It seems like developing real meat-like vegan meats came out of necessity
Kale: Oh yeah. At first it was a health thing for me so I was doing it for my health. I had to lose weight real quick because I just couldn’t do anything.
You started peddling your products at the local farmers' markets, how'd that go?
Aubry: Really it was the only thing we could do at first.
Kale: Oh yeah, we didn’t have any money. When we started we had my tip money and what little money she had saved up, and it was the only real affordable option really.
Aubry: It was a way for us to test our products on the market without putting too much money into it. We really didn’t know what to expect at all.
Did you have friends pushing you to get your products out there or was it just a personal decision to see if you could create a viable business model?
Kale: Our friends would tell us that it was really good.
Aubry: We did like, a little trial run after people kept telling us [the food was good]. We were like OK, let’s actually try this with people we don’t know and with people that actually eat meat to see what they think, so we did an eight-week trial with five to 10 different groups of people and gave them a survey at the end to find out what they thought of the texture and taste. From there we developed our first five products which were the smoky house ribs, the Italian sausage, the teriyaki jerky, deli bologna, and our pepperoni. Those were the first five, but then every week we’d introduce one new product as a testing mechanism and if people told us that they liked it, we’d make it again. We just really wanted to listen to what our customers wanted.