{"id":3470,"date":"2014-11-11T10:00:37","date_gmt":"2014-11-11T10:00:37","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=3470"},"modified":"2014-11-11T02:07:31","modified_gmt":"2014-11-11T02:07:31","slug":"lindsey-berk-matthew-orchard-co-founders-origins-of-food","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/lindsey-berk-matthew-orchard-co-founders-origins-of-food\/","title":{"rendered":"Lindsey Berk & Matthew Orchard \/ Co-Founders \/ Origins of Food"},"content":{"rendered":"

\"\"<\/a>For the first time ever, we’re featuring the same person – Lindsey – on our blog within a six month period. Why would we do such a thing, when there are so many diverse and inspiring food workers out there to share with you? We have to play the entrepreneurship card and share the story of how she went from one kind of risk-taking<\/a> to another with her own new business, Origins of Food<\/a>. <\/em><\/p>\n

When\u00a0did\u00a0you\u00a0know that\u00a0you\u00a0wanted to work in\u00a0food?<\/em><\/strong><\/p>\n

Matt:<\/em> My aha moment has been more of an evolvement than one specific moment. I grew up in a dairy town, spent a summer\u00a0separating carrots on a carrot farm, worked at an organic food store in Melbourne, barista’ed at specialty coffee shops in Sydney, and WWOOFed on a couple of properties in Argentina.\u00a0Through these experiences, and more, I always had an underlying love for good food and how it’s grown.<\/p>\n

There was a moment when Lindsey and I were working with my brother on his organic farm near Byron Bay, Australia, in May 2012. It was sunny, beautiful, peaceful and Lindsey had just leaned over to uproot for her first time a big, bright red radish. There was a twinkle in her eye and an expression on her face that she later confirmed as an \u201cI get it\u201d moment. She couldn’t get over how fun harvesting vegetables could be.<\/p>\n

Since that day we haven\u2019t strayed far from any path that isn\u2019t related to food.\u00a0 From tilling, weeding and composting rows of organic garlic in Byron Bay to\u00a0working together at a coffee co-operative in Guatemala, over the\u00a0last four years we have consistently traveled in search of good food and the people who are producing it.<\/p>\n

How\u00a0did\u00a0you\u00a0get\u00a0your\u00a0current\u00a0good\u00a0food\u00a0job?<\/em><\/strong><\/p>\n

We are lucky enough to have had the opportunity to create our own job! Towards the end of summer 2013, after completing two workshops in Peru where we prepared the traditional Andean dish of Cuy (guinea pig) from slaughter to plate, and saw\u00a0others’ \u00a0“aha moments,” we\u00a0began discussing how much people seemed to enjoy learning in depth about the food they eat. We saw an opportunity to make it our job to take people to the origins of various foods, exploring the processes, systems and impacts involved in producing what we eat and drink. And so Origins of Food<\/a> was born.<\/p>\n

How\u00a0did\u00a0your\u00a0previous work or life experience prepare\u00a0you\u00a0for a\u00a0good\u00a0food\u00a0job?<\/em><\/strong><\/p>\n

Matt:<\/em> It feels very much like life has been preparing us for this business all along. My parents tried to get me into the garden as a child without much success but they did manage to instill a respect and reverence for the environment and for what we put into our bodies which I still carry with me today. We had a vegetable garden in our backyard complete with ducks and a few fruit trees and I have fond memories of my mom jarring and canning surplus produce. At the time, I didn’t realize not every family did this!<\/p>\n

Lindsey:<\/em> My parents have both traveled extensively and when I started traveling on my own, they would recommend very specific restaurants and foods to eat wherever I went (i.e.: fried Jerusalem artichokes in the Jewish part of Rome, roast suckling pig in the restaurant across from the\u00a0aqueduct in Segovia, Spain or chirimoya pie at the Haiti Cafe in Lima).\u00a0I then followed my own path from suburbia to city-life to rural wine-hand, and found combining my previous corporate marketing experience with my passion for food and travel just made sense.<\/p>\n

Between us, we have been farmers,\u00a0wine\u00a0educators, baristas, volunteers, kitchen-hands, dishwashers, food promoters, farmer’s market vendors, in-store\u00a0demonstrators and coffee\u00a0cuppers. Our experiences have given us a thorough and holistic view of the food industry and how it works. We aim to use the combination of all this knowledge to provide interesting, educational and delicious tours both domestically and internationally.<\/p>\n

What was the greatest obstacle\u00a0you\u00a0had to overcome in pursuing\u00a0your\u00a0Good\u00a0Food\u00a0Job\u00a0dream?<\/em><\/strong><\/p>\n

Matt:<\/em> I think we always understood that starting our own business would be difficult. For a time, I dropped out of being a principal part of the business. I think it was nerves and doubt about my own abilities that caused me to think I didn’t have what it takes to run a business, but Lindsey never expressed anything but complete confidence and eventually I came back around to the idea of running Origins of Food alongside her. The beauty of our relationship means that we can support each other both professionally and emotionally, always encouraging the other to take another step forward.<\/p>\n

Lindsey:<\/em> It took us over a year to actually get the courage to put the website together and launch the pilot program. But we realized we just need to do it. Put the idea out there and see who’s\u00a0interested. In the last two years, we ran seven backpacking-volunteer trips together with our previous job and we found we work together quite well – Matt’s easy-going nature balances with the efficiency and organizational skills I picked up in my office jobs. Our cohesiveness helped\u00a0solidify our idea and business plan.<\/p>\n

What can\u00a0you\u00a0identify as the greatest opportunities in\u00a0food\u00a0right now?<\/em><\/strong><\/p>\n

Matt:<\/em> The food revolution has begun! Never before has there been such a concentration of people concerned about ethically sourced products, local food, organics and home gardening. It definitely feels like the right time to be involved in the food industry. As the need for sustainability and responsibility in all industries becomes more and more urgent, I can only see this phenomenon growing. For now we still have choice, we can still decide how we will use our purchasing power or free time, but I see this as changing from choice to necessity over time. It seems appropriate and beneficial to be immersed in the food world during this transition, to continue educating people on where food comes, encourage more home-production and conscientious consumption.<\/p>\n

If\u00a0you\u00a0could be compensated for\u00a0your\u00a0work with something other than money, what would it be?<\/em><\/strong><\/p>\n

Matt:<\/em> Both Lindsey and I worked at a farmer’s market where often the vendors would swap their goods in a non-official barter system. It worked wonderfully. If this could function on a larger scale I believe the world would be a far healthier and peaceful place. I would be more than happy to receive produce or products for my services if that was offered as a possibility.<\/p>\n","protected":false},"excerpt":{"rendered":"

For the first time ever, we’re featuring the same person – Lindsey – on our blog within a six month period. Why would we do such a thing, when there are so many diverse and inspiring food workers out there to share with you? We have to play the entrepreneurship card and share the story […]<\/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":[],"class_list":["post-3470","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nLindsey Berk & Matthew Orchard \/ Co-Founders \/ Origins of Food - 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\/lindsey-berk-matthew-orchard-co-founders-origins-of-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lindsey Berk & Matthew Orchard \/ Co-Founders \/ Origins of Food - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"For the first time ever, we’re featuring the same person – Lindsey – on our blog within a six month period. 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