2/19
3 WEEKS AND I’M GRADUATED!!!
Anyways, today at Farm to Fit was the same old same old. I peeled carrots for what it seemed like eternity (aka 4 hours) and went into chopping them diagonally (diagonal rondelle cut to us the fancy term) for an hour. I believe the carrots were going into a beef stew.
We breaked for lunch where Juan made us grilled cheese with leftover tomato soup on the side. Feeding employees at lunch is a good way to reduce food waste and make your employees happy!
Today was a pretty lax day as it is the last day of my food prep section. It was a nice perspective to see the transition of food go from from whole to diced/cubed/chopped to cooked down. Farm to Fit doesn’t buy prepackaged or ready to heat up food, they quite literally make everything from scratch to commit to their promise of delicious food. They use a specific math to make sure their yields for packaged meals is not too much or far too little. In my time working food prep, I came across a lot of organic products, while maybe not local as in Oregon local, a lot of the food comes from this coast. It’s funny because when I was hired on, my supervisor thought maybe this wouldn’t be the best fit in terms of my academic interests in local and sustainable food. Working here thus far has made me realize how underrated their sustainable practices are and their commitment to 6% or less food waste. Everything they do is in consideration to being sustainable whether they realize it or not.
I also noticed how hard the employees work considering they are preparing food from 7 am to 3-5 pm, doing hand motions and lifting things that is repetitive. After 5 hours of it my limbs get tired enough. On top of that almost every employee I met enjoyed their job and eachothers company.
Next week I switch to delivery, which should be interesting. Stay tuned!