Tuesday, November 10, 2009

And it begins...

I'd like to introduce myself: my name is Olga. I am a Russian-born, Brooklyn-raised, food-crazed, justice-seeking person with a knack for humor and cooking. Currently, I attend the Evergreen State College and am pursing my Bachelor's with a focus on food sovereignty and linguistics.

I'm extremely excited to begin the adventures of Oly Piroshki. My mother and I have been in the process of making this happen since I was born, we just didn't know where this would all lead until the summer of '09. The food trailer has been in the family for a couple of years now and we have been marveling in its evolution. It began in Kirkland, WA as a keebab and sandwich stand and after the fireworks and the summer ended, left Kirkland for Redmond and became a gourmet foodie sandwich shop. The experience was great, but we were missing something: real community connections. So, we decided to come to Olympia, the place were I have come to love and appreciate the wonderful world of community building. We also made the decision to go back to our roots and prepare the food we love the most- Russian food. The decision to make this happen was magical; I remember, we were sitting in our home kitchen thinking about what to do with our beloved food cart. "Hmmmm, what now?" and when the word "prioshki" left our collective mouths', the room lit up and our eyes twinkled. We knew this was it, there was just no doubt about it, and we set off to making it happen.


And now, the start is very near; the trailer is physically in Olympia, right by Hardel's Building Center (2321 Harrison Ave NW). Steve, the manager of Hardel's, has been great to work with thus far and is eager to see us start up and so is everyone else involved. There have even been e-mails from the Olympia community asking about when we will open our doors. It's great to hear the excitement already and the answer is soon, very soon.

The painting of the girl in the bakery window (our logo) is almost complete and we are waiting for a sunny day to finish that (which we can only hope will be soon). We have a great line-up of bakers, who are just fidgeting with anticipation to get started. The current estimate is three weeks, with no major delays. I'll keep everyone updated.

Stay tuned!