Tag: foodie

Marinelle: The Journey Continues

Marinelle CabilloLeave a comment

“Story 10 of 10. This Body Positivity series is a project I hold dear to my heart. For years, I’ve struggled with my body image, and since reviving this blog, LoveYourzStory, I’ve shared so many of my personal stories, internal battles, and insecurities. This time, I wanted to hear your stories. I took to social media and found 9 individuals who were willing to share their body positive journey with not only me, but my readers as well. I collaborated with two Bay Area photographers, Missdirected (Instagram: @missdirected.art) to photograph these amazing people. Missdirected did not photoshop / alter any of the models’ faces or bodies. These stories are entirely written by them and in their own words, because after all, who can tell their story better than them?” -Marinelle Cabillo, LoveYourzStory

This is MY story, written in my own words:

This collaboration / series is one that I hold dear to my heart because I have been a body positive advocate for a couple of years, and have made it one of my missions as a writer. This is a topic I am very passionate about – having individuals feel comfortable in their body regardless of societal body standards. I would like to add that being body positive does not mean that you are confident and reassured in your body at all times. That belief is discouraging and just all around false. Being body positive is definitely a lifelong journey. And I ask that in your responses / blog post, that you be as transparent as possible. I pride myself in sharing real, authentic, and unfabricated stories – being truthful is key.

Marinelle Cabillo

“Quoted above is a paragraph taken from the original email I sent to all of the candidates who were interested in being a part of this Body Positive Series. I was ecstatic when I finally had all 9 slots taken for this project. It has always been a goal of mine as a writer to focus more on the body positive community and document people’s self-love journeys. Collabing on this series with like-minded, brutally honest individuals re-sparked my interest and passion on this community and reminded me why I write – to reach others and share the stories of your every day person. Reading and hearing other people’s struggles and downfalls made me realize that a lot of us share the same feelings and experiences in different ways. One thing that we all can agree on – our self-love journey is never linear.

The belief that people who identify as body positive are self-assured and satisfied with what they see in the mirror all the time is inaccurate. I try to emphasize that a lot in my writing since I am known for being a body positive advocate. Nobody’s journey is linear. You just don’t wake up one day and realize you want to change your mindset, your beliefs, and everything you believed to be acceptable and unacceptable, and just start off with a clean slate. It takes a lot of highs and lows, learning and unlearning, 2 steps forward and 3 steps back, and so forth. You will eventually get to a better place, but the journey is never lateral. You will have your off days, and that’s okay.

I tried to write this post in advance because it’s the big blog post #100. I was about 10 paragraphs deep, and the writer’s block was ridiculous. I wasn’t in love with what I was writing, and I didn’t like the direction I was going in. I originally was going to start off with how I was in 2016, and what steps I took to accept and love my body. But the more I added to it, the more I hated it. Though it wasn’t my intent, I felt like it was giving off the “I didn’t like this, so I changed this, and now I’m enlightened!” vibe. And that wasn’t true. Yes, I changed my mindset and had to put in a lot of work to get to this point, but I didn’t want it to seem like I had a problem, I overcame it, and now I’m coastin. Nope. That wasn’t the message I wanted to emphasize, because the journey continues… for life. So I scrapped it all and started over.

When I say that it took a lot of learning and unlearning to get to where I am today, I mean it. Deciding to love and accept my body for what it was and simultaneously declaring Women Gender Studies as my minor in 2016, really got the ball rolling on changing my mindset and views. I really had to reevaluate what I grew up to believe was acceptable and unacceptable, and how those views and feelings contributed to my inner turmoil. I had to reflect on parts of myself that I did not want to question or explore, but in order to heal and plant new seeds of thinking, I had to pull at the ugly roots that had planted in me so long ago. The Women Gender Studies classes I was taking at the time really opened my eyes to see that these ways of thinking in terms of beauty and beauty standards, are engrained specifically into the female mind at a very young age. And because of the unrealistic standards media and society places on women, companies profit off of all our insecurities.

I refused to be the foolish consumer that only cared about my outward appearance. I had to remind myself that I was so much more. So much more than my outer beauty, than my body, than whatever version of myself I want the public and social media to see. I refused to have companies make a profit off of my insecurities, and stay in this cycle of self-hate and fake confidence disguised by likes on social media. I refused to fall into this habit of following famous people online who alter their images, and give a false sense of reality. I no longer wanted to support companies and brands that publicly excludes, alienates, and makes people feel bad about themselves for being plus-sized.

I had to be true to myself and admit that at times I could be a hater towards others based on my own insecurities. It’s not something I’m proud of, but I’ve accepted that that’s the reality. I had to stop comparing myself to others. And that was something really hard to do. In the past, I would be jealous of people who had outward appearances and features that I believed to be desirable. It was really difficult for me to accept that someone else’s beauty does not overshadow my own. I had to be confident in myself and my own attributes, and separate that from my feelings of feeling worthy based on what I looked like physically. I had to engrain in my own head that I was enough, that I am worthy of self-love at any weight, and each time I fall victim to the negative self-talk, or compare myself to others, or care too much about outward appearances, I repeat the same cycles that I no longer want to continue. This world profits off of our self-hate, and I wanted no part of it.

And as time went on, I learned to literally not give a shit. I wanted to workout, not to lose weight, but because I wanted to be healthier. I no longer cared about the numbers I saw on the scale because as long as I felt good within my own skin, my actual weight didn’t matter. In fact, I wanted to gain muscle, which would realistically have me gain weight. I felt so liberated to do as I pleased without feeling guilty. Restricting myself from foods, places, and clothing was a thing of the past. I wanted to feel comfortable, happy, and at ease with myself. Doing a social media cleanse really helped me push for this change. Once I eliminated accounts and people that made me question my own self-worth, it was the first step of Game Over. What I do not see can not affect me. What I do not see can not influence me. What I choose to see and internalize is completely up to me. With time, college courses, and increasing confidence in myself by positive affirmations, I learned to dissect social media posts. I can appreciate other people’s beauty, even if it is altered, but still know that it is not reality. When I feel myself getting insecure when I hit that explore page, I’ll try to shut it down real quick. It has brought me peace to know that social media in the literal sense, does not matter. It is not something I need, and therefore, I shouldn’t try so hard to uphold a certain appearance. Basically, I shouldn’t care.

