When did you know that you wanted to work in food?
My 'aha' moment was more like an 'aha' decade. It took about a year of reading Wendell Berry in High School to pique my interest. After four years of studying environmental science and geography, I realized that responsibly growing food might be the easiest way to sustain and better our Earth, its ocean, and atmosphere. And in the last 5 years of starting a food hub, a farming program, and countless gardens, I understand how vital localizing food is to the future of our communities and lives.
How did you get your current good food job?
My current job evolved over the past four years from a volunteer position. My senior research on the capacity for a local food system allowed me to meet most of the good food movers and shakers in Central Florida. I was most intrigued by John Rife and Gabby Lothrop, a powerful duo who created a local food festival and farm to table dinner in 2010. I did about 6 months of free work for them, and then was brought on hourly, which then evolved into a full-time salaried position at a local food hub that we built in 2013.
How did your previous work or life experience prepare you for a good food job?
An internship with the USDA's Natural Resource Conservation Service (NRCS) helped me understand our government's powerful role in commercial agriculture. In an independent study with Real Food Challenge, I learned about institutional procurement and distribution. Working with Central American farmers, from Honduran Tabasco pepper farmers to Guatemalan coffee growers, I saw how international trade affects lives and lands thousands of miles apart. I haven't been able to put all I've learned to use yet, but I hope to continue gaining more experiences like these to make even bigger waves in our institutional food systems.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
Whenever things get too overwhelming, I try to take a moment and appreciate how lucky I am to be a part of transforming Orlando's food culture. It's truly a privilege to be in this position and I don't ever want to take that for granted.
Name one positive thing that a former employer taught you that you continue to appreciate?
John Rife, Owner of East End Market, is a master of diplomacy. I highly respect his talent for weighing the scales and resolving issues quickly and fairly. I most admire his mission-driven business ethos and how he defines success through partnerships and collaboration.
What can you identify as the greatest opportunities in food right now?
To implement Good Food Purchasing Policies like Los Angeles, CA has done. To grow EVERYWHERE! There is so much underutilized land. To engage the youth in farming. To localize food production and reduce CO2 emissions. And the list goes on?.
If you could be compensated for your work with something other than money, what would it be?
I love this question! I hate the "If you had all the money in the world" way of thinking. Money is irrelevant to my happiness. I am doing what I love, but more time would be a nice compensation! Haha?Since that's not possible, I would take "miles" in any form of transportation: plane, train, sailboat, tractor, bike!