Womxn Supporting Womxn In Food | Alexandria Bipatnath of The Wholesome Conscious

Marissa Bronfman

What’s the status of your business? Did you have to pivot, go online, temporarily close?

My catering services within the GTA are temporarily closed. However, The Wholesome Conscious has a variety of tiers and has transitioned online through a variety of mediums such as education, food demonstrations, meetings, etc. This has been great because I’m still able to connect with my community, but I have also met so many new faces and have expanded my network in the process.

What’s been the hardest part of this pandemic for you?

Income! Unfortunately, my business is not making the same revenues as it previously was especially during our high season (summer.) Also, not being able to connect with community, fueling them for the day with whole plant-based foods. I’m always very aware of the food insecurities within the GTA and I am grateful for the light that is being shown on this deeply-rooted problem. It only reinforces the necessity to provide tools that empower those affected by these food insecurities.

What can we as a community do for you?

Help spread the word of The Wholesome Conscious + Catering business, share on social media, support us at our future events, bring us into your workplace, wedding, big or small event. Give us feedback, what do you love about our menus, offerings, services? What would you like to see from us next time or in the future? Helping to support us isn’t just supporting a business but supporting an Indigenous legacy. Supporting a contemporary Indigenous business helps invest in a strong and sustainable indigenous future.

What advice would you give women?

There is a seat at the table for all of us – share the wealth. There is no need for competition and not sharing resources or sources for our success. Let’s change the mindset to encouraging, uplifting and supporting one another’s businesses. Step outside your comfort zone and collaborate with a fellow entrepreneur and realize that as a BIPOC the structure of the table was not meant for us – by doing so, both parties can create grounded and rooted relationships that actively participate in the wellbeing of a community. When we come together in unity, we are movers and shakers for change – boom!

What is your greatest hope right now?

Indigenous youth are becoming more creative than ever before with startups, entrepreneurs, etc. This will push forward a new generation of collectives that will continue a level of resilience and empowerment of previous generations of businesspeople. I also hope that my work is peaking other people’s interest to enter the culinary/food fields. Especially women of color and members of the LGTBQ2S+ community.

What are the 3 things keeping you sane?

1. My garden

2. My family

3. My pets

What's your favorite plant-based recipe?

Red Thai Curry Paste


  • ½ tsp coriander, ground
  • 1 tsp cumin, ground
  • ½ tsp of black pepper, ground
  • 1 red bell pepper, remove the seeds
  • 4 red Thai chili peppers
  • 2 stalks of lemongrass
  • 1 tbsp of ginger, freshly grated
  • 3 cloves of garlic, fresh and peeled
  • ½ tsp of sea salt
  • 1 lemon, juiced
  • 1 tbsp of turmeric, ground
  • 1 ½-2 limes, juiced
  • 6 stalks green onions
  • 3 tbsp avocado oil
  • 1 tbsp maple syrup


  • Combine all ingredients into a food processor and blend until smooth.
  • Store in a glass container and place in the fridge. Can be used in soups, marinating and more!

We are committed to representing a much greater diversity of BIPOC women in this series and we are now asking every female food founder we feature to spotlight a BIPOC woman from their network.

Andréa Williams, Indigenous Community Educator.



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