It's a classic story of when enemies become friends. In 2003, Taylor & Crystal took the same Intro to Food Service Operations class at the Cornell Hotel School. They didn't know it yet, but they were both vying for the top spot in class. Four years later they bumped into each other in NYC, at an info session for the University of Gastronomic Sciences Master in Food Culture & Communications. Taylor recognized Crystal as her former opponent. Another four years later, having both graduated from Cornell and UNISG, they've reunited - only this time they're playing for the same team - both enlisting throngs of food enthusiasts to make a change. It only took eight years.
What attracted you to a good food job?
Four years ago, I graduated from Cornell with a degree in economics and I was set to be a researcher at the Chicago Federal Reserve. Interest rates and asset-backed securities, totally the stuff of cocktail parties, right? For a diversion, I began writing for a local food blog, and became known as the go-to consultant for finding the city's best po boys or vegan Korean diner. Eventually, I realized my true passions were elsewhere, and began searching for programs that would teach me more about our food system. When I announced to my boss that I was leaving to pursue a masters degree at the University of Gastronomic Sciences in Italy, his jaw hit the floor. I took the quarter-life career shift plunge and haven't looked back since.
By reading the Bible, I mean, Good Food Jobs site obsessively (Editor's Note: we did not pay her - in money, baked goods, or ice cream cones - to say that). In January, I spotted an ad for FRESH, an indie documentary about sustainable food. They needed a blogger and I was happy to have a soapbox where I could write about good food topics. Then in March, just as I was moving to Brooklyn, FRESH announced that they were hiring for a full-time position. Two interviews and four days after I returned to the U.S., I had a job in the film industry! It almost feels like a scene from the musical How to Succeed in Business Without Really Trying.
At FRESH, I support sustainable food systems through film education, organize petitions and campaigns to influence legislation, and provide information on real food to the FRESH community. I manage film screenings, keep abreast of the latest food news, and work with other activists who want to improve the way we eat. And when all is said and done, I feel like I am making a difference in the world. If you haven't seen the movie, check out our trailer on the website.
How did your previous work or life experience prepare you for a good food job?
I hail from a family of restauranteurs, and our thoughts rarely stray far from what's going to be on our plates next. Some families have movie or board game night; we have sesame ball making night instead. When I got to college, I saw that many families did not have the same strong emotional ties to their tables, and began musing about the implications of a nation that eats mindlessly. By the time I began studies in Italy, I was convinced that changing our food system was the key to resolving a slew of economic, social and environmental problems. Working at FRESH gives me a platform to meet other green-conscious people and hear their stories-it's exciting to see the good food movement blossoming from the grass up.
What advice do you have for others in search of a good food job?
Be the first to find out when jobs are available. Talk to people who work at the company, follow their Twitter account and watch the Good Food Jobs site. Be proactive and make your own opportunities. I am not above stalking people at conferences and grocery stores if I'm interested in working with them, though I might draw the line at funerals.
If you could be compensated for your work with something other than money, what would it be?
A lifetime supply of sourdough and pistachio-apricot granola from Bread Alone would suffice. Alternatively, I wouldn't mind seeing the break-up and dismantling of Monsanto.