Patience S CuisineA colorful, vibrant painting adorning the walls of Patience S Cuisine
While you can certainly order delivery or takeout, I highly recommend visiting the restaurant in person to meet Patience herself. Not only is she incredibly driven and hardworking—cooking, cleaning, marketing, and managing the restaurant on her own every Thursday through Saturday, while also working 16-hour med tech shifts the rest of the week, with Sunday as her only day off—but she also loves sharing Congolese culture and hospitality with the community.
Jolma, founder of Amza Superfoods, at the PSU Farmers Market in Portland, Oregon
Growing up, I always thought that flaxseed was something to be sprinkled on top of oatmeal or mixed into baked goods for an added boost of Omega-3 fatty acids. Thanks to Jolma, the creator of Amza Superfoods, I now know that with the addition of a few simple ingredients, flaxseed can be transformed into sweet and savory spreads that are delicious on their own or incorporated into other recipes.
One such recipe is barley bread swirled with ground flaxseed paste, something Jolma would eat on a daily basis in Redgong, a cultural hub in Tibet’s Amdo region, where she was born and raised. Another staple of Jolma’s childhood diet was Tsamba (AKA Tsampa), a nutrient-dense and culturally significant roasted barley flour that has sustained Tibetans for centuries (fun fact: the Dalai Lama has it every day for breakfast!).
Jolma learned to make Tsamba and other Tibetan foods from her late grandmother Sonam, whom she described as “indigenous, a nomad, a fabulous cook [who] couldn’t write.” Despite belonging to “a severely disadvantaged group,” Sonam understood the importance of education and inspired Jolma to embark on the journey that would lead her to become the first-ever girl from her village to earn a college degree: “I went to England to study English for a little bit, learning the ABCs at age 30, and then I came [to the United States] to continue my education. I needed to recharge myself. I originally had a degree in Tibetan literature and the Chinese language. I couldn’t do much here [with my degree], so I studied design, graphic design, web design.”
This career change eventually brought her to Portland, where she would become an entrepreneur after 17 years in the tech industry: “I came here for a job as a UX User Experience Design Consultant. I led a design team, and then that company decided to close its office in Portland, and then I got another job here. At the end of 2022, I decided to [launch Amza Superfoods], and then I quit [the] consulting job and I’ve been full-time for [Amza] since. We launched last year in April. It’s been a good journey, a tough one, but the one that I prefer.”
Amza Superfoods products showcased at the My Peoples’ Market in Portland, Oregon
One of the major impetuses for starting Amza (which is the phonetic spelling of “Amdo food”) was Sonam’s passing in 2012: “I went home to say goodbye to her a decade ago, and on the way back, in the air, [in] the sky in the plane, I promised I would write this cookbook that my grandmother couldn’t. So that took many years because I was working full-time and [had] my son, and then that grew into a seed: I just took a few recipes and made [them] into products.”
Handcrafted weekly in Portland in small batches, Amza’s versatile and health-conscious products feature brown flaxseed and heirloom wholegrain purple karma barley, ingredients Jolma’s family grew in Tibet and that she now sources locally. The purple barley she uses, for example, comes from Sun Gold Farm in Forest Grove, Oregon, and was brought to the U.S. from Tibet: “It’s a Tibetan barley. It originated in Tibet for sure. In 1924, an American traveled to Tibet and brought back some seeds; the seeds lasted in a USDA seed bank in Idaho for nearly a century, and then, in recent years, they were revived [by the Oregon State Barley Project] and they’re now grown here.”
More Amza products on display at the My Peoples’ Market
Drawing on her extensive knowledge and experience, Jolma decided to fill a significant gap in the American market by creating the first-ever U.S. exclusive collection of authentic Tibetan Breakfast Mixes, Tsamba snacks, and Flaxseed Spreads. While I have yet to try the No-Cook Tibetan Tsamba Breakfast Mix with Nuts & Dates, I can attest to the excellent quality and taste of all the other products, which I purchased as part of Amza’s beautifully wrapped Mid-Tier Marvel Gift Pack.
I loved how the Tsamba Balls embrace Jolma’s Tibetan heritage and her newfound Oregon home (case in point: the balls consist of an Oregon hazelnut enveloped in Tsamba!) and that they have the perfect level of sweetness, thanks to the dates she gets from a regenerative farm in California.
