In the blog Siete Family Foods there are various recipes that are popular. (Photo: Siete Family Foods)
Veronica Garza was struggling with the first of several autoimmune issues in her teens. As an adult, she took a healthier diet, but she wanted the foods she grew up eating at her American American house along the Texas border, encouraging her tortilla-free grain to test and create.
Rosa Rios Valdez looked at her mother living with diabetes. After her husband was diagnosed as being predisposed, she knew that more serious lifestyle changes were needed to end the disease in both families.
First of all, there were thyroid issues facing Jocelyn Ramirez. Then her father blocked cancer. When he returned a second time, she did her mission to help him make stronger and healthier before he had to undergo major surgery.
These stories speak with a bigger picture.
The main causes of death in Latin are heart disease and cancer, and Latinos 50 per cent are more likely to die from diabetes than they do. The National Institute of Allergy and Infectious Diseases (NIAID) has also increased the number of people, particularly women with autoimmune disorders. More than 80 diseases occur as a result of an immune system attacking the body's own organs and tissues, and some, such as diabetes and systemic lupus erythematosus, are more common in Latinas and other color women, according to NIAID.
Hispanics also have high rates of obesity (around 47 per cent) and diabetes (12.1 per cent) in the US, according to the Centers for Disease Control and Prevention (CDC). Diabetes is the seventh biggest cause of death in the United States and affects color people at higher rates, according to the CDC and the American Diabetes Association. Among Hispanics, Mexican Americans and Puerto Ricans have the highest rates of diabetes, 13.8 percent and 12 percent, respectively. Subsequently there are Cubans (9 percent) and Central and South Americans (8.5 percent).
While research on the causes of these conditions continues, one thing is clear: Living smarter choices, starting with a diet, is an important step to living longer and healthier.
The three aforementioned entrepreneurial Latinas were encouraged to help others eat better, and are at the forefront of a nationwide heritage food movement: a desire to improve traditional foods on cultural stations in Latino kitchens.
Here's how everyone went into a successful business:
Siete Family Foods
Veronica Garza, third from right, with her family. (Photo: Siete Family Foods)
Veronica Garza recalls speaking to one of her doctors about changing her diet and when told she is unlikely to help her autonomous conditions. “There is little unease that there was anything I could do to change my health,” she says. “I'm sure, so I decided to try it out myself.”
Some nutrition and fitness research was carried out by Garza's older brother and she recommended that she take a paleo diet (low-carb, grain). In a solidarity assembly, her family joined her on her fitness tour, eating the same way and performing together in Laredo's backyard, Texas the family four days a week.
But Garza lost the foods she grew eating, especially tortillas. “It didn't feel good to show a bag of lettuce to your charne (cook) for use as a tortilla,” she says. “I always felt part of an external person.”
She started testing with almond flour tortillas in her mom's kitchen. After a lot of iterations and a lot of blasting, she knew she was on something when her grandmother gave her approved stamp. After sharing news on her tortillas on Facebook, people across the United States began asking her to get the recipe.
Meanwhile, Garza's young brother, Miguel, was a lawyer, both in jobs and living in Austin, Texas. He recommended that the tasty tortillas be made into a business venture. The Garza family graduated from the University of Texas at Austin, so they decided to set up a Austin shop where the Whole Food Co-operative and Wheatsville were born; the first was to sell their tortillas. “I love the vitality of the city for food, music, culture and health… which makes it a great place to plant our roots as an American Mexican food brand,” says Garza.
The company, Siete Family Foods (named for the seven family members), has been successful in building a growing award-winning brand in the natural food space by “offering culturally relevant product offerings, rooted in tradition and in the world. offer heritage, ”says Miguel. After they establish their own tortilla products, they put chips, salsas, floating bean and more with it.
Garza, who says she has no “professional background in cooking,” serves as president of Siete and as chief innovation officer, constantly creating new recipes or improving old ones in the Siete testing kitchen.
Garza family members stay close together, working together (with their staff) several times a week in the gym which they took in the company's headquarters. “Our mantra is: The first family, the second family, the third business,” says Miguel, who is Chief Executive of the company.
The brand Siete, which is easily recognized by its heavy, colorful packaging with papel picado (garza), exploded to grow from 400 to over 4,400 stores and from one small family business to a team of 50 years. three years. Miguel says that they are hoping to double the number of employees this year. Recently, Siete received $ 90 million of funding through minority investment led by Stripes Group, based in New York.
And as a bonus, Garza's Siete products help manage her autonomous conditions. “Because of our tortillas, chips and other products, it is more convenient for me to follow a diet that is mostly free from love and that I take part in some of my culture and don't take them,” she says. . “Food that includes exercise, managing stress and working with many compassionate doctors is an important part of my medical journey to create a balanced and holistic approach to health and happiness.” T
Salud de Paloma
Salud De Paloma products are sold mainly online and in some grocery stores throughout Texas. (Photo: Lisa Munoz)
Salud de Paloma Rosa Rios Valdez is the only Latina owned olive oil company in the country. She is also a mission company. “We offer diabetes and heart health ahead of retail sales,” says the founder and CEO, who was born in Mexico and grew up in central Texas. “We are about changing education and influencing it.”
