Photo Credit: Molly Haley

As you’ll soon discover, Genna is a woman who sees the value in social connections, and knows how to make the most of them. In fact, that’s how she wound up on this very blog, after writing us out of the blue and sharing her story (as so many of you do, and we can’t thank you enough for it). If you’re familiar with FoodCorps, and considering other options because you missed the deadline or were not accepted, Genna will tell you why AmeriCorps VISTA is an alternative worth considering.

When did you know that you wanted to work in food?

My grandparents owned an Italian specialty foods store in Orange, NJ where I spent every day of my early childhood. They stocked their shelves with homemade marinara sauce, ravioli, manicotti, pasta e fagioli (or “fazool,” as we call it), and seasonal specialties like pizza dolce for Easter and strufoli for Christmas. My friend Scott, an oral historian and photographer, made a podcast about the role food has played in the lives of my grandmother, my mother, and me for his blog, The Aural Fixation. His podcast does a much better at describing me than I do, so take a listen.

My family life taught me that food and love were equals, but it took me years to realize that I wanted to work in food. My dreams of being a doctor dissipated rather quickly after two years of college chemistry and biology, but my desire to make people happy and well through medicine is being fulfilled much more holistically and beautifully through food. I have always loved to cook, which led to an interest in how food grows, and my current job draws from those two bodies of knowledge.

How did you get your current good food job?

I got my job because I applied to another one. One of the only things I applied for my last semester of college was FoodCorps, a national service program in its first year that works on combating childhood obesity through school garden development and nutrition education. My application got forwarded from FoodCorps National to Maine FoodCorps, my first choice. I didn’t hear back for a while, and e-mailed the service site supervisor to inquire when I would. She responded “soon,” and when “soon” came around, it was a rejection. Despite feeling disheartened, I e-mailed the service site supervisor again to express my continued interest in the program in case anyone backed out. In July, I got a voicemail from the service site supervisor asking if I wanted to take an AmeriCorps*VISTA position that involved service-learning and farm-to-school programming. Yes! Yes, I did! So be persistent and hold your passion close.

How did your previous work or life experience prepare you for a good food job?

Previous job experiences all lend helpful lessons: my days as a prep cook in my college dining hall taught me how to respect kitchen personalities; being a tour guide at my school taught me how to convince people to love something that I loved; and working as a neuroscience research assistant honed my project coordination skills without my realizing it. My VISTA position at the University of Maine Cooperative Extension continues to prepare me for future jobs in the food world. My supervisor and our colleagues embody collaboration, vying for a limited number of resources yet all working on incredible programming to educate the youth of Maine about gardening and healthy eating.

The following advice is practically a given, but remember how important it is to build and utilize your social capital. Classmates from Haverford College make up the core of my network so far, and they are brimming with talent. My farmer buddies this summer were looking for an artist to redesign their logo and help them create seed packets for their new seed business, All Good Things Organic Seeds, so I connected them with my friend Goda who has brought the farmers’ ideas to life. When one of the non-profits I work with needed a graphic designer to create publicity materials, I immediately thought of my friend Duncan, who made (and continues to make) the posters for one of Haverford’s academic centers and now writes for The Fader.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

My biggest obstacle, quite honestly, was my own self-doubt. I majored in Psychology and wrote my thesis about the cognitive psychology of dance and music interactions. This topic isn’t exactly “food job” material, and instead of focusing on the fact that my days were punctuated with making meals, reading food blogs, and planning the next meeting of my cooking club, I focused my thoughts on all of the reasons someone else would be more qualified than me.

I WWOOFed on Davis Farms in Roberta, GA for a good portion of my spring break my senior year of college, and that experience compelled me to spend my summer farming as well. I found Mano Farm in Ojai, CA and my two months there as a farm apprentice were very centering. I read books like The Omnivore’s Dilemma by Michael Pollan (finally), Eat Here: Homegrown Pleasures in a Global Supermarket by Brian Halweil, and The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements by Sandor Katz, taught the farmers how to preserve food via water bath canning, and learned a ton about growing food and saving seed. The pace of farming life allowed much time for introspection and conversation, which helped me work through my self-doubt and own my interests as valuable knowledge and skills, not just pet hobbies.

What can you identify as the greatest opportunities in food right now?

Find a niche business and just go for it. There are a few new businesses in Midcoast Maine that found a hole in the market and focused their attentions there. Sheepscot General Store at Uncas Farms repurposed an old natural foods store into a place for local growers, artisans, and artists to sell and exhibit their work, and their business (based on my observations alone) is growing. They are also orchestrating a multi-farm CSA that will make the products of smaller growers accessible to a larger market.

Also, bartering. I met a sheep farmer who is finding herself amidst freezers full of lamb bacon she is willing to trade. Talk about an opportunity!

If you could be compensated for your work with something other than money, what would it be?

Books. Prosciutto. A rustic, charming cottage with a big garden like the one Miss Honey had in Matilda. Yearlong excursions anywhere, but especially Iceland, Sardinia, and Tunisia.

