NuCulture’s Team is led by product developer and co-owner Jenny Hogan. Made in the Columbia River Gorge’s The Dalles, Oregon, NüCulture’s spreads are a culmination of Hogan’s lifelong passion for food, experience within the food development industry, and recognition of a need within the plant-based line of foods. Hogan, an Oregon State University graduate in Food Science, has worked in product development in the food industry for the past 25 years. She’s an award-winning developer, winning Best of Show and Best New Product at Vegan News/Expo West. She developed seitan bacon for Sweet Earth Natural Products, and several products for Tofurky, including the popular and award-winning Tofurky Frank. Hogan worked at Franklins, in Australia, Woolworths in New Zealand, Columbia Gorge Organic Juice Plant, and Turtle Island Foods. She’s also owned her own consulting business, Taste Engineering, dedicated to helping companies develop and stabilize their products by improving shelf-life as well as taste and texture.
Hogan is joined on the NüCulture team by her husband Chip Hogan in building the business, and production. Chip’s background has been as an outdoor enthusiast and designer of outdoor goods. With a degree in Earth Science from Appalachian State and a minor in Outdoor Recreation Management, he has a passion for both understanding a sustainable environment and interacting with it in a positive way. Jaime LeClerc has a Pre-Medical degree in Nutrition and Food Science from the University of Vermont. She has worked for Columbia Gorge Organic Juice and Produce in Hood River as Plant Manager, and in 2012 she became the manager of quality and development at Sweet Earth Natural Foods. The NüCulture brand has been developed with the help of Studio Fuwafuwa.
Jenny Hogan, Owner & Instigator
Chip Hogan, Owner
Jaime LeClerc, Consultant
Studio Fuwafuwa, Advertising & Marketing