Ojaswe is a revolutionary food brand. Highlighted by regenerative farm practices, and committed to providing delicious, healthy options, Ojaswe focuses on sustainability both in the kitchen, and the world. Founded by Ash Ganapathiraju, who experienced growing up under a different culture, Ojaswe seamlessly blends her background with sustainable practices, creating a very distinctive culinary adventure. Ojaswe’s team includes, “Recipe Maven” Shri Repp, Operations Director- Asha Gupta, and the talented Portland-based chef Hawnuh Lee, collaborating to bring Ojaswe to a table near you.
From Corporate to Farm
Ash Ganapathiraju, founder of Ojaswe, got her start working with major corporations such as Nestle. However, Ash sought to make a change and focus on more natural food growth like she experienced from her upbringing.
Eventually, Ash took a course about climate and regenerative farm tactics. This allowed her to work on a regenerative farm in the San Juan Islands, that she later described as, “eye-opening”. With her cultural background, knowledge of grains, and her new experiences with regenerative farm practices, Ash started to change the way she fed her family. She started choosing more local fruits, vegetables, and changed her shopping tactics to locally sourced foods as often as possible. Ash wanted to find a way to help the farmers she worked with and to establish healthier options for all.
An Epiphany
Ash has a wide understanding of multiple sources of food from multiple areas. Ash was born in India, but spent many years in Arkansas, widely contributing to her worldly culinary tastes and cooking skills. Ash describes her style of food as a fusion of traditional Southern US dishes and Asian flavors and finding a way to bring this farm -to- table, led to an epiphany.
Given her background, Ash utilizes a variety of ingredients in her dishes. However, she noticed that the Pacific Northwest was lacking in a very distinct genre. While she could easily go to any of the nearest Farmer’s Markets and pick up fresh fruits, meats, fish, and even flowers for the day, she had significant trouble finding grain products. Grains like rice, legumes, and a variety of beans are a staple in hers and many global diets, yet finding the product, especially sourced locally and fresh, had proven to be incredibly difficult and underrepresented.
During this journey, Ash was also consistently working towards improving her own wellness. Dealing with gluten sensitivities and previously vegan, Ash understood how hard it was to find the right options. She says, “gluten free products that are mass produced at large stores may still have additives or are processed.” Shopping locally-sourced products helps cut a lot of those processes out, but Ash was still on the hunt for a diverse and multi-use product. Ash recalls, “my grandmother used to make us food with black chickpeas, and it was delicious!” As someone who was facing gluten difficulties, both the cultural association and the ability to find this specific and highly versatile product locally sourced led to a great idea.
The Answer Is Ojaswe
Ash Ganapathiraju was looking for a way to blend her culture, feed her family, and focus on her wellness. Recognizing the importance of culturally relevant food, including her own unique blend of tastes and experiences in her upbringing, and farm- to- table, Ash decided to forge her own path. Ash created Ojaswe.
Partnering with regenerative farms like Washington based Alvarez Farms and North American based Axten Farms, Ojaswe champions biodiverse ingredients like black chickpeas. Infused with inspiration from various culinary traditions, Ojaswe transforms these ingredients into gluten-free, vegan, pancake mixes. These products have zero artificial additives, cater to eco-conscious consumers, and offer an easy to use, nutritious product that offers multiple convenient meal options.
Business Impact NW and 21 Acres
To help Ojaswe grow, Ash partnered with Business Impact NW. Ojaswe’s journey was particularly enriched by Ash’s work with Devra Gartenstein. Devra was her dedicated coach from the Food Business Resource Center program. Through guidance, coaching, business training, and connections to sustainability partners like 21 Acres, Devra and the FBRC were an integral part of Ojaswe’s growth. Furthering Ojaswe’s mission, Ash was able to work with 21 Acres and given the chance to sell her product at the 21 Acres store along with other locally sourced products. Devra states, “Working with Ash was wonderful!”
The Food Business Resource Center dedicates itself to assisting food-based businesses. The FBRC assist with coaching, training, and courses. They can also assist with various food permits, and explain the licensing process and requirements. Focused on sustainability, they offer the Kitchen Incubator Program with 21 Acres. 21 Acres is a leader in sustainable and regenerative practices, serving as an agro-ecological education center and living laboratory, for people who want to learn about solutions to climate change. The Food & Farm Business Incubator program is designed to support farmers and cottage industry micro and small-scale agricultural food businesses across the Sammamish valley develop, test, and launch value-added packaged food products that sustainably utilize local resources.
Ojaswe’s Commitment
Ojaswe’s innovative fusion of product and taste exemplifies the product’s potential to transform the current food landscape. With a mission to unite people through healthy, easy to make, delicious meals, Ojaswe relies on locally sourced options for healthier alternatives. They encourage everyone to embrace each bite.
At the heart of Ojaswe lies a profound belief in global interconnectedness, epitomized by the Sikh/Punjabi principle, “Sarbat da Bhalla”. This means the world is one family. This is the very foundation of Ojaswe, inspiring Ash to champion sustainability and ingredient integrity. Through fair trade practices, support for regional food ecosystems, and local regenerative farms, Ojaswe is committed to inspiring environmental change, while also celebrating global cuisine.
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About the author
Emma Seymour is a Communications and Public Relations professional specializing in storytelling, relationship building, and content development. A military spouse and former small business owner, she advocates for veterans, transitioning service members, and their spouses, and has delivered keynote speeches on workforce development, military programs, and childhood trauma.