31
Jan
2011
SARAH MAINE & BRIANNA BAIN

CO-FOUNDERS AND EDITORS, RECIPERELAY.COM

We are firm believers in sharing – especially when it comes to food – so it comes as no surprise that the story behind RecipeRelay.com pulls at our heartstrings.  Two women from opposite sides of the U.S. meet at a Green MBA program and bond over their love of food.  They create an online cookbook of sorts where they contribute, experiment with, and elaborate on recipes.  And we all learn from their collective humility and ever-increasing experience as they remind us what good food is all about – seeking pleasure in preparing it and enjoying it together.  Meet Sarah Maine and Brianna Bain (yes, we love that their names ryhme, too).

What attracted you to a good food job?

SM: We have both had varied careers before committing to working in food. I think we both started realizing at about the same time that good food has been one of the most important threads in our respective lives and that it would make sense to dedicate our work to creating a world of good food for everyone. For my part it took me a while to realize that a good food job doesn’t necessarily have to be in a restaurant or working for a non-profit. My moment of revelation was when I was looking for jobs after graduating from Antioch University New England’s Green MBA program in May 2010 (where Brianna and I met). Most job descriptions just weren’t appealing to me. When I narrowed my focus to food – that is when I really got excited. The most exciting moments were when Brianna and I started realizing the potential of RecipeRelay to be much more than two people trading recipes – it can be a catalyst for spreading sustainable eating habits farther than we had ever imagined.

How did you get your current good food job?

SM: We are making it from scratch! We are still in the fairly early stages but we are committed to doing whatever it takes to build a vibrant community dedicated to seasonal recipes and sustainable food systems.

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

SM: My love of food was definitely nurtured by my experience as an ex-patriot – my childhood was spent in various countries, each with it’s own vibrant food traditions. I was also exposed to issues of food sustainability from a young age because of my father’s work at the UN. In a way I’ve come full circle to work on those same issues. Brianna’s experience was shaped by her exposure to food as a pathway to optimum health, and to alternative healing methods introduced to her by her mother. Apart from various food related jobs Brianna is constantly educating herself about sustainable food production and equal access. One of the most important components of the success of RecipeRelay has been our combined excitement about building a functional space for people to make a difference from the comfort of their own kitchens.

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

For us, food is about passion, sharing with people and supporting sustainable food systems. Determine what matters most for you and look for that, whether in a job listing or if you are making your own job.

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

SM: Dinner party invitations. BB: Free food from friends’ and neighbors’ gardens.