Food Forward Volunteer Manager

The Volunteer Manager (VM) is responsible for maintaining and improving volunteerism, volunteer capacity, and volunteer culture for all Food Forward programs (including our Backyard Harvesting, Farmers Market Recovery Program plus ongoing community outreach and development events.) The Volunteer Manager plays a key role in managing and maintaining individual volunteer relationships as well as those of Super Volunteers who play a key and ongoing role in Food Forward’s food recovery network. The Volunteer Manager recruits volunteers through our website, social media channels, partnerships and numerous community outreach efforts to develop and sustain Food Forward’s 6000+ strong volunteer network who power an average of 50 food recovery events per month.

In addition, the Volunteer Manager also maintains corporate, faith-based, educational and non-profit volunteer relationships and partnerships to inspire new engagement and long-term retention across these communities. The Volunteer Manager also supports and mentors Food Forward Branches and Chapters with their specific volunteer recruitment and retention needs (i.e. Ventura County and San Gabriel Valley.)

This position also plays a key role in systems, logistics & process development as well as implementation around volunteer engagement for the organization.

Roles and Responsibilities:

-Manage the creation of a singular Food Forward voice across our volunteer-powered organization, through in-person presentations and trainings, webinars, FAQ’s, and other ongoing education to ensure the quality of the volunteer experience, as well as provide the resources and understanding that volunteers are ambassadors of the Food Forward brand

- Create and develop best practices to strategically engage, organize, mobilize and communicate with a volunteer force of 6000+

- Posting, recruiting, training and oversight of all Volunteers for all Food Forward Programs and events

-Manage the online volunteer database and online volunteer interface

- Partner with entire Food Forward team (Staff & Board) to quickly problem solve around program challenges to benefit and enhance Food Forward’s volunteer powered efforts

-Manage a small team of program assistants and interns to effectively complete administrative program tasks

-Broaden Food Forward’s network with other non-profits, NGO’s, faith-based and educational institutions thru proactive outreach around volunteer and service-based engagement

-Manage the roles, relationships, responsibilities, and training of several dozen high-level program volunteers

-Directly field questions with the public and all other inquiries about volunteering and program involvement

-Actively learn new methods and skills to enhance volunteerism and the volunteer culture of Food Forward

-Collect and maintain metrics around volunteer engagement across the organization

-Work as a proactive external ambassador of Food Forward’s mission

Skills and Experience Required:

-3-5 years of professional experience specifically in Volunteer Coordination/Management, especially with large numbers of volunteers at large events.

-Applied building of non-profit organization capacity through volunteerism

-Nurturing long-term service commitments with numerous stakeholders organization-wide

-Ability to proactively manage multiple tasks independently

-Take on leadership role while working comfortably under pressure

-Excellent verbal and written communication skills

-Effective team player

-Significant experience with Macs, Google Docs, MS Office

-Extremely social media savvy (Facebook, Twitter, Instagram, etc.)

-Highly polished public speaking skills and comfort and enthusiasm talking to large groups

-Experience, comfort and passion coordinating, communicating and motivating large groups of people

-Experience in developing and maintain one-to-one long term stakeholder relationships

-Experience developing corporate and/or nonprofit partnerships

-Strong knowledge of Southern California geography

-Spanish/bi-lingual (preferred)

-Valid California drivers license

-Experience managing large databases

-Significant first person volunteer experience

Bachelor’s degree required.

HOW TO APPLY:
Please follow directions carefully: email Amir at info@foodforward.org with a letter of interest written in the body of the email and attach a current resume in PDF format. The subject line should read “VOLUNTEER MANAGER-(your name)”. No phone calls please.

Rachael Sevilla is a triple threat! Not only is she one of our original fruit picking volunteers, she’s also dedicated hours of her time helping us plan our fundraisers, table at outreach events, and connect us with some of her wonderful networks of in-kind donors! She’s a remarkable fruit loop and we’re very grateful to have her in the fruit family! Thanks Rachael for all you do in Fruitland!

Rachael’s Words:

“Growing up in Southern California, I was surrounded by fruit. We had a lemon tree, one neighbor had kumquats and oranges, and the others had plums. I was privileged to take fresh fruit for granted. Unfortunately, not everyone is as lucky. In 2009, when I first heard about Food Forward, I was immediately drawn to the organization. It is not only easy, but also a lot of fun to get outside for a couple of hours and pick fruit for people who do not have access to it. Every time I go out on a pick I meet interesting people, enjoy the sunshine, sample a piece of fruit (or two!), and generally just have a great time. And at the end of the day there is the satisfaction of looking at a stack of full boxes, immediately on their way over to a local food bank, and knowing that I was able to contribute in a small way. Watching Food Forward grow by leaps and bounds over the past few years has been a joy, and I am happy to know that I will be climbing trees with you for years to come!”

If you see Rachael up a tree, give her a pat on the back for being an amazing volunteer!

Lavender-tipped spears emerging regally from a subterranean crown of roots, asparagus heralds the coming bounty of spring and summer produce. Praised by Proust, painted by Manet, and known as the “food of kings,” asparagus has been prized since Ancient Greek and Roman times for its delicate, unique flavor, tender succulence, and health and medicinal properties.

Background & History

Asparagus, once classified as a member of the lily family, now as Asparagaceae, is native to the eastern Mediterranean and Asia Minor regions, where the Greeks and Romans enjoyed the edible shoots as a delicacy and also believed it to help prevent bee stings and relieve toothaches. Asparagus cultivation began more than 2,000 years ago in this region, and it eventually found its way northward to Versailles, where King Louis XIV of France had it grown in special greenhouses so he could enjoy it all year round.

