The Anti-Girl Boss of the Okanagan
Credit: Kaleigh Jorgensen
In an industry rife with nauseating vernacular the likes of “girl boss” or “Mommy go go juice” - it’s become increasingly hard to suss out the mavericks who buck trends and unapologetically carve their own paths.
Kaleigh Jorgensen, co-owner and co-founder of Creek and Gully on the Naramata Bench, embodies a ruthless individuality, with a staunch passion for community, family and business.
She graciously answered my questions - our conversation below - and where to purchase her ciders.
LM: Tell me about running a family business - you live and work on the Naramata Bench, you married into a farming family, your sister in law is your business partner, and you have a toddler with another one on the way! How do you do it? What challenges do you face? How do you over come them?
KJ: It’s both extremely chaotic and the most beautiful thing at the same time to be so intertwined and work toward a common goal, navigating everyone’s individual needs, skills and seasons of life. We opened the Cidery doors June 2019, and I was pregnant 4 months later, and then COVID hit. It was extremely isolating - I couldn’t go into work, and had to leave this amazing place that we had just created into the trusted hands of the family. We had to lean on each other and still do, it takes trust and letting go. Surrender. I went through a mourning period - the irony of a smooth transition out of your position is that you aren’t needed in the day-to-day and for the ego who lays claim to its creation, it was hard to give that up. But thankfully I am buoyed by the most talented and caring people, personally and professionally. My son is 2 years old now, and I’m back in the Cidery one day per week and do our socials from home. I never planned to be a stay at home mom, but for me to spend time with my son and to have my first Cidery ‘baby’ in good hands fills my heart. Being flexible to change really has been my saving grace.
LM: We've talked a lot about territorialism, pettiness, and competition in our industry ad nauseum - high tide does really rise all boats - why do you think so many struggle with applying this in their day to day business?
KJ: Wine and hospitality as industries have been built on the singular genius myth - the Celebrity Chef, the Cult Winemaker, the Rich Guy Empire. In truth, so much of other people’s labour goes into the cultivation of those personas, but the archetype still has an allure. I think on some level. we want to believe those stories, and drinking the wine of someone you admire can have an effect of almost transubstantiation. It’s extremely intimate, the way we make a product that people literally invite into their bodies - of course it can be extreme and dogmatic because it’s reflecting how we feel about ourselves. I really do believe in collaboration - we are surrounded by intensely creative and generous people who have such unique perspectives. For me, the harmony of community outweighs creating a tiny kingdom.
Credit: Kaleigh Jorgensen
LM: How do you think the political landscape of the last two years has changed your outlook, if at all? Has it shed light on some changes that are long over due? Has it affirmed other beliefs of yours?
KJ: I rage for new mothers, for the youth. Did you know in Canada, when you start your own business, unless you pay into EI a year previously you are not entitled to Parental Benefits as a self-employed person? Women in particular are bombarded by so many confusing messages - “Have a Career! Oops but that clock is ticking better have a BABY! Oh you want quality, affordable childcare to go back to work? Doesn’t exist.” It really showed me the lack of respect and care our society has for women and children. I had major surgery and created an entire human with my body, and I would have gotten more aftercare for a broken arm. I have this fantasy of a postpartum spa commune where people can come and recover, get nourishing food, bodywork, a shower, someone to whisper encouraging words at you all day… Where is our Village? Who is looking out for the future? How do you raise a kid in an apocalypse?
LM: You're taking on a category that is still widely misunderstood - cider - and also existing in another niche category - natural - how do you battle changing people's minds? What's it like taking the proverbial "hard road"? Do you think the stigma of cider is slowly changing? What tactics have you found work to make true believers of naturally made, organic, dry cider?
KJ: Quality and care are what I would love people to take away when drinking our cider. We have been hand-selling since day one and not being able to travel and do tastings was really challenging. Although our style of cider is not new in the world, a dry, handmade, naturally sparkling cider made in a wine style full of nuance and personality seemed to not compute at first. I believe in transgressing boundaries and pushing up against categories, so it does take some getting used to when you make something that doesn’t ‘fit’ into someone’s preconceived notions. I do get annoyed when people expect it to be cheap. Why? Because cider is made from apples? Because Grower’s is cheap? We grow all our own apples, we skillfully guide the juice from crush to bottle, we hand-riddle, we age cider, we experiment. I don’t want to have convince anyone to like it. I was at a party recently and a guest was like, ‘Oh I really like cider!’ To which a Guy™ replied, ‘Oh I’m sorry for you’ in all seriousness, not knowing it had come out of my cellar. I think its funny, but there is still stigma for… reasons? Stubbornness? Snobbiness? We have been so embraced, however, by people who resonate with our story and I will always get a thrill being out somewhere and seeing something we made on a table across the restaurant. I just want to make something that people can enjoy.
LM: What pet peeves do you have of the industry? What do you wish would just go away?
KJ: Navigating the social game is exhausting. Often it feels like there are all these secret rules for how to get into this restaurant or that wine shop. We haven’t been face to face with peers and colleagues in our industry who we would regularly see for almost 2 years now so it’s so easy to sit on the internet and judge people we don’t really know. I’m really over suspicion as a mode of being - I don’t want to be mad all the time. I would take levity and generosity over snobbiness and exclusivity any day. I want to make something that contributes to people’s pleasure in their day, not a driving wedge in an already tenuously connected industry. There is so much room for people to be successful and show their own ‘shine’. It takes authenticity and consistency, and not taking yourself too seriously. We are essentially selling spoiled juice after all!
Credit: Kaleigh Jorgensen
LM: Why cider? Tell me what you love about it so much and convince the naysayers why they should be drinking Creek and Gully!
KJ: It’s just so tasty. So excellent with food, lower in alcohol, bubbles are always fun, we have a variety of formats to enjoy our cider in, you can drink it in all seasons. I know the number one rule is Don’t Get High on Your Own Supply, but I personally love our ciders. Eating Cheesies on the couch? Grab a can of Flora. Fancy charcuterie? Goldie shines. It’s been so amazing to watch our production grow and expand with so many fun and delicious and varied offerings.
LM: Tell everyone all about the Crushable x Creek and Gully collab:
KJ: This curated pack is all about experimentation and seasonality. We’ve included 2 mini verticals for you to compare, highlighting the differences in vintages in a harvest-based cider. What effects does aging have? Longer in barrel or longer on the lees? What will it taste like if we ferment with grape skins? We are insatiably curious.
Two of the ciders included are never to be seen again, last of their kind. Apples are naturally biennial with some years offering us a bumper crop of one variety and scarcity the next. Because we can be flexible and respond to the harvest, we can decide to make one-offs from these precious and often serendipitous combinations of apples.
We hope you enjoy this pack of ciders as much as we do making them. Drink cold with good friends and food. Thank you for ordering!
