{"id":1376,"date":"2011-09-27T12:43:11","date_gmt":"2011-09-27T12:43:11","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1376"},"modified":"2011-10-11T13:49:16","modified_gmt":"2011-10-11T13:49:16","slug":"erika-brenner-farm-educational-coordinator-at-dekalb-farm-urban-space-managementfamily-coook-productions","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/erika-brenner-farm-educational-coordinator-at-dekalb-farm-urban-space-managementfamily-coook-productions\/","title":{"rendered":"Erika Brenner \/ Farm &#038; Educational Coordinator at Dekalb Farm \/ Urban Space Management\/Family Coook Productions"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/09\/Picture-11.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1377\" style=\"border: 0pt none;\" title=\"Picture 11\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/09\/Picture-11-e1316785305351.png\" alt=\"\" width=\"400\" height=\"399\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><em>This gastro.gnome lives up to her title. While Erika does literally work with food &#8211; running the Farm at <a title=\"Dekalb Market\" href=\"http:\/\/dekalbmarket.com\/\" target=\"_self\">Dekalb Market<\/a> &#8211; she came at it from an unlikely angle: economics. While her college  cohorts are likely working on Wall Street, she chose food as her format  and she&#8217;s been making an active change in how and what people eat ever  since. The credo of the market rings true for her and for us &#8211; promoting  entrepreneurs, quality, community, and sustainability. If you&#8217;re as  obsessed with Erika as we are, track her down at the weekly market; you  can find her at the tasting table and ask her for sound advice on your  own good food job.<\/em><\/p>\n<p><em><strong><!--more-->What attracted you to a good food job? <\/strong><\/em><br \/>\nPeople  are confused when I say I began my farming career as an Economics Major  in college, but that\u2019s where my initial interest in food access issues  stems from. It got me asking questions; who owns the land? Who works the  land? Who reaps the benefits? And in the end, who eats it? Well, the  point is, I wanted to eat it. I wanted to eat it all. I was working in  social services with the city\u2019s homeless population and became aware to  the fact that there are whole neighborhoods without grocery stores or  access to fresh vegetables. Food access was at the forefront of my mind  when I finally quit the broken system and moved out to Long Island to  pursue my training as a farm apprentice at Quail Hill Farm in Amaganset,  which was about as far away from homeless services as you could get.  Even though I had left the city to gather skills and knowledge I always  had the intentions of returning to share that experience with the city  that I adore.<\/p>\n<p><em><strong>How did you get your current good food job? <\/strong><\/em><br \/>\nSeriously  all I can say is by miracle. It\u2019s an incredible story, but I got my  current job, my ideal job, subbing for a friend at a farmers market in  Long Island. It was our last market of the season and I overheard my  fellow apprentice talking to a man who was sprouting all these ideas  about building as farm in Down Town Brooklyn. I basically abandoned my  post by the register and, like a lunatic, explained to him that he had  to choose ME as his farmer. I then spent the next four months convincing  him I was capable of creating something wonderful and useful to the  community at large, which I wasn\u2019t completely sure of myself. It\u2019s been  an incredible learning experience but I managed to link up with some  great mentors who helped shape this project, like Ben Flanner from the  Brooklyn Grange and the whole young farmer community of East End, Long  Island.<br \/>\n<strong><em><br \/>\nHow did your previous work or life experience prepare you for a good food job? <\/em><\/strong><br \/>\nI\u2019d  have to thank my parents, for getting us involved in one of the first  CSA\u2019s in New York City, back in probably the early-\u201890s. It got me  accustomed to questioning where food comes from, who grows it, and also  exceptional quality.<\/p>\n<p>Aside  from that my experience in social services has created a huge desire to  work with young people. Right now the farm is launching its first  season of job training programs with the help of Family Cook Productions  for \u201cout of school youth\u201d, that is, kids who just dropped out or  graduated High School who are looking to get involved in either  agriculture or farm-to-table culinary arts. It is so rewarding to see a  kid connecting to the land and feeling ownership of a space they helped  to create.<\/p>\n<p><em><strong>What advice do you have for others in search of a good food job? <\/strong><\/em><br \/>\nI  don\u2019t know if its due to the economy or what, but these days there  seems to be a plethora of \u201cunpaid internships\u201d and a dearth of real,  paying jobs. I know the frustration. My first piece of advice would be  \u201cdon\u2019t lose hope, don\u2019t listen to your parents, don\u2019t settle\u2019\u201d. Don\u2019t go  back to school if you are unsure of what you want to do and are just  \u201cfilling time\u201d until the economy picks up, you are just wracking up  debt. Get creative. Start a movement, get your also-unemployed friends  involved, talk to everyone, and then find investors or a grant. Grants  are available, I have found, in agriculture and \u201cgreen jobs\u201d, but you  have to have a coherent plan.<\/p>\n<p><strong><em>If you could be compensated for your work with something other than money, what would it be?<\/em><\/strong><br \/>\nI\u2019d say vegetables, but I have been compensated by vegetables many times and vegetables don\u2019t pay the rent. Maybe free rent.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This gastro.gnome lives up to her title. While Erika does literally work with food &#8211; running the Farm at Dekalb Market &#8211; she came at it from an unlikely angle: economics. 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