When Agatha Achindu first immigrated to the United States to attend college, she simply couldn’t buy into the aisles of canned foods in the grocery stores. Having grown up on her parents’ farm in Cameroon, West Africa, she was used to her family huddling into the kitchen to turn their farm-fresh produce into plates of comfort meals. She brought this tradition to her campus. At first she would cook organic meals for her close friends, then began hosting community dinners for up to 50 fellow classmates.
After graduating she landed a six-figure job as an IT executive where she worked for about two decades. But in 2006, she walked away.
