Clara’s Canning Company was founded in 2013 by Chef Ona Lee in Los Angeles, as a tribute to her grandmother, Clara—a farmer’s daughter, wife, and mother of ten. Ona's childhood summers in eastern Washington were spent on family farms with Clara, engaging in canning, baking, cooking, sewing, and watching soaps. These experiences instilled in Ona a deep appreciation for traditional foodways and their impact on homes and communities.

A fifth-generation Washingtonian, Ona began her culinary career at 14, working at Panos Kleftiko Greek Taverna in Seattle's Lower Queen Anne neighborhood. There, she learned the importance of passion in cooking and the existence of secret recipes. In 2007, she joined Emmett Watson’s Oyster Bar in Pike Place Market, where daily tasks included gathering fresh produce, fish, and bread from local stalls. By 2008, Ona moved to New York City, becoming the first cook hired to open The Manhattan Inn in Greenpoint, Brooklyn, where she helped build the kitchen from the ground up.

Ona's culinary journey continued at the Michelin-starred Spotted Pig, working under Executive Chef April Bloomfield and Chef de Cuisine Ralph Johnson. She honed her skills across various stations, participated in whole animal butchering, pasta, and braising lessons, and supported recipe testing for Bloomfield's first cookbook. Before leaving New York City, Ona joined the opening team at Speedy Romeo in Brooklyn, working under Chef Justin Bazdarich. There, she expanded her expertise in wood-fired grilling, butchery, and fresh cheese making, with a focus on simple ingredients and bold technique. In 2012, Ona relocated to Los Angeles to serve as morning Sous Chef at The Pikey, Ralph Johnson’s first solo venture.

The passing of her grandmother in 2013 inspired Ona to establish Clara’s Canning Company, focusing on providing the community with hyper-local, farm-direct products, recipes, and education in food preservation and storage. Clara’s aims to be a home for anyone interested in excellent food, sustainability, and self-sufficiency—whether through the blog, products, private cooking, pop-ups, classes, or social media.

In 2015, Ona returned to Washington to care for her terminally ill father. After his passing in 2017 and the birth of her son, Lloyd, Ona relaunched Clara’s Canning Company in Whatcom County in 2019. There, she deepened her mission by growing her own homestead, forging strong partnerships with local farms, and rallying her community around resilient, regional food systems. During the COVID-19 shutdowns, Ona launched Meals to the Vulnerable, a free meal program providing healthy, home-cooked food to local families when food banks were shuttered. She also developed a thriving farm-to-table meal delivery program, organized community canning and cooking classes, and initiated the Ska-Com Seed Swap—an annual event she continues to lead. These grassroots efforts reflected Clara’s core ethos: combining traditional food knowledge with practical, local action to build a stronger, more food-secure future.

In 2024, seeking new opportunities and inspiration, Ona relocated Clara’s Canning Company to Rio Arriba County, New Mexico. In April 2025, she earned her certification as a Master Food Preserver through New Mexico State University’s Cooperative Extension Service, further deepening her expertise in food safety and preservation. Currently, Clara’s is thriving—offering classes, homesteading resources, and a vibrant social media presence where we teach you about food from the ground up. In May 2025, Ona launched The Canning Club, a members-only platform that shares exclusive recipes, in-depth preservation guides, and food history articles, with opportunities for direct 1:1 chats and community-driven content. Having found a new home and community in Rio Arriba County, Clara’s Canning Company looks forward to connecting with you.