Our Roots
Nuestra Raíces
TUME: A Commitment to Health, Sustainability, and Tradition
Since its inception, TUME has been driven by a profound intention: to protect and respect Pachamama (Mother Earth). We firmly believe in the power of bringing health and sustainability to our diverse family and community.
Our mission is to reconnect with the traditional Latino dishes that have been passed down by our elders and infusing them with the goodness of 100% whole plant-based ingredients.
At TUME, we understand the significance of supporting and sourcing locally grown organic ingredients. By doing so, we foster the growth and development of other small businesses and farmers, reinforcing our connections within the
community. By diverting our resources away from conglomerate companies, we ensure that more money directly benefits our local community, amplifying its strength and vitality.
As beings of this planet, we recognize the pressing need to reduce our carbon footprint. Our meticulous menu creation process is guided by the desire for minimal waste, ensuring that each step aligns with our commitment to sustainability.
We constantly seek to improve and learn, actively exploring new ways to minimize our impact on the environment.
Through our endeavors, we hope to instill a sense of consciousness regarding the symbiotic relationship we share with Pachamama. By cultivating a deeper connection with the food we consume, we aim to nourish not only our bodies, but
also our collective spirit. At TUME, we aspire to become a catalyst for change, inspiring others to embrace this harmonious union with our Earth.
Join us on this transformative journey as we embark on a quest to heal, nurture, and thrive together. Together, let us forge a stronger bond with the food that sustains us, foster a shared love for our planet, and ignite a global movement
towards a more sustainable future. Together, we can make a difference. Together, we can honor and protect Pachamama.
ABOUT THE CHEF:
Alli Sagastume
Chef & Owner of TUME since 2019
A child of immigrant parents, Alli spent most of her young years in their bodega in South Florida, surrounded by
many different cultures & different types of cuisine, it’s easy to see where the inspiration for TUME stems from.
At 13 Alli became vegetarian, she started cooking and experimenting with how to transform traditional meat-heavy
dishes into vegetarian dishes - this started her passion for cooking with plants. Eventually, she trained at Le Cordon
Bleu, where she graduated with a degree in Patisserie & Baking in 2011.
Shortly after graduating, she launched her first all-vegan & allergen-friendly catering business, Cookie Mei.
She knew that her training wasn't done and left everything to have the honor of spending a few years traveling to
work in kitchens in Peru, Guatemala & Thailand learning from the locals about both the cuisine and plant medicine;
Having worked on several farms around the world and working together with Indigenous folks, this fueled a passion
for her cultura and her growing love and respect for plants, creating a shift in the way she looked at food
and our relationship with it.
Most recently, they lived in Portland for 7 years, which is where TUME was born. She was able to surround herself
with the community there and absorb all the knowledge she could on permaculture and sustainability.
Alli uses ancestral knowledge in the creation of her dishes and also uses native foraged plants to complement her
dishes and even desserts; Her ancestors have helped guide her to become a curandera for a healthy life and has
nurtured her knowledge of permaculture, raw food, herbalism, & Chinese medicine
As they evolve and move forward here in Florida, TUME's mission is to focus on making conscious plant-based food
and educate the community on food liberation and self-sustainability.
To learn about our ingredient sources, check out the list of our local partners below.