Snackie Chan was formed by Ash(she/her) after a year of using food as both activism & therapy. Lockdown resulted in Ash losing all 3 jobs she previously was balancing and gave her time to focus on her passions and values. From weekly food rescue and redistribution to daily meals cooked for the household, she realized food was her love language and it could make a difference. Learning how to veganize Asian American dishes she was raised on also helped her reconnect to a side of her she felt a stranger to. Snackie is about making delicious Asian American cuisines both vegan and affordable and hopefully introducing them to some friends for the first time!
Stephanie Suzanne Brendle is a ukulele-playing bartender, a classically-trained chef & registered dietitian nutritionist, a pandemic facemask-maker, a witchy cat lady, a city cyclist, and an amateur herbalista! “In Da Weeds”, a nod to a nod to foraged and edible weeds, seaweed, & hemp seeds, began a few years ago as a pop-up, pick-up, & delivery home-based business in order to showcase her drinks & dishes ranging from NA shrub cocktails to raw desserts and everything in between. With a focus on delicious, nutrient-dense vegan food that is inclusively peanut & gluten-free, high-fiber & low-glycemic, Stephanie uses only natural, organic, and wild ingredients. She dreams of opening a collective vegan community space with rotating chefs, visual artists, and musicians/performers.
@In_Da_Weeds
All tickets come with 4 courses, a plant and a cocktail.
$70
* We ask that all guest wear a mask when not consuming food or beverage, if unvaccinated.