That Mayo

I was wondering around the Oranjezicht market on a casual Saturday morning and something caught my eye. Mayo! Being an obvious ‘no-no’ for many health reasons, I have always steared clear of mayo. But still, I was intrigued so I started chatting to the girl at the stand. Her story was so quirky and interested, I felt it had to be shared. What I also loved was the testers…instead of the usual bread chunks, she had some roasted veg in a little bowl. I topped a roasted veg with a bit of garlic mayo and my taste buds exploded. It tastes so fresh and decadent, it’s definitely worth a try!

I contacted these amazing people and they were kind enough to share their story with you. Let’s begin…

“We always ask anyone and everyone who tries That MAYO whether it’s the best they’ve ever had, and 9 times out of 10, the answer is yes, subject to the qualification: ‘it’s incredible, but my Mom’s is the best’.  There is something about everything made by the mamma that stays forever in the heart and tastebuds. A smell, a flavour, sending one catapulting into a childhood memory of mom in the kitchen, the smell of cooking, a Christmas, a hug, a look.  What is it about the genesis of these memories that endures for years and years? We’d venture, it’s the love that goes into each dish. No more, no less – for really, is there anything more wonderous and true than the purity of this?

That MAYO started in the kitchen just so. Made by a mother, a musician, with music always swaying in the background, the lounge littered with instruments and pages of notes.  It was one of those treats that captured the smile of all who ate it, followed by requests of: ‘please, please, could you bring some of your mom’s mayo when you come to visit.’ (whether the reason for invitation was truly company, or a secret hope that some of this magical sauce would accompany the visitor, we’ll never know.

Food these days has undergone several revolutions. We’ve gone from base ingredients, to the highest form of unrecognizable packaging, and back again.  It is often said, that when feeding yourself, you should ask the question: ‘would my great grandmother have recognized this as food’.  A stroll down most shopping aisles answers this question overwhelmingly in the negative.  We are consumers, we want things to last. We want to spare the cost of refrigeration – it is pricey is it not?  All of these requirements come at great cost to the environment and to ourselves. How? You may ask.  In these times, with limited resources, great demand, and loose production standards, there is pressure on our farmers to grow as much as possible, as quickly as possible, as efficiently as possible.  This is orchestrated by fiddling with genetics, pounding on the pesticides, employing cheap labour, purchasing arable land in 3rd world countries, at great cost to several, including the end consumer, and the people living in those countries, who are not often the ultimate beneficiaries of these sales.

There are some heroes though, living in and among us, who are conscious of these things, and are mindful, and who understand that there are ways to farm that are more symbiotic than parasitic. The folk at the Oranjezicht Farm come to front of mind.  In spite of the extra costs, and time, and labours of love, these individuals are committed to farming food that is preservative free, chemical free, and most importantly, that will treat the earth from which it comes with respect and revere, preserving it for all of the generations to come.

It is these heroes who contribute to what goes, wherever possible, into That MAYO.  The lemons are Citrusdal locals, organic, and fresh, and beautifully yellow, intoxicating in their lemonness. The organic apple cider vinegar comes from Mike Provost, who has spent years cultivating his organically farmed apple orchards, harvested those apples, and brewed his vinegar in beautiful wooden VATS.  Mineral rich Pink Himalayan salt adds delicately to balance the flavours which, unlike many white salts, is not refined chemically, or packed with anti-caking agents.  You may notice the slight pinky colour of That MAYO, this is attributed to the organic cayenne pepper, which too, is not irratiated, or bulked with other gluten containing edible powders.  The eggs are free range, laid by hens that roam freely, and which are loved by their master.

Ultimately, it is dangerous to rely on claims made in advertizements, and the responsibility rests with each of us to check labels, understand from where the food comes before making the decision on whether or not to put it into our bodies.

That MAYO is not sold as a ‘health product’.  It is sold as a product without preservatives, or colourants, or ingredients that contain within them numbers and formulas.  A product that is made with love, with as many pure organic ingredients as possible.

That MAYO is sold as ‘The Best Mayo in the World according to us, other than the Mayo your mom makes’, which is delicious and as morish as a swim in a river on a hot day, with the promise that every effort has been made, wherever possible, to ensure that neither you, nor the earth will be harmed when you enjoy it.

Should you elect to pick up a tub of the amazingness, we ask and encourage you to return the empty jar  – we are in the business of MAYO, and not jars, after all.”

Where can you find them? Visit their Facebook and Instagram page, or better yet,  chat to one of the girls at the markets. I found them at the Oranjezicht City Farm Market at the V&A Waterfront. (See details here) But here are some other places to find That Mayo: The Saucisse Deli, The Old Biscuit Mill, Salt River;  The Neighbour Market at the Old Biscuit Mill, Salt River; The Oranjezicht Farmer’s Market @ The Lookout, V & A Waterfront;; The Blue Café, Brownlow Road, Tamboerskloof, Toasted @ The Promenade, Sea Point; Crossfit District Six, District Six; Memories Café and Tea House, Vanderbijl Park…and more…soon…soon… .

 

 

That Mayo S
A product that is made with love, with as many pure organic ingredients as possible.
thatmayo ingredients
There are some heroes living in and among us who are conscious and mindful, and who understand that there are ways to farm that are more symbiotic than parasitic.
That mayo S