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.
the gastrognomes is a blog for food lovers who want to put their passions to work. We profile the most interesting, engaging, and unlikely food professionals that we find, and we publish them here to inspire you.
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Greetings Gastronomes,
Taylor is back from her brief European adventure, and she's got the jetlag to prove it. She'd like to extend a sincere thank you to the administration at the University of Gastronomic Sciences for hosting her, and for sparking incredible conversation and endless ideas about how to effect change in the (food) world.
Second, she'd like to acknowledge the students at UNISG - although it was her job as a speaker to inspire them into action, they were the ones to give her food for thought, which she's been chewing carefully during her weekend-long journey back to Vermont.
Here's her latest manifesto of sorts - a follow-up message to the students of the Master in Food Culture, but equally applicable to all who spend your spare time perusing Good Food Jobs in pursuit of something meaningful:
Identifying the field of gastronomy as your chosen career path is both a blessing and a curse. The blessing is in the wide open opportunity and the option to be creative in the path that you take. The curse is that there is no set path. The road ahead, yet unpaved (or uncleared, shall we say? We don't want to encourage putting any more concrete on the earth.), will take exhausting amounts of time, energy, enthusiasm, expertise, and a healthy dose of faith in ourselves and each other.
There is no guarantee that what we are doing will indeed make a difference, but we all feel that there is merit in pursuing it. The prospect of failure is far less painful than the regret we'd feel if we never tried.
So we ask you all to step out of your comfort zone - choose the path less traveled, find satisfaction in the small strides that you make - they may be smaller steps, but they are meaningful ones.
And while this path does not yet promise fame or fortune at the outset, it will provide community, rebuild culture, and provide a sense of wealth and security that money can't buy. When you are feeling like the world is against you, casting a judgemental eye on how you've chosen to devote your time, energy, and precious educational funds, come find us. We'll have a seat ready for you at our table, welcoming you to celebrate your interest in all things living, and inspiring ideas as to how we can continue to be the change we want to see in the world.
We know from experience that the first step is the hardest, and we're here to help you. We urge you to do this: tackle one small issue . . . one seemingly insignificant contribution to the world. It can be selling expensive (but worth it) artisan cheese to those that can afford it, introducing the idea of growing food to those who will listen, or providing accounting expertise to agricultural start-ups. You can teach someone to take an extra ten seconds to taste every day, bake fresh bread for your buddies, or pick-your-own fruit for the first time. You can teach, you can eat, you can support, or you can savor. You can approach food from the politics, the pleasure, the production, the economics, the ecology, the psychology, the sociology, the culture, or the agriculture. It can be a career, a job, volunteering, or acting as an engaged citizen. But please don't be afraid to do something . . . anything . . . to start taking steps in the right direction.
In isolation, none of these individual acts will save the world, but together they have the power to slowly and steadily rebuild our food culture and change the world for the better.
Let us know what you are doing - today and every day - to step in the right direction. Remember, no act is too small. In fact, if it's 140 characters or less we'll tweet them out all week.
Taylor & Dorothy
Co-Founders, Good Food Jobs
THE GASTRO.GNOMES BLOG
Carlos Yescas
Lactographer
Lactography
Marrying your passion and profession seems to be a super combination. In this case, Carlos is our Clark Kent/Superman, getting his PhD in Politics by day, and parlaying his superhuman interest in cheese and research for the benefit of humanity by night. It's been a winding road to expertise - as Carlos will admit - but his decade long journey of part-time jobs, one-off events, and full-time pleasure have resulted in the ultimate expression of his love for fromage: his own business. Read More
Follow our weekly blog profiles at goodfoodjobs.com/blog.
GOOD FOOD JOB HIGHLIGHTS
and over 400 other active jobs, too . . . see the full website for the latest.
GENERAL MANAGER
Dickson's Farmstand Meats
New York, NY
Fresh on the heels of last week's blog post, here's another incredible opportunity to work with Dickson's. No need to have specialized meat knowledge, as you can learn that on the job. But customer service skills and retail mentality will take you far in snatching up this job with amazing growth potential.
KITCHEN ASSISTANT
Molly Moon's Homemade Ice Cream
Seattle, Washington
If you're looking to get some kitchen production experience, this is clearly the place you can do it. An ice cream company that provides health insurance AND all the ice cream you can eat? We wish we were west coasters. We'll just have to live vicarioulsy through you job seekers who can go after it.
ACCOUNTING ASSISTANT
Growing Power
Milwaukee, WI
If you're itching to make your green thumb as robust as your calculator callus, this job may be the right one for you. Marry your way with numbers and interest in agriculture to help one of the nation's leading supporters of community-based food systems.
see more good food jobs at goodfoodjobs.com
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