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Jenn Nelkin
Greenhouse Director
Gotham Greens
June 18, 2010

You might not think that farming is rocket science, but we'll argue that Jenn's job is every bit as complex (and important) as the stuff they do at NASA. With a deep respect for the earth, she's developed intricate systems that equally nourish people, plants, and the planet, and she's practiced her craft in Arizona, Antarctica, on a barge, and now on a New York City rooftop. Gotham Greens is revolutionizing urban agriculture like nobody else in NYC, with green-minded technologies and techniques that can provide New Yorkers with local, sustainable produce - and that's a job we can all get behind.

ABOUT GOTHAM GREENS

Gotham Greens is creating New York City's first commercial hydroponic rooftop greenhouse. This 12,000 ft2 rooftop facility will grow over 30 tons of premium-quality fruit and vegetables each year for the New York City retail and restaurant market. The farm will combine technically sophisticated, commercially proven Controlled Environment Agriculture (CEA) techniques with energy saving innovations unique to this project.


What attracted you to a good food job?

My background in greenhouses and hydroponics led me to a career in urban farming, but my original interest in farming comes from a few places.

First, I always figured that if the majority of my life would be spent working, I wanted to enjoy doing it.  For me, that happiness comes from being interested and inspired by the work and enjoying the people I work with.  And the people who work in agriculture are wonderful!  My work is also not a typical office job, it combines manual labor with critical thinking.  And with urban farming you get to think about everything from design, flavor, the environment, engineering, chemistry, and urban planning to how to create healthy and creative work environments for employees.

I was already working in food when I realized that it was for me.  I was working on a few organic farms and building school gardens in Arizona when I walked into my first greenhouse.  When I saw the tomatoes towering over me, I knew this was how I wanted to spend my days.  I immediately applied for a masters degree in greenhouse agriculture.

What's also funny is that I always thought that I would like to be either a chef or an architect.  And as it turns out, I grow food on buildings.  Perfect.

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

My academic background, including a BS in Plant Biology and an MS in Controlled Environment Agriculture, taught me the science and engineering.  Then I was fortunate enough to have very diverse greenhouse jobs ranging from Arizona, the Caribbean and Antarctica to New York City.  Each climate, crop, and particular project goal helped me to develop the skill sets required to start growing food commercially in New York City.

Also, an appreciation of food and flavor really makes me a good grower.  Eating and cooking and appreciating great produce gives me direction for the quality of product I am trying to achieve with the technical skills I have developed.

What advice do you have for others in search of a good food job?

Just start.  Don't worry about the perfect job or the perfect anything.  It will find you.  Your job is to participate and work hard.  You'll build skills that will create your unique skill set and ultimately your unique contribution to the world of food.  Who knew that all my experiences would have built up to the unique qualifications I have today?

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

Since I already get to enjoy the 'fruits of my labor', I would have to say a sense of accomplishment.  For me, it is so important to feel that my work has a purpose.

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