Compassion, Connection & Community IS AT the Heart of Our Existence.
Meet Terri & Brook
Founded by husband-and-wife team Brook and Terri Penquite, Nova Terra—meaning "new earth" in Latin—embodies a philosophy of living harmoniously with our planet through a commitment to sustainable plant-based cuisine and reconnecting with our roots, respecting, and honoring the earth.
Brook and Terri's journey began in different parts of the country, where each cultivated a deep love for food, hospitality, and the environment.
This innovative husband and wife team brings decades of professional experience, each finding ways to build their dream together. Brook’s culinary career began on Hilton Head Island, South Carolina, where, from a very young age, he worked in kitchens and received mentorship from world-class chefs.
From shucking oysters to designing ice sculptures, Brook immersed himself in the vast world of food and hospitality, honing his skills and working his way up, eventually owning and managing several successful restaurants.
Terri, who hails from Northern California, discovered her passion for hospitality early on in her career. She worked in various high-end restaurants and wine companies, quickly rising through the ranks, while developing a keen interest in wine and the art of service. While working in the wine industry, she met Brook, who was working with a restaurant group at the time. In the end, their shared love for food and connection brought them together, both personally and professionally…
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.
How NOVA TERRA 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.
