Heidi Lovig is madly and passionately in love with food, a fanatic about farm-to-table dining, sustainability, seasonal menus, and local, local, local. She honed her vegan chef skills during her time living on the Big Island of Hawaii in a sustainable community where she managed an eco hostel and farm. She was introduced to the spiritual side of veganism including elements of Jainism and the ethics of kindness. Through these practices and beliefs, she developed a deeper connection to the ingredients she uses to create in her art form. Heidi Ho Organics is a new plant-based vegan food company established in 2010 and headquartered in Portland, Oregon. The creative minds behind Heidi Ho Organics have created a range of plant-based vegan cheeze products that are made from all natural, organic ingredients without any additives, fillers or preservatives. Their initial product line includes four cheezes, including a soy-based feta and hazelnut-based Chipotle Cheddar, Smoked Gouda, and Monterey Jack, and Heidi Ho Organics is already in the process of developing additional cheeze varieties, spreads and other delicious foods. Their mission is to produce local organic vegan products inspired by their customers, their families and their community. Their vision is to become an employee owned company, with their families leading to stimulate local economies around the globe, to bridge the bond between farmers and food, ultimately strengthening communities, by pioneering the new path for food production and distribution with our planet in mind. As a self proclaimed foodie, Heidi moved to Portland a few years back and began her training at Le Cordon Bleu to obtain her degree in Culinary Arts. She focused on local, organic, and sustainable practices throughout her education. Her focus turned toward the environmental issues humans have created due to our food supply structures and the current systems of distribution. Heidi has been studying food for several years and is committed to ensuring Heidi Ho Organics is a part of the solution. Lyssa Story is “the Boss” at Heidi Ho Organics. She basically runs the show and is the brains behind every facet of its operations. Lyssa is responsible for the money, the organization, and for keeping Heidi from floating away in her dreamy cloud of creativity. Lyssa has an extensive background in the food and beverage industry. She relocated to Oregon from Arizona to attend the Western Culinary Institute Le Cordon Bleu, where she received an Associate’s degree in Occupational Studies – Hospitality and Restaurant Management. Lyssa was raised on the standard American diet. Over time, her health was jeopardized and at 22 years old she began a plant based and whole foods diet. She wasn’t surprised to find nutrition was the culprit of her issues, at which point she was drawn to veganism. Lyssa’s health has improved immensely, and she continues her education in plant-based health and nutrition. And the rave reviews are pouring in! The Portland Farmers Market Blog says: “For vegans there have been relatively few tasty options in the world of cheeze, but that has all changed with Heidi Ho’s amazing initial run of four delicious non-dairy cheezes: Feta, Monterey Jack, Chipotle Cheddar and Smoked Gouda. These amazing products pack a powerful flavor and creamy texture, easily rating as one of the best on the market!” And coming soon are Swiss, Pepper Jack, Colby Jack, Cheddar, Stout Cheddar, Blue Cheeze Crumbles, Brie, and Ricotta cheezes. Find Heidi Ho cheezes at the Fight Fight Grocery, Jazzkat’s Coffee Bar, the PSU Farmers Market and the Pioneers Place Farmers Market, all in Portland.