Meet Wendy Zeng | Chef & Community Organizer

We had the good fortune of connecting with Wendy Zeng and we’ve shared our conversation below.

Hi Wendy, can you talk to us a bit about the social impact of your business?

Drizzle Catering hosts various pop ups and collaborates with brands that bring together seasoned consumers and canna-curious newcomers to experience and learn how they can incorporate this plant medicine in their lives. It’s a fun, accessible, community oriented way to educate and empower people on their consumption journey. Cannabis education can help reduce the stigma associated with use, so those who see benefits don’t have to feel ashamed for taking care of their personal health and create a more informed and educated public. When people are more empowered with knowledge, it helps to create an industry that is more responsible and accountable to its customers.

Everything we do is rooted in culture and tapping into ancestral wisdom that has come before us, such as Traditional Chinese Medicine and regenerative farming, and ethical omnivorism. Our modern American diet has become so detached from the earth and the ecosystem that we are a part of and also that we disrupt with industrial activities. Through our work, we hope to model a lifestyle that is rooted in these value systems and de-center from colonial patriarchal systems ever so prevalent in our world.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
When I reflect back to the business and teams I’ve built over the years, I’m most proud of the work culture and friendships cultivated through my leadership. I practice servant leadership style, in which a leader serves their team first and makes decisions based on reciprocal benefits between the team and individuals. Operating a business under capitalism already sets the default practices to be exploitative so it can be a radical act of rebellion to intentionally go against those principles. Instead of solely focusing on producing and the end product, we also practice accountability, empathy, and community building. How can we feel more seen and whole through what we create together.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
LA is home to the largest population of expats outside of their home country for many countries (Thai, El Salvador, Vietnam, Korea, etc) and so the food scene is one of the most exciting and unique in the world in my opinion. I always recommend people check out the various immigrant towns for the best food this city has to offer. As a Sichuan immigrant myself, I think LA has the best Sichuan food in the U.S., mostly spanning across Monterey Park and Rowland Heights. Hit up Sichuan Impressions and Szechuan Tasty for a sampling of regional classic dishes or Lao Ma Tou for hot pot then finish with fresh handmade boba from Xing Fu Tang.

Who else deserves some credit and recognition?

One of the most beautiful things about our life journey is walking alongside those living out our goals and values. I’m so privileged to be in friendships with many women leaders in my life who all contribute to my inspiration and success. It is so hard to shout out just 1 person so I’ll mention lessons I’ve learned from a few that I keep close to my heart.

– My dear friend Jing Gao is the founder of Fly By Jing, a modern spice and condiments company representing the flavor and history of Sichuan cuisine. Her leadership, vulnerability, and in-depth insights on diasporic culture makes her such an important figure and force for amplifying crucial but often marginalized narratives.

– I’ve learned from my childhood friend turned pastry chef extraordinaire, Ali Rohrbacher, on staying curious and committed to mastering my craft as a way to keep my passion and creativity alive instead of orienting to external sources of validation.

-Master baker and storyteller Christina Wong is also my co-creator for MoguMagu, an AAPI collective dedicated to the education and community building within cannabis, plant medicine, food, and culture. I joke about her being my un-official PR person because she’s always putting me on. She’s been my rock in my personal healing journey from generational trauma and toxic relationships.

– Fellow cannabis queen and chef Haejin Chun aka “the bigbadwolf” models for me choosing self love everyday and not compromising your values.

Website: drizzle.catering

Instagram: https://www.instagram.com/wenyerhungry/

Linkedin: https://www.linkedin.com/in/wenwzeng/

Image Credits
Bailey Robb, Adam Stanzak