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.
NICE THINGS PEOPLE SAY
Many thanks for all that you do for foodies like me who want to connect and continue to grow, both personally and professionally in this space.
- Irene, Job Seeker
Last fall, you posted our internship opportunity on your website, and we found our most wonderful, responsible and enthusiastic interns to date!
- Maggie, Job Poster
Let me start off by saying I’m obsessed with your website. I grew up on a small farm, always loving food, and when I obtained my undergraduate degree I had no idea how to apply my love of food with working in the real world. As soon as your website launched I was hooked.
- Katie, GFJ Fan
We're so glad to be of service.
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EVERY STEP MATTERS
While the problems that plague us, collectively, seem overwhelming at times, we're firm believers that small, daily choices matter in a big way.
That is the motivation for the first ever GFJ DAY, coming in just two weeks. While we don't expect to solve the world's problems in one day, we do believe that encouraging face-to-face meetings that could start conversations and spark ideas has the potential to create big changes in the right direction. Every step matters, especially when you're eating ice cream.
Cheers,
Taylor & Dorothy
Co-Founders, Good Food Jobs
GFJ DAY
...is coming soon. Make your plans for June 16th!
Should you live in a remote area, devoid of divine ice cream parlors, we're big fans of DIY solutions. To aid in your endeavors, we've included a recipe from one of our favorite west coast ice cream shops: Bi-Rite Creamery. You can find this recipe and dozens of others in their new book, Sweet Cream and Sugar Cones.
Chocolate Ice Cream
Makes about 1 quart
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5 large egg yolks
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3/4 cup sugar
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1/4 cup Dutch-processed or natural cocoa powder, measured then sifted
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1 cup 1% or 2% milk
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13/4 cups heavy cream
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1/4 teaspoon kosher salt
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1 teaspoon pure vanilla extract
Make the base
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In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
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In a heavy nonreactive saucepan, combine the cocoa powder with the remaining sugar
(6 tablespoons). Whisk in about 1⁄4 cup of the milk to make a paste, adding a little more of the milk as needed to make it smooth and uniform. (If you add the milk all at once, the cocoa will be lumpy.) Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
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Carefully scoop out about 1⁄2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1⁄2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
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Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
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Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Freeze the ice cream
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Add the vanilla to the base and stir until blended.
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Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.
Find out more at http://www.goodfoodjobs.com/gfjday2012
THE GASTRO.GNOMES BLOG
Alphonzo Cross
The Boxcar Grocer
It won't surprise you that our favorite form of retail therapy is grocery shopping. When we travel, we love to find the local food market in a strange new town. Perusing the unique products on its shelves is like a treasure hunt, one that makes us reluctant to go back home. Alphonzo and Allison, the siblings behind the Boxcar Grocer in Atlantic, Georgia, are just the type of folks we'd hope to run into while meandering the aisles. Their vision for a new kind of corner store is one that we look forward to seeing more of, all across the country. Read More
What's your all-time favorite food market in the U.S. or abroad? Share your thoughts in the comments section.
Follow our weekly blog profiles at goodfoodjobs.com/blog.
GOOD FOOD JOB HIGHLIGHTS
and over 600 other active jobs, too . . . see the full website for the latest.
FARM BASED EDUCATOR
Urban Oaks Organic Farm
New Britain, CT
Because the best way to learn about agriculture is to teach others.
OPERATIONS COORDINATOR
FoodCorps
New York, NY
Use your office management skills for good and join the FoodCorps team.
EDITORIAL INTERN
Civil Eats
Anywhere
Looking for a way to get your foot in the door with one of your favorite food publications? We thought so.
see more good food jobs at goodfoodjobs.com
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