Follow Your Dreams

IT'S NATURAL TO BE APPREHENSIVE . . .

on the path less traveled. With fewer footsteps to walk in, it's easy to wonder if what you're doing will work / make sense / be safe / be worthwhile. And in a world built around the comfort of certainty, we seem to be hard wired (or even brainwashed or bullied) to follow the herd.

That's why, last week, we asked about folks who are doing things differently. And people delivered. Here are just a few of the highlights from your correspondence (we are still opening all of the email responses and look forward to finding a way to share each and every one of them).

Ceres Community Project // Cathryn Couch
for highlighting food as medicine.

Cultivate the City // Niraj Ray
for working nationally and internationally on the issue of food access.

Native Hill Farm Colorado
for fostering a sense of value in local land and what it can produce for the local community.

Bea Johnson // Zero Waste Home
for doing the things that everyone assumes can not be done.

Sara Brooke Curtis // Dispatches from the Front of the House
for amplifying the voices of those not often heard.

Peter Lawrence // Wythe Hotel
for fostering a sense of community and a business with a strong identity.

Soul Fire Farm // Undoing Racism Farmer Immersion Program
for continually creating and executing programming that addresses deep rooted issues in our food system.

Growth & Change

As it just so happens, this week also brings our return from a too-short trip to Syracuse University, where we had the chance to meet folks from the relatively new Food Studies Program. When we were looking at college programs back in 2000, there were hardly any options for securing a degree in food culture, sustainable agriculture, or gastronomy. When we launched GFJ in 2010, the number of programs were growing, and today we are both jealous of and elated by the options that are almost too numerous to mention.

In the spirit of growth and change, we are still curious to know about folks that are making waves in your neck of the woods. As you consider reaching out to us with your ideas, think about:

What does it mean to be truly 'professional'? Who do you know that embodies these characteristics?
Who do you know that is doing something that everyone said could not be done?
Who are those that are 'breaking the mold'? And doing it well?
Whose work do you respect / value most, and why?

Do let us know if anyone comes to mind.

Cheers,

Taylor & Dorothy
Co-Founders, Good Food Jobs

Who is doing things differently? Fill us in.

we’re sending out a new question every so often so that we can give voice to more of your thoughts, challenges and feedback. let us know if you have something to contribute.

PRODUCTION ASSISTANT
New Amsterdam Market Brooklyn, NY

FOOD HUB GENERAL MANAGER
Iowa Food Hub West Union, IA

WILD FOOD FORAGER
Evan the Forager Philadelphia, PA

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