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SPOON-FED:

Welcome, Emery!

How did you arrive at Lovin’ Spoonfuls? Tell us about your background! How did you become interested in food rescue?

I joined Lovin’ Spoonfuls right after graduating from college! I did research in environmental psychology in school and wanted to find a career where I could apply my studies into tangible action. That combined with my passion for food access from years being a part of a food cooperative led me to Lovin’ Spoonfuls. I’m super excited to be doing work where I’m making a real impact in food waste and food security.

What passions do you bring to the job?

As someone who is passionate about cooking and sharing food with others, it’s really rewarding to see the beautiful food we pick up and get to bring to our beneficiaries every day.

Have there been any surprises for you in the food you rescue?

There have been several days where vendors have donated live herb plants to us, which was unexpected!

Do your friends and family consider you a good cook? Any signature recipes?

I’d like to think so! I make a mean tofu scramble and breakfast potatoes.

What would we find in your refrigerator right now?

Salads greens and an unreasonable amount of hummus

What’s your favorite childhood food memory?

My mom always had me help her in the kitchen growing up and one of my favorite cooking tasks was when we’d make guacamole and I got to smash up all the avocado. Taste testing the guacamole afterwards was also a great task.

Who are your heroes?

Sylvia Earle, Chris Mosier, the Dixie Chicks and Cindy Frantz

By Emery Webster, one of our new Food Rescue Coordinators