Do you dream about working as a service member for folks in need? What are the barriers that prevent you from realizing that goal? Share your thoughts in the comments section.

Photo by Chris Connolly

Amy’s story is a delightful mix of serendipity and smarts. We first met her at a small gathering for women entrepreneurs in New York City, and her sparkling eyes belied her sense of humor and social media energy. In addition to keeping up with her own blog and video creations, she works for Foodspotting, where that infectious energy is just part of doing her job.

When did you know that you wanted to work in food?

I’ve always enjoyed writing (I wrote and illustrated a story about a vampire in the first grade!) and one my favorite food memories is of spending hours at the Boston University dining hall as an undergrad catching up with friends over a delicious and seemingly endless meal. This, combined with my innate curiosity for new things and experiences laid the groundwork for a wonderful relationship with food. It’s one I’ve nurtured over the years and it continually changes in my personal and work life. When I started my blog, it served as a portfolio to share my freelance food writing clips. Now it’s a home for my Stupidly Simple Snack videos and food recommendations (OK, and photos of my cats). I’m excited to see where the path will lead to next.

How did you get your current good food job?

My former college advisor Al Brust came across the job listing for a Community Director at Foodspotting and he forwarded the information to me. I did some intense Internet research to learn about Alexa, Ted and Soraya, the founders of the company, and that’s when I realized they are incredibly intelligent and talented people I wanted to learn from and I wanted to be on their team.

How did your previous work or life experience prepare you for a good food job?

I worked on the editorial team at Zagat Survey before becoming a freelance food writer and starting Amy Blogs Chow and Stupidly Simple Snacks. My snack videos were inspired by a former boyfriend who teased me about writing about food even though I couldn’t cook it, so I made a funny video series out of it.

What was the greatest obstacle you had to overcome in pursuing your good food dream job?

When you work in social media, sometimes the amount of input can be overwhelming. I am constantly trying to stay on top of conversations and inquiries coming through email, Twitter, Facebook, our blog, you name it. That said, it’s a good problem to have because this means your community is being responsive and interacting with you and your company. You have to be mindful of nurturing these relationships and remind yourself it’s about the food. As long as you continue to love the mission (in my case, the mission is to help people discover good food) then you will find ways to get through challenges and keep things in perspective.

What can you identify as the greatest opportunities in food right now?

The greatest opportunity in food is that anyone can be a part of the movement. Hell, you can even start your own. If you’re passionate about cleaning up the food manufacturing system, you can. Want to learn how to cook? There are plenty of cooking classes that cater to those from expert level to first-timers. Also, while there are challenges to starting your own food company, there is more information and resources than there has ever been that help small food businesses start up, like Kickstarter and Good Food Jobs.

If you could be compensated for your work with something other than money, what would it be?

I want to make food approachable and help people think about what they consume and how they can affect positive change in the food system. I’m not devoted to any one idea on how to achieve this; I’d love to inspire someone to pursue a food science degree in college or even if it’s something as simple as not wasting ingredients. Above all, food is a pleasure and if I can brighten someone’s day with my Stupidly Simple Snacks videos or ramblings on food then I win!

After you meet Andrea, it’s hard not to walk away brimming with enthusiasm – hers is infectious. One of the most inspiring things about her story is the concrete way in which she found proof that good food can change your life. Lucky for us all, Andrea has found numerous ways to share her knowledge and enthusiasm with others – you can browse some of them at www.AndreaBeaman.com.

When did you know that you wanted to work in food?

I had no desire to work in food. That wasn’t my gig – I wanted to be a rock & roll DJ and spin Led Zeppelin, Black Sabbath, The Rolling Stones, YES, and The Who all day long. But, fate had a very different job in store for me. I first became interested in food when my mother was diagnosed with cancer for the second time. We went with the modern practice of chemotherapy and radiation and watched her wither away, growing weak and sickened by the chemicals and harsh treatments. She was nauseated all day, couldn’t keep anything inside of her, lost of all her curly red hair, and lacked energy to get out of bed. My father read an article in a magazine about a doctor that had cured himself of pancreatic cancer by changing his diet. So, we tried it with my mom. Almost immediately, we noticed improvements in her energy levels, and her skin and lips regained their color; they were no longer that lifeless gray shade. But, it wasn’t enough to bring her back to fully recovered health and life. After her death I made a mental note (more like a deep vow), “if I ever get sick, I am going to try food first, before any destructive bodily treatments.”

And, that’s exactly what I did… five years later when I was diagnosed with incurable thyroid disease. It was advised by my doctors that I needed to take radioactive iodine to destroy my thyroid and then take synthroid for the rest of my life. Thankfully, I declined that medical advice, and instead improved my diet and lifestyle. It took two years to heal my thyroid disease, but it was the best decision I ever made. And, that’s how I got interested and fully immersed in food. I wanted to know everything about the food we eat and how it can affect us physically, emotionally and spiritually. And, each time I learned something new I wanted to shout it from the mountaintop and share it with my fellow humans living here on the planet. It’s been 16 years since my diagnosis and I’m still learning and growing and sharing, and totally LOVING my life.

