Founded in Oakland, CA in 2011, the Food Craft Institute is a nonprofit educational institution with the mission to reshape the American food landscape by creating a permanent sector of viable artisan food businesses. You can see why Ally was inspired to intern at FCI. Her story of being in the right place at the right time is exciting, but she reminds us that the work doesn't end there. Having the courage to accept a role that challenges and scares you is an ongoing journey.
FCI is hiring! Join Ally's team as their new Program Manager.
When did you know that you wanted to work in food?
I had a lot of opportunities during college to experience different aspects of the food system: from studying botany & volunteering on the community farm to managing student kitchens & running a campus produce stand. I was drawn to the way that work in the food system cuts across class lines and brought me in contact with so many different types of people - farmers, researchers, chefs, educators, activists. Clearly, everyone has a stake in this game.
How did you get your current good food job?
Started from the bottom, now I'm (still) here! I began as an event intern for our organization, as a summer job. I came back 4 years in a row and by the time FCI was hiring its first full-time employee, I had proved my mettle! When our organization had a transition in leadership, I stepped in to keep operations running smoothly and the board decided to take a risk on a rookie and promote from within. It's been a big learning curve, but I was definitely well-positioned to take on the challenge.
How did your previous work or life experience prepare you for a good food job?
The story of my life has been not backing down from opportunities to take on extra responsibility, even in moments when it didn't seem relevant to "my path". In college I found myself reluctantly running a campus art festival, 2 years later it all seemed to make sense as I started my work with the Eat Real Festival. Right out of college, I had an Americorps position working in an elementary school which I loved, but I knew I didn't want to be a teacher at the time. Now my work involves facilitating the education of others while at the same time promoting a better food system. So it all comes together!
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
Self-doubt. Rising to a position of leadership at a young age and second-guessing every decision I made was agonizing. Ultimately the main thing that has helped me overcome this is time. The more experience I gain the more trust I have in myself.
Name one positive thing that a former employer taught you that you continue to appreciate?
Well, I used to work for Sam Mogannam of Bi-Rite....so, enough said. Treating your employees like good friends (dare I say even family?) without crossing a line of personal boundaries is quite a skill. It involves knowing everyone's name, listening to them fully, and making time for small talk. Because it really is the little things that make the biggest differences on a daily basis.
What can you identify as the greatest opportunities in food right now?
Marketing. Every sector, be it non-profit, social justice, start-up, entrepreneurial, needs to get their message out there. In today's world it's increasingly easier to access channels of outreach but everyone needs someone who can be fully dedicated to spreading the word (strategically). Whether you're designing the packaging for a new food product or filming the Kickstarter video for a community fundraiser, the food world needs more savvy marketers to keep up the momentum we've all worked toward.
Pssst! If you've got the skills of a Communication Manager, FCI is hiring!
If you could be compensated for your work with something other than money, what would it be?
Weekly full body massage.