We’re excited to introduce you to the always interesting and insightful Martha Ryan. We hope you’ll enjoy our conversation with Martha below.

Martha, appreciate you joining us today. Day to day the world can seem like a tough place, but there’s also so much kindness in the world and we think talking about that kindness helps spread it and make the world a nicer, kinder place. Can you share a story of a time when someone did something really kind for you?

I was determined to forge my business. Doing so meant operating in weather, frying under a tent on the backside of my food trailer. I lost many tents and struggled in heat, cold, rain, and winds. My best friend surprised me by “donating” a hood vent that would transform my business, ultimately boosting my menu that would exponentially increase productivity, efficiency, and profit. I was the only house in the neighborhood that ever had an 18-wheeler roll up and deliver freight! I will never forget her kindness. The best part was it was a surprise.

Martha, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I am a foodie by nature! But, I also grew up in a family that loved to cook. As a Filipino-American, sharing Filipino-American food with everyone from all walks of life is the highest form of inclusion and community. Add to this, my paternal grandmother who is Irish. She also loved food, cooking, and sharing. She owned a catering business and passed down everything she knew to me and my mom, including the art of pickling and making jams. I didn’t have much of an appreciation for making jams but when COVID-19 attacked our world, the shortage of food and resources brought me to canning. So it began!

Hauling my pickles and jams to Farmer’s Markets around the San Antonio area found me befriending more and more local farmers that became a source of my produce for canning. However, one local farmer suggested I start selling sandwiches with my pickles. Thinking about the talent I was given and the long line of culinary enthusiasts I grew up around, I took my pickle business and grew it. Today, I operate my pickle business with a food trailer. Having a wide background in food, I am a self-made chef and focus on food offerings that showcase flavors, styles, and techniques found around the world. I love to travel worldwide and collaborate with other chefs, communities, and like-minded foodies to elevate all of our menu items. And bring San Antonio the freshest pickles, jams, sandwiches, and small plates.

Can you open up about how you funded your business?

Funding my pickle business came from couch change! Literally! During COVID-19, many businesses were closed, including favorite restaurants, and venues that I frequented. Because many businesses were shut down, cooking at home became a money saver. I used an empty van from green beans to store my change and kept it in the pantry. I started my business with a little less than $300.

How’d you build such a strong reputation within your market?

A local farmer who believed in me! He had established clientele but would also suggest items to can/pickle. He would then refer his customers to me. He also included me in different venues and kind of took me under his wing. He taught how to collaborate, techniques of asking questions, and observing the needs of customers to build and offer products that were of value.

Contact Info:

• Instagram: Picklemamasa2023
• Facebook: Thepicklemama
• Other: IG: thehotpl8 FB: thehotpl8 Mobile cafe sites on IG & FB