we didn't charge a fee to post jobs until the website was well established. We wanted to generate value for others - a reason to keep coming back - before we generated a profit. Aside from being a good marketing tactic, it reminded us that the jobs on GFJ were a service to others, first and foremost, and that we were only doing a good job when we could share as many good jobs as possible.

That's why we're officially moving to a Pay What You Can model. If your business happens to be thriving, and your search for team members has gone on, uninterrupted, we are thrilled to have you. But if you have a job opening and are experiencing any financial barrier to putting it up on GFJ, please get in touch. You'll let us know how much you can pay, from $0 to $60, and we'll give you the proper code to post it.

Confession: we love that this crisis has given folks an excuse to get in touch. We've been hearing from newsletter readers near and far, and it was Teresa in Oak Park, Illinois, who gave us the bright idea to highlight things that employers can do right now to make things easier for those who our out of work and subsequently out of income. 

It seems that many restaurant owners have already moved lightning fast to take care of their staff as best they can. Red Hook Lobster Pound in Brooklyn, New York, is just one example of a restaurant setting aside all tips from takeout service to give to their staff members at home, and setting up a GoFundMe for customers looking to share their own appreciation during the furlough. We are inspired by all that you're doing, and hope this list of ideas will help you if you're looking for something more:

• 'Our work just gave out a hazard pay that they deemed "hero's pay" which compensates us an extra 2 dollars per hour as well as 4 dollars per hour increase to cashiers who are on the front lines.' (Teresa, Illinois)
• 'Just yesterday the restaurant sent a note to come pick up perishables that they lovingly packed into crates for us to take home.' (Heather, California)
• 'Because all 50 or so of us call this [camp] home, we have been teaching each other instead…things like tree identification, nature photography, bread baking, and livestock management!' (Mollie, Alabama)
• And from Randy in Pennsylvania, we'd love to hear feedback from farmers: 'If you hear back from enough farmers, I would love it if you sent out another notification regarding what farm crew workers could to help.'

For those in search of something to spend a little extra time on, we recommend: breakfast. Tay welcomed a new baby girl last week, but in her absence she left us one of her favorite recipes:

Buckwheat Waffles:

In my youth I could easily throw down a whole stack of pancakes drowned in maple syrup or a put away a pint of ice cream, no problem. But somewhere along the way too much sugar and / or straight up white flour made me feel worse that the momentary elation of eating something divine. I've had to figure out ways to adapt many favorites so that the joy of eating them lasts well after the act of eating them has passed. This recipe is a perfect example.

Adapted from The Kitchn recipe for Overnight Yeasted Waffles, this version is nearly identical, except I substitute 1/3 of the all purpose flour with buckwheat flour, a trick that I learned from Dor. I remember her postage-stamp apartment kitchen in NYC, the year after we graduated, where she had her Fannie Farmer cookbook out, dog-eared on the pancake page. When it came time to mix in the flour, she pulled out a bag from the freezer - buckwheat flour that her mom had sent from Kentucky to help her recreate the same breakfasts (and love of unique flours) in her own home. Ever since then, I've experimented with adding a bit of it to baked goods.

I use the doubled batch as my go-to. I love the ritual of firing them off and then freezing them for later use - it's like the thrill of Eggo's but so far superior I can't even begin to explain. I also love the excuse to pull out the oversized ceramic farm bowl I found years ago in Maine. And when it's time to pour the batter out, I use this Nordicware Stovetop Belgian Waffler, purchased with a gift card sent to us when my son was born in 2016. I'm pretty sure the gift-giver intended for me to buy something for the baby - like a toy or a onesie - but I loved the idea of investing in this simple kitchen tool that provides entertainment for many mornings to come
 

INGREDIENTS the night before

• 1 Tbls active dry yeast
• 1 cup warm water
• 1 cup (2 sticks) unsalted butter
• 4 cups whole milk
• 2 tsp salt
• ¼ sugar
• 4 cups all-purpose flour
• 2 cup buckwheat flour

INGREDIENTS the day of

• 4 large eggs, beaten
• 1tsp baking soda

INSTRUCTIONS

1. Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water (note: you can 'proof' your yeast by sprinkling a pinch or a teaspoon of sugar over the water and yeast mixture - it should start bubbling quickly after). Melt the butter over low heat. Combine the butter with the milk, salt, and sugar. Test with your finger to make sure the mixture has cooled to lukewarm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.
    
2. Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.
    
3. The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk, beat the eggs and baking soda into the batter until completely combined.
    
4. Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.
    
5. Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.

Recipe Note: Use a very large mixing bowl to make this recipe as the batter will double in size as it rises.

 

Co-Founders, Good Food Jobs