2013 has been fabulous here in the Zengarry kitchen. I have been blessed to meet so many amazing people on my journey and I love interacting with all of you. Wether I see you on facebook, in a class, or at a store, you make what I do a pleasure and a joy. One morning this summer I was met at Herb and Spice with "You're the Veggie Lox Lady!!" and I smiled all the way home.
We hosted our first Mother's Day Tea this year with all proceeds going to the Alzheimer's Society. We participated in VegFest in Ottawa, Yes Women Can! in Vankleek Hill, Women's Day in Alexandria, the first annual Health Living Wellness Fair in Cornwall and the Food Lover's Field Days at Upper Canada Village. We hosted our first ever Plant Based Immersion Weekend Retreat as well as a number of other classes and workshops. Our recent Holiday Open House Wine and Cheese with Organics by Julia was also a smashing success, having raised over 200$ for Roy and Cher's Rescue Farm.
But the biggest turn of events this past year was the introduction of Zengarry nut cheese. We started with Herb and Spice on Bank St. and moved on to Rainbow Natural Foods, La Boite a grains stores in Hull and Gatineau, and The Green Door Grocer. Now Zengarry nut cheeses are available in Hudson at Que de Bonnes Choses and in Montreal at Healthtree. I would never have imagined that things would have evolved in this direction a year ago. Owning your own business is always an adventure, and I love how things take on a life of their own.
We have big plans in store for 2014! One of the things that I am committed to is minimizing our impact on the environment. Because of this, I am excited to share that all Zengarry's nut cheese is now made with organic cashews and organic cold pressed coconut oil! In addition, I have recently begun to package my products in compostable containers. The containers are made from PLA/Ingeo, a resin created by Nature Works and distributed by Green Shift. Ingeo biopolymer is made primarily of polylactic acid (PLA), a repeating chain of lactic acid from a vegetable source, which undergoes a 2-step degradation process, with the end result being a combination of carbon dioxide, water and humus. This rate of this degradation process is temperature and humidity dependent.
In addition to the popular Garlic and Fine Herbs, Brie, and Sundried Tomato and Basil nut cheeses, we will be introducing 2 new nut cheeses early in 2014! Our Gruyere and Gruyere with Cumin nut cheeses were introduced at the Open House Wine and Cheese to rave reviews and I have been getting requests for them ever since! Keep your eyes peeled for these in stores soon!
And finally.... I added an Upcoming Events page to the website not too long ago. Here you will find a list of events planned for 2014, including the Ottawa Health and Wellness Expo coming up on January 11. I have 4 pairs of tickets to give away to this event just after Christmas, so stay tuned!! Follow us on facebook to keep up to date with all of our shenanigans!
Danielle, Jeannette and Lynda