I think the pandemic was the cherry on top of the “I literally don’t give a fuck about my outward appearance” sundae. For a lot of people, the pandemic forced us to be alone with our thoughts – probably more than we wanted. Getting used to the shutdown and restrictions really had me focus on the health of me, my family, and friends, above all. I got used to not getting ready for work, not going out, not putting on makeup, not putting on clothes other than my pajamas and the occasional “walk around the neighborhood outfits.” Everything was more relaxed, even though anxieties of the outside world heightened. The uncertainty and the safety of society really had all of us on edge – from COVID, to social unrest, to targeted violence. On top of that, there were no outlets to relieve that stress, everything was shutdown. It felt like I was watching a train wreck and couldn’t turn away. I was constantly reminded of the realities of 2020.

So for me, food became my solace during the pandemic. Looking forward to a good meal that was usually through UberEats or other delivery apps was the highlight of my day / week. It made me feel good to know that I was helping keep some businesses alive during the unpredicted shutdowns. It brought me comfort to eat foods that I used to eat pre-COVID because it brought back a sense of normalcy. My relationship with food has always been a strong one. I love food. I was never a picky eater, and my parents didn’t have to worry about me not eating enough or not finishing my plate. Their concern was to get me to stop eating. And now as an adult, I’m the type of person that would rather meet up at a restaurant or grab something to eat than hangout at the club. I’d say 100% of my social life revolves around eating good food with good company. When I’m traveling and going to new places, my main focus is what I’m going to be eating. I want to try all the foods that each place is known for, and I will literally plan around what food I want to get. And with the pandemic, eating bomb food went from being a social, bonding, unwinding and having a good time, to suddenly being my comfort and sense of normalcy.

We all know that the pandemic is still going strong today – almost a year and a half later. Relying on food to give me comfort and make me feel “safe” while the world fell apart, mixed with everything being shutdown, meant that there wasn’t a lot of exercising happening on my end. Everyone joked about people coming out of quarantine putting on a lot of weight, and for me personally… where’s the lie? I’m for sure – hands down – the biggest I’ve ever been in my life. I’m not ashamed to admit that either. When the jokes of weight gain started circling early in the pandemic, I knew that I was informed enough to see the humor in some of the memes, but I also knew that there were some people out there that would really be struggling with this topic. When people around me would comment on not wanting to gain weight during the pandemic, I would get defensive and quickly add in that it’s OKAY and normal to gain weight during something as serious as a global pandemic, and it should be the last of our concerns.

It made me sad to know that during a time of crisis, people were already dreading the aftermath of the pandemic’s tole – gaining weight. When I hear people putting themselves down for not working out as much, gaining weight, or not having any motivation, I try to chime in and let them know that it’s okay to be feeling those emotions. Especially with my sisters, I find myself being overly aggressive with my messages of being content with gaining weight, but I realize that not everybody has the same outlook. For me, gaining weight during the pandemic was expected. However, I really didn’t expect COVID to be a problem to this day, I didn’t expect it to last this long. I tried my best to remind myself that my body will be changing along with the state of the world, and it’s okay. I was so used to not wearing makeup, not putting on my regular clothes, and not being in the public eye. Dare I say the homebody in me got comfortable to this new normal? Because I definitely got comfortable being comfortable and not thinking twice about how I looked!

I started working in person again in June 2020, to date, that’s over a year working in person. But during this time, up until recently, my mind is still in lockdown mode – not caring to be seen by anyone, social distancing, not having a social life outside of work, and basically living in workout leggings all the time to feel comfortable throughout the work week. My eating patterns remained the same even though I was back at work because the dreadful news of the world would still stress me out. For me, things were “back to normal” for the last year, given that I’ve been going to work Monday through Friday in person, but I would constantly be reminded of the state of the world every time I looked at my phone, turned on the news, or went out in public. For me, the masks are a constant reminder of the world we are living in. Living day to day for the last year and a half not knowing if you could be the carrier, have the sickness yourself, or infect someone you love is such a stressful way of living. I constantly had to weigh out the pros and the cons of hanging out with people outside of my family. It was a gamble every time, and I hate that to this day, every choice I make to expose myself to public places can result in a horrible ending. On top of that, restaurants remained closed, there were still many restrictions, and it felt like we were far from seeing a glimpse of light at the end of the tunnel.

When vaccines started rolling out, and things started to slowly open back up, I definitely felt the results of my anxiety filled binge eating patterns that were heightened throughout the pandemic. My friends and I were vaccinated, and started to see each other more regularly again. With time and more people getting vaccinated, restrictions started to ease up little by little. I was very slowly getting my social life back, and that meant wearing clothes other than my comfy workout leggings that I live in every day at work. I mean shit, pandemic or not, ya girl always lived in leggings Monday through Friday, because working with kids, you need to be as comfortable as possible. But it was a huge eye opener when I started to wear clothes outside of my work outfits. I felt like the Pikachu meme where he’s all surprised with his mouth open, even though I knew this was going to happen. My clothes didn’t fit the way they used to.

At first, I didn’t even really care that I was gaining weight. I was like… whatever it is what it is, we’ve been in this pandemic for a long time. It’s what I expected, and I had mentally prepared myself to slowly transition out of the lockdown. I anticipated that my body was probably not going to look or feel the same prior to the pandemic. I had to remember to be kind to myself. I had to remind myself that I wasn’t alone, a lot of people are going through the same transitions as I am. We are all just trying to adjust back to normal given everything 2020 has put us through. I have come to a point in my life where I know that my outward appearance is the least of my problems, that I am worthy and enough at any size, and that negative self-talk will get me nowhere. I know all of this. I’m completely aware. I try to practice this and feel confident and reassured with whatever reflection I see in the mirror. However, I am human, and I still have my feelings of insecurity. I’m not confident and self-assured all the time, and that’s okay.