How did you get your current good food job?

My current food job, as an educator, came from taking the information I learned about food and how it can affect the body/mind/soul and sharing it with everyone and anyone I came in contact with. I started by teaching cooking classes to my friends and family out of my apartment in NYC. From there, it grew. I began sending proposals to teach classes at cooking schools and health and wellness centers. If given a soapbox, I would literally talk to EVERYONE I met and tell them that I was teaching people about the power of food. I was generating buzz, or positive energy, around what I was doing in the world and people began to notice and want to support me.

A friend of mine, Julie Austin, sent me a link to a show that was looking for chefs, so I applied. That little link turned out to be TOP CHEF season 1. After I finished that show, a producer contacted me and asked me to create a show for his new network; that show became Wise UP! and then we created my award-nominated show Fed UP! I also put my inspiration and information to pen and paper (well… actually to computer) and created three books that share wisdom about food that I have learned. I use those books as teaching tools to help guide other folks to getting balanced and healing with food. The bottom line… my current food job as an advocate/teacher for better quality food came from taking the information OUT of my head and putting it into the world by sharing it with everyone via classes, seminars and lectures, television shows, radio, and books.

How did your previous work or life experience prepare you for a good food job?

Suffering with a disease and watching my mom suffer from, and die, from a preventable disease, was the greatest motivation for me to begin looking at life from an entirely different perspective. If we don’t have our health, we have nothing. My good food job came from getting my butt into the kitchen (and into my body) and doing some delicious work on my self.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

The greatest obstacle I had to overcome was my own self-doubt. I wondered, “who I am to teach anyone anything?” I didn’t have a culinary degree, I didn’t have a master’s in science or biology, and I wasn’t a doctor. I felt small and insignificant in the world of degrees, paperwork and pedigrees that speak of importance. My own personal experience was that the paperwork may not mean anything at all. And, I don’t say that lightly. The doctors (three separate doctors) that diagnosed me with “incurable” thyroid disease all had degrees, and all were incorrect. I had to get beyond my own limited perspective of what I was capable of and let myself be guided by universal wisdom and share that with others. At no time did I want to call it quits. I wanted to share what I had learned but was stuck in how to do this. I attended the Institute for Integrative Nutrition (it was called Gulliver’s at that time) because a friend had recommended it. After meeting with the founder, Joshua, I liked his approach and way of teaching (deprogramming the mind). I also began reading inspiring books by Deepak Chopra (The Seven Spiritual Laws of Success), Wayne Dyer (Real Magic, Creating Miracles in Everyday Life), and others. Once I got beyond my limited perspective of myself and what I was capable of, sharing information was easy. All I needed to do was believe in myself. There’s a great quote by Norman Vincent Peale, “When people believe in themselves they have the first secret of success.”

What can you identify as the greatest opportunities in food right now?

There are so many opportunities in food right now, and always will be. One thing is for sure in this life, people gotta eat! Whether you are feeding the people or teaching them how to feed themselves, there is always an opportunity. Nobody can do what you do best. Find out what that “best” thing is and do it.

If you could be compensated for your work with something other than money, what would it be?

A lifetime of farm fresh, artisanal food that is lovingly prepared would be the ideal compensation for me. Fresh eggs, still warm from the chickens, fried for breakfast in the morning, sitting on top of a slab of sourdough bread slathered in grass-fed butter; salad greens from the garden for lunch with roasted beets and goat cheese; slow-roasted duck (in winter) with roots and tubers, and sautéed greens for dinner. I’m talking YUM!

Andrea urges you to find your place in the movement. What leaders do you admire most for finding ‘their place’ in the good food movement?

Upon reflection, Robert is one of those people who makes us feel old because we’ve known him for so long. Back in 2005, Taylor volunteered to help conduct the first ever New Amsterdam Market, which took place on just one afternoon out of the year. Now, if you’re lucky enough to visit New York on a Sunday, you can enjoy the market each week for several seasons. Don’t miss this year’s launch on Sunday, April 29th. It promises to be an important year in Robert’s mission to preserve the old Fulton Fish Market site, so help spread the word and sign onto their mailing list (it’s also the best way to hear about delicious market events that you won’t want to miss.)

When did you know that you wanted to work in food?

There was no one, single moment when I decided to work with food systems.  Rather, that path emerged over a lifetime of many small events: walking to the “Vini e Oli” with my grandfather in Rome, where he would fill empty glass jugs with white wine that was stored there in barrels; watching my grandmother sort through beans and lentils or cutting onions over a beat-up aluminum saucepan (I don’t think she even had a cutting board!); discovering the Greenmarket; watching the steam come out of a compost pile.

Incrementally, these experiences led me to where I am today.  There was similarly no one deciding factor behind my starting New Amsterdam Market, but I do recall one particular revelation:  I had gone to work for just a few days for Neal’s Yard Dairy, in London, to get a sense of what it might be like to own a regional cheese shop.  That store is just paces away from Borough Market, and I had just been let off the (very) early morning shift while the market was opening up on a Friday morning.  I felt immediately this was a special place, without knowing precisely why, and I thought we should be able to create something equally as compelling in New York City; and I wanted to be a part of that effort.

