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

During my last year in college I had an alumni mentor who was trying to help me figure out what kind of work would be most meaningful for me to pursue after graduation. He pointed out to me that my interests in community development, food, health, environmental sustainability and Spanish all intersected in the modern farming movement. After months of wandering abroad it became clear to me that farming and cooking were the foundation of all the meaningful connections I made with people in my travels. I was eager to finally find a community where I could share my skills and passion to get more people enthusiastic about food.

How did you get your current good food job?

I actually found my current job on Good Food Jobs, so thanks, GFJ! It was winter, I was sun-deprived and struggling through a phase of serious dejectedness in my job searching when I found the job posting for an amazing urban garden on this awesome website that had been recommended to me!

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

I grew up as a competitive swimmer, so the grit, demanding physical labor, tediousness and necessary teamwork for successful farming were all familiar to me already from my experience with the sport. Through swimming I also learned what it felt like to be a part of a supportive community, and eventually I learned that farming, gardening and cooking were great ways to foster that kind of community. I also grew up in a family that would have epic food celebrations fueled by incredible cooks, so good food has always been a part of my life.

What was the greatest obstacle you had to overcome in pursuing your good food job dream?

The greatest obstacle I've had to overcome is the tumultuousness of trying to make a living in the urban farming field, especially in a new city. I didn't know anyone when I moved here, and I wasn't making enough money to stay here for very long. My work was seasonal, and still relatively unusual. I didn't have a stable living situation. My car was stolen. It seemed like it was time to find a new path. What helped me persevere was the support of family and friends from afar who could see that I was pursuing my passion, and also the unwavering support of my new community that I had found through my urban farming work.

Name one thing that a former employer taught you that you continue to appreciate?

Through delegation and trust you can cultivate empowerment. As soon as my former farm manager recognized that I could differentiate the twelve different varieties of peppers in our field, I became the pepper-consultant of the farm crew. I could lead young volunteers, CSA members, and other staff into the field and teach them the peppers as I had learned them, and I felt so much more a valuable part of the farm. I now employ this tactic in my own work as a food educator. As soon as I see that the twelve-year-old in my program understands how and why we prune tomatoes, he becomes the expert pruning resource for everyone else in the garden.

What can you identify as the greatest opportunities in food right now?

I think there's a lot of potential in food work related to farming right now, by which I mean people are starting to notice that farming is important and essential and directly related to everyone. Because of this growing awareness, I think there are a lot of opportunities in food education; more people are realizing that it should be an integral part of our larger education model to address national issues concerning health and environmental sustainability.

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

Food, of course! Everyone has their own personal food culture and palette preferences, which can make for a diverse and delectable form of compensation.  I love it when people share their homemade zucchini bread or pear butter, favorite homegrown tomatoes, or their grandma's pecan pie.