In the past, I would’ve been deep in my self loathing ways by now – hating my body, restricting myself and then binging at the end of it all, and talking negatively to myself. But I know where that path would lead me – down a deeper hole. I’ve learned time and time again that making myself feel like shit will accomplish nothing. It will just have me feeling bad about myself and I won’t have the motivation to do better because I’m too busy sulking in my misery. There is literally nothing to gain from negative self-talk, but it’s such a common habit. Especially when you are feeling down, insecure, and frustrated with yourself, it’s hard to stop that voice in your head that is tearing you to shreds and dragging you through the mud. But I knew from experience that if I went down the self-loathing route, it would result in me being really hard on myself, which would push me back into the same cycle I tried so hard to unlearn.

Now, my off days / episodes look a little different. I’m not ashamed that I gained weight, I don’t totally hate what I see in the mirror, and I don’t let people’s commentary or opinions affect me. However, my views on gaining weight has changed over time now that I’m getting older. It’s no longer about how I look, I’m more so concerned about my overall health, given that my late 20’s are just over the horizon, and it’s something I should be keeping an eye on. I was aware of how I was using food to cope, but feeling not the best in my old clothes, and not feeling confident with what I saw in the mirror, brought to light my relationship with food. I was starting to see that during the pandemic, I would eat until I was stuffed to “treat myself,” but really, I’m just binge eating for pleasure and because I’m stressed.

I acknowledge my binging habits that have heightened during COVID, but I refuse to call them “bad habits.” Speaking only for myself, labeling them as “bad” just makes me feel guilty and ashamed about how I’ve handled a really tough year, and that’s not my intent. I want to remain kind to myself, but not be totally oblivious to what I want to change. In the past, to try to stay healthy and balance out my love of food, I would try to go to the gym and squat heavy. But gyms are closed, and with COVID going around with different variants surfacing, I found myself not going out as much. Basically my only form of exercise was walking to the grocery store and hiking once a week. I had to come to the realization that I would get winded doing simple tasks, and I have gotten too comfortable being lazy and not wanting to do anything. It wasn’t about how I looked on the outside, now it’s about how my current habits are making me feel on the inside. I feel sluggish, unmotivated, and unhealthy. Acknowledging what I want to improve, without bashing myself and putting myself down, has allowed me to make small but conscious changes to try to get in more exercise to make me feel better.

I know that for me right now, being healthier means being more active, getting more exercise in, and trying not to binge eat when I’m stressed out or trying to treat myself. A common misconception is that the body positive community promotes unhealthy habits, promotes obesity, and glorifies health complication that come with being overweight. This is not true. Just because you identify as “body positive” doesn’t mean you are glorifying obesity. Being body positive doesn’t mean that you are against working out, it doesn’t mean that you hate skinny people, or that you ignore your health. Being body positive sure as hell doesn’t mean that you are always feeling good about your body. For me, being body positive is being inclusive to all shapes and sizes, it’s being kind to yourself regardless of what your weight is, it’s knowing that you are worthy of love and respect at any size, it’s knowing that you are so much more than your outward appearance, it’s trying to love yourself and your body at all stages of life. Being body positive is not letting societal body standards dictate how you live your life, it’s choosing to live freely instead of constantly stressing over how you look, it’s not restricting yourself because you are hyper-aware of your body, it’s being self-assured and confident in being an individual in a world that wants you to conform and feel shitty about yourself so they can profit off of those insecurities. For me right now, being body positive is all that, and at the same time it’s being aware that I have to make healthier choices. And these choices should not be to punish or restrict myself. The goal is to always be loving and accepting of the body that I have right now. This is the body that has gotten me through the pandemic, and is continuing to get me through it.

And doing this Body Positive series has helped me appreciate and see what “body positivity” means to others. What my meaning of Body Positivity is is not exactly alike to anyone else’s definition. As highlighted in this series, being body positive is: not caring about what you see in the mirror, not letting what people say get to you, being your own number one fan, feeling confident without makeup, choosing a Vegan lifestyle, getting back into a hobby, making peace with your past, accepting your body changing to bring in another life, and so on. I appreciate how transparent every single person was during this Body Positive series, and for allowing me to share their very intimate self-reflections.

It’s okay to not feel body positive all the time. I hope this series has helped people see that people go through their self-love journey differently. No two stories are alike, but even then, we still manage to connect and resonate with other people’s experiences. We are all human, and nobody is perfect. We will have periods of progress, but also periods of regression. Don’t feel discouraged if you are not where you want to be yet when it comes to how you view yourself and your body. This is a lifelong process, so continue to learn and unlearn, and get used to the fact that sometimes you will teeter totter back and forth from what you’re trying to outgrow.

I hope that sharing my personal struggles with my forever changing body reaches someone who needs to hear that being body positive does not mean you are confident all the time. That myth discourages people because that is something that’s very unrealistic. Our bodies and our views are forever changing. If you attach happiness to correlate with your outward appearance, you will never be content with yourself. Your self-love and self-respect should never be conditional. ” -Marinelle, LoveYourzStory

BUSSDOWNMAMÍ

Marinelle CabilloLeave a comment

When Normaje “Nana” had her son, she really saw her love for party planning come to life. She wanted to do the most for all his parties – everything from the food, the decorations, and the dessert table. Nana’s auntie has always inspired her to bake because she was always in the kitchen baking new items and trying out different recipes. After witnessing her aunt bake for years, she decided to try her luck in the kitchen as well. She wanted to have her son’s dessert table be a certain way, and places she checked out just wouldn’t have what she wanted, or was over her budget. Anticipating and planning her son’s parties was around the time Nana noticed that she was getting more and more into baking. She had no idea that her love for food would one day turn into her small business, BUSSDOWNMAMÍ.

When Nana would showcase her son’s dessert table on social media, a few people would keep a mental note of her aesthetic and talent. When her friends started to have kids, they would reach out to her to cater and set up their dessert tables. When others started to notice her passion for party planning and creating different desserts in the kitchen, Nana started to think that maybe she could turn her hobby into another source of income to get her little family into a better position. People were inquiring about her dessert tables, and she would post the finished look on social media. Suddenly, she was known as the girl to go to for desserts and all things “party.” But like any small businesses owner, the self-doubt started to creep in.

” I was so hesitant!” Nana said remembering how nervous she was to announce her small business to the public. “I was afraid of what people would think, and of course the outcome. Would my stuff even interest people? Would I even get any clientele? So many questions ran through my head until I was like, ‘you know what… what can I possibly lose?'”

