{"id":1682,"date":"2012-02-07T16:13:01","date_gmt":"2012-02-07T16:13:01","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1682"},"modified":"2012-02-07T16:13:01","modified_gmt":"2012-02-07T16:13:01","slug":"ali-rudel-ben-filippo-bottom-line-coordinator-chief-preservationist-this-that-jam","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/ali-rudel-ben-filippo-bottom-line-coordinator-chief-preservationist-this-that-jam\/","title":{"rendered":"Ali Rudel &#038; Ben Filippo \/ Bottom Line Coordinator &#038; Chief Preservationist \/ This &#038; That Jam"},"content":{"rendered":"<p style=\"text-align: left;\"><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2012\/02\/Screen-Shot-2012-02-05-at-10.01.15-AM.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1685\" style=\"border: 0pt none;\" title=\"Screen Shot 2012-02-05 at 10.01.15 AM\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2012\/02\/Screen-Shot-2012-02-05-at-10.01.15-AM-e1328454144353.png\" alt=\"\" width=\"400\" height=\"274\" \/><\/a><\/p>\n<p><em>It&#8217;s not uncommon for people who haven&#8217;t met us face to face to mistake us for a husband and wife team, since the name &#8216;Taylor&#8217; can easily be unisex and we are a pair in how and what we often think and do. Even those who do meet us in person assume we&#8217;re sisters, or can&#8217;t keep track of which one is which. So we&#8217;re excited to feature an actual husband-and-wife duo who also finish each other&#8217;s sentences, and are equally committed to great food for the greater good. Savor their serendipitous stories, take their advice, and pay them a visit if you&#8217;re lucky enough to be in the great state of North Carolina, where they headquarter\u00a0<a href=\"http:\/\/thisandthatjam.com\/\" target=\"_blank\">This &amp; That Jam<\/a>.<\/em><\/p>\n<p><!--more--><em><strong>When did you know that you wanted to work in food?<\/strong><\/em><\/p>\n<p><em>Ali<\/em>: I  was one of the first employees, a barista, at a small shop called <a href=\"http:\/\/birdsblack.com\/\" target=\"_blank\">Four  &amp; Twenty Blackbirds<\/a> opening in Brooklyn. Working in the same open  kitchen space I became fascinated watching the two sisters who owned the  place making pies. I started staying late nights to watch and  eventually convinced them to let me bake with them. There was a moment  one day when it just suddenly clicked &#8211; I loved working with my hands,  sharing good food with people and talking to them about what they&#8217;re  eating. I can&#8217;t think of a more gratifying way to spend a workday.<\/p>\n<p><em>Ben: <\/em>I  started loving food when I was very young, working with my Italian  grandfather in the kitchen and garden. We made everything from scratch.  When I got to college, I was alarmed by how little my peers were  connected to their food, food heritage, etc. Many could not turn on a  stove! After taking a seminar on Environment &amp; Civilization, I  re-engaged food, seriously. I went abroad to London, studying the  Anthropology &amp; History of Food at <a href=\"http:\/\/www.soas.ac.uk\/\" target=\"_blank\">SOAS<\/a>. While there, I took the  lazy, err, customary month off during exams, and I <a href=\"http:\/\/www.wwoof.org\/\" target=\"_blank\">WWOOF<\/a>&#8216;ed in Sirsa,  India. During my work there, living with an amazing Sikh family, and on  other other U.S. farms, I learned about preserving. I became obsessed,  having already been obsessed with grafting, botany, and varietals,  preserving fruits and herbs, etc in a jar seemed idyllic. I loved, as  Ali said, the work with my hands. Stirring, often for hours, was and is,  cathartic.<\/p>\n<p><strong><em>How did you get your current good food job? <\/em><\/strong><\/p>\n<p><em>Ben: <\/em>I  began making preserves while back at <a href=\"http:\/\/www.tufts.edu\/\" target=\"_blank\">Tufts<\/a> with my friend Brian. I had a  \u201ctomato jam\u201d at a certain NY brunch spot, and thought \u201cthis is not much  of a tomato jam&#8230;\u201d I went to the <a href=\"http:\/\/www.massfarmersmarkets.org\/FMFM_MARKET1.aspx?MKTID=63\" target=\"_blank\">Davis Square farmers market<\/a> in  Somerville, MA and bought a case of 10lbs of heirloom tomatoes when I  got home. Then, I went to work, Brian and I tested it out various ways,  and the result was&#8230;unique. I still think it was my best-to-date.  Nostalgia perhaps. Anyway, I kept at it, moved to Brooklyn, and soon  found myself selling at the <a href=\"http:\/\/www.brooklynflea.com\/\" target=\"_blank\">Brooklyn Flea<\/a>. I loved meeting people  one-on-one, and having them enjoy it right in front of me, but it lacked  the educational and agricultural aspect I always wanted it to have.  Soon enough, Ali &amp; I found out we were going to have a daughter, and  so we moved down to the Old North State, NC, to the Triangle, where we  found a thriving culinary culture, supported by a tried and true  agricultural landscape.