How did you get your current good food job?

My visit to London Borough Market was in February 2005.  In October that year I put together the first New Amsterdam Market, under the tiled arches of the New York City Municipal Building, across from City Hall.  I really had no idea how I could pull it off and I remember getting into a panic more than once that summer as I tried to convince people with no idea of who I was or why I was doing this to come to New York for a day.  But eventually about 50 of them said yes, and that marked the beginning of this project. That first market was sponsored by Slow Food USA; I could not have done it without their support, so I’m very grateful.

How did your previous work or life experience prepare you for a good food job?

In one way or another, it seems that all my previous work and experiences prepared me for what I’m doing now, even if I had no idea of this at the time.  In college, I studied the history of urban planning, and as a result spent quite a bit of time in the New York Public Library, learning about cities, and ideas about cities and how they evolve.  This is still the first place I go whenever I consider a new project, because I think it’s so important to use history as a foundation; it sets a firm path.  I went to grad school for architecture, which made me never want to be an architect, and yet it also taught me to look and think about buildings and public space.  And then I spent 10 years working as a planner for the New York City Sanitation Department.  Our group was implementing the city’s recycling program, and I dealt with organic waste and composting.  This is where I learned to think of systems – natural systems like decomposition and fermentation, and human-made systems like waste collection or water supply or public transportation.  And then I spent some time at Slow Food USA, which of course was much more explicitly about food and food systems.  It’s also where I met some great pioneers like Alice Waters, Dan Barber, Michael Pollan, at a time when their thinking was rapidly gaining prominence.  So it was a very formative moment.

My present work was shaped by all of these experiences.  Public markets are an institution deeply rooted in New York’s own history.  The old Fulton Fish Market, which we are seeking to preserve and revive as a new market, is a unique and compelling urban space.  Public Markets are hubs of food systems, and New Amsterdam Market embraces a newly forming food system whose proponents respect biodiversity and want everyone to have access to real food.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

In New York City, and especially on Manhattan Island, it is very challenging to lay any claim to real estate, even if the site is a public site and even if the proposed use is a public use.  Even if the site is the city’s oldest public market, and the proposed use is a new public market that incubates new local businesses!  New York’s vitality emerges from its cycles of destruction and regeneration, so trying to preserve something never does come easily.  But this same challenge is what makes the effort worth pursuing; any site or place or building that can make it through to the other side is, by definition, iconic, because it survived when everything around it perished.  It becomes a very valuable place, to the life of the city and to its identity.

What can you identify as the greatest opportunities in food right now?

So many interesting new food businesses are getting started these days, and many of them are committed to source their ingredients responsibly, emphasizing regional farms whenever possible.  The higher cost and logistical issues of using these ingredients makes it challenging for these small businesses to grow. So I think it’s important for anyone interested in good food to seek out small businesses like this, and perhaps volunteer some time or work part time for modest pay or help in other ways to get them growing.  The more small businesses like this become established, the stronger the resulting food system, and the larger the economy of vocations this will engender.

Are you anxiously awaiting market season? At what local markets do you shop and/or what vendors can you not live without?

You never know when or where you  will meet an inspiring food professional. In this case, it was at TEDxManhattan this past January. Gene and Taylor struck up a conversation, having both found themselves in awe of Stephen Ritz’ riveting TED talk. Little did Taylor know, at the time, that Gene’s work is equally impressive, and at the forefront of both animal advocacy and sustainable food. Which goes to show that humble leaders are hiding all over.

When did you know that you wanted to work in food?

I wasn’t specifically focused on working in the food business, but ended up here through efforts to promote kindness to animals and healthful, conscientious living. Our food choices are among the most important decisions we make every day. How we eat profoundly impacts on our own health, as well as the well being of other animals and the natural world. It’s important for people to become more educated and to make food choices that better align with their own values and interests. It is great to see people feeling better about themselves, both physically and emotionally, and becoming empowered by eating well.

How did you get your current good food job?

I co-founded Farm Sanctuary in 1986. We started as an all-volunteer organization funded by selling veggie hot dogs at Grateful Dead concerts. Farm Sanctuary has grown and now has hundreds of thousands supporters, and more than 80 staff people, so I’m now able to draw a salary for my work.

How did your previous work or life experience prepare you for a good food job?

I was raised by conservative Catholic parents and grew up wanting to do my part to make the world a better place, especially for ‘the least of these.’ I came to see animals, particularly those exploited by agribusiness, as among the most abused creatures on the planet, and wanted to help them. I started investigating factory farms in the 1980s and would find living animals discarded like garbage, thrown in trash cans and on piles of dead animals. It was apparent that animals were suffering unconscionably, and abused in ways that most citizens would find appalling. I also saw how this system has a dehumanizing effect on people.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

The biggest obstacles I’ve faced involve bad habits that people adopt without thinking about them, and the assumptions and beliefs that bolster them. Humans are social animals, and tend to do what those around them do, even if it’s harmful. For example, in the U.S., we grow up eating lots of meat, milk and eggs, and believe this is normal, and even healthy. But, when we look more carefully, this sort of consumption leads to serious problems for our health, and for the planet. It can get frustrating to see the slow rate of progress, but I have never thought of quitting. I believe that people are generally inclined toward and desirous of compassionate, healthful living, and that gives me great hope.