And just like that, the Bay Area native became the owner of BUSSDOWNMAMÍ, LLC. Nana describes BUSSDOWNMAMÍ as a one-stop-shop for events. She offers services for dessert and food catering, dessert tables, custom gifts, and more. If you faintly remember BUSSDOWNMAMÍ being referred to by another name, you have definitely been a faithful follower! When Nana first started to offer her services, she was offering dessert tables, party decorations, custom gifts, and a few minimal desserts such as chocolate covered strawberries, rice krispies, and Oreo dishes, to name a few. When she first started, her business was referred to as #DIYMAMÍ. The name came as a joke to mock her mom, who would always hashtag “cookingmamí,” in all of her Instagram posts. When Nana branched out and started introducing food plates and items, her friends would refer to her and her food as “NewNewsBussDown.” Being named two different entities became complicated and a little confusing to outsiders. So, she decided to ditch one name. Instead of letting go of one name completely, she decided to merge the two.

Nana started taking actual orders under BUSSDOWNMAMÍ around 2018-2019. She was originally known for her desserts and sweet treats. But customers couldn’t help but reach out to see if she would be serving the plates she would post her on social media. Nana has always been a huge foodie. In 2018, she really started to take an interest in cooking. Back in the day when she had Twitter, she made a thread of food, and the first dish she attempted to make was a shrimp boil. She looks back now and laughs that her and her husband were at Boiling Crab or Ray’s practically every weekend. Nana took a crack at it and was surprised how delicious her shrimp boil turned out. The success of this dish encouraged her to try out other foods – especially foods from fancy places that would cost an arm and a leg to dine in. She branched out to cooking steaks, well known side dishes, and dishes from other cultures. Now, her husband refuses to eat anywhere that he feels Nana could do better. There are times where they order from restaurants and he just gives her the “I told you so,” look, because they’re not satisfied with the meal.

BUSSDOWNMAMÍ ‘s Quesabirria tacos and Birria Lumpia are one of the most popular items on her menu, so it’s surprising to learn that initially going into the business, Nana had no plans on selling food plates. People kept reaching out to her about the food she would post on social media, so she thought she would just give it a go. Her first pop up was a huge success, and she was glad that she decided to test it out. Nana figured that offering food plates as part of her services would be a step in the right direction. Since her main goal was to become a one-stop-shop for events, it only made sense that she include food catering to her long list of services. She’s glad that she listened to what her followers wanted instead of just going the route she had originally envisioned, because offering things outside of dessert is what made BUSSDOWNMAMÍ take off. She listened, and she received.

Even though BUSSDOWNMAMÍ is a one-stop-shop with a lengthy menu, not just anything makes the cut. Nana still has a process on how a food item makes it permanently on the official menu. All of her food experiments get posted to her feed or story, and then she waits. If she gets multiple requests and inquiries, BUSSDOWNMAMÍ will do a trial run to test out if it sells and what costumers think of the new item. If the dish is successful, it earns a spot on BUSSDOWNMAMÍ ‘s official menu. Nana loves that her business is an “all in one” business, because it gives the freedom to switch it up with her items without having to worry about ruining her business’ certain aesthetic. But despite her extended menu, there are still certain items that the business is known for. Dessert wise, BUSSDOWNMAMÍ is known for their Banana Cream Pudding and Gourmet Caramel Apples, and food wise, it is hands down their Quesabirria and Birria Lumpia. When Nana hosts pop-ups, these desserts sell within minutes, and her Quesabirria and Birria Lumpia preorders sell out within the same day posted.

With items selling out the same day of announcing a pop-up, Nana is always buying ingredients in bulk. To maintain a system where every costumer gets the freshest products, she has to keep a close eye on her inventory. She keeps note of the amount of everything she purchases and what can be reused for the next pop-up, and takes into consideration what won’t last because it’s perishable. And it only makes sense that BUSSDOWNMAMÍ has two fridges to make sure everything is properly stored and ready for pop-up day. Other items like boxes, other packaging items, and back stock are stored at both pick up locations.

It took some time for BUSSDOWNMAMÍ to organically grow its clientele, but word of mouth and the power of social media worked in their favor. Now, Nana has costumers reaching out to her and placing orders that she doesn’t even know in real life. When she gets direct messages from accounts who have 0 mutual friends or connections, it’s a good feeling because it proves that how she is advertising her products are interesting those who she doesn’t know personally. It means BUSSDOWNMAMÍ is set apart from other small businesses doing similar work. But with growing popularity comes the concern of safety during pick-ups. Nana always makes sure to double check Instagram pages, ensure payments went through prior to pick up, and makes sure her business is “well protected.” Overall, Nana has faith in humanity, and welcomes orders from strangers.

But don’t get it twisted, BUSSDOWNMAMÍ ‘s success was not an overnight thing. It took a while before she started to get the traffic she is so used to now. Nana didn’t come right out of the gates selling out every week, even though that’s what her followers are used to seeing now. It took a lot of hard work and trial and error to get BUSSDOWNMAMÍ to where it is today. She went from being booked once a month to being booked months in advance. The progress was slow and steady, but in 2019 she started to see that she was starting to get booked 2 weeks in advance. 2020 is when BUSSDOWNMAMÍ really started to gain popularity and blew up. She saw her calendar being booked sometimes even months in advance, and she couldn’t believe it. Nana never imagined that her small business would be this busy. And she’s proud to say that she got herself and her small business to this point. Even though she started a few years back, there were very few businesses on social media that she could use as a reference and learn from.

” It was all trial and error,” she explained. ” It took time to figure out what worked vs. what didn’t, how to properly market, and understand the market / what interests / draws people in.”

For the most part, Nana keeps her personal life completely separate from her business. She does have a full-time job at Kaiser, and loves that she can balance out BUSSDOWNMAMÍ, a full-time job, going to school, and being a mother all at once. It’s her biggest flex because she knows that being a young mother is usually looked down on, and she is happy to say that she is holding it down for her family at 23 years old. And she admits that sometimes she surprises herself with how much she piles onto her plate. She believes in the power of hard work and dedication, and knows that if she wants something to be successful, she needs to put in the time and effort. One thing Nana doesn’t do is make excuses or feel sorry for herself. Her attitude screams, “keep your eyes on the prize,” especially since she has a family to provide for. To be successful, at the end of the day it comes down to how bad do you want it? And Nana has no issues putting in the extra time and work, because she believes a person will find time or make time for things that are important to them.