TSAMBA TRUFFLES WITH DARK CHOCOLATE
Tsamba Truffles with Dark Chocolate
The Tsamba Truffles, which Jolma describes as “modern Tsamba balls,” offer a divine, vegan-friendly alternative to a treat that is often high in calories, sugar, and fat. The addition of cacao nibs gives the truffles an extra satisfying crunch that perfectly complements the bittersweet taste.
FLAXSEED BUTTER WITH DATES
Flaxseed Butter with Dates
The Flaxseed Butter with Dates has a nutty, earthy flavor that pairs beautifully with yogurt, oatmeal, smoothies, and more. I even enjoyed eating the spread on its own straight from the jar!
FLAXSEED SPREAD WITH CHILI & TURMERIC
Flaxseed Spread with Chili & Turmeric
My personal favorite, the Flaxseed Spread with Chili & Turmeric, has a lovely kick, thanks to yerma, AKA Sichuan pepper. I used the spread in grain bowls and salad dressings, though the possibilities are truly endless!
Jolma at the My Peoples’ Market
As I nibbled on samples of the balls, truffles, and spreads at the My Peoples’ Market back in November, Jolma explained, “This food sadly comes from an underrepresented culture. I’m doing something authentic, something new, always healthy, always quality, always good for you and good for the environment.” Speaking of the glass jars used for the flaxseed spreads, she noted, “Even though these are expensive, [I use them] because they are more eco-friendly than plastic ones.” She also mentioned that “we are in the process of transitioning to more eco-friendly bags” for the Tsamba balls and truffles.
When I asked Jolma about her long-term dreams, she told me: “I’d like us to be known as a healthy, food-sharing business that does good for people and the environment. I’d like for us and Tibetan food to be known beyond the [local] community. And as [the] first-ever girl from my village to earn a college degree, I want to sponsor women and girls for education and help them start small businesses.”
The vibrant orange Amza Superfoods tent at the PSU Farmers Market
Though she didn’t mention it in our conversation, I should add that Jolma’s commitment to sharing Tibetan culture and empowering underserved Tibetan women long predates her business ventures. Years before launching Amza, she wrote on Beyond Her Kitchen, a blog where she shared photos and stories about Tibet, “I hope sharing my stories will eventually help encourage a Tibetan mother to send her daughter to school, or inspire a girl to move beyond her own kitchen and become a global citizen.” The name is an ode to something her grandmother once told her: “To discover the world, one must move beyond her own kitchen.” While she now uses the blog on Amza’s website as her primary writing outlet, I highly recommend checking out Beyond Her Kitchen if you’re interested in learning more about Jolma and Tibet.
I’ll conclude this post with a piece of wisdom from Jolma that I found particularly touching: “If you support small businesses, if you support something, you stand for something, you will get support from them.”
Visit Jolma’s website and blog to learn more and be part of her inspiring journey.
As a Canadian citizen, I’m always a little ashamed to admit that I don’t like winter. In fact, one of the reasons I decided to work remotely and ultimately become a digital nomad was simply to avoid exposing myself to the cold and snow!
Lately, though, I’ve been trying to reframe my relationship with the season and combat my long-ingrained belief that the final weeks of fall represent the most depressing time of year. I have a long way to go before fully embracing winter and peacefully accepting the end of autumn, but I’m happy to report that I’ve found something to keep me going as the days grow darker and colder: holiday markets!
One of the loveliest markets I attended in recent weeks was My Peoples’ Market, Portland’s largest BIPOC maker’s market. Held at the Oregon Convention Center from November 23-24, the event introduced me to many talented creators, including Robert Batulayan and Kristy Mollena-Batulayan, the founders of Koa Roots, as well as Robert’s sister Vanessa.
The outside of a gift box from Koa Roots, reading “Mele Kalikimaka,” the Hawaiian transliteration of “Merry Christmas”
Robert and Kristy hail from different islands in Hawaii and met while studying in Corvallis, a city in central Western Oregon. In college, the couple used to do a lot of seafood bars, and it was during a night of hosting that a happy accident occurred. As Robert recalled in a segment on KOIN 6, “We had a friend that had brought over some smoked Hawaiian sea salt and then we burned the drawn butter that we were supposed to make for the Dungeness crab that night.” Rather than discarding it, they combined the butter and salt, creating a prototype of their OG product: Smoked Brown Butter.