What can you identify as the greatest opportunities in food right now?

We are in the midst of a food revolution. People want to get closer to the source of their food and that’s creating enormous entrepreneurial opportunities. As people learn about factory farming, they are looking for alternatives. These range from organizing or participating in farmers markets and community supported agriculture programs, to educational projects that teach people where to find and how to prepare healthful foods. There are opportunities to teach people about edible landscaping and to grow food in innovative ways, including in urban settings (eg. window, rooftop, and/or wall gardens). There are also tourism and community oriented opportunities such as farm tours, or holding educational events or weddings and parties on farms (including urban farms, or community gardens). The possibilities are literally endless.

If you could be compensated for your work with something other than money, what would it be?

I am lucky to be compensated by the feeling that I’m making a positive difference in our world, and I get to enjoy the company of many interesting people and animals. For me, those rewards are far more important than money.

Do you know someone worthy of food-related praise who is too humble to tout their own good work? Tell us about your hero and maybe we can highlight their work right here on the gastrognomes.

Photo credit: Daniel Arnold

It might be annoying when you’re typing up your resume, but we happen to love when a gastrognome has so many job titles that they just don’t fit on the page. Such is the case with Merida, who in addition to owning her own company (complete with shiny new website available here) is also a baker and recipe developer for famed Brooklyn restaurant Vinegar Hill House and their forthcoming Hillside Cafe, and pastry chef for A Tavola restaurant in New Paltz, New York.

When did you know that you wanted to work in food?

I’m not someone who always knew what she wanted to do – I followed a number of creative and academic pursuits before finding my way into cooking.  But I was blessed with an adventurous palate and I always loved food – and as a child I was obsessed with baking.  My family is Jewish, and my great aunt was an incredible cook and baker who married an Italian – she gracefully wove Italian cooking in with Jewish.  My mother was a bit of a hippie and was very dedicated to feeding me in a healthy, mostly vegetarian way.  So I had a few different food traditions going on simultaneously, all of which influenced me from the time I was very young.  Through my mother, and for years before it was popular, I understood and internalized the importance of organic food and health supportive cooking, but over the years I’d also gotten very interested in sustainability.  I’d started cooking a lot of dinner parties, and for a while I had a small catering company with a friend.  We really had no idea what we were doing, so I took an 8 week master class with Peter Berley at the Natural Gourmet.  That class and Chef Berley sealed the deal for me – I saw someone weaving strong culinary traditions, knowledge and technique with modern values about sustainable agriculture, locality and seasonality, and I knew that was what I wanted to do.  I enrolled in culinary school, and afterwards did an internship at Al Di La in Brooklyn under Anna Klinger, who later hired me to do pastry for the restaurant. I worked there for a while, then went to Four and Twenty Blackbirds (another HUGE influence), and then to Vinegar Hill House.

How did you get your current good food job?

I have some friends who are involved with Vinegar Hill House, and they let me know early on about the cafe project (Hillside), and that they thought I would be a good match for it.  Jean Adamson was looking for someone who could come with a lot of ideas and creative energy, which I definitely had.  I was intimidated to meet her, but we hit it off and happily had very similar ideas and a shared aesthetic about what the pastry menu for Hillside should look like.  She set me loose in the kitchen and we just tasted, tasted, tasted for months.  I was very lucky that so early in my career someone offered me a lot of creative freedom and feedback on my work.  Its been a dream job for a cook – a truly collaborative process, working with and learning from chefs/business owners for whom I have great respect and admiration.

In May I’ll be relocating to the New Paltz area of upstate New York to work for my friends who own a great little Italian restaurant called A Tavola.  I met them through my former job at Al Di La. I will be pastry chef and bread baker there, and I’m hoping I’ll be making some pasta as well!  I’m very much looking forward to being closer to the source of my food.  A Tavola has close relationships with many area farmers and foragers – its the kind of place where, when you want strawberries in June, you call up the farm and someone brings a flat of them to the kitchen door, still warm from the sun.  A romantic cliche, I know, but one that really gets me excited.

Additionally, I have my company, Chestnut Honey, which is growing.  Chestnut Honey is about private cooking for busy families, health supportive cooking for people who need that, and small scale catering.  This summer I’m hoping to add classes to my repertoire.  Its very fulfilling for me to work collaboratively with clients who share my values about sustainable food, and who look forward to eating what I make for them.  Working in restaurants is really fun, but there is by design a disconnect between what I make and the people who eat it.  What I most love to see is a beautiful feast on a long table, people coming together around it – it satisfies my need to nurture, as well as my creative/gastronomic urges. These things are the reason I’m doing what I’m doing.

How did your previous work or life experience prepare you for a good food job?

