Meet Slow Stir Foods
Catherine with Slow Stir Foods
Where are you from and does that affect your work?
I was born in Taiwan and raised in the US and I identify closely with my biracial heritage. Being Taiwanese and Caucasian, my multicultural upbringing significantly influenced how I would eventually create Slow Stir Foods. Exceptional cuisine and service to others were principal teachings throughout my childhood, so my drive to create a food brand rooted in seasonal, healthier ingredients that also exudes a sense of warmth and beauty is in my DNA.
How did you get your start?
My professional culinary career began in 2010, however, my lifelong love for cooking began much earlier. My memory of this starts at age four when I learned to bake Great Grandma Ruth’s mace cookies on Christmas Eve with Aunt Michele. Fast forward to December 2019, I finally decided to seriously pursue my dream of launching a food business. It felt like a now or never moment and I am so grateful that I listened to that quiet voice in my heart; because unbeknownst to me at that moment, the global Covid-19 pandemic was emerging and in a twist of fate it was an incredible launching pad for a packaged food business like mine. It was a unique time when people were increasingly buying local, due to supply chain issues from transportation to import, and doing so preferably at outdoor farmers markets when available. That’s my start in a nutshell.
Very cool. Who/what is your biggest influence in creating?
My biggest artistic influence is the seasonal produce I see at the farmers markets – the quality and characteristics of fruits inspire which herbs and spices I want to incorporate, the ratio of sugar or acid used to yield fruit forward products and how much kitchen time is required for the final product to taste and feel outstanding and consistent. And in the professional food world, my biggest artistic influence is definitely Chef Jamie Oliver. Even in his early days as The Naked Chef, his passionate advocacy that healthy, clean eating doesn’t have to feel mundane or be expensive was uniquely demonstrated in his home cooking methods that starred fresh, accessible ingredients to create outstanding family style meals. That really resonated with me on a personal level long before I knew I would have a food business.
What is a typical day like in the kitchen for you?
A typical day in the kitchen is spread through a good 10-12 hours of work that starts around 8 or 9am depending on how much administrative duties I have to prioritize. I produce a variety of seasonal preserves and nut butters, so depending on the schedule I’m crafting one line or both lines of products simultaneously from prep to packaging. I’m pretty heads down when I work so I can easily cook in silence but more often it’s with my favorite music streaming. I believe that our energy goes into everything we create so my environment is important to how I flow through my process and handle stress. From how I feel to the sounds that fill my space and heart, a typical day in the kitchen is basically shaped by intention and mindfulness.
How do you define success as an artist?
Success as a creative entrepreneur in the food industry has been an ongoing collection of milestones, closely intertwined with my personal and professional growth. Making a career out of authentic self-expression has been one of my life’s ultimate purposes. Feeling supported by the new and returning customers helps me see that I am achieving an essential aspect of my life’s purpose. Additionally, responsibly producing high quality foods in a world of fast consumerism and enormous waste is significant, especially in a city that offers a plethora of options and has one of the highest costs of doing business.
Well said! What is the hardest part of your creation process?
Simultaneously scaling production and business can be extremely difficult when all the products are handmade to the highest standards possible. Growing a business such as mine includes hiring people who aren’t simply energized by the culinary arts but also align with my heart-centered ethos and culture. This creative side of relationship building requires deep trust and letting go of the proverbial reins. So even though it’s still a one woman circus with regard to the actual production, I’ve been fortunate to hire retail support who I trust and have huge potential to help the business grow. You will see them representing Slow Stir Foods at farmers markets and special events like Jackalope!
Do your creations with Slow Stir help you in other areas of your life?
Definitely! Creating and sharing food is a natural fit for my personality, spiritual development and way of life. My creations are an expression of who I am, my values, and what brings me joy and hope. I shared a bit about being intentional and mindful during a typical day in the kitchen. It's an exercise in equilibrium: to be present, grounded and disciplined which are vital to my success and how I want to move through life. These are important to me because the day can be full of opportunities for distraction when I need to focus the most! So when I feel in alignment while working, which is usually most hours of the day, it supports and fuels me to maintain desirable habits. So my creation process is part of what makes me feel more connected to my overall sense of purpose in life.
How has your style changed over time?
While working as a pastry chef around a dozen years ago, I began creating minimal added sugar jams for clients, and eventually peanut butter for myself. It made sense that any future business of mine would reflect this progression. Slow Stir Foods was founded on preserving local seasonal fruit so this would mean rotating menus around 3-4 times a year. Once I identified growers who made certain fruits naturally available year round, some of my preserves became top sellers as they became more accessible. Eventually, I added regularly available nut butters to my brand. So I went from a heavy rotation of fruit based products to offering a core line of fruit and nut products year round. One of these core items is my line of Pistachio Butters which have been a huge hit. I’m excited for Jackalope attendees to taste healthy nut butters and preserves that are truly one of a kind!
We can’t wait to try them! What’s your favorite item that you’re created, and why?
This is like asking someone who their favorite child is! In thinking about the items I use daily from my line of preserves and nut butters, what I call my “day-to-night spreads” because of their versatility, I would pick the following items which will be available at Jackalope Burbank. I often use the sugar-free Pure Pistachio Butter in a salad with goat cheese and red beets; it also makes a luscious and smooth pesto. I enjoy making a unique plant based milk with the Sweet Pistachio Butter - it’s sooo good! For preserves, our Good Food Award winning summer Raspberry XO has a wonderful balance of sweet and tart that goes from outstanding breakfast spread to a surprise ingredient in trout en papillote and dessert topping for chocolate cake – plus it pairs exceptionally well with our pistachio butters anytime of the day! During the cooler months, I use our classic Spiced Apple Spread in roasted brussels sprouts, or layered into a coldcut or grilled cheese sandwich. And I honestly can’t get enough of our Orange Cardamom Preserve on a buttery croissant or used as a glaze for pan roasted chicken. I often encourage customers to experience Slow Stir Foods products as savory applications to appreciate how they can elevate snacks and meals from something nice to something unforgettably scrumptious! Which is why these make excellent gifts.
How has your career developed?
In my food career, I evolved from being a serious home cook to professional baker and finally taking the leap to being a food business owner with a lot of ideas. As a result my product offerings have steadily grown and diversified and so has my reach – which created a need for additional help. Naturally, my focus shifted from leading myself to also leading others in new ways. This has felt very different from when I led colleagues on behalf of someone else’s vision and bottomline. Between the time it took to launch Slow Stir Foods and my early work in the culinary arts, I spent a number of years in the corporate space from nonprofit to for profit. So developing this food business became a full-time career at the end of 2019 with 100% involvement in all aspects of it from ideation to the bottomline. I applied every relevant hard and soft skill and knowledge that I gained into creating Slow Stir Foods. There’s more at stake now and being successful has taken on a new and more authentic meaning in my career and in life.
Anything new in the works?
I am thrilled that a long overdue release of our newest nut butter The Pink Stuff is available! This delightfully sweet and tart, all natural almond berry butter is a fun, delicious, and nutritious spread with depth of flavor. Customers are enthused over how hard it is to enjoy just one scoop and we couldn’t agree more. For our preserves, some of our berry scrumptious seasonal spring items will be available at Jackalope Pasadena. Please stop at our booth where you’ll discover new favorites while shopping for Mother’s Day or for any occasion!
Catch Slow Stir Foods at Jackalope Pasadena on November 9th & 10th and at the Downtown Burbank Winter Arts Festival on December 7th & 8th, 2024