Made with fragrant applewood smoked spices infused in local butter, the couple’s cooking butters come in various flavors, including Garlic & Onion, Chili, and Sage & Thyme. Their latest variation, Oregon Truffle & Hawaiian Sea Salt Smoked Butter, exemplifies the cultural and culinary fusion at the heart of their business. Robert summed it up best, saying, “A lot of our flavors incorporate Oregon and Hawaii.”
Although the butters make a fantastic addition to savory dishes and sweet treats alike (check out the awesome recipes on Koa Root’s blog for more information!), the couple knew they also “wanted to do something sweet” to honor their roots and their newfound Pacific Northwest home. Eager to offer a product that everyone could enjoy, regardless of dietary restrictions, they decided to put a plant-based spin on the fruit butters they grew up eating back in Hawaii. Reflecting on this decision, Robert shared, “Being here in Oregon, we’ve met a lot of people that were either lactose intolerant or allergic to eggs, so we went to go and try to figure out a way to make something that we normally would put eggs and butter in and then settled with oat cream that we make in house.”
Fruit Butter Gift Pack with four flavors: Peachy Mama, Guava, Strawberry Guava Passion Fruit, and Passion Fruit.
The fruit butter gift pack I picked up from the market featured four flavors: Guava, Passion Fruit, Peachy Mama, and Strawberry Guava Passion Fruit. The latter, Kristi revealed, was “made for our wedding. We actually did that as a launch because he loves guava, I love passionfruit, and we wanted to incorporate Oregon into it, so we decided on Oregon strawberries.” As for the Peachy Mama, she explained, “The two farms that we get the peaches from, [Peachwood Orchard in Hood River, Oregon and Pheasant’s Eye Farm in Parkdale, Oregon] are BIPOC, family-owned farms.” The butter also contains raspberries from the Willamette Valley (Oregon’s wine country) and vanilla pods from the Laie Vanilla Company on Oahu, Hawaii, which the couple uses to make their own vanilla sugar. Kristi noted that the Peachy Mama “takes about a year for us to make, which is why we only bring it for the holidays.”
Robert elaborated on the process, saying, “We don’t use any chemical emulsifiers in the fruit butters, so they will naturally split like a natural peanut butter, so give them a shake and stir, and then because we don’t use enough sugar in them, they’re not shelf stable after you open them, so you do need to put them in the refrigerator. We really believe in natural. The first ingredient is always going to be fruit, and then the sugar we use is all cane sugar. We don’t use a lot of sugar beets, [since] it gives it a weird flavor. We’ve always spent a little more and done the cane sugar.”
As I admired the rest of their beautiful display (which I sadly forgot to take pictures of), Robert explained how their snacks grew out of a desire to minimize waste: “We started making value-added products with a lot of the byproducts that we had [from] making our fruit butters and brown butters, so we don’t waste [anything]. We put a lot of things that we strain out into our snack mix.” The flavors rotate but have previously included Irish Cream, Ube & Pandan, and Nacho Cheese. Kristi pointed out that “the extra fruit butters we have we incorporate into other products,” like the delicious set of caramel shortbread bars pictured below.
Caramel Shortbread Bars in four flavors: Original, Cashew Crunch, Lilikoi (Passionfruit), and Marionberry
When I asked the couple about their long-term goals, they spoke about their focus on giving back: “We love to share our story. We do a lot of advocacy, a lot of business training, a lot of education, helping small businesses start up. We incorporate Koa Roots in it. We’ve done a few case studies to help raise funds for everybody. We want to have it evolve that way, [with] a lot of advocacy, community, and philanthropy.” Kristi added, “But the thing is, we always remember our mission and why we started this. That’s why we always come back to our roots of being humble.”
Speaking of roots, Robert explained that “The name [Koa Roots] is a play on words. Koa is the largest, hardest tree that grows indigenously in Hawaii, but it also means perseverance, strength, bravery, taking on new challenges, so we use koa as a play on words rather than technically koa.” Kristi added that the idea of roots is important “so that we never forget where we came from.”
If you’re looking for a way to bring a taste of Hawaii into your home while supporting a small business committed to sustainable practices and community engagement, be sure to check out Koa Roots! Their products are versatile, delicious, and made with so much love and care for the environment and customers.