“My business is my baby!” Nana said, explaining how she finds the time for BUSSDOWNMAMÍ despite her busy schedule. “If it means coming home after a long day at work to spend a couple more hours to contribute to the success of my business, then so be it. We are all dealt a deck of cards, some have it better than others. Needless to say, it’s ultimately up to you and what you choose to do with the cards you are dealt. Anybody who wants something is going to go for it, no matter how it played out or what it comes with. I’m just grateful to have such a supportive husband and easy going son that I’m able to get what I need done.”

And the grind doesn’t and won’t stop, because Nana has no plans of slowing down. When asked if she would ever leave her full-time job to pursue BUSSDOWNMAMÍ full-time, she broke it down plain and simple. Her small business means everything to her, it is her creative outlet, her baby, her biggest flex for her and her family. As her business grows, it only gets harder for her to meet the demand of orders. Even though BUSSDOWNMAMÍ is so successful and is selling out constantly, Nana will never put her family in a position where they have to sacrifice or question if they’ll make enough to cover the bills for the month. She understands that some people have the opportunity to quit their full-time job to pursue their dreams, but she also sees that those aren’t the cards she was dealt. She prioritizes her family and their well-being, and even though BUSSDOWNMAMÍ is successful, and she bets that she could probably make a living entirely on her small business, she prefers to keep her full-time job. Her job in the medical field provides her and her family with great benefits and sets her up for the future with a retirement plan. Nana’s mentality is simple, if she can manage both a full-time job and her small business, why not continue with both?

When people think of BUSSDOWNMAMÍ, they think of Nana, the one woman show doing it all! But Nana really stresses the importance of her husband helping her fill in the gaps when needed to maintain a smooth flow of the business. Her husband helps her run errands, do pick-ups, and even helps throw down in the kitchen if needed. She is thankful that he can keep her grounded when she is folding under pressure, which usually results in her not speaking very kindly to him in the moment. Her husband doesn’t hesitate to stop what he’s doing to tend to a stressed out Nana to help a lending hand. And when it’s food sales and pop-up days, her family really steps in to help her with the whole process. They have come up with a system where they all have a certain task to tend to without her having to ask or manage, which is a great help on those chaotic days. She is so grateful that she has her husband and family that tolerate her breakdowns and attitude when she’s under pressure.

Even though BUSSDOWNMAMÍ has seen a tremendous amount of support and sales, Nana still has her moments where she feels overwhelmed and discouraged. She has been doing this for years, but she is not prone to making mistakes. There have been many times where she has had hiccups on the day of pick-ups and gets overwhelmed with frustration. There are times when the “baking gods” aren’t on her side when she has a large order to fulfill, or her chocolate isn’t the right consistency it usually is, and other bumps in the road on prep days. What keeps her going and not just deciding to give up right then and there is knowing that there are people on the other side of those orders that are counting on her to execute what they requested. Times likes these, Nana has to take a deep breath, keep working, and remind herself that she has to deliver to her customers.

In September 2020, Nana’s grandpa passed away, and she lost all motivation to cook, bake, or tend to her business. It got to the point where she couldn’t complete a task without getting anxiety or having mental breakdowns. The passing of her grandpa was something she was not prepared for, and it turned her world completely upside-down. During this time, Nana thought it was best to take a break from BUSSDOWNMAMÍ until she was up for it again. She canceled orders that were pre-booked in advance because she mentally could not handle it all. Nana admits that canceling orders is very out of her character, since she goes above and beyond to deliver to her costumers no matter how tired, busy, or booked she is. But she had to put her mental health first to give herself a break and a time to mourn. She took a few months off of BUSSDOWNMAMÍ, and the whole time she questioned if she had made the right move. By this time, so deep into the quarantine, there was so much competition that Nana was unsure if her customers would return back after her break. When she got the courage to start back up again, her clients picked back up from where they left off.

“The thought of the market being so competitive and questioning if  people will still order from me after being gone for so long raced back and forth in my head,” Nana said. “But my first pop up back, my clients did not fail to prove to me why I continue to do what I do. With that being said, I’m just honestly so so so blessed to have such solid and loyal client base. They are the ones who truly keep me going with this entire business.”

Since Nana started BUSSDOWNMAMÍ prior to the pandemic in 2018-2019, she definitely had to switch up her pop-up dynamic because of COVID. Her family and costumers’ safety is so important to her, and she doesn’t want anyone to be at risk. Because of COVID, BUSSDOWNMAMÍ has cut down on their pop-ups. But as the pandemic persisted, Nana had to come up with a new routine to ensure that she could serve her clients, but at the same time keep everyone involved safe. Clients are required to use electronic payments for orders, must be wearing a mask, and must remain in their vehicle for pick-ups. Since Nana also works in the medical field and is handling food, she gets routinely tested. By following these protocols, Nana hopes that it brings her family and costumers some peace of mind.

“I had to put a lot of my plans and pop-ups on hold,” Nana said on behalf of BUSSDOWNMAMÍ. “I wasn’t able to operate as often as I was and that overall just kind of set me back. I know it’s easy to just keep selling but I have a family to protect and wouldn’t want to put my family in any position to be exposed.”

COVID also brought some other hurdles. When COVID hit, Nana started to see a lot of new Instagram businesses starting up. Suddenly, there were a lot more strawberry dippers, dessert pages, and food pages. At first, Nana felt some type of way, she felt that she put a lot of hard work into BUSSDOWNMAMÍ years prior to the pandemic, only to see competitors show up at an alarming rate during COVID. She had to remind herself that this is just a part of the business – there will always be competition. Nana quickly got over it, and realized that the pandemic hit people differently, a lot of people lost their jobs and the government isn’t being helpful with resources and financial assistance. She realized that she never knows what a person is going through during these tough times, and isn’t bothered by other businesses selling similar food items, because at the end of the day, “everyone can eat!”

