Women in Food: 10 Questions with JRINK

New year, new women in food interview! I've mentioned JRINK before when I let you guys in on the collab we've been up to for warm wellness beverages.  They have multiple DC locations so if you're lookin' to get your JRINK on you have options. Check out what keeps the ladies of JRINK inspired and healthy as written by Jennifer. 

Jennifer and Shizu: JRINK : @JRINKJuicery 

1. Tell us about yourself and your business.

My business partner, Shizu, and I started JRINK at the end of 2013 here  in DC. We both come from a finance background, and like most people in this city, worked (and continue to work) an extremely busy schedule. We found that cold-pressed juice was a great way to get in our nutrition on-the-go. We wanted to share that with others: we call JRINK the fresh-pressed solution for life-pressed people.

2. If you could define your food philosophy in one sentence it would be….

We approach food/juice much like the way we approach our lives: stay real and keep it simple; less is more.

3. What are your 3 must have foods in your kitchen?

Avocados, garlic, bananas.

Women in Food: 10 Questions with JRINK

4. It’s your birthday. What are you eating?

Sushi for dinner, donuts in lieu of a birthday cake, then a juice in the AM to wash it all down (and away)

5. Signature cocktail?

Dark & stormy.

6. Food you can’t like no matter how hard you try?

CILANTRO. It’s a genetic thing. This is a deal breaker; I will spend 5 minutes picking it out of my food if I must.

7 . What are your go-to resources for all things food (websites/magazines/groceries etc)?

I’m from California, and I travel there quite often. I get much of my inspiration from LA and SF; I love trying out the new spots and staying up to date with what they’re cooking up. 

8. Food fad you wish would die a horrible death?

I wouldn’t wish anything a horrible death! But apparently there’s this ramen burrito that’s become quite popular. Where are the vegetables? Why so much carbs? Where are the fresh ingredients? How much MSG?

9. Must have kitchen tool:

I’d say blender, but that’s a very typical answer coming from me. So I say cast-iron skillet. It was a life-changing purchase.

10.  What’s the one thing you learned this year that changed the way you think about food? 

My relationship and view of food is constantly evolving; but one extremely important thing I’ve learned over time is that food and what you consume daily is a long-term investment and has a life-long effect. Being mindful of what you eat now will impact your body, both inside and out, in the future. Nourishing your body properly is investing in yourself in the most fundamental way.

Women in Food: 10 Questions with JRINK

Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.