“Its been a really nice way to get the community together around local food and meet the people who are growing their food,” Kristen said.
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In a back room the women have some items from their travels on display. They said they like to bring back different things, such as olive oil from the farm they worked on in Greece, to use in their food.
“What we are really trying to do, through the collection of fairly-traded products from the places we have traveled, is just try to show how sustainable food is an international movement and what we can do on a local level to support it,” Kristen said.
Traveling is not something new for the siblings. The girls were inspired to become activists in the sustainable food revolution while WWOOFing in South America where they volunteered in Peru and Ecuador in 2011 before creating the café.
“We became aware while we were traveling,” Kristen said. “Basically we learned about the enormous impact food has on the environment, so we kind of entered into food from the environmental lens.”
“We want to serve food that is good for the environment, the community and our health,” she continued.
Travel and work exchange have grown to be an integral part of Origin’s seasonal work cycle. With each season, the women said, they hope to continue bringing stories of their organic farming experiences back to share at the café.
Dana said being able to start a business together back home has been great after spending so much time away.
“The ideas that we have had pertaining to food, and the local organic food movement just happened to coincide with our lives when we wanted to come back home again, so it just kind of fit perfectly,” she said.