Jenn’s journey to founding Uprooted Vegan Cuisine began with a life-changing diagnosis. In 2004, she was diagnosed with renal failure, pushing her to seek a healthier lifestyle. In 2010, she and her daughter adopted a vegan diet—not just for ethical reasons, but to improve her kidney function and prolong her health. The results were undeniable, and Jenn’s passion for plant-based food grew.
But "uprooted" means more than just plants. Two years before her life-saving kidney transplant, Jenn uprooted her life from Western New York to Aiken, South Carolina, to support her daughter’s education. That leap led to Uprooted Vegan Cuisine, a plant-forward dining experience challenging the outdated stereotype of vegan food as just “sticks and twigs.”
Uprooted offers dynamic weekly meal prep, custom catering, and allergy-friendly desserts, all made from locally sourced ingredients. Whether through private cooking classes, weddings, corporate events, or pop-ups as far as Virginia, Jenn brings her unique take on plant-based cuisine wherever she goes. From her food trailer, Juniper, to her work with Cotton Branch Farm Sanctuary, Jenn’s mission is clear: to make plant-based dining accessible and meaningful. Explore her rotating menus, pre-order for pickup at one of six locations, or find her on Vegan Friendly and Too Good to Go.
Uprooted is about community, sustainability, and redefining plant-based dining.
