Who We Are:Fresh Food Generation is a farm-to-plate food enterprise that serves healthy prepared food in the Greater Boston area. Our foods is made with seasonal ingredients sourced from local farms. Our target markets include the Boston neighborhoods of Mattapan, Dorchester, and Roxbury as these neighborhoods lack the most access to healthy, affordable, prepared food. We meet our mission every day by using our three businesses. First and foremost our cafe at the DotHouse Health Center in Dorchester, our food truck and catering. Starting in 2014 with just the two owners to 2018, we have hired 5 full time staff and 2 part time staff. 90% of our staff live in the communities we are serving. Our Team Members work alongside one another to perform at a high level and execute the overall strategy of Fresh Food GenerationOur Work:Our mission is to create a sustainable and scalable enterprise that can address food disparities in inner-city neighborhoods. Predominantly low-income, minority communities tend to have inadequate access to high quality food. The primary food choices in these neighborhoods are poorly stocked grocery stores, corner stores and restaurants that serve less nutritious, over-processed foods. Consequently, these communities also have lower than average health indices. Mattapan and Dorchester have the highest adult obesity rates in Boston and Roxbury has the second highest rate of diabetes related hospitalizations. Additionally, the availability of healthy, prepared foods is rarely addressed by food justice groups. These organizations focus their efforts on neighborhood access to fresh produce and farmers markets. Our mission complements their efforts and fills an important void in the local food justice movement by providing inner-city residents with healthy prepared food options outside of the home.

I work on the food trucks and in the commissary space to prepare the food for the following day and pack the trucks based on anticipated daily demand.

EVOO was started in 1998 and moved to its new location by the Kendall T stop in 2010. It has been awarded "best eclectic food" by Zagat multiple years in a row and prides itself on the use of local produce from the Northeast. It is also attached to its sister restaurant Za, which is essentially EVOO on pizza.

Attended seminars, workshops, and meetings. Wrote a business plan that won the social good award at the culmination of the program

At The Food Project, teenagers from Greater Boston cultivate our urban and suburban farmland, participate in workshops, work with local hunger relief organizations, lead volunteers in the fields, and endeavor to expand community food access. My job is to: create a safe space where teens and staff can bring their full, authentic self, without fear of ridicule. To facilitate workshops. To supervise and participate in fieldwork and harvesting in BostonTo be a sounding board for the staff around me. To host lunches for community members and founders.To create an environment where job skills are learned, and where excellence and improvement is expected.

Mentor and supervise a diverse group of youth in fieldwork and workshops on race, gender and socio-economic structures.Lead youth in a total of 1200 hours of fieldwork throughout the 6.5 week program. Complimented by colleagues on my sense of humor in trying situations.

Complete fieldwork while occasionally leading volunteers and sold at farmers markets and farm stand.Worked 10 hours a day in order to meet farm needsInteracted with a diverse group of customers occasionally speaking Spanish to sell produce and provide the highest level of customer service possible