Remedi Food was founded with the intention of making real, ethically sourced, mindfully prepared and nutritionally bountiful food accessible to New Yorkers of all socioeconomic backgrounds. The name Remedi was inspired by the practice of bio(remedi)ation, the act of restoring damaged or corrupted soil with the introduction of helpful microorganisms. We aim to be macroorganisms that remediate the soil of the human condition that causes our planet and people harm.

The following ethics are the force driven behind our food...


Ecological Accountability

Sourcing vegetables farmed by mistreated underpaid migrant workers in heavily tilled soils despite organic labels smacked on at whole foods is fucked up and gross eco-wankery. That's why we forage whatever we can muster in our urban microcosm and source locally from farms close by wherever and whenever possible. Supporting local farmers rather than abusive agro-agra corporations stabilizes an economy outside of the monocult agenda. Our food is plant-based because we're aware of the ecological strain a diet with meat & dairy causes, and that eventually we'll all be eating mostly plants anyway. So why not start now?


Since 1983 we've lost 94% of our edible plant species through industrial agriculture. By sourcing bizarre ingredients, we support farms who are protecting heirloom & indigenous varieties of edible plants that are otherwise dying out, often times remediating soil for generations to come just by doing so. Patenting seeds is ludicrous and straight up evil on many levels. But it's almost become the norm our current colonized food paradigm. By moving towards ONE patented variety of each vegetable as a society of consumers, we're not only destroying our mono-cropped soils, causing desertification for generations to come, we're destroying the intelligence in our digestive systems, and perhaps even limiting the scope of our consciousness by all eating the same food. Stay weird. Eat weird plants.


Real food shouldn't be a privilege. It's that kind of mentality that prevents disenfranchised communities from having access to real food. When we vend at events in our community, we keep our price points as low as possible, often even lower than processed yuppie fare sourced from shady purveyors. Our dinners are kept as affordable as possible and if money isn't your primary form of abundance, you can always come do a work-trade in the kitchen instead. Food left from our events is always donated to less fortunate or homeless members of our community.



Food Magick

Food is sacred and is to be treated as such. Every kitchen we occupy has a communal altar to visit when one gets distracted with the illusions that are built around fast-paced commercial food preparation. Mindfulness doesn't need to stop in the kitchen. We imbue everything we cook with the magick we are gifted when we become present and grateful for the edible bounty Earth provides us. We pray through our food.



After 11 years of being called everything from "Bitch" to "Sweetie" in the kitchen, Marie found it was important to primarily employ Femme/Queer/GNC cooks and servers to work events. To this day, Marie works in kitchens to support this endeavor where she gets sexualized and objectified, receiving humiliating remarks and getting touched inappropriately in the work place which is normalized and shrugged off in classic misogynistic michelin restaurant culture. This is the kind of injustice we hope to remediate when organizing Remedi dinners and events. 




Despite trending clickbait articles about switching to veganism, a plant-based diet isn't inherently a healthy one. Oreos are vegan but they're still gross. We don't use anything pre-made, nutritionally manipulated or genetically engineered. Maybe hulk can eat that shit but we're humans and we need to take care of our bodies since our government won't. Following time tested culinary traditions illuminated by voices like Sally Fallon, Sandor Katz, Dr. Sebi and Dr. Vasant Lad, we take time to make all of our nut milks from scratch, soak and sprout our nuts and grains, ferment our own krauts and kimchi and brew our own kombucha and herbal infusions to insure optimal, unpasteurized nutrient density.