The vast majority of my previous work experience is in the service industry.  I’ve worked front of house since high school – I started as a hostess, then waited tables for years.  And for the last nine years, I’ve been a bartender at the Bowery Ballroom here in New York City – a concert venue where I’ve learned to be a highly skilled, extremely fast and efficient multi-tasker who knows how to converse and deal with the public.  When put in the context of food work, that skill set is of the highest value.  Bartending has prepared me for my food career in a way I think few other jobs could have, and I’m very grateful for it.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

Anyone who goes into food work with the intention of getting rich is fooling themselves, but its tough to live in New York City on a restaurant cook’s salary. \ I’ve had to really hustle and supplement my income from cooking with other work, and it has been hard.  (This is part of why I’m moving upstate!)  But the biggest challenge for me (as I think it is for many creative people) has been having to push against my own self doubt, uncertainty, and feeling like I got into this field too late in life.  In order to keep moving forward, I’ve really let a lot of that go and learned to trust myself more.  You develop a thicker skin.  And luckily I’ve been employed and mentored by some pretty amazing, visionary people who believed in me and took chances on me at the right time.

What can you identify as the greatest opportunities in food right now?

I think entrepreneurship is where it’s at.

If you could be compensated for your work with something other than money, what would it be?

Big smiles, full bellies, love.  And maybe a large dog.

What’s your favorite bakery on the planet?

Okay, okay, so we have another young urban professional turned farmer story for you. We couldn’t help ourselves. It’s not our goal to beat a dead horse, as the saying goes. But if the proof is truly in the pudding (as they also say!) then we feel it’s our duty to feed you lots of pudding. Which is where Nathan comes in so obligingly. We dare you not to be inspired by his work at Relly Bub Farm, even if farming is not your goal and never has been.

When did you know that you wanted to work in food?

During the spring and summer of 2009 I left the big city of Los Angeles and a career in technology and set out on a 4,300 mile bicycle journey across America. This was the adventure of a lifetime and I made it a point to visit and work on farms of all stripes as I made my way across America. During a visit to Tantre’ Farm in Chelsea, Michigan, I knew that I would soon pursue agriculture as an occupation and a way of life. It was the smile on the young farmers faces as they enjoyed a noble and rewarding work day, coupled with the abundance of fresh and healthy food that left me hungry for a new way of life.

How did you get your current good food job?

I created this job. I believe that the silver lining during a time of recession is that it forces people to get creative and take risks. For me, that risk was starting a small business and a diversified farming model.

How did your previous work or life experience prepare you for a good food job?

I have been blessed with a very diverse and well-rounded skill set prior to my journey into agriculture. For more than a decade I worked in technology and marketing. This experience has given my farm a distinct advantage in terms of drumming up direct sales and buzz with the clever use of the web and social media. My experience as a writer has given me a unique know-how when it comes to sharing the happenings of the farm in a way that is creative and transparent and ultimately resonating with an audience and often times converting them into customers and friends. In terms of customer service, my 5 years as a freelance web developer in my early twenties allows me to communicate and understand the wants and needs of my customers, which bodes well and builds a strong rapport. Most importantly, my experience as a small business owner in years prior has taught me a tremendous work ethic and the satisfaction of wearing many hats on a day to day basis. As a small-scale farmer, you can expect to be responsible for doing just about everything you can think of.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

My obstacles are very similar to that of most newbie farmers; access to land and capital. In terms of securing both, I needed to be unconventional. Through the use of Craigslist I found a terrific landowner who shares similar values and has permitted me to farm a few acres and rent an old house on the property. Capital was tricky. I don’t have major credit cards or a mortgage and getting a bank loan would have been daunting, time consuming and would have required a high interest rate. I found more value in working with my network of food justice advocates to get the farm off the ground. I am blessed and forever grateful to have a good number of people who are more interested in local food investments instead of putting their money in the stock market. Clearly, we are witnessing a paradigm shift in society in terms of who is trusted with our hard earned dollars and who is not. Let’s be honest, who would you trust; a big banker or a farmer?

With a great deal of hard work, tech savvies and faith, I was able to secure the resources I needed to prepare for year one on the farm. This journey was not always warm and fuzzy, as there were times when I would look at a spreadsheet with my spring time costs and a lack of income until vegetables were harvested in June and lose sleep. But I knew that the only thing I could do was stay optimistic, be creative and work hard and eventually, the pieces to the puzzle would come together. And they did. Without the help of my community members, friends, organizations and complete strangers who have provided me with words of encouragement, CSA investments, equipment sponsorships and slow money loans this farming endeavor would have been nearly impossible. I hold the ongoing support in great esteem.

What can you identify as the greatest opportunities in food right now?

From my experience, America has entered a new mental model and has placed a new value on healthy food and vibrant local economies. The equation is simple; the number of people who want real food is growing at an exponential rate and there is a generation of young, hardworking and educated people who are leaving their cubicles in hopes of getting their hands dirty. Despite all of the doom and gloom you see in the mainstream media, I can assure you that this is in fact a beautiful time and place for America and the entire human race.

