A Local Taste: Ali Kalenak of Remède

When Ali Kalenak came to Jackson for the summer of 2008, she wasn’t the first (or last) to plan on just a summer in the mountains; That summer to turned into much longer. After graduating from nursing school in Charleston, S.C., a family tragedy and stints as a travel nurse had Kalenak moving between Texas, Colorado and Oregon before she finally settled in Jackson in 2016.

With a passion for the health and wellness industry, Kalenak has long been researching the benefits of high dose Vitamin C in cancer patients. But it wasn’t until a regular at Cutty’s, afflicted with a hangover, asked her during a bartending shift to give him an IV drip that a light blub went off. As a result, Remède Co. was launched in late 2016.

In the years since, what began as a mobile IV therapy business has grown to include three brick and mortar locations: two in Oregon—in Bandon and Bend—and one in Jackson, where the flagship location offers an entire suite of whole-body wellness services. “We’re a functional wellness company,” Kalenak emphasizes, “We’re very focused on whole body harmony.”

Why should someone try IV therapy?

When I started this business seven years ago, people either had never heard of IV therapy or they thought it was weird. Now it is a very regular part of their health and wellness routine. IV therapy is incredibly beneficial for restoring hydration and repleting electrolytes. It improves energy levels and mental clarity. It’s beneficial for athletic preparation and recovery. Our most popular drip, River Run, is ideal for treating fatigue, altitude sickness, cold and flu, food poisoning, migraine, jet lag, and hangover symptoms. We see hundreds of clients for altitude sickness every year.

How often do you recommend people receive IV therapy?

We have people who receive IV therapy every week, bi-weekly, monthly… And if you supplement with high quality vitamins and minerals on your “off weeks”, eat a balanced diet, and drink enough water, your treatment will go a lot further.

Speaking of diet, what’s your favorite place to eat in Jackson?

Kampai is so, so good. I’m not a sushi connoisseur, but it seems like their chefs are classically
trained. Everything tastes so fresh, and the way they dress the sushi is so good.

Where do you like to go for a quick lunch or takeout?

Healthy Being is my go-to. They have great customer service, and the food is nourishing and healthy. I love the Aphrodite [smoothie], and their wellness shots. They’re really good for your
gut microbiome, energy levels, and mental clarity. I’m hoping they bring back the Waldorf salad
this winter.

Outside of IV therapy, how would you recommend individuals bring more hydration into their life?

The most important thing that you can do is get enough sleep because sleep is the foundation of everything. When you’re well-rested, you’re able to make better choices. Next, drink enough water—most of us are chronically dehydrated. It’s hard to drink enough water, so if you want to maximize the benefits of IV therapy, I would say be cognizant of the amount of water you’re drinking every day.

In your years in business, what’s something you’re particularly proud of?

I’ve been working with Win Win Eco Productions for the past two years to make Remède a zero-waste company. We just became the first company in Wyoming to recycle medical waste and are one of very few in the country to do so. I think it’s important, especially as an entrepreneur, to be stewards for
the environment and we are at Remède.

What’s new at Remède these days?

We are now offering nutrigenomics, which I think is the future. My friend John O’Conner owns a company called Gene Food. They analyze your DNA via a saliva sample and develop a custom nutrition plan based on your genetics. Through the report, we are able to see our client’s methylation status, how their detox pathways are functioning, their nutrient deficiencies, etc. It’s really cool because we are then able to develop a custom drip based on this important information. 

Posted in

Sam Simma

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

New West Knife Works
Pearl Street Bagels