The Good Food Collective

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Meet the 2016 Crew!

We wanted to give you a glimpse into the GOOD group of people that work tirelessly to sort, pack, deliver your GOOD food, and so much more. Meet the team, new and old!

Greta Page-Mann, Community Distribution Program Manager

What is your spirit vegetable? (A veggie that defines or represents you) I love cucumbers since they are crisp and refreshing.

What vegetable did you dislike as a kid, but now you love it? I used to extremely dislike tomatoes as a kid, but now they are one of my favorite things about summer and I even grow them on my porch.

What made you interested in getting involved with The Good Food Collective? I’ve been a member of GFC for the past three years and it has been such a joy each week to see neighbors at distribution, pick out incredible local food, and experiment with new recipes. I wanted to get more involved in the local food scene and was so excited to be hired at the beginning of this summer season.  

When I'm not playing with Good Food, I'm usually... going for walks to check out the Little Free Libraries in my neighborhood, looking for cicadas, reading, or exploring Rochester’s waterways with my husband with our new kayaks. If you see me at distribution please feel free to recommend your favorite book or tell me where fun places to kayak!

Any favorite kitchen or cooking tips you would like to share? I love to make big batches of pesto in the summer with fresh ingredients. I like to experiment with different variations and right now I’m enjoying a combo of peanuts and sunflower seeds instead of pine nuts. After making the pesto, freeze it in ice cube trays then transfer the cubes to Ziploc bags so that you have easy portions to work with.

 

Ja'Daiza Johnson, Long-time Team Member Extraordinaire 

 

What is your spirit vegetable? (A veggie that defines or represents you) Collard greens - southern staple that is starting to take some roots up north. I wish we had some in the share though!

What vegetable did you dislike as a kid, but now you love it? Brussels sprouts, the classic. But only sautéed with garlic, butter, and bacon :)

What made you interested in getting involved with The Good Food Collective? I have been there since the beginning and the story and mission have always resonated with me.

When I'm not playing with Good Food, I'm usually... teaching at The Harley School about good food or working with youth. 

Any favorite kitchen or cooking tips you would like to share? Storing salad greens: wash and dry/spin them and place in a container with a lid. Place a paper towel between the lid and the container when you close it and it will double the time you can store the salad greens.

 

Hannah Smith, Team Member Extraordinaire (community distribution & workplace delivery)

What is your spirit vegetable? (A veggie that defines or represents you) Golden Beets: Colorful, sweet, hearty, gritty, juicy, curvy, likes to grow closely with others, takes substantial work and dedication to properly cultivate  

What vegetable did you dislike as a kid, but now you love it? Hmmm, I always hated my salads dressed as a child. Always demanded my veggies be in a raw and untouched state. Never understood why people drenched these perfectly wonderful plants in all these nasty looking dressings (insert gagging face). Currently, being the food snob I now embrace, I always make homemade dressings. I now realize how fantastic a dressed salad can be. My new favorite dressing this summer: olive oil, lemon juice, hemp seeds, salt, pepper. Keep it simple, things usually taste better that way, right?

What made you interested in getting involved with The Good Food Collective? After living in Canton and Hermon, located in Northern New York, for five years, my eyes are now forever centered on community, food, and education. It's that intricate triangle of supporting and sustaining a community that intrigues me. I was curious about how a larger community, like my home city of Rochester, sustains itself and how individuals come together to form a community amidst a lot of cancerous institutions. Also, I've always been on the production side of food; organic farming, living off the grid...etc. Or the purchasing side at the farmers market. I had never seen the middle step, from farm, to 'hub', to table. the GFC seemed like an excellent exposure to the how to's of getting good food to good people on a regular basis.

When I'm not playing with Good Food, I'm usually... cooking, blending, or juicing, sweating at Wolf Brigade Gym, reading Braiding Sweetgrass by Robin Wall Kimmerer, or thinking up my next art project.

Any favorite kitchen or cooking tips you would like to share? I love making new combinations of tea. I am mad about wild edible and medicinal plants. Whether I find it outside, in the garden, or buy it loose from a responsible source, it brings me much joy to experiment with new medicinal tea infusions. A favorite right now in August has been elderflowers and lemon balm. This tea is sweet in flavor and has a beautiful golden color once steeped. Lemon balm soothes brain and body (aiding in improved sleep), she is also excellent for detoxification and supporting our hard working livers. Elderflowers on the other hand are known for their anti-inflammatory, antibacterial, and antiseptic properties and overall immune boosting qualities, rich in vitamin c and quercetin. And not to mention elderflowers smell as sweet as honey!  

Try a new combination of loose tea, see which plants or herbs you gravitate towards and research why that may be! You'll be amazed what you discover. :) 

 

Rose Richter, Team Member Extraordinaire (community distribution & workplace delivery)

What is your spirit vegetable? (A veggie that defines or represents you) My spirit veggie is spinach! It's hearty and reliable in terms of good nutrients and versatility in salads, sandwiches, omelets- you name it. It's a dependable green. 

