It's rather obvious to say that food is universal - everyone eats. But meeting Wendy, we can't help but be inspired by the reminder that no matter where each of us ends up in our career, we can usually find some connection to food in our past, a memory from our youth that bonds us forever with a taste or smell or sight. Fittingly, Wendy's current good food job is dedicated to her quest to ensure that everyone - including those with very few resources - has enough to eat. We believe, as she does, that the quality of food is as important as the effort to make sure that everyone has access to it.

Editor's Note: Hey, you. Yeah, you. Not in the know about Food Day yet? Mark your calendar for October 24th, and see what all the buzz is about at http://foodday.org/.

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

As a Russian Jew growing up in Miami, my common comfort foods included Cuban, Puerto Rican, Haitian, and Dominican dishes. I never ate fries; I was a rice and beans kid. Most of these foods were prepared fresh, even in the street cafes. I've also had the privilege of traveling quite a bit, which gave me the opportunity to experience foods that are not readily available in the U.S. When I arrive in a foreign land, I drop my bags and run out to the closest market to fondle the exotic produce. When I have a perfect piece of fruit in hand with no translatable name, I know I have arrived.

I also have a bit of a fascination with the science of food, which translates to my interest in cooking. A few years back, I decided to enroll in the Culinary Institute of America, mainly to indulge a hobby and take a break from my career as an economist. Science, world cuisine, the politics of food and the art of cooking all came together at the CIA. I could spend hours finding the perfect whisking speed for homemade mayo, exploring the history of the noodle in my Cuisines of Asia course, or perfecting my deep-fry method (which led to my notorious deep-fry Wednesdays!). During my culinary training, I found that I identified with the good food movement, and so I enrolled in the UNISG (University of Gastronomic Sciences) program in Italy to further my understanding of sustainable systems. My new career path just seemed obvious at that point.

How did you get your current good food job?

I got involved with Food Day almost immediately upon my return from Europe. I went to a Slow Food DC meeting and met the Food Day national campaign manager. She previously worked for Slow Food International, and had been based in the same small town in Italy. We connected very quickly and I began to volunteer for Food Day DC. I saw DC as a role model in the good food movement, and wanted the city to have a very active presence for the inaugural campaign. The volunteer position quickly turned into consulting gig. While it is a temporary position (Food Day is on October 24th), the position has allowed me to work with literally every food-related organization in DC. I have had the opportunity to meet the most amazing people that are working toward sustainable solutions, including good food policy, food access for all, farm to school programs, and farm to fork restaurants. There are a few directions I am considering post-Food Day, but developing a food consortium is high on the docket. This would include a commissary, food hub, retail store, business incubator, and more. Might there be any venture capitalists reading this?

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

My resume may look like a bewildering tapas menu to some, but my seemingly disparate pursuits are tied together by an enthusiasm for sustainable solutions. As an economist, I worked in renewable energy. I have worked on clean water projects, and in culinary school, I quickly became obsessed with showcasing local, seasonal produce from the Hudson Valley. I also worked at a zero-waste restaurant, where food was picked fresh from their farm each morning. The menu was developed daily, based on what the farmer brought in the door. Every day on my way to work, I would bring our six pigs a small chunk of cheese or some egg shells (their favorite snack). These pigs would become sausage, pancetta, and prosciutto later that year. I appreciated the honesty about where our food came from. I learned to respect the animal and treasure the product.