Today we’d like to introduce you to Queenie Vesey
Hi Queenie, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’m Queenie Vesey from St. Louis, MO, and my journey with Can While You Can Food Preservation Movement started from a deep love for food, family, and community. Growing up, I was always drawn to the kitchen, watching elders preserve food the old-school way—canning, pickling, dehydrating, and freezing to make sure nothing went to waste. That passion led me to pursue culinary studies at STLCC, where I’m just a few semesters away from completing my degree.
As I learned more, I realized how vital food preservation is, not just for reducing waste but for empowering people to take control of their food security. That’s when Can While You Can was born—a movement to teach these skills and bring back self-sufficiency to my community in Ferguson, MO. Along the way, I’ve been working toward securing a licensed kitchen to expand the business, host classes, and provide more opportunities for people to learn and thrive.
My journey is still unfolding, but my mission remains the same: to preserve more than just food—I want to preserve knowledge, traditions, and the power of self-sufficiency.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road, but every challenge has made Can While You Can Food Preservation Movement stronger.
One of the biggest struggles has been securing a licensed kitchen. Having a dedicated space to teach food preservation and expand operations is crucial, but finding the right location that’s accessible and affordable has been tough. Grants and funding are another hurdle—there are resources out there, but navigating the application process while juggling school, business, and life is a challenge.
Beyond that, spreading awareness has been an ongoing effort. Many people don’t realize how important food preservation is until they see the impact—whether it’s saving money, reducing waste, or making sure they have food security in uncertain times. Getting people to see the value in learning these skills and committing time to classes has required a lot of community outreach.
Despite the struggles, the support from the community keeps me going. Every person who learns to can, pickle, or dehydrate their own food is proof that this movement matters. The road hasn’t been easy, but it’s been worth it!
Alright, so let’s switch gears a bit and talk business. What should we know?
Can While You Can Food Preservation Movement is all about empowering people with the knowledge and skills to take control of their food security. We specialize in food preservation techniques like canning, dehydrating, pickling, freezing, and bread making. Our mission is to bring these traditional, time-tested methods back into the community, helping families reduce waste, save money, and eat healthier, home-preserved foods.
What sets us apart is our hands-on, experience-based approach, which I call Neeuqs the Experience—a unique way of teaching that blends history, culture, and practical skills into an immersive learning journey. This isn’t just about food preservation; it’s about self-sufficiency, sustainability, and reclaiming knowledge that has been passed down for generations.
Brand-wise, I’m most proud of the movement we are creating. This isn’t just a business—it’s a mission to make food preservation accessible to everyone. Whether through workshops, community events, or one-on-one training, Can While You Can is here to make sure these essential skills aren’t lost.
I want readers to know that food preservation is for everyone—whether you’re a home cook, a gardener, or just someone looking to cut grocery costs. Can While You Can is here to teach, support, and inspire. Let’s preserve more than just food—let’s preserve knowledge, culture, and community!
Is there something surprising that you feel even people who know you might not know about?
Something surprising that most people might not know about me is that my passion for food preservation started not just from tradition but from necessity. There was a time when I had to stretch every dollar, and learning how to preserve food properly became a survival skill. What started as a way to make food last longer turned into a deep love for the process and a realization that this knowledge could help so many others.
Another thing people might not know is that Neeuqs the Experience—my unique way of teaching—is actually my name, Queen, spelled backward! It represents looking at things from a different perspective, reclaiming lost knowledge, and making learning hands-on and immersive. It’s not just about food preservation—it’s about experiencing the history, culture, and empowerment that come with it.
At the heart of everything I do is a belief that food isn’t just nourishment—it’s history, it’s love, and it’s power. That’s what Can While You Can is all about!
Pricing:
- Intro to Canning Workshop – $45 per person (includes materials & take-home jars)
- Dehydrating & Freezing Basics – $40 per person
- Pickling & Fermentation Class – $50 per person (includes ingredients & jars)
- Bread Making Workshop – $55 per person (hands-on, includes fresh-baked bread to take home)
- Private One-on-One Sessions – Starting at $75 per session (customized to your needs)
Contact Info:
- Instagram: https://www.instagram.com/chefqueenievesey/
- Facebook: https://www.facebook.com/profile.php?id=100089633431785
- LinkedIn: https://www.linkedin.com/in/queenie-vesey-47a727208/
- Other: https://www.facebook.com/profile.php?id=100089234147541
Image Credits
Caitlin Ung
