Stories

July 25, 2023

SHARE:

Annie Wang, a baker from Oakland, recently had the opportunity of making custom almond cookies for the premiere of Everything Everywhere All At Once.

Made from only the freshest, high-quality ingredients and created with sustainability in mind, Annie’s vegan, gluten-free, and upcycled Taiwanese Pineapple Cakes are perfect for anyone who cares for the environment and their taste buds.

In this interview, Annie shares her experience of growing up in rural towns in America, where she witnessed firsthand the harsh realities of food production, her journey of developing her recipes, her passion for reducing the use of animal products, and her experience of baking for the premiere of Everything Everywhere All At Once.

SEEING THE HARSH REALITIES OF HOW FOOD WERE BEING PRODUCED WHILE GROWING UP

I was born in New York City, but growing up, my family and I moved every three years. The towns we moved to in the later years were smaller and more rural than the others. During the time I lived in these states, I saw the harsh realities of how we produce and handle food in America.

In one town in Illinois, my classmates and I had to plug our noses to guard against the toxic smell wafting towards us from a nearby pig farm. When we lived in Arkansas, we lived 15 minutes away from a Tyson chicken factory where runoff from the factory sat in huge silos. Ironically, these rural towns where I got to school by walking through crop fields were the towns where neighbors often struggled the most with unstable access to nutritious and responsibly grown food.

These towns were also where I first learned about the enormous harm inflicted on people and animals by our current agricultural system and decided to adopt a plant-based diet. That decision meant a lot of the staples I grew up eating with my family were no longer an option.

After working at environmental nonprofits and food tech companies, I decided to start Annie’s T Cakes to help myself and others once again partake in culturally important foods while also helping to improve the food system.

MY DREAM AS A KID WAS TO OPEN A BAKERY

The first thing I ever cooked was a scrambled egg in fifth grade. I forgot to oil the pan so you could say the first go was a fail. I didn’t really bake growing up unless it was a box of brownie mix or Pillsbury cookies. Most of my time in the kitchen was spent working the stovetop via stir-frying, steaming, and boiling.

I’d watch my mom cook traditional dishes like tomato and scrambled eggs with noodles or filled buns. As I got older, I started taking on more responsibilities in the kitchen and would cook tea eggs, and steamed bread on my own. I loved getting experimental. I always made my bread and dumplings in unique shapes.

Last year, my dad told me that my dream as a kid was to open a bakery. It was news to me since the one fleeting dream I can remember was about being a vet. But hey, here we are! Definitely much further than my first failed scrambled egg.

The base of the Taiwanese pineapple cake recipe only took me three tries to make (the fastest I’ve yet to develop a recipe). I started by making milk bread and buns but I remembered how much I used to love Taiwanese pineapple cakes growing up and took a crack at it. A friend of mine in Oakland runs a business upcycling tofu fiber into flour (Renewal Mill). Since the pineapple cakes didn’t need to rise as the bread did, I thought it would be a perfect way to create a gluten-free option for customers and support her business as well. 

VEGAN-IZING ASIAN SNACKS AND FOODS

I started to dig deep into climate change, including the impact of animal agriculture on the environment, when I was in college. At the time, I got involved in our school’s student-led fossil fuel divestment campaign (our school divested in 2020!).

I was taking classes and reading about all the intersections between society, the food system, policies, etc. with our environment. I also learned so much from the other passionate student activists I worked with. To this day, I still draw from the incredible strength and compassion I felt from the student leaders I worked with in those days as I think about how to build a team and partnerships. 

A couple of years after I graduated college, I started working in food tech. I was interested in the field for its vast potential to positively impact the climate by shifting our food systems. I wanted to start a business ‘vegan-izing’ the Asian snacks and foods I grew up eating for years.

When the pandemic hit and I was laid off along with half of my team, I took the plunge. Building the business now, I think really deeply about sourcing ingredients and how to make things sustainable. In addition to building a vegan brand, I also use compostable packaging and try to reuse shipping materials to reduce waste. 

We see more food products on the market these days that do not use animal products. Heavily reducing the use of animal products as a society would be huge for reducing our negative impact on the environment and taking care of all living things on our planet.

THE ‘EVERYTHING EVERYWHERE ALL AT ONCE’ EXPERIENCE

My experience baking for the premiere of Everything Everywhere All At Once was a whirlwind!

The week before the premiere, I was put in touch with A24. In each of the markets the studio had launched the movie in, they’d worked with local bakers to create the smiley face cookie that appeared in the movie, and they still needed someone for the San Francisco premiere.

When they reached out to me, I actually didn’t have my almond cookie recipe finalized yet. I had been working on the recipe for a year at that point and felt like I just had a couple of days to nail it. So, I told the studio I would get back to them, and I cranked out test batch after test batch over the weekend.