“With a successful business, it’s going to get competitive, and you have to learn to adapt and understand that,” she said. “I’m the type of person that doesn’t like doing the same things others are, that’s why I’m just ultimately so thankful that I shaped my business to be a one-stop-shop so I don’t do just desserts or I don’t do just food, so it’s definitely a huge perk being so universal.”

Nana admits that she felt some type of way in the beginning, but that quickly changed. She laughs and says it’s because she’s an Aries and gets over things quickly. She knows that other businesses popping up will ultimately not affect her business, so it shouldn’t be any of her concern. In fact, Nana welcomes other small businesses to reach out to her. She loves to connect with others and come together as a community to collab and do giveaways. When she is completely booked with orders and costumers inquire about wanting to order, Nana will refer them to other businesses that sell similar items. And these small businesses refer BUSSDOWNMAMÍ as well. Nana appreciates that she and other small businesses help each other grow and succeed by being supportive and keep word going of the other business. She hopes to work with more small businesses in the future.

BUSSDOWNMAMÍ ‘s goal for 2021 is to keep growing and try new things and techniques. She wants to gain more clientele, gain more knowledge, and step out of her comfort zone. Nana hopes to have more availability so she can cater to all the customers that want to try out her food. One day she hopes to open up a physical location, and hopes to do that in the next couple of years. In the meantime, BUSSDOWNMAMÍ is taking orders through DM’s and emails because her order forms are currently under construction. She plans to launch her official website and order forms hopefully by the end of February. Nana’s advice to other small businesses is something she found on social media.

“I seen this post a couple months or maybe a year ago that changed my perspective indefinitely and I know others can probably relate as well: ‘When you feel discouraged about your business idea because there’s so many people around you doing the same exact thing, go to the grocery store & look down the bread isle. Same idea 15+ companies selling the same exact thing!‘ Everyone can eat!”

Kapwa Baking Company

Marinelle CabilloLeave a comment

Faye remembers it fondly – using a big fork to mash all the ripe bananas that were in a huge white plastic bowl her mom handed her. Smashing the bananas was Faye’s special job every time they made banana bread, and she was happy to do it. Her mother would eyeball the recipe, adding a splash of milk, mixing in flour and sugar, and somehow getting it perfect every time. Making banana bread with her mom are the earliest memories Faye has of baking. And now with her own children, Faye has passed down the banana smashing torch to them – remembering how excited she would get to help her mom in the kitchen.

Growing up, she had always watched both of her Lolas cooking, and her parents were pretty nifty in the kitchen as well. Faye has always felt like baking was always in the “background” of her life, and didn’t realize at the time how much baking meant to her. With time, Faye saw it clearly – baking was her passion that lit a fire in her soul. With the help of her husband, Ryan, and COVID, Kapwa Baking Co. was born. And now, Faye and Ryan are serving classic Filipino desserts, selling out almost every time, while balancing their full-time jobs and raising their 3 children.

It has been a journey to get Kapwa Baking Co. to where it is today. The business was formerly known as Bake Me Happy SF, but with the help of COVID, it took on a new look, menu, and name in 2020. Faye shares her small business’ story, but Kapwa Baking Co. is so much more than a business to her. It has been her dream for years, and her and her husband are finally laying down the foundation of their business. Her goal is still the same – to one day have a café or bakery where she serves her regulars their usuals, a place where the community can gather and enjoy her delicious food. This is why she named her business “Kapwa,” the Tagalog meaning for “community / neighbor.” She was 9 years old when she left the Philippines for the US, and the desserts she offers are some of her favorites that remind her of home.

“My family moved here when I was 9, so I was still pretty young,” Faye said. “But I was old enough to have some concrete memories from the time time I spent there. I admit, a lot of my memories revolve around food haha!”

Ironically, the baking dessert connoisseur’s dream growing up was to be a dentist. Faye’s mom had a dental practice in the Philippines, and for as long as she could remember, she wanted to be just like her mom. Faye wanted to make that dream come true, so she went to college to pursue being a dentist. At the time, she didn’t even think twice about baking and owning a business. She continued with her studies, but found herself spending every break – before and after school – in the Culinary Department’s library. Every time Faye stepped foot in a bookstore, she would go straight to the cookbook section. She wanted to learn more about everything and anything related to desserts and baking. And when she wasn’t reading about food and baking, she was watching it on the Food Network.

Faye knew that she probably loved baking more than the average person, but didn’t give it much thought, other than being a hobby she really enjoyed. Baking was a stress reliever for her during her high school and college days. Faye would bake cookies pretty consistently, and just give them away to her classmates in college. When she started becoming aware of her new found passion in baking, she still continued with her original plan – she never switched her major to pursue the culinary arts. Faye has no formal culinary or baking training – everything she has learned has been through cookbooks, Food Network shows, other cooking channels she would religiously keep up with on YouTube, and of course, trial and error. She is 100% self-taught and humbly acknowledges that she is learning new techniques and information everyday.

“I never really looked at the underlying interest I had in sweets and desserts,” Faye said reminiscing on her college days. “I spent a good chunk of my college life working towards a career that I thought was my dream. In the end, I finally realized that baking and creating fed my soul and that it was what I was most passionate about.”

So, Faye fed that passion when she could. She felt as though baking and creating desserts was just the natural path for her to take. Her very first official “order” came from her dad. He ordered a Shako chocolate cake. If you look it up, a Shako is a cylinder shaped military hat that has embellishments and pompoms and feathers coming out of the top. Faye’s dad took her to get all of her materials to make the Shako cake, and she felt a little overwhelmed. At that point, she had only worked with American buttercream. In the end, she completed the chocolate Shako cake – decorated with fondant, a Styrofoam feather pompom decorated with royal icing, and edible gold dust for the embellishments. This tough first order of hers really opened her eyes to all the different mediums she could use in her dessert making. She started researching all the different ways she could use edible decorations and mediums.

From there, Faye started baking cakes for her friends and family’s birthdays or for special occasions. And usually she would give the cake as a gift. With time, she started experimenting with cake pops, personalized sugar cookies, macarons, and other small desserts. Faye jokes that the time she spent in the Culinary Department’s library finally came in handy! But it wasn’t until she had her son that her business started to slowly take form, about 8 years ago. This is when dessert tables started to gain popularity for being the highlight of parties.

