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Sweet Beginnings' News


Tené Television Pilot
L.A. Makes explores small businesses and the people who make Los Angeles the amazing city that it is. Through the lens of small business owner and 30 year, public television veteran, Tene Harris, the pilot episode, "L.A. Women Who Make" takes you inside the day-to-day world of two small business owners, Leah Ferrazzani and Shaunte Taylor, who share their inspiring stories

From Cottage Food Operators to Storefronts, to Non-profits and everything in between, get ready to meet the people who make L.A., on LA Makes.

Airs Wednesday, December 2nd at 8PM and Saturday, December 5th at 6:30PM on KLCS.

Find L.A. Makes on FaceBook





A sweet beginning gets sweeter
While we don't get many opportunities to share or tell our foods stories, we share it with every meal we make and serve.

Tene Harris, culinary artist and owner of Sweet Beginnings Desserts, is telling her story in an amazing exhibit at the William Grant Still Art Center in Los Angeles. This exhibit - open thru November 21, 2015 - tells her culinary story with photographs, letters, recipes and video of her great great grandparents, great great aunt, and much more.   read more





Sweet Beginnings Makes For An Even Sweeter Food Experience
Marah Alindogan | December 1, 2014 | 4:33 p.m. PST
Staff Reporter

By now, the leftover pumpkin pie from Thanksgiving dinner is probably taunting you every time you open the refrigerator. The flakey crust and creamy, smooth pumpkin-spice filling baked to 375 degrees of perfection is the best reminder of home. Tene Harris, the owner of Los Angeles based Sweet Beginnings, is bringing joy to all holiday dinners in the form of baked goods she produces from her home kitchen.   read more





Sweet Beginnings now a Local Food Producer w/ Good Eggs

Sweet Beginnings statement:
Sweet Beginnings partners with Good Eggs to share our homemade artisan desserts, savory foods, breads & granola because we are committed to sourcing As many of our ingredients as possible locally and making quality artisan foods. We've been with Good Eggs Since they launched in Southern California --Summer of 2013.

Good Eggs delivers the freshest local groceries right to your door, for FREE 7 days a week. Click here for more information



Our mission is to grow and sustain local food systems worldwide.

What's a local food system?

Local food systems are networks of locally-owned farms, small food businesses, commercial kitchens, warehouses, grocers, and all the people involved that feed a single region.

Why?

Because local food is better for everyone involved. We're certain that better food is a means to a better world. As people get more of their food from local systems built on caring for the land, the animals and the people in them we believe that we'll see real change. In fact, we already are:

Better eating

Local food is fresher when it gets to you so, naturally, it tastes better. Just-harvested fruits and vegetables are more nutritious, since they don't hang around for days on a truck while their nutrients deteriorate. Local food is actually food it's not comprised of ingredients that read like a chemistry textbook. Our local meat, dairy and eggs come from ranchers who treat their animals with respect, giving them ample space to roam and food they'd naturally eat raising healthier animals that are also better for us.

Local strength

From farmers' markets to urban gardens to the neighborhood butcher shop, conversations and relationships are fueled by local food. Local food systems are generally made up of small, locally-owned businesses, with owners who care about the quality of the foods they're producing, the people they're employing and the communities they're sustaining. Profits are re-invested in the local economy. When owners, employees, and customers share a common community, success for one is success for all.

Care for the environment

Our planet is the source of everything we eat. Opting for produce grown using polyculture, without pesticides and chemical fertilizers, means soil isn't depleted of nutrients or left full of toxins. Avoiding factory farming means saying no to the enormous cesspools of waste it creates. Eating seafood that's sustainably caught from nearby waters helps protect natural fish populations and keeps waters free of waste from fish farms.

Smarter consumers

With just a few giant mega-corporations producing the vast majority of the food in America, it's pretty hard to ask questions about what we're eating, much less get answers. Corporations have long benefitted from, and therefore encouraged, passive consumerism. But more and more, people are taking a closer look at what's on their plates. So we're working to support new food systems that are transparent, built with integrity, and run by folks who are happy to stop and tell you how something was grown or made. Local food is traceable, empowering consumers to be more informed about what they're eating and the choices they're making.

Remembering the culture in agriculture

Once upon a time, we humans were intimately involved with every part of the farming process, from planting seeds all the way to ladling veggie stews onto our supper plates. Agriculture is at the heart of many of our common rituals, our idioms, and the set of unspoken expectations we all have for life's unfolding cycles. Our exposure to food production makes the natural world, and the land in particular, feel more familiar. When we know our farmers, eat what grows near us, and taste the variations of the seasons, we are reminded and awed by one simple fact: that we live in direct connection to, and by virtue of, the natural world.

What it means to be a mission-driven company

We're committed to our mission as the primary goal of our company. When we look at the future of our company, we do not see the pursuit of our mission and the profitability of our company to be in conflict at all. In the event of a conflict between medium-term financial benefit and long-term success of our mission, we will choose the success of the mission. Ultimately, we see financial profit as both a byproduct and enabler of our mission.

Why We Carry Some Non-Local Food

The vast majority of products on Good Eggs are, and will always be, locally produced by independent local businesses. Local food is at the heart of everything we do, yet we also know that some household staples simply aren't available from local sources. A home cook in New York will likely need lemons or olive oil, just as a cook in California may regularly use maple syrup. And everyone needs coffee.

We've realized that we're most effective at helping our local producers grow their businesses if we can replace an entire trip to the grocery store for customers. Ironically, being too rigid about local sourcing actually hurts our local producers' sales since customers have to go elsewhere for some items. So in order to grow local food systems, we supplement our local selection with some carefully-chosen products from a wider radius.

We see this as a win-win: customers have better options and full transparency into where their food comes from so they can make informed choices, and small independent producers reach those customers who otherwise might have turned to industrially-produced food.

In all cases, our top priority is to source locally.

In all cases, we clearly indicate where all of our products are from, so you'll know exactly what you're getting and how far it traveled.

In all cases, we clearly indicate who the producer is, and we screen all producers to make sure they meet our criteria.

Read more...




Sweet Beginnings, tours LA Times Test Kitchen

The top 10 in the LA Times 2011 Holiday Cookie Bake-Off were invited to tour the LA Times building and the Test Kitchen. The tour started w/ the amazing art deco lobby! The Test Kitchen was simply awesome! Everyone from Mark at the Security Desk, Darrell Kunitomi, our fabulous tour guide, Russ Stanton, Editor of LA Times, Russ Parsons, Food Editor, Noelle Carter, LA Times Test Kitchen Manager, Lauren Kozak in Social Media, Richard Derk & Photographer extraordinaire, Kirk McCoy, were so kind and made us all feel so welcome! It was a real pleasure meeting all of the other bake-off participants! Here are a few photos to mark the memorable day! Look for my "Ambrosia Macaroon" recipe in the Dec 15, 2011, Food Section of the Los Angeles Times! Happy Holidays!

Peace & Blessings,
Sweet Beginnings




Recently Sweet Beginnings entered the L.A. Times 2011 Holiday Cookie Bake-Off and made the Top Ten List!

The top 10: Our favorite holiday cookies for 2011
latimesblogs.latimes.com

Here are our 10 favorite holiday cookies from this year's Cookie Bake-Off