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.
WEB DEVELOPMENTS
Our job search engine is a work in progress. Check out these and other web developments on goodfoodjobs.com :
Last week, we encountered an unexpected web snafu that required a last minute transition to a new server, which snowballed into a switcheroo of our email host. We may have lost some of your correspondence in the interim, for which we are deeply sorry. If you wrote to us in the past few days and haven't heard back, please reach out again. And if you encountered any bizarre errors online that haven't resolved themselves, please let us know. Thanks, as always, for your patience and persistence.
In happier news, we're making like a chameleon with all sorts of new pages popping up under the goodfoodjobs.com umbrella...
Check out our auxiliary page where you can win free tickets to next year's World Domination Summit.
Or visit the new #GOgastrognomes page for a taste of good things to come.
Stay tuned for the newsletter redesign and new right sidebar. Yes, never a dull moment at the web-based GFJ HQ.
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
Dear amazing crew! This platform is inspiring in many different ways. Thank you for existing!
Nina, Job Seeker
see what other people are saying . . .
|
For the past few weeks, our newsletter has been all business. Which is fine, because we are, after all, a business. But every so often we remember that the reason we carved out this professional path for ourselves was because of the FOOD.
Perhaps saying it was 'just' about the food is misleading. From the beginning, food has connected us with so many other things.
It got us interested in family dinners, and the conversations and stories that came with them. It opened our eyes to seasonality, and the pleasure of waiting for the first bite of raw silver queen corn, or the blueberries that we picked from an abandoned but not forgotten pick-your-own farm. It sparked our interest in nonfiction, as we devoured the words of Ruth Reichl (is anyone else just dying for her upcoming memoir about the Gourmet years?!). And when we learned to make and refine the perfect chocolate chip cookies, it taught us skills in following directions, trial and error, chemistry, adaptation, and how to hone our own senses and express our own opinions for what felt and tasted right.
As our interest in food continues to grow and evolve, we've realized that cooking is what connects us. Across state lines, we write a dozen work emails to each other daily, but we pepper our correspondence with personal notes. Yesterday Dorothy said it best, in reference to this upcoming weekend when we'll gather to remember her Mom, who passed away in February:
I've been feeling more relieved, rather than anxious, leading up to this weekend, and I think it's because the process of all the prep cooking (making quiche crusts and cookie dough, etc.) has made me feel so close to mom, and reminded me how the best parts of her live on. It also made me think that this must be why so many grieving rituals are related to food and how I NEED this process of cooking to help me get through this weekend.
So...are you going to instantaneously save the world by sharing a baked good? Maybe not. But if we're any indication, then sparking an interest in the sensory pleasures of food can be a slippery slope, in the best way. You never know what it might lead to. Mornings at the farmers market. A genuine love of cooking. Joy in making meals from scratch. Appreciation for plants and the soil that nourishes them. And appreciation for people, who you nourish with your food, and your company, and your relationship.
We hope that in these days of high summer you'll take an hour, an afternoon, or maybe even a whole weekend to share your love of good food with others. Because it always ends up being about so much more than just the food.
With love,
Taylor & Dorothy
Co-Founders, Good Food Jobs
|