After a couple of days, I finally had it done! And just like that, the next week, I took the recipe I had just finalized, made and packed 800+ cookies for the premier. Two nights before the premiere, I had started baking at around 7 am and continued into the night packing half of them. I thought it wasn’t that late but when I looked at the time it was 4 am! Thankfully the next day my boyfriend and two of our close friends came and helped me pack the other half of the cookies and it only took us only a few hours.

To see a cookie I made in the hands of hundreds of people, including the cast and directors of a movie that has touched so many lives was a once-in-a-lifetime event, to say the least. At the premiere, one of the directors expressed his happiness to me. He told me I had been the only baker that had made an actual almond cookie. Remembering that moment, and countless others throughout the week, I am so grateful that I got to be a part of such a special event with incredible changemakers. 

ADVICE TO BUSINESS OWNERS TOWARD SUSTAINABILITY

As small business owners, most of the time we’re just running around trying to get products out the door. Compromise happens daily because bandwidth is limited and nothing ever happens in an ideal way. 

For those that are trying to find ways to be more sustainable, take small steps toward a long-term plan of sustainability. Take note of things like the ingredients you use, where you source everything from, the amount of packaging you use, etc. and make changes where and when you can to reduce your footprint. Start small and intentionally design your business in a way where you are putting yourself on the road toward your ultimate, climate-friendly operation. 

WHAT TO EXPECT FROM ANNIE’S T CAKES 

My vision for Annie’s T Cakes is to bring these nostalgic vegan treats to people across the globe, starting first in California. I also aim to support local agricultural efforts by donating profits to organizations focused on sustainable agriculture in their communities.

In the near term, I’ll be in my kitchen, continuing to bring delicious and culturally relevant foods to our community!

Website: www.anniestcakes.com

Instagram: @anniestcakes

Related Articles

Image Source Business Insider

Uncategorized

The Ups And Downs Of A 23-Year-Old Entrepreneur As He Rides The Wave Of Success He Has Built Through Rental Arbitrage

You still have the right to hope for the best and move forward even if you face adversity just as you reach the pinnacle of your accomplishments. This 23-year-old entrepreneur is proof that hard work and determination can pay off.

Derek Cheung is a former college student who got into rental arbitrage. He was an intern when he discovered the company that operates short-term rentals for properties it doesn’t own.

In 2018, he began engaging in rent arbitrage by acquiring his first two apartments. Derek’s first steps weren’t smooth sailing. He did a lot and did extensive research to ensure he was following a solid business plan.

Derek learned the legal paperwork and communication skills involved in real estate and rent arbitrage transactions, especially since many landlords have specific preferences for working with such parties — he even went through around a hundred landlord leads.

He also made sure he knew how to service the property, maintain fixtures, decorate it, and approach landlords in negotiations. Since his first deal was with an agent who represents multiple landlords, his career took off from there.

Derek’s first annual leases were signed in February 2019. One-bedroom flats cost $1,215 per month while studios cost $999. He put down a $500 security deposit on each flat, plus the first month’s rent. Short-term rentals were permitted under the terms of his additional contract.

As a result of working part-time while in school, Derek was able to save $8,000. He also had a $5,000 credit card limit, which was sufficient at the time. He spent $5,000 on secondhand items from Facebook Marketplace. He rented U-Haul to move things and asked two friends to help. After he had set them up, he took photos of the units and posted them on Airbnb.

He kept moving forward with the strategy, and soon he was managing and cleaning six apartment blocks. He had reached a terrifying $10,000 in liability and rent expenses, but he was convinced that he had to risk money in order to make a lot.

Unfortunately, the pandemic hampered travel and bookings. At that time, he owed $20,000  in monthly expenses. He began calling builders, corporate movers, and insurance housing agencies weekly to offer his units, and advertised on Zillow, Corporate Housing by Owner, Furnished Finder, and Craigslist. His top priority was serving customers who had booked 60 days in advance.

When the pandemic subsided, he created a new plan to make up for his losses. Derek lowered his prices just enough to break even or make a small profit. He was also keen on securing long-term visitors and started taking reservations from people in the area who were in between leases, evicted from their homes, or were staying in hotels because their insurance wouldn’t cover them.

Derek had 50 properties by the end of 2021, with 44 of them being fully functional. His revenue increased by about 22% this year.

Image Source openthemagazine.com

Uncategorized

Director Gurinder Chadha On Shaping Her Successful Career By Celebrating Difference

“People might tell you that you’re the odd one out. Remember you’re not, you too are the mainstream. The world might try to make differences a pejorative thing, but I’ve carved out a whole career by celebrating it,” says the 62-year-old film director, Gurinder Chadha, in her recent candid interview with The Guardian.