If you could be compensated for your work with something other than money, what would it be?

Love.

Do finances stand in the way of your own good food job? Tell us about it. We like to know about the range of challenges you’re facing so that we can work to find creative solutions.

If Morgen’s last name rings a bell, it’s for good reason. Up until September 2010, his main claim to GFJ fame was being the older, wiser brother to Good Food Jobs co-founder Dorothy Neagle. Since then, he’s catapulted to food fame in his own right, as Farm Manager at Flying Pigs Farm in Shushan, NY. Whether you watch him herding pigs upstate, or catch him at the Greenmarkets in NYC, you’ll notice that he’s amassed incredible expertise in 18 months, thanks in part to his experience growing up on a small farm in Kentucky. A landscape architect by trade, he switched paths from office to outdoor work when recession layoffs hit hard. We hate to say we’re happy for that misfortune, but we can’t complain to have someone as capable as Morgen ‘on our team’.

When did you know that you wanted to work in food?

I knew I wanted to farm sometime last Winter. We had three major snowfalls, covering the fences, allowing the pigs freedom to roam if we didn’t get down and shovel snow off of hundreds of feet of fences. Edgar Espinosa, Jay Plotkin and I worked harder than any of us had, as far as I could garner from obscenity laden conversations with snow shovels, ever before. But, I had no problem dragging myself out of bed, again and again, to dig out my car, skid over to work, and get on with one of the more odious tasks in my work year. When I worked in an office, I was prone to take a day off if the garage door was iced shut. Obviously, I had found my calling, and it isn’t about to let loose it’s choke hold.

How did you get your current good food job?

I got my current job thanks to Good Food Jobs. Mike and Jen, the owners of Flying Pigs Farm, were looking for a farm manager. Dorothy and Taylor had recently attended Farm Camp and had stayed in touch. The job was posted to their website and my sister encouraged me to apply. I sent my application in mid-March of 2010. At the end of July, Mike responded for the first time, asking if I was still interested in farming. We met at the Union Square Farmers’ Market a few weeks later and I started work that September.

What can you identify as the greatest opportunities in food right now?

From my perspective, it’s  the opportunity for my generation to step into management, or ownership, positions on farms that are in danger of, or have already, succumbed to the industrialization of agriculture. There are so many great non-profits helping us preserve existing farms, and revitalize them by bringing in new, young blood that wants to work the land. A stable may turn into an organic vegetable garden, or a dairy farm may be reborn as the best source of rare-breed pork in the United States, but as long as the land is still being used to produce food, we are staying true to what was, and what obviously needs to be. The Agricultural Stewardship Association and American Farmland Trust are two of my personal favorites.

As a food photographer, Mira holds one of the many good food job titles that we find ourselves envious of, time after time. Food is such a sensational topic that it’s hard not to want to capture it from as many angles as possible, beyond how it tastes and whose company you enjoyed during the meal. But for Mira, food is about all of those things, and she pours her passion into every last detail of her photos, as you can see.

When did you know that you wanted to work in food?

This is an interesting question because there really wasn’t a conscious decision, or an “a-ha” moment for me regarding food; I think it was a natural progression towards two things that I was around often and were comfortable to me (food and photography). Food was always such a relevant part of my life, and I’ve had a camera in my hands since I was about 10 years old. I’ve always had an interest in cuisine due to my family. My parents are Middle Eastern, and meals were like events – a whole table for just one meal, which did not even require a celebration. Food and culture were a huge part of my upbringing. Everything really clicked when I took a food photography class in college. I knew I was smitten when I was excited about picking out the perfect looking garnishes, and working tirelessly for hours to get the lighting just right on one corner of a piece of salmon, or picking out an appropriate dish or glass that would compliment the food perfectly.

I had two professors in college – Bill Robbins and Chuck Place who encouraged me to never give up, and to not be so serious. The way that they conducted themselves in both life and business encouraged me to continue to follow my dreams.

I have also always been an observant person – with my copies of Bon Appetit, Gourmet, Saveur, and Donna Hay magazine monthly to learn and watch the food trends here and in my favorite country, Australia. I also devoted a lot of time watching Food Network with my family on a daily basis, especially Tyler Florence, Rachael Ray, Giada Di Laurentiis, Emeril, and so on.  As time has gone on, I’ve been inspired by Jamie Oliver and Curtis Stone’s approach to food and lifestyle. More recently, I love referring to the Smitten Kitchen blog, as well as TheStoneSoup.com.

How did you get your current good food job?

I moved to New York five years ago, and have been a freelance photographer since I arrived here. I graduated from Brooks Institute of Photography, came East for more opportunities, and started networking. I met some food writers, and started going to events where I could meet people in my industry. I am also an active American Society of Media Photographers member, and started attending portfolio reviews to get feedback from working photo professionals, as well as connect to the creative people who could potentially hire me – photo editors, art directors, and marketing people.

How did your previous work or life experience prepare you for a good food job?

