Au’Some Foods Founder Zeina Meng Brings Argan Oil to the Grocery Shelf
After a particularly bad sunburn during a beach trip, Zeina Meng was on the hunt for an all-natural solution. She came across argan oil and couldn’t believe how well it worked. She began to research and discovered that it had been used in Moroccan cuisine for centuries. So Zeina asked, why couldn’t argan oil be used in a daily diet? Zeina started playing around with recipes, ultimately launching a line of nut butters that incorporate argan oil.
Zeina Meng, founder of Au’Some Foods, shares more about her goals, a typical day, and her strategy for running a business:
Why argan oil?
Argan oil is the most sought-after nut oil due to its superior nutrition profile. Cold-pressed from argan nuts, argan oil is widely used in the personal care and cosmetic industry for its high vitamin E content and anti-aging properties. Argan oil has a subtle nutty flavor, which makes it a perfect addition to any food product. Au’some Foods explores innovative ways for people to fully enjoy the health benefits of argan oil in their everyday snacks.
What do you like about food?
In this increasingly divisive environment, food is something that can unite people from all walks of life because everyone likes good food.
What’s the biggest challenge you’ve faced to date?
Spotting potholes in DC.
Where do you want to be in three to five years? What is your next big goal?
I want to spend the next three to five years growing Au’some Foods, promoting the health benefits of argan oil, and making sure everyone can enjoy argan oil in the most delicious, convenient and healthy way. My next big goal is to explore some ways to give back to the community by partnering with charitable organizations to help underrepresented populations in DC.
What does your typical day look like?
I assign different tasks to each day of the week. For example, Mondays are usually for marketing, and Wednesdays and Fridays are for production. Sometimes I change things around depending on the schedule and upcoming events.
How has your strategy evolved since first starting Au’Some Foods?
I used to work in an environment where everything had to be perfectly executed, otherwise things would fall apart. It was very intense with a lot of stakeholders so I was trained to be a perfectionist. After starting Au’some Foods, I learned that not everything has to be perfect all the time and it’s important to get feedback and adjust the products.
In honor of Women’s History Month we are featuring a different female entrepreneur every week! Check back in next week to hear from another Union Kitchen maker about their philosophies, struggles, and successes.