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START in the kitchen

WHAT'S IN A A NAME

The word Kindred, by definition, means people who are connected, allied, or a community who share the same vision or mission. The word 'kin' also means family and in old English, means to advise.

You may also break the word down into 'kind' and 'red'.

Kind is a perfect description of how we plan to achieve our mission, choosing the least harmful, most ethical, and sustainable solution while supporting the local food industry.

 

Red is the colour of love, passion, and of the Root Chakra, which symbolizes our connection to our life source, our basics survival needs which include food, water, belonging, community and of course, money. Red is also the colour of passion, love, excitement and blood, which just like food, is something we all have in common.

Kitchens is plural because our kitchens are where we create our food, the meals that make us feel nourished, loved, provided for. Therefor our kitchens are a uniting force for us to create systematic social change by focusing on healthy, sustainable solutions, regardless of our lifestyle choices, preferences and behaviours.

 

We believe food is the ingredient that binds us together. We are what we eat and our food choices directly impact our health, the planet, animals, and the economy.

 

THE FOUNDER

In her earliest and fondest childhood memories, Angela always had a curiosity, love and appreciation for the food. She enjoyed preparing meals, dinners and desserts for special occasions with her great aunts and grandparents.  

Angela was so excited and eager to work with food, she found her first job at just 14 years old working as a prep chef for a local restaurant. She continued to work as a cook all throughout her high school but ended when Angela chose a career in creative design and advertising over becoming a chef so she moved to Toronto, Ontario where she attended OCAD University and graduated as an Art Director working in branding and advertising. Although Angela changed career goals, her inner chef lived on and kept her healthy and thriving throughout university, her career working in advertising and branding agencies and her travels around the world and even working and living internationally as a model before moving back to Canada unexpectedly in 2013.

 

Angela is now based in Canada but has expanded her interests, experience and skillsets and is still doing some creative work, coaching and sharing her yoga and meditation practice through her Angela Argentina  platforms. However, most of her time is dedicated to her work with Kindred Kitchens where she inspires people to get creative, be healthy and cook their own meals and for those who can't, she is working on the restaurant evolution

and exploring other options to help cultivate community surrounding food while supporting local businesses and finding sustainable solutions. 

Angela is launching a Youtube channel where you can find her recipes, classes, meditations online and she is excited about her purpose and passion project, the Restaurant Evolution.

Let'S

EVOLVE

OUR MISSION 

Our mission is to bridge the gaps in our foodconomy, to create a healthy community and opportunity to reap the benefits of supporting local, sustainable, plant-based and ethical while and providing benefit to everybody involved. 

We are seeking funding and partners to create a customized app that will function as a loyalty rewards program to shape and incentivize conscious consumer behaviour in the food industry. If you would like more information on this Foodtopian Mission or if you would like to support the process, please contact us. 

OUR VISION 

to create community united through conscious consumption, heathy food and empowering local businesses through the restaurant evolution and other strategic partnerships, programs and services. 

Ideally we believe that

 

 

for 

making individiuals and busineses aware of the impact of each consumption choice and using predictive/smart technology guide individual to make the best/most aligned/recommended puchase based on their requirements, needs and/or goals. 

 optimize the food options, making healthier, more ethical and sustainable choices in the food industry more attractive, accessible and affordable for health-conscious consumers and incentivize positive choices that support local restaurants, businesses, and entrepreneurs who are actively doing their part to become part of the solution. 

Our vision  have plans to expand our offerings and our reach. We want to offer more products, brands, and services that solve some of the problems in the food industry. We are actively seeking strategic partners to propel this positive shift forward. Simply put, we want to help pave the way to foodtopian future, to connect the local community and empower businesses by leveraging the power of conscious consumption. 

We are acting local and thinking global and with more options, opportunities, availability and accessibility, the demand for healthy, plant-based food will take precedence as people make conscious shifts and choose lower impact and more nourishing foods. 

The way we see it is that everything is connected. And food can either be a powerful medicine or it can be a poison. We want to maximize and optimize the food options, making healthier, more ethical and sustainable choices in the food industry more attractive, accessible and affordable for health-conscious consumers and incentivize positive choices that support local restaurants, businesses, and entrepreneurs who are actively doing their part to become part of the solution. 

Although we are new, we have plans to expand our offerings and our reach. We want to offer more products, brands, and services that solve some of the problems in the food industry. We are actively seeking strategic partners to propel this positive shift forward. Simply put, we want to help pave the way to foodtopian future, to connect the local community and empower businesses by leveraging the power of conscious consumption. 

We are acting local and thinking global and with more options, opportunities, availability and accessibility, the demand for healthy, plant-based food will take precedence as people make conscious shifts and choose lower impact and more nourishing foods. 

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