When Faye’s son had his 1st birthday, she wasn’t working at the time. They couldn’t really afford to pay someone to make the anticipated dessert table, so Faye put her baking skills to the test and made all the desserts herself. Friends started to ask about all the desserts that were at the party, so Faye gladly started to take orders. A couple years later, Faye and Ryan welcomed their daughter into the world, and that’s really when the ball started rolling. They started their first small business, Bake Me Happy SF, where Faye catered desserts for birthdays, parties, showers, weddings, and any occasion that required treats.

Kapwa Baking Co. has been an idea that Faye and Ryan sat on for some time, but never pursued. It wasn’t until they took a trip to Portland 3 years ago that re-sparked their interest in having a small business that they could one day have a physical location for. When they were in Portland, they were inspired by all the mom and pop shops that they saw. Still, Bake Me Happy SF was doing well, and they were content with what they were doing for the time being. That all changed when COVID hit. When one business fell through the cracks, another business was born.

Faye admits that COVID and the Shelter in Place orders were the catalyst for starting up Kapwa Baking Co. It was the push that the needed since a lot of events that Bake Me Happy SF had were canceled due to the pandemic. Faye and Ryan had no choice but to pivot their business. That’s when the couple decided that Bake Me Happy SF would change into Kapwa Baking Co. Faye closed down Bake Me Happy SF ‘s websites and Instagram account since she was no longer going to offer the same desserts as she used to. Faye was very hesitant when they were going to launch Kapwa Baking Co. because she didn’t know how her followers would receive it. Her dessert menu was completely new – serving classic Filipino desserts, and some with a new twist, like her Pastillas Milk Jams. Since these were products that were different from what Bake Me Happy SF was originally known for, there were some doubts about how successful the new menu and business would be.

“The first week of our launch, I was fully prepared to only receive 1 or 2 orders from family members because our first product was something completely new,” Faye said.

To their surprise, Kapwa Baking Co. launched successfully! They have only been in business for about 6.5 months, but have already received so much success and support. They consistently sell out of their items, and can get booked pretty quickly. The max amount of orders that Kapwa Baking Co. can take each week varies based on Faye’s work schedule. She works as an administrative assistant at an elementary school, and even though there are no kids present because of the pandemic, COVID has made the job more demanding. There are weeks where they sell out pretty quickly, and that can be due to the limited orders they can accommodate, and then there are weeks where they can take a lot more orders because her work load isn’t as bad. It really all depends from week to week.

Kapwa Baking Co.‘s menu includes: Pastillas Milk Jams, Ube Monster Bread Pudding, Ube Cheesecake Fudge Brownies, Ube White Chocolate Cookies, Cookies and Cream Bread Pudding, and their most popular item – the good ‘ol classic Pastillas. Pastillas are a milky sweet candy that’s very popular in the Philippines. The recipe Faye uses is the same recipe her sister taught her over 10 years ago. When her customers drive by to pick up their orders, their pastillas are soft and fresh. Around the holidays, Faye was selling out of their milk jams because people were buying them to give as gifts. And usually one person will order on behalf of other people like their coworkers, family, and friends, and Kapwa Baking Co. will be greeted with a hefty order. This isn’t something Faye and Ryan complain about, though. They are just happy and grateful that their products sell out and that a lot of people enjoy them.

It’s definitely a blessing to have your products be so popular and selling out very often. Because of the business’ success, Faye and Ryan are still trying to find the middle ground of balancing Kapwa Baking Co. , their 9-5 jobs, and spending time with their 3 children. COVID has brought its own level of craziness to her full-time job, so Faye does all the work for Kapwa Baking Co. after hours. It is chaotic to say the least, but Faye thanks Ryan for having her back, because without him she wouldn’t be able to manage it all. Their daughter has commented on how busy her parents have been, and how they aren’t spending as much time together. Because of this comment, Faye has made a point to have “break” weeks where they don’t take any orders so they can have quality time with their children. Thankfully, her two eldest children are very helpful and self-sufficient, and love to help their youngest sibling, so when it is time to get down to business, all hands are on deck.

And that is exactly what is needed on baking days. That is the most chaotic time of the week – when it’s time to make and bake all the orders that came through. Faye does prep work throughout the week, like measuring out ingredients, prepping packaging, and tiny steps that can be done ahead of time. But all the baking and food preparation are done the night before the pick ups / deliveries. It may get crazy, but Faye does it to make sure that her customers have the freshest products from their company. Faye handles all the bookings, communications, and baking, while her husband, Ryan, handles the packaging aesthetic and deliveries. They have been meaning to find a time where they can have official “business meetings” between the two, but haven’t had the time to pencil that in permanently yet. For now, the flow and balance that they have now is working well.

There are days when Faye feels discouraged, exhausted, and like there aren’t enough hours in the day, but it has never gotten to the point where she feels like throwing in the towel. Faye admits that there have been a handful of nights where there were some tears and a lot of frustration because things didn’t go as planned. She deals with it by letting herself feel the emotions, but letting it go after. Faye knows that for the time being, she has to hustle to get Kapwa Baking Co. to where they want it to be. There are days where her full-time job drains her and she is overwhelmed with her “to do” list, but she knows that this business has been her dream for a long time, so she has to push through those difficult days. This mentality is part of the reason why Kapwa Baking Co. is so successful.

Faye has also been successful when advertising her small business online. When they were planning to launch Kapwa Baking Co., Faye made an Instagram and Facebook account for the business. They have gained a lot of their followers through friends and family sharing their page and posts. Faye recognizes that this is why Kapwa Baking Co. has been so successful – because of the support of friends, family, and customers sharing their content online. Faye makes it a point to add a personal touch to what she posts on the business’ Instagram and Facebook page because she doesn’t want to just post their menus from week to week. She tries to switch it up and have that personal connection with those who interact with the business page.

The positive feedback that they have been getting from customers and those around them is what surprised the couple the most. The support that they get from other small businesses is very heartwarming and encouraging. That’s why Faye’s advice for other small business owners is to support one another. This builds connections and awareness of other small businesses, especially during a time where small businesses are most at risk. She believes that supporting other small businesses will shed light on what’s important – raising up the community, her “Kapwa.”