<\/p>\n<p><em>Ali: <\/em>I  was immediately enlisted to help as soon as I met Ben. I loved how  passionate he was about what he was doing and I really wanted to help  him create something that he could be proud of, I wanted to help him  create something beyond making a product but also educating and giving  back. Little did I know we&#8217;d end up starting a family together, and that  his passion would become my own.<\/p>\n<p><strong><em>How did your previous work or life experience prepare you for a good food job?<\/em><\/strong><\/p>\n<p><em>Ali: <\/em>I&#8217;ve  done a lot of work with nonprofits, marketing, social media outreach  and I even went to school (briefly) for graphic design. So between that  and working in food this has really been a combination of a great number  of skills I&#8217;ve culminated over the years. I do a lot of the behind the  scenes stuff &#8211; I&#8217;m constantly online responding to emails, updating our  website, twitter, facebook and whatever else. I take pictures at our  workshops, I blog, I make all the handouts, flyers, logos&#8230; the list is  never-ending.<\/p>\n<p><em>Ben: <\/em>Like  Ali, I also did a bunch of work for nonprofits, but grew up with my  gregarious grandfather, who implored me to shake hands and meet  absolutely EVERYONE. This made me into the people-loving person I  am today. Seeing people enjoy our preserves, or, even better, realize  how easy it is to do themselves, is remarkable.<\/p>\n<p><strong><em>What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? <\/em><\/strong><\/p>\n<p><em>Ali: <\/em>A  little while back Ben and I took a real look at the company, considered  making it a nonprofit, making it a nationwide movement, and even  changing the name&#8230; Because what we&#8217;re doing isn&#8217;t just about creating a  product but also about educating our community and supporting local  agriculture and the local economy it was really hard to figure out how  to fit what we envisioned into a realistic business plan.<\/p>\n<p><em>Ben: <\/em>Like  Ali mentioned, we really wanted to make it this big expansive movement,  and we still do, but we decided to grow our roots, so to speak, down  here in NC, before going full-force across the nation! We certainly  don&#8217;t regret it. The Old North State is full of amazing people, who love  food as much as we do!<\/p>\n<p><em><strong>What can you identify as the greatest opportunities in food right now?<\/strong><\/em><br \/>\n<em><\/em><\/p>\n<p><em>Ali: <\/em>Learning.  Take a food job, learn everything you can and move on to another  opportunity. I can&#8217;t tell you how often I browse the jobs on  Good Food Jobs and consider whether or not I could commute from North  Carolina to anywhere else in the U.S. to learn a skill. I hope one day  to dabble in some more culinary jobs &#8211; maybe cheesemaking or beer brewing  next?<\/p>\n<p><em>Ben: <\/em>Learning,  apprenticing, skill-developing. Do whatever you can to develop your  passion and find your place in this great big food world. I really want  to learn more about fungus, and of course, like Ali, CHEESE!<\/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 \/>\n<em><\/em><\/p>\n<p><em>Ali: <\/em>Is food too obvious of an answer? Does everyone say that? I bet Ben will say fruit trees.<br \/>\n<em><\/em><\/p>\n<p><em>Ben:<\/em> Yeah, fruit trees. Rare varietals from Central Asia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s not uncommon for people who haven&#8217;t met us face to face to mistake us for a husband and wife team, since the name &#8216;Taylor&#8217; can easily be unisex and we are a pair in how and what we often think and do. Even those who do meet us in person assume we&#8217;re sisters, or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[7,11,10,12],"class_list":["post-1682","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-business","tag-culinary","tag-education","tag-production"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ali Rudel &amp; Ben Filippo \/ Bottom Line Coordinator &amp; Chief Preservationist \/ This &amp; That Jam - Good Food Jobs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.goodfoodjobs.com\/blog\/ali-rudel-ben-filippo-bottom-line-coordinator-chief-preservationist-this-that-jam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ali Rudel &amp; Ben Filippo \/ Bottom Line Coordinator &amp; Chief Preservationist \/ This &amp; That Jam - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"It&#8217;s not uncommon for people who haven&#8217;t met us face to face to mistake us for a husband and wife team, since the name &#8216;Taylor&#8217; can easily be unisex and we are a pair in how and what we often think and do. 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