Her “yiamakia”, as she calls them, delight everyone who tries them! But how did Yiam start? How are new flavors created? Let\u2019s get to know Avra Panousopoulou through 10 questions!<\/p>\n
Tell us a few things about yourself. How did you start? What inspired you to work with food?<\/strong>
It was meant to be\u2026 When you grow up with a very demanding father in everything, you learn to accept only perfection. I loved cooking from a young age. I loved food, the process of preparing it, the result, and the people gathering around the table\u2026 And when I experienced the miracle of producing your own food, it was impossible not to fall in love with it.
When I left Athens and started studying and learning about village life, I discovered how much I enjoyed all of it. We ended up with a farm with animals, growing vegetables, and I was making everything myself at home. Every time I went shopping, I needed fewer things. I made our cheese, we had milk, eggs, chickens, rabbits, and calves. I made pasta, sauces, pickles, olives, jams, spoon sweets, molasses, and all kinds of vegetables. I only needed to buy household goods, coffee, sugar, and a few other items.
Many things we got directly from nearby producers, and I experienced firsthand what later became a “movement”\u2014not buying things produced far away. I realized that what I was making interested other people too, and that\u2019s when I decided to take it more seriously and turn it into my job.<\/p>\n\n\t\t