Wholethyme Kitchen

Wholethyme Kitchen was created the moment I started preparing meals in my home kitchen and shared them with others. At the time, I did not realize that I was subconsciously creating a business because the act of cooking was second nature.

In 2016, I transitioned into a vegan lifestyle and honestly had no clue what I was doing. I used to eat a lot of highly processed vegan food products, french fries from some of my favorite childhood establishments and other random “vegan” dishes that I would come across as I traveled for work. 

The deeper I delved into “veganism” I realized that wholethyme (no pun intended) it was an agenda that I did not align with the way I assumed I did. I knew that deep down, I was shifting my eating to support my body. I no longer wanted to put my body through such rigorous processes for it to metabolize the food that I was eating. It was as if a lightbulb hit one day for me: eat cleaner. No need to try to emulate any meats, seafoods, dairy, etc if it was what I was looking to slowly remove from my lifestyle. Instead of seeking substitution, I yearned for nourishment and that could most certainly be found in a plant based diet. 

In 2019, I took some time off from the world for an introspective retreat that landed me in school where I studied nutrition, food science, agriculture, biology and other sciences that are intrinsically connected to the progression of our people. 

By highlighting the nutritious benefits in the abundance of food that grows from the earth, I knew that this information would benefit my community more ways than none. On May 5th, 2021, I curated my first plant based Taco Tuesday pop up and in turn created an event that would hold space for foodies who wanted a healthier space to commune around food.