We're not ashamed to admit that we're those people who love college SO much, we wish we could have stayed there a lot longer. Which is why we're jealous of the fact that Sarah did just that, maintaining a full-time job at her own alma mater. The best part, as always, is how much she loves what she does for a living.
When did you know that you wanted to work in food?
I come from a family that is obsessed with hard work and good food, in that order. So in some ways, it's inevitable that I ended up working in the farm and food field.
Growing up, my 3 sisters and I spent a ton of time in the kitchen, garden, fishing, and doing endless outdoor chores like stacking wood, helping dad in the garage, and other stuff that makes you stick out in the suburbs.
Holidays revolved around the meal: Polish-American and Italian-American fare and lots of it. "Every culture has a dumpling," is something my mother says when she is feeling philosophical. Or when she is trying to get you to eat another pierogi.
My sisters are forces of nature; big influences on me and my career. We pretty much all work in some part of the food system.
Julia is a longtime organic farmer currently working as farm manager at Sylvester Manor, an educational farm in NY. Anna is the operations manager at Scratch Baking Company, an artisan bakery with a cult following in South Portland, ME. Maria is a one of those organic-veggie-wielding, super-moms (a very food-focused job) and a public relations consultant.
Going to Unity College really sealed the deal, though. During my studies, I fell in love with the community, connection, and challenge that rural living offers. I also recognized that the food movement offered a place for my career because that's where the most innovative, cross-sector movement was taking place.
How did you get your current good food job?
My position is Farm + Food Projects Coordinator in the Unity College Sustainability Department. The work is part academic support for our Sustainable Agriculture and other environmental degree programs (i.e. helping students build a customized education through experiential learning opportunities), part operational sustainability support (i.e. local sourcing for dining, planning agricultural infrastructure like our greenhouse, root cellar, animal facility, etc.), and part management of a community food-bank farm called Veggies For All.
As for how I got this job - one could say I grew into it.
While a student, I became engaged with both campus and community food sustainability efforts. For two summers, I managed on campus gardens and developed a positive client relationship with dining services. At the same time, I was getting plugged into school garden and hunger relief efforts in the community, such as developing whole food access and education at our local, innovative food pantry.
After graduation, I served at Unity for two Americorps VISTA terms focused on ag. ed. and community food, followed by a couple years of grant-funded work on that topic. In 2009, I combined forces with a founder of Veggies For All, the project made Unity's campus its physical home, and we've been getting fresh, free produce to about 1,500 local folks needing nutritional support ever since. We use the project as a learning laboratory for students interested in sustainable agriculture, food systems, or social justice. We welcome all the extra hands during harvest season.
How did your previous work or life experience prepare you for a good food job?
During my time as a student at Unity, I was immersed in community-based learning in a way that helped me understand the intricacies and realities of working in systems and communities. We did so much hands-on, minds-on learning that called students to think outside the box. Eventually the brain kind of gets trained for that type of non-theoretical, solution-oriented imagining. It makes me think things like: Could we end hunger in this community? How? What are the barriers? Who are our collaborators? When do we start?
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
My biggest obstacle is my too-often "unbridled enthusiasm" for community. In the past few years I've held volunteer and board positions in organizations like the Waldo County Cooperative Extension Association, Unity Barn Raisers (who is our partner in Veggies For All), Volunteer Regional Food Pantry, the Maine Community Foundation's Waldo County Fund, and WERU Community Radio. I have a public affairs radio program, play in a food and farm focused country band, and can't be kept from efforts like our local Comprehensive Planning committee.
I may be a glutton for punishment. However, I believe the best way to make an impact is to grow deep roots, maintain a broad network, and collect as many collaborators as possible.
Things that keep me rolling include colleagues I just love and the new energy that comes through the door with each Unity College student. It's also been helpful to become a fellow of the Environmental Leadership Program. Fellows are encouraged to plan their work for maximum impact, satisfaction, AND work-life balance. I intend to use this opportunity to do some hard thinking about streamlining my work, maximizing my strengths, and continuing my education.
What can you identify as the greatest opportunities in food right now?
To quote somebody I look up to an awful lot, Slow Money Maine Coordinator Bonnie Rukin (who is quoting the Indian poet Kabir), "Where ever you are is an entry point." Opportunities are everywhere I look. There is a ton of work to be done to make sustainable, healthy, safe, just, profitable, transparent, and delicious food system a reality. Feeding people is the most important job I can imagine and we need more help in the form of farmers, inventors, investors, scientists, entrepreneurs, teachers, legislators... C'mon people! We have room for you!
If you could be compensated for your work with something other than money, what would it be?
I accept farm equipment appropriate for a mixed veggie operation and all forms of cowgirl boots and big earrings.