When her mother died from diabetes in 1989, Valdez says she and her brothers could no longer be rejecting the disease. “I was cooking the way I learned from my mother,” said Valdez. “My Tex-Mex food had a great taste, but it wasn't the way I needed to cook.”
After some research, she switched to olive oil cooking, and her sisters followed suit. None of them has diabetes. Valdez says that she also knew that olive oil was used for medical purposes in Mexican culture. The vitamin E in olive oil can help to cure small scratches, she says, and it makes great moisture. "I say to my friends, 'Use the olive oil like in your food and the olive oil so to your body' s moisture. 'No olive oil should be wasted.'
Olive oil production in Texas dates back to the 1930s and has grown since the late 1990s, according to Texas A&M University. “The industry is growing rapidly as consumers are becoming more informed and are beginning to demand healthier food choices,” says Valdez. After cooking with olive oil for years, Valdez decided to enter the business.
Salud de Paloma, launched in 2015 as a social enterprise, is owned by Texas Non-profit Business and Community Lenders (BCL), who is president of Valdez and CEO. Paloma is the Spanish word for dove, which is regarded as a symbol of love and maternity in some culture. “My mother was my palace,” says Valdez. “My personal drive to inform Latinos about better eating is to honor my mother.” T
Valdez says that the Austin, Texas-based company was started with a $ 300,000 grant from the US Department of Health and Human Services as it was considered a Latin health initiative. The funds helped pay for equipment – it is an automated bottling business – and marketing materials.
The company offers extra virgin olive oil that is crushed cold, as well as three flavored options: garlic, chili pepper and Meyerlemon. Today, Salud of Paloma focuses on young Latin to educate them about the benefits of eating healthy food. The company launched thousands of 1-ounce sample packs to high school cooking programs, as well as a Texas State University nutrition program.
Salud is sold mainly online through the company's website and on Amazon.com, and in some grocery stores throughout Texas. He wants to expand his sales nationally, focusing on states with significant Hispanic populations, including New York, California, Colorado and Florida, and recently met with the ALDI supermarket company for distribution. discuss.
“It's personal to me,” says Valdez. “I believe we grew up eating the wrong food. We need to make a commitment to change food products and how we eat. ”
Todo Verde is a catering menu option which is Jackfruit tacos. (Photo: Leslie Rodriguez)
Health issues, the first person and then her father, started on Jocelyn Ramirez on a health food trip. She changed to a vegetarian diet after being diagnosed with a thyroid issue. “I decided to change my diet and heal myself over time,” says Ramirez, who added supplements and hoods in his diet.
Diabetic Ramirez's father, Jorge, was diagnosed with throat cancer. Later, his cancer returned, claiming to undergo invasive surgery. Ramirez knew that he had to be as strong as possible before this operation and suggested that he change his diet very much. She would have smoothies loaded with anemia for her father. “During those weeks, he felt very different,” she recalls. “He was able to minimize and stop insulin injections.” T
Finally, Ramirez began to explore “the native veganism” she says. “She says that her grandmother, who is from Zacatecas, Mexico, taught her to eat healthily. She also studied former culinary academy Matthew Kenney, a plant-based chef and restaurant owner, in Venice, Calif.
“My grandmother – tacos, guisados - departed most of the things I cook now – taught me to build a tasting with humble ingredients, including tiles,” she says. “We make foods that feel culturally relevant and feel like families.
Ramirez began Todo Verde in 2015, particularly in smokers, juices and frescos and over.
Today, the vegan catering company employs eight employees and makes foods inspired by the Mexican and South American roots of Ramirez. Todo Verde operates from a commercial kitchen, and owners of a brick and mortar site in the Boyle Heights neighborhood of Los Angeles are aiming for next year. Towards that end, Ramirez raised $ 50,000 through source-funding people on Indiegogo (and he's always collecting money).
In addition to special catering events, Todo Verde participates in Smorgasburg LA, the largest air food market, panel discussions and community conversations about plant-based eating. She established Across Our Kitchen Tables, which describes her mission as “to foster social spaces for self-identified women of color and gender proportional members in food-based work.” The organization aims to make healthy foods accessible to food deserts. Ramirez is also a member of the leadership council for the Los Angeles Food Policy Council.
Before becoming a caterer, Ramirez worked in higher education, so it is not surprising, she loves to know about healthy living in Latin communities through workshops, dialogue, food demonstrations and speaking events. When she is not cooking, she goes to consult restaurants to help them develop healthier or vegan recipes.
Ramirez says that the emergence of cultural food is in Latin. “People are beginning to realize that you do not have to live with diabetes, high cholesterol, obesity and other health issues,” she says, adding that “eating processed foods is not good for us in the long run.” T
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