Dining out of compassion, with Joseph and Kim

September 18, 2018

September 18,

We catch up with Salt & Seed owners Joseph and Kim, who share their vegan cooking inspirations – and why parsley and mojitos don’t mix.

When did you start your business?
May 2017.

When did you realize that cooking would be more than just a hobby?
Joseph: When animals became so important to me. I began cooking vegan food, and that’s where it all started.

Who is your biggest inspiration and why?
J: My mom — she’s the hardest worker I know.
K: My youngest brother — because of his journey and legacy.

What brought you to Harborside?
To serve the community of JC.


Changing people’s minds on what our food can be and tastes like.

Veggies, meet burger.

What is your favorite food spot in the Harborside neighborhood?
Pizza Vita (besides our own, of course).

Describe your restaurant in three words.
K: Consciously plant based.
J: Compassionate, thoughtful, flavorful.

What makes you feel most alive?
J: A well-made movie.
K: Elevated energy work.

If you could eat any one food for the rest of your life what it be?

One cooking tip you want to share?
K: That there are so many dairy substitutes you can use in your day-to-day cooking and baking.
J: Be patient, especially when using the stovetop. Medium heat is your friend.

What’s one secret talent outside the kitchen nobody knows about you?
J: I can draw.
K: I am an intuitive facilitator who helps people remove limiting beliefs, held on a subconscious level, that no longer serve them.

What ingredients would you bring on a desert island with you?
J: Salt, tomato, pasta.
K: Avocado, lemon, bread.

What’s your biggest failure ever in the kitchen?
J: When I was 20 my friends and I tried to make mojitos and we used parsley instead of mint.
K: My first attempt at making rosemary chocolate chip cookies, where I sliced my finger and possibly added DNA to the batch. I had to dump the whole batch and start from scratch.


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