Oyna natural foods

Our journey began on the dance floor, where I pursued my passion for dance despite its illegality in Iran. As a professional dancer and choreographer, I had performed in underground studios, driven by a love for movement and self-expression. Seeking to pursue my passion for dance as a career, I made the bold decision to leave Iran, leaving behind my business management degree to pursue bachelor's and master's degrees in dance. During this time, my husband, a civil engineer, became my biggest support system. He agreed to follow me on this path, understanding the importance of chasing dreams. While in the United States, my husband started helping a friend in the food business. We began contemplating what unique contribution we could bring as foreigners to this country. We wanted to take a chance and build a business that would not only provide for us financially but also support my artistry in dance. It was during this period of exploration that my husband came home one day with an idea - kuku, the Persian frittata. He noticed that the market was missing this flavorful and nutritious dish, which combines Middle Eastern flavors with a vegetable-based twist. Inspired by his revelation, we embarked on our entrepreneurial journey and founded Oyna Natural Foods in 2017. Our mission was clear - to introduce the rich and diverse flavors of Persian cuisine to a wider audience while promoting a healthy lifestyle. Our commitment to providing a wholesome and clean eating experience led us to make our kuku without any preservatives. Through Oyna Natural Foods and our signature dish, kuku, we aim to inspire healthier eating habits and celebrate the cultural diversity of Persian cuisine. We believe that food has the power to connect people, just as dance does. Our journey from the dance floor to the kitchen has been a testament to our determination and passion for both art forms. As an Iranian woman who has fought for her dreams in a country where even the smallest rights were hard-won, I bring that same determination and resilience to my food business.