Botanica World: Jessica Wang of Picklé
Welcome to our new column, Botanica World, in which we interview our favorite creative women about inspiration, sustainability, business, and social distancing for public health.
The objective of this series is to bring some positive content to the social media space.
Artists and creators have always persevered and thrived even in times of adversity, and we wanted to check in with our community to share experiences- we are all in this together.
Jessica Wang, Fermentation Entrepreneur
Picklé, Los Angeles
In this article: Jessica wears Renata Top in Black and Conchi Leggings in Black.
Where have you found inspiration in 2020?
I have found inspiration in ongoing collaborative cultural projects - like Chinese heritage cookery workshops with my mama Peggy - and also in natural settings, while hiking solo on local trails.
What does sustainability mean to you or your business? What systems have you implemented to prioritize sustainability?
Sustainability means practicing social and environmental responsibility with the goal of sustaining a healthy loop of systems, and for me that starts with sourcing. Ingredients and materials used for events are sourced from local small businesses as much as possible. For larger Picklé events I order produce from Food Roots, a social enterprise working with farmers who are POC. Trimmings removed from produce used at pickling workshops are always composted, and equipment provided to students are maintained in the cycle of use. I do my best to avoid plastics, including over-packaged products, and "disposable" wares because I care about the health of our ocean.
Who are the women in your community that inspire you? Do you have a mentor?
I am inspired by the spirit and friendship of many women! My short list of women entrepreneurs: Ai Fujimoto-Cordero of Omiso; Alia Kate of Kantara; artist Maryrose Corrubias Mendoza; designer Helen Koh; writer Betty Hallock; writer and ceramist Raina J. Lee; writer and owner of The Ruby, Rachel Khong; and cookbook author/ cooking instructor Sonoko Sakai. Sonoko has been an extremely supportive mentor in my journey as an independent cooking and fermentation instructor.