{"id":1435,"date":"2011-10-18T13:30:56","date_gmt":"2011-10-18T13:30:56","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1435"},"modified":"2014-03-26T19:19:01","modified_gmt":"2014-03-26T19:19:01","slug":"wendy-stuart-washington-dc-food-day-coordinator-center-for-science-in-the-public-interest","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/wendy-stuart-washington-dc-food-day-coordinator-center-for-science-in-the-public-interest\/","title":{"rendered":"Wendy Stuart \/ Washington DC Food Day Coordinator \/ Center for Science in the Public Interest"},"content":{"rendered":"

\"\"<\/a><\/p>\n

It’s rather obvious to say that food is universal – everyone eats. But meeting Wendy, we can’t help but be inspired by the reminder that no matter where each of us ends up in our career, we can usually find some connection to food in our past, a memory from our youth that bonds us forever with a taste or smell or sight. Fittingly, Wendy’s current good food job is dedicated to her quest to ensure that everyone – including those with very few resources – has enough to eat. We believe, as she does, that the quality of food is as important as the effort to make sure that everyone has access to it.<\/em><\/p>\n

Editor’s Note: Hey, you. Yeah, you. Not in the know about Food Day yet? Mark your calendar for October 24th, and see what all the buzz is about at <\/em>http:\/\/foodday.org\/<\/a>.<\/p>\n

When did you know that you wanted to work in food?<\/strong><\/em><\/p>\n

As a Russian Jew growing up in Miami, my common comfort foods included Cuban, Puerto Rican, Haitian, and Dominican dishes. I never ate fries; I was a rice and beans kid. Most of these foods were prepared fresh, even in the street cafes. I\u2019ve also had the privilege of traveling quite a bit, which gave me the opportunity to experience foods that are not readily available in the U.S. When I arrive in a foreign land, I drop my bags and run out to the closest market to fondle the exotic produce. When I have a perfect piece of fruit in hand with no translatable name, I know I have arrived.<\/p>\n

I also have a bit of a fascination with the science of food, which translates to my interest in cooking. A few years back, I decided to enroll in the Culinary Institute of America<\/a>, mainly to indulge a hobby and take a break from my career as an economist. Science, world cuisine, the politics of food and the art of cooking all came together at the CIA. I could spend hours finding the perfect whisking speed for homemade mayo, exploring the history of the noodle in my Cuisines of Asia course, or perfecting my deep-fry method (which led to my notorious deep-fry Wednesdays!). During my culinary training, I found that I identified with the good food movement, and so I enrolled in the UNISG<\/a> (University of Gastronomic Sciences) program in Italy to further my understanding of sustainable systems. My new career path just seemed obvious at that point.<\/p>\n

How did you get your current good food job? <\/em><\/strong><\/p>\n

I got involved with Food Day <\/a>almost immediately upon my return from Europe. I went to a Slow Food DC<\/a> meeting and met the Food Day national campaign manager. She previously worked for Slow Food International<\/a>, and had been based in the same small town in Italy. We connected very quickly and I began to volunteer for Food Day DC. I saw DC as a role model in the good food movement, and wanted the city to have a very active presence for the inaugural campaign. The volunteer position quickly turned into consulting gig. While it is a temporary position (Food Day is on October 24th), the position has allowed me to work with literally every food-related organization in DC. I have had the opportunity to meet the most amazing people that are working toward sustainable solutions, including good food policy, food access for all, farm to school programs, and farm to fork restaurants. There are a few directions I am considering post-Food Day, but developing a food consortium is high on the docket. This would include a commissary, food hub, retail store, business incubator, and more. Might there be any venture capitalists reading this?<\/p>\n

How did your previous work or life experience prepare you for a good food job?<\/em><\/strong><\/p>\n

My resume may look like a bewildering tapas menu to some, but my seemingly disparate pursuits are tied together by an enthusiasm for sustainable solutions. As an economist, I worked in renewable energy. I have worked on clean water projects, and in culinary school, I quickly became obsessed with showcasing local, seasonal produce from the Hudson Valley. I also worked at a zero-waste restaurant, where food was picked fresh from their farm each morning. The menu was developed daily, based on what the farmer brought in the door. Every day on my way to work, I would bring our six pigs a small chunk of cheese or some egg shells (their favorite snack). These pigs would become sausage, pancetta, and prosciutto later that year. I appreciated the honesty about where our food came from. I learned to respect the animal and treasure the product.
\n<\/strong><\/em><\/p>\n

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? <\/strong><\/em><\/p>\n

When I was in culinary school, the good food movement did not have such a presence, and my chef-instructors didn\u2019t have much to say about sustainable solutions. When I inquired about doing an Italian masters program in food studies, they said the food was great over there, and it sounded like fun. I found it challenging that these gifted chefs did not support the ethos that how ingredients are sourced matter as much as perfect cooking technique. This was my first motivating force to advocate for good food. From there, the rest fell into place. Now I think about most topics in the context of food, from politics and science to plans for a fabulous dinner party.<\/p>\n

What can you identify as the greatest opportunities in food right now? <\/em><\/strong><\/p>\n

A great thing about the food movement is that it is grassroots and collaborative, and innovative initiatives are gaining strength. A career in food no longer implies working in a restaurant. Food trucks utilizing local produce are run by inspired chefs, home cooks are canning local produce and selling to markets, farmers are forming cooperatives to get their produce to restaurants, and \u2018pay what you can\u2019 community kitchens are popping up. Communities are supporting the implementation of new projects, through funding and patronage. The field is evolving so quickly, as are great opportunities to get involved.<\/p>\n

If you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/p>\n

Food security for all. There\u2019s no greater feeling than sharing the experience of food with others. Once everyone is able to taste the pleasures of the plate, live their lives with a satisfied stomach, afford ethically produced ingredients, I will be satisfied. Once this is accomplished, I\u2019ll happily accept additional tips in the form of old world wine, humanely-raised pig in any form, and stinky cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s rather obvious to say that food is universal – everyone eats. 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