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Farmer, wellness, and holistic lifestyle enthusiast Hindy Weber lets us in on how she built Holy Carabao Farms
This Tastemaker is a veteran in the healthy eating, whole-foods space, and is someone who definitely lives by what she preaches. Hindy Weber always had an affinity for nature. In fact, she even dreamt of becoming a scientist with the goal of helping wildlife and making strides in conservation.
Today, she is a celebrated fashion designer, biodynamic farmer, and holistic lifestyle advocate who champions what some may call a more radical approach or ethos to the way we eat, shop, consume and create.
“The short story is my husband and I wanted to provide the best food possible for our children. In 2006, after checking all the options available to us in the markets and groceries at the time, we remained dissatisfied and concluded that the only way we could ensure quality food was to grow it ourselves. So Holy Carabao did not start with a business plan - [it was our] bottom-line for the health of our family,” she explains.
Read more: Wine Expert and Food Retailer Alex Lichaytoo Says Quality Means Everything
Photo: Holy Carabao Farms
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Holy Carabao is a farm that produces vegetables, fruits, breads, milk, grains, meat and poultry, soy products, juices, tonics and even sells plant kits and conducts farm tours. As a leading distributor of healthy produce, they also conduct workshops on holistic nutrition and agriculture in order to spread the good word.
Her green thumb runs in the family, as both her grandfathers were farmers as well. “I truly feel it was my destiny,” she reveals.
For her, healing and happiness start from within and when we are more mindful of nature. “We want people to understand where real food comes from, and how that it is first and foremost, from [the] soil. We wish everyone realises that all our decisions have an effect on the planet,” Hindy says.
Learn more about her here:
Related: These Farms Deliver Fresh Fruits & Vegetables To Your Home
Above Photo: Holy Carabao Farms
Photo: Holy Carabao Farms
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What would you say your big break was?
When we won the Social Responsibility award of PLDT SME Nation that took us to Silicon Valley to learn from the top companies and innovators there. We also got really excited [about] becoming a local affiliate of the Kiss The Ground movement. I could name several other moments that made us feel very accomplished, but for me, the biggest break was in 2012 when a friend, Melanie Go, called me up to ask if she could supply veggies to us. I said, "Sure, um, but I don't just want your veggies. I want you to join me!" I don't think she knew what she was getting into! Hahaha! But we are still partners to this day. She and I anchor each other and also grow together. We remind ourselves all the time about why we are doing this. Our partnership has been the greatest gift of all.
What motivates you to do what you do?
Children! I think all children deserve better food than what 'big industry' has been offering them for the last few decades.
We never joined the bandwagon. We built our own wagon.
What have you been up to lately? Tell us about your recent work and projects?
We are working on an online/hybrid curriculum for children for farming and ecology. This is going to be Holy Carabao School. As for our shop, we continue to sell organic produce, salads, juices, tonics, and various ready-to-eat concoctions made with the healthiest quality ingredients. We have also been making grazing boxes and gift sets for all the Zoom events of late.
How has the pandemic affected your business and how have you evolved?
We have had to downsize a great deal due to the Taal eruption and the lockdown. We lost a lot of inventory. Our farmers could not leave their barangays, and we had to donate many of our animals. It was an awful time that truly tested our wit and grit. But with the help of friends, we continued with an ad hoc community market during the height of the lockdown. This gave us the time to regenerate the farm and reenergize our spirits to continue selling online. It was not easy competing with ube cheese pandesal and sushi bake! Haha! But now sales are up again because people are ready to cleanse their bodies and build better immune systems.
Read more: The Future Of F&B Is In The Cloud Says Chef Mikel Zaguirre
Where do you see the future of the PH food scene?
I think we will see a continued surge in home-based food businesses, as well as fresh food delivery services. The game has changed overnight. We are seeing huge monopolies take over, but at the same time, the changes are also in favour of small enterprises like ours. We keep our business small because the quality is better controlled, there is less of a burden on the environment and it is easier to connect with our customers.
What do you think is the next trend in the food scene and will you be part of it?
I think we will be seeing more chefs doing farm-to-table menus with their own restaurant and edible garden concept. They will be growing their own ingredients. As for Holy Carabao, we are very intrigued by dirt. So watch out for more products that explore that.
Read more: Vegan and Vegetarian Food In Manila - A Pioneer's Perspective with Chiqui Mabanta
Advice for someone starting out in the industry?
Learn how to grow your own ingredients. Or at the very least, make the farmers your best friend.
What would you attribute to the success of your brand?
We never joined the bandwagon. We built our own wagon. We are two mothers who will not compromise their products and principles for the sake of a buck. We grow and make food that we ourselves trust and feed to our children. Also, we have the highest respect for our people and our planet—the whole picture is always considered. I admit this is not always the easiest and quickest path. But Melanie and I cannot do business any other way. And I think our customers can sense the integrity and wholeheartedness in our work.
Related: Meet Tatler Asia's Tastemakers 2021
About
Isabel loves to learn, and see things from different perspectives. Connecting with people and engaging in new experiences to broaden her horizons is what inspires this storyteller, keeping her constantly curious, and excited for what's to come. An absolute love for all things F&B ignited a hunger to devour content from this world and keeps her jumping into tasty adventures around the globe. From the beauty of simple bites, to nuanced fine dining tasting menus, street food, and the art of entertaining, the multi-faceted nature of the dining experience is something she can't get enough of. A good cup of coffee or a glass of wine paired with a dash of witty conversation is a quick way to win her over. This editor loves travelling, food, music, skincare, fitness, and is only friends with people who love dogs. Guilty pleasure?: Binge-watching TV shows and movies she has already seen.
Work
Concept creation is the name of the game and branding takes centre stage in Isabel's day-to-day schedule. From producing shoots, conceptualising bespoke projects for our partners, relationship management, to cooking up features and events for Tatler Dining, this editor is a tried and tested foodie at heart. She mainly writes content for Tatler Dining, engaging in captivating discussions with restaurateurs, chefs, producers, and food enthusiasts to tell must-know stories. Aside from that Isabel manages Tatler Dining's flagship events like Off Menu, or Cocktail Festival and puts together the Tatler Dining Guide, our annual listing of the best eats around town.
Follow her on Instagram @isabelvmf.
