Login
About
Our story
Testimonials
Press
Terms
Editorial policy
Faqs
Resources
Education
Newsletter archive
Words of wisdom
Blog
Find a job
Post a job
Pricing
GFJ Stories
Contact
About
Our Story
Testimonials
Press
Terms
Editorial Policy
Faqs
Resources
Education
Newsletter Archive
Words of Wisdom
Jobs
Find a Job
post a Job
Pricing
Why post with us?
Pricing
GFJ Stories
Recent Stories
Explore
Agriculture
Business
Culinary
Design
Education
Media
Nonprofit
View All
Contact
My Account
0
Hi, there
Login
My Account
0
Job Listings
0
Favorites
0
Job Packages
0
Email Alerts
0
Account info
Logout
search by region
Search jobs
SEARCH JOBS
MORE FILTERS
Filters
Region +
Location +
Category +
Type +
Compensation +
Region
Location
to search by radius, close this filter and enter a zip code in the search box above
60 mile radius
30 mile radius
15 mile radius
Outside of U.S.
Work Remotely
Everywhere
Work visa
Category
Agriculture
Business
Culinary
Design
Education
Media
Nonprofit
Production
Type
Full-time
Part-time
Freelance
Internship / Apprentice
Other
Summer Job
Business For Sale
Educational Program
Compensation
Show All Paid Jobs
Salaried
less than 50k
50k to 100k
more than 100k
varies DOE
Stipend
Hourly
under $15/hr
$15/hr or more
varies DOE
Contract
For College Credit Only
show all unpaid jobs
Deep Roots: In Conversation with Anjali Bhargava
Words by Nicole J. Caruth
Photos by Christine Han
October 17, 2023
SHARE
love this article?
SHARE IT
e-mail a friend
Thanks for sharing. The article was sent.
More stories in
business
Avery Cramer and the Garden Plot
Enrique Gili
September 07, 2021
Connect, Mentor, Hire: A Formula for Equity in Food Media
Raquel Moreno
June 29, 2021
The Last Generation: The Fadeaway of Chinese Takeout Kids
Su-Jit Lin
January 05, 2021
Inside a Worker-Owned Cooperative: Brooklyn Packers’ Alternative Economy
Leah Kirts
November 10, 2020
So Much Good Stuff: Maine Sea Farms
Evan Stevens
June 16, 2020
Land of Kush: A Baltimore Restaurant Sees the Future in Soul Food
Heather Kapplow
March 31, 2020
Hill Wild: In a Lush Corner of India, a Chocolate Oasis
Sharanya Deepak
January 28, 2020
A Second Chance Through Food: Ricky Barrero and Kitchens for Good
Gina Lorubbio
December 17, 2019
A Creative Solution to Dairy’s Hidden Casualty: Selma Jensen’s ‘Young Bulls’
Gina Lorubbio
November 12, 2019
In the Himalayan Mountains of Kashmir, A Cheese-making Tradition Survives
Sharanya Deepak
September 17, 2019
Monica Berg’s Spirited Approach to Service
Anna Sulan Masing
August 20, 2019
Finding Herself at Home: Rochelle Karolus and Wolfgat Restaurant
Jenny Willis
June 25, 2019
Avery Cramer and the Garden Plot
Enrique Gili
September 07, 2021
Connect, Mentor, Hire: A Formula for Equity in Food Media
Raquel Moreno
June 29, 2021
The Last Generation: The Fadeaway of Chinese Takeout Kids
Su-Jit Lin
January 05, 2021
Inside a Worker-Owned Cooperative: Brooklyn Packers’ Alternative Economy
Leah Kirts
November 10, 2020
More stories in
culinary
The Streets of Chennai as Sites of Learning
Jehan Nizar
July 11, 2023
Paying it Forward: How Five Chef-Owners are Owning Community Buy-in to Equitable Wages
Su-Jit Lin
April 18, 2023
A ‘Stinky’ Ingredient Is the Soul of Northeast India’s Tribal Cooking
Makepeace Sitlhou
April 26, 2022
The Land We Live On: Cultivating Connections Through Indigenous Ingredients at Wahpepah’s Kitchen
Elena Valeriote
March 15, 2022
Connect, Mentor, Hire: A Formula for Equity in Food Media
Raquel Moreno
June 29, 2021
The Last Generation: The Fadeaway of Chinese Takeout Kids
Su-Jit Lin
January 05, 2021
Real Food and Real Jobs: Dr. Jennifer Gaddis and the Labor of Lunch
Elena Valeriote
December 01, 2020
Land of Kush: A Baltimore Restaurant Sees the Future in Soul Food
Heather Kapplow
March 31, 2020
Black Women Come of Age in the Food Industry: A Conversation with Chef Toni
Jasmine Michel
March 03, 2020
Hill Wild: In a Lush Corner of India, a Chocolate Oasis
Sharanya Deepak
January 28, 2020
A Second Chance Through Food: Ricky Barrero and Kitchens for Good
Gina Lorubbio
December 17, 2019
In the Himalayan Mountains of Kashmir, A Cheese-making Tradition Survives
Sharanya Deepak
September 17, 2019
The Streets of Chennai as Sites of Learning
Jehan Nizar
July 11, 2023
Paying it Forward: How Five Chef-Owners are Owning Community Buy-in to Equitable Wages
Su-Jit Lin
April 18, 2023
A ‘Stinky’ Ingredient Is the Soul of Northeast India’s Tribal Cooking
Makepeace Sitlhou
April 26, 2022
The Land We Live On: Cultivating Connections Through Indigenous Ingredients at Wahpepah’s Kitchen
Elena Valeriote
March 15, 2022
More stories in
production
The Vanishing Ways of the Tribes of Wayanad
Adhwaith Manohar
April 19, 2021
Hill Wild: In a Lush Corner of India, a Chocolate Oasis
Sharanya Deepak
January 28, 2020
In the Himalayan Mountains of Kashmir, A Cheese-making Tradition Survives
Sharanya Deepak
September 17, 2019
Monica Berg’s Spirited Approach to Service
Anna Sulan Masing
August 20, 2019
The Teachings of Bees: Harvesting Knowledge & Community in Orange County
Tatum Bronte
January 08, 2019
Founder
Erin Firmat
Cultivate Brand Consulting
September 26, 2017
Operations Process Manager
Tim Leinhart
Sea to Table
April 04, 2017
Co-Founder
Sean T. Barrett
Dock to Dish
November 01, 2016
Co-Founder
Abianne Falla
Cat Spring Yaupon Tea
July 19, 2016
Owner
Noah Elbers
Orchard Hill Breadworks
February 09, 2016
Founder
Tom Stearns
High Mowing Organic Seeds
December 15, 2015
CEO & Co-Founder
Kristina Barnes
Jittery John's Cold Brew Coffee
June 23, 2015
The Vanishing Ways of the Tribes of Wayanad
Adhwaith Manohar
April 19, 2021
Hill Wild: In a Lush Corner of India, a Chocolate Oasis
Sharanya Deepak
January 28, 2020
In the Himalayan Mountains of Kashmir, A Cheese-making Tradition Survives
Sharanya Deepak
September 17, 2019
Monica Berg’s Spirited Approach to Service
Anna Sulan Masing
August 20, 2019