“We are also looking forward to working with many many other small businesses and doing our part in raising our kapwa business owners up,” Faye explained as she went into collabing with other businesses.

When Bake Me Happy SF turned into Kapwa Baking Co., they revamped their whole menu. Faye was inspired by her favorite desserts and foods that she ate when she was a kid living in the Philippines. Their very first product, Pastillas Milk Jams, were inspired by her favorite candy – pastillas. Instead of having the pastillas in candy / solid form, the Milk Jam can be served on top of bread, ice cream, or even by itself! Faye and Ryan do a lot of experimenting with flavors and testing their recipes. Taste testing is Ryan’s primary job, and though they let their kids in on the tasting fun, they are aware that anything sweet is good to them! So, they will sometimes ask friends and family to taste their new treats. For now, their dessert menu is centered around them taking their own spin on traditional Filipino desserts and food.

Faye laughs and says she wants her customers to know that she is “extremely shy and awkward.” She wonders if people at curbside pickup notice how “awkward” she can be, but wants people to know that despite her shy demeanor, she loves to meet new people! A lot of their customers are friends, or friends of friends, or somehow know a mutual connection, and Faye enjoys building friendships with those who buy from Kapwa Baking Co. There are times where she is very hard on herself, and is working on celebrating her own victories, since she loves to celebrate others’ victories.

Their goal for 2021 is to partner with more local businesses and possibly expand to Farmer’s Markets. Faye wants to dedicate more time to Kapwa Baking Co. so she can consistently take more orders. They are really hoping that opening a physical location will be in their cards somewhere down the line. It has been Faye and Ryan’s dream to one day open up a brick and mortar for their small business, and that’s where the conversation always leads to when they talk about their dreams and goals. Faye loves that she has her husband’s support through it all. She describes him as her #1 supporter, business partner, and all around helper. This is their dream, their goals are aligned, and they are keeping their eyes on the end goal.

“That’s always what it came down to – to own a place where people can come together, share their talents, and enjoy our treats,” Faye said. “A place where people came in as strangers and left as family, where we would know our customers by name and serve them their ‘usuals.’ We wanted a place where we could feature other small businesses and their hustles, hold open mics and art shows for local musicians and artists. Hence the name we chose… Kapwa.”

Portland Girls Trip!

Marinelle Cabillo2 Comments

To be honest, I didn’t plan a blog post to write this weekend, hence why I’m a day late.

My best friends and I decided months ago that we would celebrate our graduations by taking a girls trip. 3/5 of us on the trip graduated this year, so it was time to celebrate! We ended up choosing Portland. The running inside joke was the fact that we – I especially – would mistake all these Seattle landmarks and spots as Portland’s. It got to the point where we all just sat there thinking, “…wait why didn’t we just go to Seattle 😂😂😂.”

But we had so much fun! It was one of those small chill vacations that we all needed. We all weren’t trippin’ off time. We would take mid-day naps, a sign that all of us are getting old 😂. I think that’s why Portland was a great spot for us to pick. It’s pretty low-key, and all we wanted to do was eat, shop here and there, and eat some more. I’m so glad all my girls are foodies because I travel for the food. To me, the food is the main event and sight seeing are things to do until the next meal 💁🏻‍♀️.

I don’t know if Portland is known for their biscuits and gravy, but it seemed like that was on every menu. It did not disappoint! The food was so goooood! All the restaurants we went to were pretty low-key, small, and very cute.

People were really nice, to the point where we were sussed out sometimes. It really made us think, “damn, were we just raised to be not friendly” 😂. It also didn’t seem too diverse, so that’s probably why we were easily spotted as “tourists.” It really seemed like a whole new way of living. I know that sounds dramatic as hell, but it’s so different from San Francisco living.

We went out to a bar on Saturday, and I was having slow but steady anxiety attacks in my head. The whole time I just kept looking all around me, people watching and being aware of my surroundings. I kept a mental note of all the possible exits, hiding spots that I could possibly cram into, etc, if something wrong were to happen. I mean shit, with all that’s going on, it was hard not to think like that. It made me pretty sad that that’s our reality.

But what had us all fucked up was when we were at the mall. And all of a sudden an alarm went off, it sounded like a fire alarm but not totally sure. Everyone started evacuating, and the person on the speaker was telling everyone to exit. I was trying to hear what the reason was over the intercom, but I couldn’t. But we dipped out of there so fast fearing the worst. Turns out everything was find (I’m assuming) but it was still a “yooo wtf hell nooooo” moment.

Other than that, this is seriously what my heart needed. A vacation to chop it up with my girls and make stupid jokes and act a (singing) fool in a city where no one knows who the fuck you are. It’s what we all needed. Especially with those mid-day naps everyday we were there. To not have responsibilities, deadlines, worries to trip about, even for a couple of days, was a great feeling.

I love those moments where it’s night time, or we’re getting ready, and we’re just opening up and catching each other up on each others lives, future moves, career updates, troubles, etc. I be sentimental like that 🤗. I’m also really trying to milk the time I got with my girls because I know it won’t always be like this. In a couple of years, we’ll all be set in our careers, making moves, maybe even actually moving, maybe having families, and everything else that comes with adulting. So here’s to our girls trip – a success! We touched down in San Francisco and didn’t want to leave each other just yet. We had to get one last meal together before parting. Dramatic as hell, I’ll probably see them again by next week, but it really is hard for all of us to get together. Haha.

So yeah, that’s why I didn’t have a blog post up. Was too busy being in the moment with my girls and enjoying some bomb food!

I have a 2 week break from work, so I plan to be writing more so I have a few posts lined up. Since I got the time, I plan to write a post I’ve been meaning to write for years. Stay tuned! Until then, here’s some of the food we ate at Portland!

Chicken and a vegan waffle from Black Heart:

Reggie Deluxe from Pine Street Biscuits:

Apple Fritter donut from Blue Star Donuts:

Carne Asada tacos from Tight Tacos:

Screen Door – praline bacon, chicken and sweet potato waffles, cheddar grits: