Our Story
Compassion, Connection & Community are AT the Heart of Our Existence.
Meet The OwnersTerri & Brook
Founded by husband-and-wife team Brook and Terri Penquite, Nova Terra (meaning "new earth" in Latin), reflects their philosophy of living in harmony with the planet through sustainable, plant-based cuisine and a deep respect for our roots.
Brook and Terri’s paths began on opposite sides of the country, each shaped by a love of food, hospitality, and the environment. Brook launched his culinary career on Hilton Head Island, South Carolina, working in kitchens from a young age and learning from world-class chefs. From shucking oysters to designing ice sculptures, he immersed himself in the craft, eventually owning and managing several successful restaurants.
Terri, raised in Northern California, discovered her passion for hospitality early on. She built her career in high-end restaurants and wine companies, excelling in service and developing a deep appreciation for wine. Their shared love for food and connection brought them together, personally and professionally, laying the foundation for Nova Terra’s vision.
Our Plant-Based Awakening
The beginnings of their transition to plant-based living started when Brook was running a steakhouse and working for a rancher. Despite providing the best quality beef at this restaurant, witnessing the realities of the meat industry deeply affected him, shifting his outlook on meat consumption.
Terri’s revelation occurred after she came across a book that revealed the harsh realities of the meat industry and motivated her to adopt a plant-based diet, a decision Brook wholeheartedly supported. Their shift to veganism was not just a dietary change but a spiritual and ethical transformation toward compassion for animals and the environment.
Our Journey Into Business OwnershipHow NOVA TERRA Kitchen & Creamery was born
Brook and Terri’s journey into business ownership began with a beachside poke shop in Capitola Village. Drawn to the Rocky Mountains, they moved to Durango, Colorado, with a promise to open a plant-based dining establishment aligned with their values. Despite initial resistance, their commitment to being "unapologetically vegan" won over the community, introducing many to the delights of plant-based dining and it quickly became a local favorite.
Inspired by their success, they began making their own plant-based cheeses due to the high cost of shipping and limited options. After developing a cheese their customers loved, they moved to California, focusing on cheese production. Their cheeses gained popularity at local farmers' markets, leading to the creation of Nova Terra Plant-Based Kitchen & Creamery, a similar establishment to their beloved Basecamp in Colorado, carrying the same energetic spirit and community focus.
THE CreameryHandcrafted Plant-Based Cheeses made with love.
At Nova Terra, we craft small-batch, artisanal plant-based cheeses using pure, thoughtfully sourced, and locally grown ingredients, free from fillers, lactic acid, or additives. Each cheese is made with care to be both delicious and nourishing.
Our vision is to lead the way in plant-based innovation, creating ethical foods that support personal health, environmental wellness, and strong local communities. Through partnerships with local growers and businesses, we stay rooted in sustainability and strive to inspire deeper connections—to our heritage, the earth, and each other.
