This story begins on a bike trail. My husband and his South African riding partner were planning to ride their bikes 1,000 miles across Alaska in the Iditarod Trail Invitational Race. Because of astronomical cost of shipping from South Africa to Alaska, we offered to make all 10 food drops for him. Then we learned our friend is vegan.
Dehydrated meals are lightweight and easy to prepare on the trail. They provide sustenance to outdoor enthusiasts on their multi-day excursions. But they come with a price tag– high sodium, preservatives, and non-earth friendly packaging. Many of these meals are difficult to digest and there are very few vegan options. For years, this has been a problem in an industry that has had no Michigan representation.
As a passionate home cook, I care about feeding my people so I borrowed a dehydrator, researched methods and recipes, and hit the kitchen. The result is delicious dehydrated food made with innovative techniques, natural ingredients, and plant-based proteins. We feel passionate about reducing our carbon footprint and use omnidegradable packaging that breaks down in any environment to help replenish the earth. The feedback has been amazing and, in February of this year, Yum Pouch was born!
After launching with Trail Blazin’ Fiesta Rice, we now have a second meal; Shroomin’ Roo Pasta. Our third meal, Mean Green Curry, is in its final stages of trials. After five months of business, the ingredients we use, our preparation methods, and the incredible flavors we provide have been so successful that we now sell a seasoning independently. With the introduction of Yum-azin’ Seasoning, our customer base has broadened tremendously to include home cooks of all ages and skill levels.