ISSUE NO. 572
THERE IS SOMETHING ABOUT THE SEASONAL CHANGE ...
 

in what we're eating that makes autumn feel like a restart to the year, even though it happens as the calendar year is waning. The cooler weather signals different cravings in our bodies, while the fruits and vegetables, plants and animals, also respond to coldness, changing the menu as we change our minds. 

The pandemic has put our annual reflections into relief, making it more clear than ever the difference between where we are now, and where we were last fall / winter / spring / summer. In this case, with all of our small team at GFJ playing the role of caretakers for children who are not yet eligible for vaccination, the awareness of the risks of COVID remain sharp. Yet our sense of what the winter holds is still more promising than last year, because we live in places where vaccination is prevalent, and that means more safety and freedom than we experienced one year ago. That marginal improvement is acting on our sense of daily gratitude like a hint of fresh herbs in a salad - brightening, warming, enhancing. 

For us, autumn also means the celebration of the start of this GFJ business, which will be 11 years strong in October. One of the benefits of running a business based on a mission that relates more to people than to profit is that we continually look back as we go forward, back to what motivated us to start this business in the first place, and why we continue to put our work into it. 

GFJ is a for-profit business and it serves a practical purpose, but it has also functioned as something of a refuge by representing a career path that doesn't conform to standard ideals of success. For years, people have shared that when they land on GFJ for the first time, they feel as if a part of them they weren't sure was legitimate has been 'found'. Does this desire to do work that also has an impact on others, and on the planet, while satisfying a love of food, exist? And our job listings, and stories, and newsletter answer back: yes, yes, yes.

Yet that people-over-profit mission also means we must continually acknowledge that the more we learn, the more we realize how much more there is to learn. We are grateful to keep learning alongside you. 

 

In food, justice, and food justice,

Tay + Dor


photo of by Amanda Lopez for GFJ Stories

tidbits...

resources on anti-racism, environmentalism and food culture AKA stuff we're reading / listening to / watching / noticing / thinking about / captivated by this Tuesday . . .

"If in a moment of crisis, we got to choose between the things we like and the things we don't like, what's the contribution we are making?" - Juan Sanchez Bernal, commuter rail custodian, in a photo essay from the NY Times.

Monique Melton @moemotivate talks about the hard truths of the "pseudo white awakening" of 2020. Join her Anti-Racism 102 Crash Course tomorrow, September 29, at 1pm EST.

"Right off the bat, the time, money, and resources that go into excluding people through background checks, résumé requirements, and interviews are reallocated to better wages and keeping people." - Joseph Kenner, CEO of Greyston Bakery, on their open hiring policy and growing support from food businesses for employing formerly incarcerated folks.

This article about re-used food containers transported me straight back to my grandparents' kitchen, where the re-used Royal Dansk cookie tin lived. (NY Times)


In case you missed it: Download and share the new PDF version of our guide to How to Write a More Equitable Job Post, previously available only on instagram.

Read the latest GFJ Story on Avery Cramer and the Co-Harvest Foundation, turning San Diego yards into vegetable plots capable of feeding scores of households and senior citizens living on fixed incomes.


got a tidbit? drop it here for us and we'll share it in next week's newsletter.