It’s not uncommon for people who haven’t met us face to face to mistake us for a husband and wife team, since the name ‘Taylor’ can easily be unisex and we are a pair in how and what we often think and do. Even those who do meet us in person assume we’re sisters, or can’t keep track of which one is which. So we’re excited to feature an actual husband-and-wife duo who also finish each other’s sentences, and are equally committed to great food for the greater good. Savor their serendipitous stories, take their advice, and pay them a visit if you’re lucky enough to be in the great state of North Carolina, where they headquarter This & That Jam.

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For every person focused on the plate, there seems to be someone equally passionate about the cup, which strikes a truly beautiful balance in our opinion. The history and science involved in brewing beer and distilling spirits is compelling for a million reasons, not least because of the obvious enjoyment that flows with the warmth and tingle of an alcoholic beverage. If you’re fluent in German, or capable of drinking Vodka from the bottle with a straw, you’ll have no trouble getting to know Vanessa, who channeled a passion for food culture into the production of vodka with her company Wodka Wanessa.

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Our coincidental links to Jeff are many – he went to the same university, and graduated the same year…he was good friends with one of our good friends…he now works at Dickson’s, where Taylor has been known to help out in a pinch, not to mention the various job opportunities that Dickson’s has posted on Good Food Jobs (hey, did you know that Dickson’s is hiring right now, too?). And for all of that, I’d have to say that our most common denominator is the ability to pester your way into a job that you can’t wait to devote yourself to entirely. Jeff is definitely a go-getter, and we have found ourselves offering the same advice that he does, over and over again. I guess it’s true that the world is small, and we’re grateful, since it allows us to make plenty of new friends in food.

Editor’s note: no, we did not photoshop the above image…it’s just further proof that Jeff was a born gastrognome.

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Most folks straight out of college would kill for an art gallery gig.  Gillian was one of them.  But few people can hide their innate interest when it comes to food.  Gillian knew the jig was up when she and her co-workers started hosting parties at the gallery just so they could cater them.  “Epicurated” turned into a full-time pursuit: she left her day job to find her way in the food world.  Here’s the new profession she’s curated for herself.

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Half the battle in working with good food is finding a good food job.  Lisa knows from experience.  But when you have a calling, what else can you do?  After two decades as a Lobbyist, Lisa decided to make a change and hightailed it to the University of Gastronomic Sciences to get her Master in Food Culture.  Five years and a life savings later, she’s landed a spot at a small East Bay/Oakland chocolate company.  It may have taken a while, but who needs benefits when you have access to unlimited chocolate?

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Doug’s broad shoulders and big muscles would fit right in on an athletic field, but you’re more likely to find  him bicep-deep in a vat of cheese curds.  Apparently, cheesemaking is not always as romantic or easy as it sounds.  Since Twin Maple Farm’s official opening in March 2009, he’s run into issues of sourcing (i.e. who can supply enough good milk to make cheese), land conservation (he lives and makes cheese on the farm), and – most obviously – product quality (how do I replicate that perfect batch from three Tuesdays ago?).   But through it all, you’ll find Doug searching for solutions with a smile.  He’s making a difference in American artisan cheese, one wheel of Hudson Red at a time.

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The Big Apple is a common nickname for New York City, but we think it’s an apt descriptor of our friend, Diane Flynt.  Diane didn’t find the good food job she was craving until a few years ago, nearly 20 years into her professional career.  From social work to business banking, the common thread in her work history has been her commitment to educating people.  In her latest venture at Foggy Ridge Cider, she’s re-introducing America to our national drink: (hard) cider. read more… »

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