The
Vegan
Hood Chefs BY CARY WONG
148
E CULINARY
TROORA MAGAZINE
PHOTO CREDIT MICHELLE K MIN
ver yone has to eat. Yet the number of minorit y business owners in the food and beverage industr y is shockingly low. It drops even fur ther when focusing on vegan or gluten-free spots. But chefs and owners Ronnishia Johnson and Rheema Calloway intended to change that when they star ted their pop-up business in 2017.
Best friends since the ninth grade, they both have been interested in the vegan lifestyle for years. They star ted a vegan blog together and went into the catering business by accident , stepping in for a vendor that had fallen through. The business was ver y challenging to get off the ground as they both worked full-time jobs and care for their grandmothers. " We have had to overcome many obstacles and one is being underrepresented as black