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is to craft delicious plant-based products to advocate their powerful health benefits for the betterment of people and our planet.



is to improve your quality of life through healthier food. If we wouldn’t eat it ourselves, we won’t serve it to you.



are that information is power, and that education creates change. Continuous learning is at the forefront of everything we do. We change minds and lives by providing people with reliable, evidence-based information to reduce preventable deaths & diseases - but, we believe your health and wellness extends beyond what you eat, so we’re dedicated to helping you embody a life that is good for your mind, body, and the planet.



Krissy Ostermiller

Drawing on her life-long health, wellness, and sustainability advocacy, Krissy designed YA•YE to help make plant-based eating more accessible and appealing to all. At age 14, she started eating plant-based and has been whipping up recipes and blending homemade smoothies every day since. Even in Colorado, Krissy has always struggled to find restaurants whose mission and values align with her own. Most "health" cafes buy their nut milks and vegan cheeses (which are loaded with additives, even if they're organic) from distributors, so Krissy started making her own from scratch. After realizing that it's too expensive for most people to do the same, Krissy decided to start a food business that her customers can trust. 

Along with her passion for plant-based living, Krissy brings years of sustainable waste management and digital marketing experience to YA•YE. From hand-sorting recycling and compost on her college campus at CU Boulder and at large-scale music festivals, to executing sustainable events across the US, Krissy has always been fascinated by the relationship between consumption, conservation and health. Knowing that 90% of all healthcare costs in America are spent on preventable diseases, she playfully considers her work to be "pre-med", that is, preventive medicine. 

Krissy has traveled the world in search of the most innovative and delicious plant-based cuisines, and she couldn’t be more excited to bring that international inspiration home to Colorado. In addition to being a champion for plant-based lifestyles, Krissy is also an advocate for prison reform and is actively involved with Defy Colorado, a non-profit organization dedicated to transforming the lives of currently and formerly incarcerated individuals. She sits on the Board of Directors and frequently volunteers to mentor Defy’s EITs (Entrepreneurs in Training) in various prisons throughout Colorado. Krissy's brother Michael was incarcerated for 9 years before he passed away in 2011, so giving life skills, business skills, and opportunities to currently and formerly incarcerated individuals is a central part of her mission. 



SUSY JARAMILLO - Customer Experience Manager



Susy Jaramillo (left)


We want to shine a very bright spotlight on our fierce Customer Experience Manager, Susy! She grew up in Florida w/ her Colombian family. Her bilingual skills make her a perfect fit for connecting w/ as many Colorado community members as possible. She studied Graphic Design + Entrepreneurship at the University of Miami in Ohio, which gave her the perfect set of ninja skills for her CXM role at our fast-paced startup. This talented lady does it ALL — marketing, design, photography, operations, customer support + more. If you've ever reached out to our support desk, chances are that you've had the pleasure of meeting Susy. She is a long time plant-based foodie and has been with us since Day 1. Her first role was running our cafe and blending smoothies in our café and now she helps navigate YA•YE 's journey + success!



Our talented chef brings 10+ years of culinary prowess to the team. Before joining the YA•YE family, she spent time as the executive sous chef at Vital Root where she had the opportunity to dive into plant-based cooking and even managed their raw vegan pop-up dinners. Originally from Texas, she was raised to believe that a diet heavy in fat, animal products, and overcooked vegetables was just "good southern cooking". Through years of research and tracking the bad habits of fad diets, she arrived at the conclusion that eating a well balanced + colorful, plant based diet is the key to optimum health and wellness. Her mission in life is to make plant based foods more accessible and to educate others on how eating for overall wellness is the most sustainable way to live a healthy and long life. Making good dietary choices shouldn't be intimidating. Five years ago she discovered that her digestive issues were linked to a gluten sensitivity. This started her on a path to learn more about gluten-free cooking and baking, as well as maintaining a healthy gut microbiome. That's why she loves using plenty of ginger, fermented foods and probiotics in her cooking. (She's also not afraid of that spice rack!). She loves supporting and working with nonprofits to help make organic fruits + veggies accessible to communities that need them most. She also does her best to source our organic produce from local farms and small businesses. "A plant based diet can heal not only our bodies and spirits, but our environment." 



Growing up in the Midwest, Erich was fed a rich diet of hamburger helper, frozen vegetables and sugar water disguised as a proper  beverage. However, there were glimpses of the way things should be. His mom, grandmother + great-grandmother all grew vegetables and canned many of them themselves and there was always some homemade bread from his family’s sourdough starter. Family gatherings were certainly centered around the kitchen. Every year for Thanksgiving the family would go to the family farm in Kentucky and it was there he was introduced to real sustainable practices. Health + nutrition are subjects that have always interested Erich and if he had not chosen culinary arts, he would have gone down one of those two paths. Having lived a somewhat textured life in his younger years, Erich decided a healthy lifestyle and change in scenery were in order. He moved to New York to attend The Culinary Institute of America in Hyde Park and upon graduating, he moved to Boston to begin his hospitality career. After stints at some of Boston’s best restaurants, a family emergency took him back to St. Louis. Not wanting to stay, it was going to be out west next. Being a lover of the outdoors and a diehard skier, Colorado was an easy choice. Working for numerous James Beard award-winning chefs has instilled in Erich a drive towards excellence and a sense of teamwork and ownership. Erich brings this mentality to YA•YE and is extremely excited looking towards the future of the young company. Erich believes a plant-based diet should be something everyone leans towards. “We are inundated with commercials for manufactured dietary poison; you can’t go into the woods and find a soda stream. We should be consuming things given to us by nature.” For Erich, YA•YE is the best of both worlds: delicious food that is good for you and the planet.