Community Grains, Project Manager, focused on growth operations, brand management, and communications. In my *spare* time, I do side gigs in nutrition and cooking education, photography, and food writing.
My first job in food was:
My first job was at (*wince*) Joe's Crab Shack when I was 16 or 17. Never mind that it was nowhere near a body of water - I was stoked on the 50% discount!
What brought me to San Francisco:
Originally from LA, I spent the last 5 or 6 years living on the East Coast, until my husband convinced me that we might be a lot happier if we didn't have sheets of snow falling on us every winter. We now live in Oakland - this place is magic. Not too many places where you can hike or surf (or both) before work!
My one-year goal:
I'd like to do more work that brings me closer to my community, rather than trying to work on a level once or twice removed from the end user. To take a step in that direction, I've begun volunteering at a women's cancer support community.
My five-year dream:
Must. Have. Goats. Other than my commitment to farm animals and desire to write an illustrated cookbook for kids, I'm quite open to where life takes me.
My mentor, and the most important lesson I learned from him or her:
I don't have a direct mentor, but I turn to Paul Hawken's writings often. I've always had a strong conviction about how businesses can and should be run so to be restorative (rather than extractive) forces in their communities. He's been making that case since the 70's. I had dinner with him recently - his optimism makes you rethink what's possible.
The person I'd most like to collaborate with, and the project:
I would love to collaborate with someone like Samin Nosrat on a cookbook that helps people use their senses to cook without recipes. Also, my husband and I talk about starting a business together - at this point our idea has morphed into a BnB/cooking school/surf shop/goat farm. It obviously needs some refinement.
What I can teach other people in this group:
The art of fierce conversations/feedback. Sustainable product/packaging design & challenges. Though we're all probably well-versed in this, a primer on food systems and health. Story-of-self, as a persuasion tactic.
My favorite thing to cook:
Anything Greek or involving kraut.
Negroni with St. George Spirits Terroir gin.
How I relax:
Ceramics and tinkering with art projects, going on very long walks, and reading.
I am proof that even small shifts in perspective can change everything.