Good Food Jobs is a gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm, and intellect. We post opportunities with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more.
ON THE WEB
Our job search engine is a work in progress. Check out these and other web developments on goodfoodjobs.com :
Yes, the new blog design is finally LIVE! If you notice any issues, new or old, don't hesitate to let us know. We are continually working to make the site better.
Do you have a recommendation? Constructive criticism? Or have you noticed a glitch? Let us know. And stay tuned for more updates. We're always scheming.
IN PERSON
We're excited to get together this Sunday, March 30th for the Cherry Bombe Jubilee conference in Brooklyn, NY, to celebrate women in food! Will we see you there? Send us a note if you plan to attend.
Stay tuned for other events or check out where we've been in the past at goodfoodjobs.com/events.
NICE THINGS PEOPLE SAY
I bow deeply to the wisdom and thoughtfulness that you impart on your work and in this site. Bravo.
- Victoria, GFJ Fan
I really appreciate the transparency and your thoughtful communication on the topic [explored in last week's newsletter]. I know it's not an easy thing to navigate.
- Lucy, GFJ Fan
Want to share? Submit your own testimonial here.
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These past two newsletters have brought on a wicked vulnerability hangover - sprouting a whole gamut of feedback, including (in no particular order) praise, rage, compassion, pragmatic advice, emotional reactions, and (most importantly) many thoughtful questions that will continue the conversation. In particular, we've seen a common thread among the responses, and noticed that there is a huge desire to discuss an often overlooked issue: the livable wage.
This is a topic that was already on our agenda for 2014, and it feels like the right time to jump into it. We're looking forward to gathering our thoughts on it and opening up a discussion in next week's newsletter. In the meantime, if you have any thoughts on the subject of the value of labor, including (but not limited to) unpaid opportunities, wage requirements, or the like, don't hesitate to chime in. This could include your own personal struggles in finding meaningful employment, your positive and/or negative experiences with unpaid internships, or how you have managed to create or run a business that offers a livable wage to its employees. Your thoughts will help us moderate the conversation and get people talking about the elephant in the room.
And now . . . we just can't wait another minute to announce that:
THE NEW GASTROGNOMES BLOG IS LIVE!
Yes, it has taken nearly 11 months from kernel of thought to full-blown reality. And, as we've learned in the past four years, the only thing we can be certain of is that there will be some glitches. But as this week's Words of Wisdom feature (pssst, it's over there in the left hand sidebar) says: Do It Now. Nothing can ever be 100% perfect. At a certain point, you just have to put it out there in the world.
Here are some highlights from the new design:
- IMAGES! Yes, there were images before, but we refreshed the design so that the homepage gives you a snapshot of who these gastrognomes are, and makes it that much faster and easier to browse through their beautiful faces.
- Nominate a gastrognome. Do you know someone that would be a great addition to the site? Don't be shy. We're always eager to learn about good people doing great work.
- Success Stories. The Good Food Jobs site has been up long enough that we hear from lots of folks who have secured their dream job through none other than GFJ. Are you one of them? Submit your own success story!
Although we're psyched to share this with you today, our work is never done: while implementing the new design, we came up with some important things that we'd like to channel our energies toward in the future of the blog:
- BETTER PHOTOGRAPHS. When we launched the blog, we didn't have a lot of criteria for how the images should look, and we'd like to think they've improved over time. But ultimately, the images come from the people we interview, and not everyone has the luxury of funds to buy great headshots. We're tightening up our photo criteria so that future images will as inspiring as the interviews themselves.
- DIVERSITY. For those of you who have been on our newsletter list since January 2013, you know that we've been keen on highlighting those gastrognomes that represent the diversity of our beautiful planet. While we appreciate everyone's work, we are eager to incorporate more gender diversity (lately the scales have been tipped very far in the female direction), ethnic and racial diversity (because there are so many shades in between black and white), and age diversity (because there is something to learn from every generation). If you know someone who does great work please consider nominating them (and yes, you can nominate yourself).
AND DON'T FORGET....
To enter the April GFJ Instagram Challenge. We want to see what you're growing - tangible or intangible. It could be starting seeds, trying a new recipe, watching children or animals go through a growth spurt, or finding signs of Spring. There's already some stiff competition, as seen below, but throw your hat in the ring and tag your photos with #GFJgrows. Let's all grow together.
 
The entry with the most likes at 8 AM on April 8th wins the book Gathering: Memoir of a Seed Saver, and a Seed Savers Exchange Individual Membership. *If you're looking for a more substantial connection with the Seed Savers Exchange, see their highlight job post below.
Happy Spring,
Taylor & Dorothy
Co-Founders, Good Food Jobs
the GASTRO.GNOMES BLOG
Louisa Shafia
Owner
Lucid Food, Inc.
Looking at Louisa's success now - chef at award-winning San Francisco and NYC restaurants, acclaimed cookbook author (even her very first cookbook was a finalist for the IACP award) - it's hard to imagine that she had to feel her way in the dark to get here. Her story reminds us that, even for the biggest goals (like publishing a book), there is a starting point, and a light at the end of the tunnel. Read More
GOOD FOOD JOB HIGHLIGHTS
and over 1,100 other active jobs, too . . . see the full website for the latest.
PRESERVATION COLLECTION CURATOR
Seed Savers Exchange
Decorah, IA
OPERATIONS DIRECTOR & MARKETING DIRECTOR
High Mowing Organic Seeds
Wolcott, VT
EDUCATION PROGRAM MANAGER
McEnroe Organic Farm
Millerton, NY
see more good food jobs at goodfoodjobs.com
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