The refrain of 'get your foot in the door' sounds trite, like so much of the standard job searching advice that's out there. But on the heels of practicing patience, as we did last week, it is an apt recommendation. Valerie's story includes many of the values we champion here at GFJ: take a chance on something that interests you, spend some time farming (even if you don't want to be a farmer), don't be afraid to take any position at the organization that has your dream position?and seize the perfect opportunity when it comes around.
When did you know that you wanted to work in food?
I knew that I wanted to work in food after a short trip WWOOFing for my senior thesis at NYU. During my time on a few different farms I was interested in food, but I was more interested in the social organizing that made up WWOOF and the experience of the farmers. When I got back to New York City to finish my degree and try to synthesize all of the information I had taken in while farming, something just clicked. I think it had a lot to do with the fact that when I got back I suddenly couldn't stand to shop at a grocery store and started having fantasies of owning a 50-gallon crock pot.
How did you get your current good food job?
I was searching on the Northeast Organic Farming Association's database of farm apprenticeships. I applied to the Vegetable Apprenticeship at Glynwood. When I arrived on site for the interview it pretty much sealed the deal. This property used to be an estate, and it is exceptionally beautiful. After farming for the season there was an opening in the office and I stayed on to fill it. Now as a Program Assistant I wear a lot of different hats and juggle a handful of different responsibilities - all of which are related to strengthening the regional food system and supporting farmers. That feels very exciting.
How did your previous work or life experience prepare you for a good food job?
Two of my previous jobs helped me in two distinct ways: my work as an ocean lifeguard taught me to pay attention and my work in the nonprofit sector taught me to be vocal about opportunities you want to take or create within the organization. Just ask if you can do it.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
My greatest obstacle was job searching. The months after I had graduated but before I had landed a job were really demoralizing. In the end I had to triage the situation. I basically said "if I don't have a job in food by thanksgiving, I am going to start applying for farm jobs and get my hands dirty". And I didn't, so I did. There is something paralyzing about job searching, you just have to try to pick something and run with it.
What can you identify as the greatest opportunities in food right now?
I think that institutional sourcing of local food is a big piece of the puzzle that is primed for movement. There are a lot of hospitals, universities, etc that are getting tuned into regional sourcing. Another big opportunity is the increase of land conservation agencies who are willing to open up their holdings to farmers. At Glynwood we work closely with a few agencies doing just that. Land access is a really huge problem for new farmers. This shift in the mentality of what constitutes "conservation" has big implications, particularly in the Northeast.
If you could be compensated for your work with something other than money, what would it be?
Husk cherries.
