All Things Olive

photo by TEP

I met the proprietor of All Things Olive , Mr. Keith Voight, a few months ago at the  Strathmore Center for the Arts' Food Festival. All Things Olive had and attractively arranged table that showcased a variety of olive oils, vinegars and related products.  I discovered a Katz Viognier Honey vinegar that  I felt I had to purchase it  on the spot. The vinegar is a welcome addition to my small, but growing vinegar collection. I am delighted that Mr. Voight agreed to an interview.

Q1: Tell me a little about yourself. How did you get started?

photo by TEP

A1: The seed for our business was planted after we walked into a shop dedicated to olive oil in Paris, on a quiet side street near Notre Dame.

Q2: What's your philosophy concerning your work?A2: We try to exceed our customers' expectations for product quality and service.

Q3: Who or what has been the greatest influence on your career?A3: I would say the California Olive Oil Council.  They've been a great resource for potential suppliers and for learning more about the olive oil industry.

Q4: What has been the highlight of your career thus far?A4:  The way our business has grown.  From starting at one farm market in 2004, we're now in nine weekly markets and we have a space at Union Market in DC.

Q5: What do you think can be done to increase the presence of women and minorities in the restaurant/dining industry?A5: I would focus on becoming as knowledgeable as you can about the products and services you provide.  That knowledge will be essential in getting started and in moving ahead.

Q6: What advice do you have for someone who wants to get in your field of work?A6: Have a real love of olive oil!

Q7: What would you like the public to know about the work you do?A7:  Our mission has and will continue to be to offer only real and fresh extra virgin olive oil from California.

Q7: Where do you see yourself five (5) years from now?A7:  Hopefully we can stay as busy as we are today.  That would mean we're keeping our customers happy and satisfied.

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Many thanks to Mr. Voight for agreeing to an interview. For more information about see or visit:
All Things Olive's website, http://www.allthingsolive.com/
All Things Olive's Facebook page, https://www.facebook.com/pages/All-Things-olive/122178151224?sk=info
All Things Olive on Twitter, @allthingsolive


Be well,

Technicolor girl

image created by Ink+ LLC

SNAP Challenge 2014 - Day 3: Stride and Stress

lunchtime

Day 2  was a lot easier to navigate because I planned ahead. I had oatmeal for breakfast relatively early and the morning.  I ended up eating lunch later than  planned,  because I was focused on completing a task at work. when I did eat lunch I literally stopped working and enjoyed my split pea soup, apple and water. I drank more water today as well.  Later in the day I when I felt hungry the carrot slices and homemade hummus were just what I needed.  To add some variety to the dinner salad I added shredded carrot to the spinach and cucumber. I also used a Katz's late Harvest Viognier Honey vinegar from All Things Olive hat I had on hand to enhance the salad flavors (look for an upcoming blog post about All Things Olive).



Using honey vinegar to enhance the salad flavors

 Day2 Lessons Learned:

• Planning ahead kept me steady through the day.
• While I'm consuming 1/2 cup of  prepared oat meal for breakfast , 1 cup of soup for lunch and  2/3  cup to 1 cup chili for dinner with brown rice I am closely watching to see if I will have enough of soup and chili for the remainder of the week.
• Cutting the cucumbers and carrots into different shapes and sizes with the mandolin and grater helps create variety with the meals
• I continue to have a healthy respect for my mandolin and use it with great care- the blades are razor sharp.



mandolin

Questions posted to me on  Day 2 and my answers:

• Q: Are you hungry?
• A: No. I try to space the timing of my meals and snack so I am not hungry. I think the food selections have helped me feel full as well.

• Q: Do you make oatmeal every morning? Is the oatmeal plain?
• A: I made a pot of oatmeal Sunday evening  ( I used the 'old-fashioned' oats versus the quick oats) and two boxes from a six-pack of raisins. Each morning I take a portion from the pot and reheat it in the microwave.

• Q: How long were you unemployed and what did you purchase to eat on $5 to $10 per week?
• A: I was not gainfully employed for about a year. There's very little in the way of fresh fruits or vegetables that you can purchase on a budget that low. I consumed rice, oatmeal, ramen noodles, applesauce, canned meats. During this time I learned about the 'markdown' produce in the store. I often ate once a day.

photo by TEP

• Q: Why didn't you qualify for assistance when you were unemployed?
• A:  The State of Maryland requires completing an application to participate in the program. After completing the application I was contacted by Montgomery County Health and Human Services for an interview. The interviewer asked a series of questions about assets, sources of income and expenses. About 10 days later I received a letter in the mail stating my application was denied because I had car insurance and I had money in a savings account (at the time about $2,000) - should I exhaust my savings and cancel the car insurance I might be reconsidered. I couldn't cancel the car insurance because I sometimes used the car to drive to my then part-time job and the State of Maryland requires registered vehicles to have insurance.   

Day 3 will be a busy day at work. I am curious to see how the rush to meet deadlines and juggling tasks will impact the time I have to eat lunch and a afternoon snack.  I am  also scheduled to attend an evening meeting where a light dinner will be served. I am a bit anxious about the event as I know the event organizers try to make sure everyone eats - it is a matter of culture and hospitality.

I hope you will return to see how the day unfolds and I make strides to navigate the stressful moments of Day3.

Be well,

Technicolor girl


image created by InkPlus LLC