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Minnie Ringland on Why She Loves Working with Jeca

Minnie Ringland on Why She Loves Working with Jeca

Read the latest interview with our wonderful Social Media Coordinator, Minnie: 

Q: What do you like to do outside of work, what are you passionate about?

A: I love to read. I love to watch TV...although I guess maybe that's not quite a noble passion as reading..in general. But specifically I love to read and watch shows or videos about food and cooking! I binge watch Food Network, I read food magazines and blogs, and my Instagram feed is at least half foodie accounts.

I also love to travel. And eat when I travel! Actually, that's one of the things I really love about the Jeca cookies, is that they sort of allow me to travel momentarily. Even when I'm not *physically* traveling.

Q: What do you mean by that?

A: Well, each cookie is themed around cuisine from some part of the world. You know, part of the reason why we created these cookies is that, we think that it sometimes is helpful for people to be jolted out of their busy routine and really given a reason to close their eyes and savor the moment. The flavors of these cookies are so provocative that you really do feel like you could be traveling to that country or that city. So we want people to stop what they’re doing for a minute and enjoy that.

Q: Lovely. So what would you say your favorite duties are with Jeca?

A: Hmm...well, like I said, I really enjoy spending more time, or having an excuse to spend more time, on Instagram! I also enjoy doing the research for any blog posts for the website that we might be working on. My background is in biology so nutrition science is really interesting to me.

I really like finding ways to articulate the reasoning, or the motivation, behind Jeca. There's no way to oversell the value of what Ree's trying to do, with these cookies and bars, to the market and to health and to basic human happiness.

Q: Ree's a scientist, you're a scientist. What does that kind of background, in terms of the team strengths and skills, mean for a brand like Jeca? For example, because of your backgrounds, are you able to really quantify what goes in to an amazing tasting cookie?

A: I think there's definitely a lot of chemistry in cooking and baking. The way I think of it, though, is more that as scientists, we are very focused on evidence and getting to the truth of things. and I think people should really have a confidence that we know what the consensus is on a lot of these health issues and we incorporate that into recipe development. It’s pretty well-established what ingredients make things taste good. It’s less clear which of those things are good for you and good for the world.

Q: Ok, I'm gonna challenge you on that. Tell me a little bit about how you incorporate that into the recipes.

A: Science is a field that's constantly changing and there's always new findings coming out that don't always necessarily agree with previous ones. For a long time people thought that fat was really bad for you so they advocated low fat diets. Now the tide seems to be turning towards cutting out carbs. I think what it comes down to is there's not really a one size fits all, be-all end-all solution... Food, if its real food, is food, and our bodies are meant to digest and get nutrition from carbs, protein, fat - all of it. It comes down to being able to exercise moderation or balance and, I think, getting your food in the most raw or wholesome form possible.

And so we do want these cookies to be a little bit indulgent and we aren't necessarily going to skimp on flavor or skimp on ingredients. But, you can be sure that every ingredient is well thought- through and it’s there for a reason, whether it's for nutrition or for flavor.

Q: Why did you decide to join Jeca and what do you love most about working with Ree?

A: I'm not sure if you knew this but I went to pre-preschool with Ree's daughter Jessica. We were both at the same day care - I think I was only about six months old - and we were in the same class, and we've grown up as best friends. I spent a very significant portion of my childhood at their house and I really consider Ree my second mother in many ways. It was very natural for us to consider working together and especially since I really developed an interest in food while in college.

Q: What makes Ree special? Tell me a bit about her personality and how that's infused within the Jeca brand. For example, as I've gotten to know her, she's a very warm, kind, considerate person. That considerate nature, for example, you can taste in the cookie right?

A: Yes, definitely. I think she's a very caring and generous person, and that does translate to her cooking. Jeca, right now, is only cookies and bars, but if you ever get a chance to try some of her more savory cooking, it's really a treat. I think she considers cooking an extension, a way to express her love, and you really can tell.

Q: That's good. In conclusion, the food is made with a secret ingredient, which is love.

The Evocative Nature of Jeca Cookies

The Evocative Nature of Jeca Cookies

Jeca Founder Ree Dolnick shares her thoughts about the evocative nature of our cookies.

Q: Ree, what do you mean when you talk about the evocative nature of Jeca?

A: The evocative side of Jeca is experienced through our cookies. We love telling people about these cookies, because they really are quite different. First off, we call them energy cookies for a couple of reasons  - they do contain caffeine from the coffee beans and matcha in the recipe, which gives you that added little boost of energy when you really need it. But they also provide a more intrinsic source of energy because of all the important nutritional fiber and protein that come from the oats and nuts in there.

Now, the health and energy components are critical but what I really love about these cookies is what I call their evocative nature. This comes from the fact that there are so many different nuances to each cookie, starting one way and finishing another. The flavors evolve as you eat the cookies, and

The flavors evolve as you eat the cookies, and since our cookies represent the flavor of a region, we feel that you’ve gone on a kind of adventure or transformation by the time you’re done eating.

So for example, we like to call Tokyo our zen cookie, because we use mild flavors of nori and other ingredients you might find in Japanese cooking - by the time finish that cookie, I truly feel this wonderful calmness.

Or maybe you prefer the excitement and fieriness of Korean flavors. Eating our Seoul cookie might prompt you to think about Korea and the nature of its flavors, its people - even if you haven’t been to Korea, maybe you went to a Korean restaurant and had a great experience there - and it can just recall a lot of memories and feelings. And so,

And so, yeah, evocative - that's how I like to think of them. 

Contact Jeca

Contact the Jeca team to learn more or purchase your yummy Jeca cookies here.

Jeca's Plans For Expansion and Promotional Activities In 2017

Jeca's Plans For Expansion and Promotional Activities In 2017

Ree Dolnick is passionate about creating amazing cookies and energy bars with a twist. In this interview, she talks about plans for new recipes and distribution of Jeca's cookies and snack bars.

Q: What are the longer-term plans for the lines of products?

A: There are more recipes in the pipelines for the bars and the cookies. Watch this space.. 

Q: Where would you love to see your bars and cookies available? For example, perhaps, in schools?

We would love to be able to offer a line of snack foods in a form of a cookie and bars which are specifically designed for our school children. Children have very specific needs. For example, their palates are more sensitive to flavors. We hope to develop a really healthy and enjoyable snack to have at schools. I think we're in a perfect position to be able to create something specifically for kids, so that they can not only benefit nutritionally, but they're going to want to have it because it's so delicious. That's our goal for that line.. watch this space!

Q: In terms of any resellers and distributors out there, tell me a little bit about how they can potentially get involved with you and with Jeca.

A: I would love to have that discussion with anyone who thinks that this product is something they want to pursue. We are looking for partnerships with vendors that have same philosophy in food. Contact Jeca and let's chat about how our product fits with your needs.

Q: Will you be at any trade shows or events in the next 12 months? If so, which ones and why?

A: We would like to start going to trade shows to introduce our products. Hopefully, these are trade shows that will be attended by visitors who are of like minds and is going to be able to appreciate what we're trying to do here because I think this product is so unique that they need to taste and understand what it is.

The best way to do it is for us to present it to them. I think the trade shows would be a great way to do outreach. To start with, we'll focus in the local area of Buffalo / Western New York, and then further out.



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