Gurinder Chadha was born in Kenya, then a British colony. Her family was part of the Indian diaspora in East Africa. They moved to London when she was two and rented a single bedroom. She recounts being shoved into a metal bed frame by their landlord’s son. Her mother was devastated but couldn’t comfort her. “I still remember the indignity and injustice,” she adds.

For a while, she even refused to eat Indian food and had her chapatis with jam and butter. At age 10, she ran away from home and considered it an “escape” to be more British.

Gurinder considers the 2002 box-office hit ‘Bend It Like Beckham’ she directed a watershed moment. She tells The Guardian that until then, the perception was that Indian girls in the UK were obeying and submissive to strict families, but that wasn’t their experience.

“As an immigrant kid, you realise early on you and your parents live different realities,” she adds, “You can fight and rebel, or accept your parents for who they are, work around them, and get on with it. That’s what we did.”

It took three years to get the sports comedy-drama film green-lit. Everyone told her an Indian girl playing football wouldn’t attract the audience. However, it’s the only film to be released in every country since it debuted 20 years ago. “For people on the margins all over, it was transformative”

Unfortunately, her father died suddenly in 1999, and he never got to see Gurinder’s biggest achievements. This made her unappreciated her success for a long time as her father wasn’t there to share it with. It changed when she became a mother of twins in her late 40s, “Having my children celebrate my work has seen something shift within me. Finally, I’ve started to let myself believe it”

280828065_10210184429204132_8785869350725322057_n

Uncategorized

26-Year-Old Filipino Entrepreneur Turns Waste Coconut Shells Into A Thriving Business

With zero funding, Filipino entrepreneur MJ Loleng built her start-up company, Ecobriqs Charcoal Briquettes, an innovative eco-friendly charcoal business from waste coconut shells.

She was able to attract investors with her idea who also had a passion for sustainability and providing employment to those who are poor in the Philippines, as she said that she experienced being poor herself. MJ wants to show that poverty is no reason to give up on ambitions.

MJ wrote on her Facebook, “For the past 4yrs I was just crystal focus on surviving and making things happen. I know I’ve always wanted to help, and I know that I can do it by building a business.”

When “Samgyeopsal” or Korean BBQ restaurants became popular in the Philippines, Ecobriqs experienced a surge in popularity. Briquettes were the ideal kind of coal to use since they did not produce smoke or odor and could be used more than once.

The pandemic drove several eateries to close, putting Ecobriq into a major setback for half a year, but MJ thought of another idea. She collaborated with her friends and opened their own Korean BBQ restaurant, Umma’s Samgyup Café, with a starting capital of P5,000 ($90).

As a result of MJ’s expanding business portfolio, she is now able to bring in more than P100,000 ($2000) per month, and learned stock trading in order to increase her income.

Her advice to aspiring entrepreneurs is to be persistent in achieving their goals, “I also didn’t know how we got this far. I just keep the faith, believe in my team, took the risk, give it ALL IN, and did my best” 

Image Source John Andrew Dangca Facebook

Uncategorized

From Former Janitor To Leading A Flourishing Filipino Restaurant In Australia

Who would have thought that the odd jobs of a janitor and a street vendor would lead to such a great story? This is what actually transpired to John Andrew Dangca, the owner of a Filipino restaurant in Canberra, Australia.

Before establishing his popular restaurant among Filipinos, he worked as a street vendor and janitor. Despite his difficult beginning, he was determined to succeed. He saved money and eventually opened his own restaurant. His business success has allowed him to provide for his family. 

Salu-Salo Restaurant, which has been serving Filipino cuisine in Canberra, Australia was also impacted by the pandemic. Fortunately, he was able to adapt by pivoting to a delivery and take-out model. 

He says that they’ve been able to weather the challenge because of the support of their customers. Andrew admitted that he reaches out to his customers to order some food, and if they do, he personally travels to them, regardless of the distance. 

His journey to Australia began when he was young and open to the idea of studying or working abroad. His aunt sponsored his trip to Australia in 2013, where he enrolled in college and began training as a cleaner. It was never easy for him to juggle a job and schoolwork, but he did it because he wanted to provide for his family.

Andrew’s story demonstrates that it is possible to achieve success despite challenging circumstances if one is willing to work hard and never give up. “I put in a lot of effort and always try to do my best in order to be where I am now,” he stated on a Philippine TV show. 

He proved that beginning in a low position, such as working as a janitor or street vendor, is not an obstacle to future success. Rather, this will serve as the fuel that propels you forward toward achieving your goals.