Two young native Houstonians have big dreams when it comes to caring for cancer patients, yet neither of them works in the medical field. Meet Megan Geist (left in photo) and chef Angela Anderson. Geist brings her creative marketing background to help get Anderson’s ideas out of the (Hippo) Kitchen and into the community.
The Hippo Kitchen is a soon-to-launch organization that provides healthful, healing food to cancer patients. The program focuses on the special dietary needs of cancer patients and allows the community to contribute financially online in order to support their loved ones who are in recovery by funding their special meals. The idea behind Hippo Kitchen is fresh to Houston and long overdue. Check out their website and see what else the kitchen has got cooking.
How did the idea for the Hippo Kitchen come to germinate? What inspired you?
Angela Anderson: As a personal chef who works with people who want to address their health concerns using the food they eat, I have had the opportunity to cook for people undergoing cancer treatment. I began to ask myself how to make the food I was making for them available to people who don’t have a personal chef — either because they don’t know one or can’t afford one. Prepared meals made from ingredients that have been studied in regards to their impact on cancer cells or on the side effects of cancer treatment seemed like something that could benefit a lot of people. The Hippocrates quote “Let food by they medicine and medicine be thy food” is pretty emotionally impactful for me. And so, a Hippo was born.
Megan Geist: I was inspired by Angela’s business idea and passion to do something so life-changing. As soon as she told me about it, I knew I had to be a part of it.
Why are you ladies the two energy sources that are going to make Hippo Kitchen a successful program?
Geist: I have been in the creative and marketing industry since I graduated college and really love all the aspects that those kinds of jobs entail. Oh, and I am obsessed with food and how it can change peoples lives. So why not combine the things I love? My goal is to get The Hippo Kitchen featured on the Ellen DeGeneres Show or Dr. Oz. I think we have an incredible business and story to share with the world, and I am so excited for us to make an impact on the lives of cancer patients.
Anderson: The Hippo Kitchen is a resource for people with cancer, and because of that we have had an excellent response from the medical community. In addition to creating a useful company and product, we’re creating a dialogue.
What has the response been to your fundraising?
Anderson: We have gotten the most generous donations from the least expected places: $250 from my best friend who just spent her last dime on her wedding, $100 from another friend who is putting himself through his first year of law school. So many examples of people going above and beyond what seems reasonable.
What is an example of a Hippo Kitchen prepared dish?
Anderson: The veggie sausage! I wanted to call it “Hippo sausage,” but Megan let me know that was creepy and sounded like we were feeding people hippopotamus (thanks, Meg). Anyway, it tastes like a breakfast sausage. Lots of rosemary and sage, which aid in digestion and is a huge plus for cancer patients who often experience a variety of digestive issues.
When you’re not working on getting Hippo Kitchen in operation, what kitchen are you eating in?
Geist: I am currently trying to work my way through Eater’s Top 38 Restaurants list. A few of my favorites at the moment are Underbelly, Down House, Eatsie Boys and Pho Binh.
Anderson: Pondicherri and Sparrow. Somehow their food is like a culinary hug.
Who serves the best burger in Houston?
Geist: I like to rock it old school and will have to go with Houston’s on Kirby. For a veggie option, I am in love with the black bean burger with avocado at Barnaby’s.
Anderson: The beet burger at Tiny Boxwood’s. I don’t even want to talk to the person I’m sitting with when I eat it — I just want to be with the burger. It is so good.
The best margarita?
Geist: Definitely El Real on Westheimer. The “build your own margarita” option is genius.
Anderson: I’m such a buzz kill … I can’t drink margaritas. And somehow that makes me feel like less of a Texan. But I love them from afar.
What would a great dinner date in Houston need to include?
Geist: Excellent food and great wine … and maybe a little karaoke.
Anderson: A nice chat with the chef, great conversation and high heels. I’m always looking for high heel opportunities when I’m not cooking.
I know the 2013 Houston Livestock Show and rodeo is certainly not your first. What is your favorite food at the HLSR?
Geist: Every February I look forward to a big turkey leg at the HLSR.
Anderson: The seasoned corn on the cob.
Your (edible) guilty pleasures are…
Geist: Girl Scout cookies and lots of them, especially when they have been in the freezer.
Anderson: Sweet potato fries with Vegenaise.