Good Food Jobs is a 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.
GFJ INSTAGRAM CHALLENGE
You did it! You managed to capture signs of spring all over urban environments. We think this challenge yielded our best entries yet.
Alas, there must be a winner, and the entry with the most likes was actually the last one submitted (see below). @ebirdaay, you've score 2 tickets to the Hort and W. Atlee Burpee Co. Urban Agriculture Conference on May 29th / 30th in NYC.
The top photo is the official winner, but we've included some of our other favorites for your viewing pleasure.
WEB DEVELOPMENTS
Our job search engine is a work in progress. Check out these and other web developments on goodfoodjobs.com :
The email alert issue is finally put to bed. Let us know if you see anything amiss.
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.
NICE THINGS PEOPLE SAY
Even with the anonymity that the web provides, I am shy when it comes to reaching out to people I admire. I have never emailed either of you, though I always recommend your service and gush that the GFJ newsletter is the only newsletter that I look forward to reading every week. Over the past few years of following GFJ, the two of you have become my favorite food lovers and role models.
Jennifer, GFJ Fan
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In a world that seems to increasingly value faster / smaller / shorter deliverables that have larger / louder / lasting impacts, it's hard to feel like you're ever making real progress. You read the stories of those with rapid success, or the Instagram account that gains tens of thousands of followers overnight, and it makes you think that you're not two steps, but two light years behind. It's hard not to feel like you're playing an endless game of catch-up, and it's dangerously easy to fall prey to that alluring game of comparison.
We get that.
But we're still playing the long game, and hedging our bets that those that make the most meaningful impact are those that move step by step, little by little - or in our case week by week, job by job. At least that's our hope.
This week we celebrate our 200th newsletter. For every edition of this letter, it takes about 4 hours of active work (writing / editing / uploading / testing), a week's worth of preparatory work (to provide inspiration for our content), and approximately 3 decades worth of collective experience in human relationships, behavior, work experience, food, and farming to draw on (not to mention the years of experience from our collective pool of mentors, colleagues, co-workers, and role models from which we seek guidance and insight). Oh and mistakes. Did we mention a whole lot of mistakes, issues, challenges, and conflicts along the way? They provide the really rich content.
So if you are ever at home wondering, 'How do they do it?', the answer is 'One newsletter at a time'. It took a while to find our voice (as you can tell from our early editions), and we've had 200 chances to hone the look and feel of what we put out into the world. We hope that you've enjoyed the evolution. We're about to evolve further with a refreshed newsletter design - stay tuned for that on a not-too-distant Tuesday. As we've learned, practice makes progress, and we appreciate the cadence of the weekly recaps. It gives us a great excuse to recap what we've seen / heard / listened to / learned and connect with you.
Lest you think that it's just too late to start whatever it is that you've been dreaming up, we'll remind you that Julia Child didn't even start cooking school until she was 36 years old.
If you're just looking for a sign to get started, here it is. There's no time like the present.
GFJ & STERLING COLLEGE SCHOLARSHIPS
Those of you who have followed our newsletter for the past few years know that Taylor taught summer sessions up at Sterling College while residing in the appropriately named Northeast Kingdom of Vermont.
This summer, Sterling expanded their sustainable food systems program to include value-added product intensive two-week courses.
The focused course format allow for two things: 1) an in depth look at a subject matter that interests you, and 2) the ability to swap out your vacation days for a life changing educational opportunity.
To sweeten the deal, together we're offering one 50% scholarship in each of the following sessions:
- List your name, phone number, and email address.
- You must include for which program you are applying: Cheese, Charcuterie, or Fermentation
- Answer the following questions in the body of your email (total length: 500 words or less):
- If GFJ could provide any additional resource or tool to support the good food movement, what would be most useful/beneficial and why?
- Share your greatest summer memory, as it relates to food or any of your other passions.
- Application emails are due by 8 PM on Sunday May 18th. Our three winners will be contacted directly via the email provided in the scholarship application.
* Our apologies: due to the volume of applications incomplete submissions will not be considered. Please read the instructions above and be sure that you provide all of the requested information.
Thanks, as always, for tuning in. We're thankful for the opportunity to 'meet up' with you every Tuesday.
Cheers,
Taylor & Dorothy
Co-Founders, Good Food Jobs
the GASTRO.GNOMES BLOG
Lindsey Berk
Marketing & Communications Manager
Operation Groundswell
We often talk about how finding your dream food job requires a leap of faith. For Lindsey, that leap was particularly risky - quitting her job without knowing when her next paid work might come, and leaving the country she grew up in for the great unknown. But that's why we're certain that her next venture as an entrepreneur will be a success - she's planning to start a food educational tour business/ social enterprise to reconnect people with where food comes from. Show us a great risk, and we'll show you a great reward. Read More
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