{"id":754,"date":"2011-01-02T22:19:19","date_gmt":"2011-01-02T22:19:19","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=754"},"modified":"2011-01-02T22:19:19","modified_gmt":"2011-01-02T22:19:19","slug":"david-dolginow-regional-food-systems-analyst-vermont-refrigerated-storage","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/david-dolginow-regional-food-systems-analyst-vermont-refrigerated-storage\/","title":{"rendered":"David Dolginow \/ Regional Food Systems Analyst \/ Vermont Refrigerated Storage"},"content":{"rendered":"

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

Network, community, connections – call it what you will, but one of our favorite things about food is – naturally – the people. \u00a0We don’t think it’s a coincidence that Good Food Jobs leads us to some of our most delicious, inspiring acquaintances. \u00a0And we’ve found that those who take great pleasure in good food also love to share – which is doubly rewarding for us. \u00a0In David’s case, we’re hoping he’ll share a piece of the (apple) pie. \u00a0For anyone who isn’t that lucky, he was kind enough to share some of his own wisdom and recommendations.
\n<\/em><\/div>\n

\nWhat attracted you to a good food job?<\/p>\n

<\/strong><\/em><\/p>\n<\/div>\n

I love apple pie, is the short answer.\u00a0 I’ve been on a quest to bake the best apple pie that I have ever tasted and to do so has necessitated learning every aspect of the fruit, dairy, and grain industries, not to mention my family history and where my grandmother’s secret recipe originated.\u00a0 So, I realized, why not just make a living out of it?<\/div>\n

Beyond that, our industrial food system is a mess: bad for people’s health, bad for the land, and bad for many of the farmers.\u00a0 There are numerous opportunities for people to live a good life and have a good business that works to build a vibrant, regionally based, healthy food system that focuses primarily on fresh and minimally processed foods.\u00a0 I hope to take advantage of one or several of those opportunities.
\n <\/em><\/strong><\/p>\n

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

In my last month as a student, my girlfriend Amanda Warren and I organized a panel discussion of Middlebury College<\/a> alums who are farmers in Vermont, and Barney Hodges<\/a>, my current employer, was one of the farmers that served on the panel.\u00a0 Leading up to it and afterward, we had lively conversations about new business opportunities in the Northeast’s food system.\u00a0 We kept trading ideas and, after he applied and received two grants, he hired me to hone in on these opportunities and help incubate one or several businesses in our facility.<\/p>\n

\n
\n
\n
\n
\n

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

I owe the crux of my experience to Middlebury College, especially Jay Leshinsky and the organic garden<\/a>, for teaching me how to write good and for introducing me into the area of food and agriculture in Vermont.\u00a0 And then also to Will and Judy Stevens of Golden Russet Farm<\/a>, for teaching me the ins and outs of production agriculture.\u00a0 I also tip my hat to my parents for raising my brothers and me in small business and instilling us with the entrepreneurial spirit that has helped this great country thrive for so long.<\/p>\n

What advice do you have for others in search of a good food job?<\/em><\/strong><\/p>\n

Cook, a lot.\u00a0 No matter what side of food you are on – farming, distribution, policy, finance – cooking makes you intimate with the latest changes in the industry and helps you see the upcoming opportunities.\u00a0 It’s also great to attend annual conferences (e.g. NOFA<\/a>, Eco-Farm<\/a>, Common Ground) and keep up with the books, blogs, and twitter feeds.
\n <\/em><\/strong><\/p>\n

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

Barney Hodges’ apples, Kirk Webster’s honey<\/a>, Ben Gleason’s flour<\/a>, and Diane St. Claire’s butter<\/a> – the only ingredients necessary to make the most delicious apple pie ever.<\/p>\n","protected":false},"excerpt":{"rendered":"

Network, community, connections – call it what you will, but one of our favorite things about food is – naturally – the people. \u00a0We don’t think it’s a coincidence that Good Food Jobs leads us to some of our most delicious, inspiring acquaintances. \u00a0And we’ve found that those who take great pleasure in good food […]<\/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":[6],"class_list":["post-754","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-agriculture"],"yoast_head":"\nDavid Dolginow \/ Regional Food Systems Analyst \/ Vermont Refrigerated Storage - 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\/david-dolginow-regional-food-systems-analyst-vermont-refrigerated-storage\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"David Dolginow \/ Regional Food Systems Analyst \/ Vermont Refrigerated Storage - 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