Almost a decade ago, I crossed paths with Anna Kent through a mutual friend. Our friendship blossomed primarily from my involvement in the food and beverage scene, where Anna played a pivotal role as a manager at R Bar, located within R House, during its nascent phase. The camaraderie among the team at that time created a vibrant atmosphere, largely thanks to Anna’s efforts.
Years later, our connection deepened through our shared friend, Jess Mayhugh, as well as through Anna’s flourishing vegan food venture, Tom Cat’s Kitchen. This popular stall at the 32nd Street Farmers Market operates every Saturday year-round, attracting numerous patrons. Furthermore, Anna has hosted several well-received dining pop-ups at notable venues like Dutch Courage and HEX Superette over the past couple of years. I must admit that Anna’s culinary creations have significantly broadened my understanding of vegan cuisine.
People often approach veganism from different angles. While some emphasize animal rights, others prioritize health benefits or a mix of both. Anna herself turned to veganism around 2019 to address skin and circulation issues, expressing it as a revelation: “It was like a switch went off. Veganism was the thing I needed.”
On a personal note, I find myself reducing my animal protein intake. As I age, I’ve begun contemplating healthier lifestyle choices, which seems to be a growing trend in our community. Fortunately, Baltimore offers increasingly diverse options for nutritious and mindful dining.
I met Anna at Artifact Coffee, a venue now solely owned by women, to learn more about her journey. She revealed that her entrepreneurial spirit had always been strong; she always envisioned running her own business, favoring a hands-on, DIY approach. However, rather than opting for a conventional restaurant, Anna aimed to cultivate a healthier work environment. Having spent years in the food and beverage sector, she recognized its often strenuous nature. “It’s not always a healthy environment, and I wanted to create something that was a better workspace for me and my team,” she shared. By keeping her business small, she can oversee the work culture, quality, and overall experience for both her staff and customers.
Early in her venture, Anna experimented with recipes in the compact kitchen of Sarah Walker at Vent Coffee in Union Collective. Drawing from her background in craft cocktails, she creatively expanded her vegan cooking. “There are perceived limitations in both vegan cooking and cocktails. Tasting, playing, and figuring out what works are similar to making cocktails, especially in balancing flavors and textures. The care and attention to detail I developed at places like Le Garage and R Bar are invaluable to my current work,” she explained.
Anna emphasized her philosophy on business, stating, “Capitalism always says big, big, big. But it’s okay to stay small and serve customers who fit what I want Tom Cat’s Kitchen to be. Our customers are so kind and supportive.” Regarding perceptions of veganism, she noted, “Being vegan can be seen as very judgmental and harsh. But nobody is perfect. Pursuing an ideal is okay. I always say, do your best, whatever that means to you.”
Thank you, Anna, for sharing your inspiring journey!
Cake or pie? And, what kind?
Definitely pie! I prefer savory options to sweet ones and enjoy crispy textures over smooth ones. While I have a penchant for pumpkin pie during the holidays, apple pie is delightful year-round. A veggie and herb-filled pot pie would be my ultimate choice.
Your most prized possession?
Choosing just one is challenging for me, so I’d like to categorize my favorites. In the kitchen, my high-heat spoonula collection reigns supreme. At home, I cherish my vintage art and planter collection. In my office, my cordless, rechargeable Dyson stick vacuum is indispensable! As a Taurus, I have a tendency towards materialism, particularly regarding items that create a sense of comfort and home.
What’s your favorite thing to order out at restaurants?
I’m drawn to anything vegan, ideally something innovative. I love exploring new flavors and ingredients, especially if a dish is garnished with fresh herbs or features pickled or fermented elements. And, of course, I can’t resist fries—I adore them!
What’s your favorite thing to cook at home?
I often prepare tofu, veggies, and rice. While it may seem mundane, this combination is incredibly filling and versatile. Recently, I seasoned some with five spice, calamansi lime soy sauce, and furikake. On another occasion, I experimented with tajin mayo, cumin, paprika, and cilantro. Today I’m leaning towards cheese sauce, diced roasted tomatoes, and my garlic and herb cheesy pasta topping.
What is your morning beverage and how do you take it?
Currently, I’m obsessed with Numi Aged Earl Grey, enhanced with a splash of oat milk.
What’s your personal motto?
If you don’t care enough to complete a task well, find something else to occupy your time.
What is your favorite holiday and why?
January holds a special place in my heart! With a background in hospitality and customer service, I’ve spent countless holidays working extra hours to accommodate those on conventional schedules. Three years ago, I decided to close my business for the entire month of January to rest, recharge, and travel. This decision has proven beneficial, and I plan to maintain it for as long as possible.
Best advice you were ever given? And from whom?
A cherished piece of wisdom I received from my beloved Granny is to never lend money (or any possessions) but to give instead. This way, if what you offered doesn’t return, you won’t be left disappointed, and if it does come back, it’s a pleasant surprise.
What do you feel is your greatest accomplishment?
Starting and growing my business stands out as my most significant achievement. While I occasionally face the challenges of burnout, I derive immense satisfaction from my work. I no longer find myself hiding away in the storage room with tears due to work pressures. Instead, I can share my feelings openly at work, creating an environment where my colleagues also feel safe expressing their experiences. I take immense pride in having built a space that feels ethically and energetically supportive for me, my staff, and our customers.
The last text you sent?
“I feel like Britpop overlaps Indie Sleaze, no?”
What is your idea of perfect happiness?
Meaningful work that doesn’t overwhelm you, social interactions that are treasured just as much as work, a supportive community, regular access to nature, joy in spending time with animals, delightful food, dancing, dirty and espresso martinis, and those irresistible fried potato delights.
What do you love most about food?
Food fosters connection; it fuels our lives. How we eat reflects our physical needs and the relationships we nurture with others at the table. It highlights our appreciation for all elements of the food system. Food is integral to our existence, fluctuating between being a mundane necessity and an extraordinary experience, creating a continuous cycle.
Your favorite place in Baltimore?
Home is my favorite place, wherever that may be. For the past five years, my residence in Waverly has been wonderful. I enjoy walking around Lake Montebello and into Herring Run, or biking, walking, or scootering to other neighborhoods for food and drinks. The blooming azaleas on Rexmere make me smile, and my gym is conveniently just a ten-minute walk away. I had a similar love for Remington, where I resided for 15 years, and I look forward to finding that same affection when I move to Charles Village in a few months. Baltimore is a city of neighborhoods, and I thrive on feeling anchored in whichever community I call home.
Explore more Baker’s Dozen features and other writings by Amy Langrehr on her Substack, Cream Cheese + Olives.