Funny, I seem to tell this story all the time: my family was never an active one – my parents are not American, so I did not grow up camping, or playing sports – we ate and traveled! Which has really set the foundation for my current career as a food and travel photographer. My mom, still to this day, cooks several meals per day, so any time I have a question, I call and ask her about a recipe. I have a personal and professional interest in the food industry – so I thank her for preparing me for a career in food.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

My greatest obstacles are the fierce competition in New York, not being from here, and my student loan debt. Sometimes, you make the right decisions by trying to get an education and then get a job out of college, but in an art-related career, there isn’t exactly a set path in the same format that there may be for other specific careers. I’ve never considered calling it quits, I am an extremely determined person when I want something. I just had to push on and network as much as possible. I also know that I am extremely fortunate to do what I love, and to be good at what I love to do. Additionally, photographers in New York rarely specialize in just one thing, so I have photographed everything from events, babies, and weddings, to food, travel, product, portraits, stock, and lifestyle. Food is my passion – and what I spend most of my time shooting.

What can you identify as the greatest opportunities in food right now?

With 2012 on its way, and a shift in society and consciousness, I feel that there are several opportunities in food right now. I am a big fan and supporter of Jamie Oliver’s Food Revolution. I don’t think it is just a trend to try to eat local, organic, farm-to-table style meals; I think it is a shift in our behaviors, habits, and food system. Slow Food, Food Revolution, CSA, Farmers Markets, and farm-to-table are all prevalent because we are going back to basics and eating and living the way society has been for thousands of years.  With this comes many opportunities to change our entire lives.  I feel that especially in New York, that you literally are what you eat.

If you could be compensated for your work with something other than money, what would it be?

I have been compensated in food before, and I enjoy that more than money sometimes! I would have to say the only thing better than being compensated in food – would be food and travel.

Andrew is keeping the sustainable food movement mobile, with enthusiasm befitting the operator of a food truck. Those two words, ‘food truck’, certainly bring to mind the image of a fanatical gastronome, especially considering the festivals and competitions that have sprung up across the country to celebrate what comes out from behind those engines. What is that draws people so fervently to a four-wheeled meal? Well, in Andrew’s case, it’s memorably delicious food with a mission we have all felt like shouting about, at one time or another.

When did you know that you wanted to work in food?

When I was little I used to make crazy concoctions with every ingredient in the refrigerator and let them sit outside to see if they would transform.  Slowly this process became more refined and my mother set me to the task of marinating meats, veggies, and anything else I could get my hands on.  My mother worked a lot so I began reheating meals and soon after was cooking dinner for me and my sister and sometimes a lucky babysitter. It was this magical process of transformation from raw ingredients to delicious cuisine, this alchemical process that sparked my fascination with food.

I began working front of the house at 15 and made my way into the kitchen by 18.  I loved the excitement, new flavors, and interesting situations that the restaurant industry afforded. I fell for the lifestyle and the sense of satisfaction I got calling myself a chef, but  my true passion for food came from my desire to support the local sustainable food movement and preserve positive relationships with our land, food, and producers through the medium of gourmet cuisine.

Cooking in a restaurant was not always fulfilling due to the lack of connection with ones audience, waste, long hours, and unsustainable nature of the industry. The desire  to devote my life to supporting these values in urban environments through the mobile food sector was based on my goal of demonstrating how small scale artisan food producers can support local sustainable agriculture and food access while being economically profitable.  And food trucks seemed like the best way to test this assumption.

How did you get your current good food job?

I got my current good food job by working in the industry, getting a masters in Gastronomy and Food Communications from the University of Gastronomic Sciences, by working hard, following my dreams, and through the aid of so many helpful mentors, teachers, friends, family. I was inspired and guided by so many individuals and groups like the YFM (Youth Food Movement), Slow Food, PASA (Pennsylvania Association for Sustainable Agriculture), The Food Trust, other food truck operators and so many others.

How did your previous work or life experience prepare you for a good food job?

Everything that Strada Pasta strives for is based on foundations that I have acquired from working with inspiring chefs, food activists, nonprofits, and for-profit organizations and individuals who share the common goal of supporting local sustainable agriculture through food, community, action, awareness the creation of a communal voice and resource sharing to tackle food issues globally and in our local communities.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

The biggest hurdles in a small food business are Health Department, License and Inspection, and of course organization.  As an owner you need to juggle everything and I am not always the most organized human being.  Another obstacle has been trying to prove to to others, and at times myself that my ideas, goals, and desires are attainable. Don’t let the bastards get you down, strive for what you believe in and it will all come together (but never in the time you think, so patience is a virtue, and this is coming from a very impatient man). The struggles are vast, but matched with the joys of small successes and the knowledge that all your hard work pays off every time someone take s bite of your food and smiles.

What can you identify as the greatest opportunities in food right now?

Definitely small artisan produced foods: FOOD TRUCKS FOOD TRUCKS AND FOOD TRUCKS. The restaurant is dead; alternative eating spaces, collaborative shared spaces, pop up dinners,  and small entrepreneurial food businesses will change the way we eat.

If you could be compensated for your work with something other than money, what would it be?

LOVE.