What vegetable did you dislike as a kid, but now you love it? Brussels sprouts. Actually, I never had them as a kid. My mom doesn't like vegetables so we didn't have very many. I always just assumed Brussels sprouts would be gross until trying them for the first time last year. 

What made you interested in getting involved with The Good Food Collective? After learning about the industrial food system, I wanted to explore sustainable alternatives to our modern food crisis.  

When I'm not playing with Good Food, I'm usually...reading a good book or in the woods.

Any favorite kitchen or cooking tips you would like to share? Simple doesn't have to mean boring or bland. Sometimes its the simple things that can be the most nourishing and satisfying.

 

Ryan Pierson, Director of Design & Marketing (along with working a community distribution at URMC & packing bins and boxes!)

What is your spirit vegetable? (A veggie that defines or represents you) Onion! Versatile, delicious and full of layers, haha. I love onions in everything.

What vegetable did you dislike as a kid, but now you love it? Eggplant was one of my first introductions to loving veggies. I didn't want to eat it but my family's italian friend wouldn't accept that. He said I had to try his grilled eggplant and that was that. From then on I grew to like veggies more and more!

What made you interested in getting involved with The Good Food Collective? Being part of a positive shift in the world. Being around good food and good people who care about it. 

When I'm not playing with Good Food, I'm usually...Building things. I love to make furniture, fix up old objects, and try my hand with new materials.

Any favorite kitchen or cooking tips you would like to share? My strongest game in the kitchen is always leftover and last veggie utilization. I don't know what tip I can give other than be creative and use everything! Also, almost any kind of veggies baked with garlic, lard, and salt is great and super easy. 

 

Kessam Prozeller, Team Member Extraordinaire (home deliveries & packing bins and boxes!)

What is your spirit vegetable? (A veggie that defines or represents you) I would say my spirit vegetable is probably Asparagus because it's a tall skinny vegetable that just won't stop growing (and I'd probably taste delicious grilled). 

What vegetable did you dislike as a kid, but now you love it? As a kid I would eat anything you put in front of me, and still will. I wasn't a big fan of eggplant because it made my mouth burn, but that doesn't happen anymore so I get to painlessly enjoy as much eggplant parm as I can.

What made you interested in getting involved with The Good Food Collective? I first took interest in the GFC when it started out of my barn back in 2009 (since it's a family owned business). I got to spend time helping out in the summers and that’s when I realized I didn't really want to work anywhere else because I love working with such good food and good people. 

When I'm not playing with Good Food, I'm usually...Outside somewhere climbing a tree or mountain biking or going for a hike, and making good memories with good friends.

Any favorite kitchen or cooking tips you would like to share? A panini maker is a key part of a kitchen, in my opinion. We recently got one in the staff kitchen and it has greatly improved lunch time. GFC veggies inside of some fresh bread with local cheese? You just can't beat it.

 

Ryn Adkins, Director of Design & Marketing (along with working a community distribution at URMC & packing bins and boxes!)

What is your spirit vegetable? (A veggie that defines or represents you). Garlic, while it may not truly define me, I can't help but give garlic a shout out as it is my favorite ingredient! Great roasted in the oven with a drizzle of olive oil or mixed in with a beautiful tomato sauce. I just love creating good vibes in a group of veggie friends or just putting some smiles on the faces around me.  
 
What vegetable did you dislike as a kid, but now you love it? Asparagus was never my favorite growing up, but now I love it on the grill in the summertime especially with some garlic and shallots alongside. 
 
What made you interested in getting involved with The Good Food Collective Growing up, GOOD FOOD was the glue for my family. Cooking was the bond that formed stories and shaped for me the notion of family dinner time. Throughout college I spent the majority of my time figuring out how to get more families in their kitchens, invested in their farmers and supporting their local community through recipe sharing. Whether it was creating pop-up dining experiences celebrating a town's history through their food culture, or bringing kids out to their local small farms to pet some cows- knowing where your food comes from and how to cook it is essential. But how can we do this on a medium scale? How can we feed a region with a collection of GOOD small farms? I wanted to find out and more and joined GFC.
 
Any favorite kitchen or cooking tips you would like to share? A great way to get crispy potatoes for morning hash browns: (1) Squeeze the liquid out of the shredded potatoes (2) Let the liquid rest and you will find some starch at the bottom (3) Mix the starch back into the potatoes (4) The crispiest of mornings :)

 

Lindsay Cornue, Delivery Program Manager

What is your spirit vegetable? (A veggie that defines or represents you). A cucumber, I can be slightly clingy, but I am also very versatile and absorbent.
What vegetable did you dislike as a kid, but now you love it? Brussels Sprouts.  I love them, but did not touch them as a child.

What made you interested in getting involved with The Good Food Collective? I love feeling good about the work that I do.  I believe in the mission of this company and love the team that I work with.
When I'm not playing with Good Food, I'm usually...coaching lacrosse at University of Rochester.
Any favorite kitchen or cooking tips you would like to share? I love buying delicious local olive oils & vinegars and experimenting with them and my GOOD food!