In the United States, asparagus was first grown in New England, but today, the leading asparagus-producing state is California, followed by Michigan and Washington. Although most bountiful from March to June, fresh California asparagus is available seven months out of the year, and most of the harvest is sold fresh at markets; less than 1% of the California crop is processed.

Characteristics & Types

The familiar green asparagus–the only type grown in California–is most commonly of the UC157 or De Paoli varieties. White asparagus, which is particularly revered in France, owes its achromatism to lack of exposure to sunlight; the stalks are harvested while still underground, before the tips break the surface, which would stimulate chlorophyll production and turn the stalks green. Asparagus also comes in a unique purple variety, violetta di Albenga, so named for its color and Italian region of origin.

Whatever the hue, asparagus provides a dense source of nutrients. Asparagus is high in folic acid, vitamins B6, C, and K, and thiamin, while being low in both calories and sodium. Also an important source of potassium and many micronutrients, it is a notable source of gluathione, a potent cancer fighter, and rutin, valuable for strengthening blood vessels.

Tips & How to Enjoy

When selecting asparagus at the farmers’ market, look for bright green, long, blemish-free spears with closed, compact tips. The tenderness of the spears relates to both color (the greener, the better) and diameter (the thicker, the better). Asparagus keep best in cool, moist conditions, and can stay fresher longer if bundles are placed upright in an inch of water.

Asparagus can be enjoyed raw, sautéed, blanched, fried, roasted, pickled, barbecued, steamed, stir-fried, or even microwaved. If cooking, the key is to keep it light, as the saying attributed the Roman Emperor Augustus, velocius quam asparagi coquantur–faster than you can cook asparagus–attests.

You can try the noble asparagus in twenty delectable recipes from the New York Times. Or, just pick some fresh stalks of the “food of kings” from the Green Family Farms stand at the Santa Monica Farmers’ Market and enjoy a royal snack with a bowl of rich hummus.

Asparagus from Green Family Farms. Pictured is Juan Mendoza.

You can read more about asparagus here:

http://www.kitchenproject.com/history/Asparagus/

http://www.asparagus.org/

http://anrcatalog.ucdavis.edu/pdf/7234.pdf

http://www.calasparagus.com/

http://www.vegparadise.com/highestperch23.html

http://www.asparagus.com.au/index.php/about_asparagus/historyofasparag/

Howdy Loops –

It may not come as a surprise to our faithful Fruitanthropists that there’s just soooooooo much juice flowing through Fruitland! With this overflow, we’ve decided to split Fresh Juice into two servings so the pulp stays fresh and zesty all the way through month’s end.  Don’t thank us – thank Mother Nature, who couldn’t be happier that you can remain appropriately citrified and stay up to date on all the produce recovery fit for print!

Food Forward & LA WineFest

ATTENTION Food Forward supporters and WINE LOVERS… We are very excited to be the beneficiary organization of the 8th Annual LA WineFest on June 8-9th at the historic Raleigh Studios in Hollywood. What better way to spend a weekend than sampling over 500 fine wines, microbrews and spirits, watching celebrity chef demonstrations and listening to live music on the festival stage?  As a special treat, our fruity followers can buy discounted tickets for $55 ($30 off the current price)!  Enter promo code FoodForward (CODE: FOODFORWARD) to unlock your specially priced ticket. The best news… A very hefty portion of the proceeds of each ticket sold benefits Food Forward. Grab your friends and your sunblock and enjoy a weekend of food, wine and fun!

Volunteering at LA WineFest - Interested in attending the WineFest but are a little tight on cash?  Represent Food Forward as a volunteer and enjoy the remainder of the Festival for free! Email Erica ericag@foodforward.org for more details.

Employer Grants & Matching: Did you know that MANY employers, companies, corporations, and foundations offer matching or employee-sponsored grants?  These programs usually take little work on your part but can mean a WHOLE LOT to groups like Food Forward. Whether you work in a realty office, a movie studio, a dot com firm, healthcare company, food company…please check with your employer about what community giving program they have set up, then drop an email to ericag@foodforward.org so we can see if they might be a fit for helping fund our adventures in Fruitland!

Our very own Mary Baldwin will serve us proud on the “Gleaning & Foraging” Panel moderated by none-other-than FF Advisor, Sarah Spitz, this Thursday at 7:00 pm at the Santa Monica Public Library 601 Santa Monica Blvd. Please join us to hear Mary and some of SoCAL’s preeminent anti-hunger and gleaning advocates.

BIG NEWS IN VENTURA COUNTY! We’re excited to announce that we now have a Food Forward Board of Advisors for Ventura County. Our inaugural member include, Lucky Lynch and Jason Hendrick. Lucky will be helping develop and grow our county-wide volunteer base from a faith based perspective, while Jason is our media go-to guy and Foodsteader tour expert. The goal of the Advisory Board is to develop sustainable growth through County partnerships, funding opportunities and outreach. Welcome Lucky and Jason!­­

More opportunities to make an impact…We will be holding a PICK LEADER TRAINING at FruitQuarters on Saturday, May 25^th from 11am-2pm…. If you ever wanted to know how little effort it takes to be a true changemaker here in Fruitland, come and join us for a few hours to get more involved in making an impact here in Los Angeles, we encourage you to come! To RSVP, please emailMax@foodforward.org.

Lastly, we are still on the lookout for volunteers who live for that human contact with the public.  This opportunity is for new and old volunteers alike! We just need animated and engaging individuals to help spread the word about the fruitastic work we do here in Southern California. If this sounds like a good fit for you, please email volunteer@foodforward.org with the Subject Line: Tabling Volunteer and we’ll send you all the details on how to get involved.

Orange clusters are popping up all over Los Angeles! The loquat is our fruit of the month and we are just in time! Take a walk around your neighborhood and you will be sure to find this beautiful tree and tangy fruit hanging within arms reach!

Source: http://anedibleoblivion.blogspot.com/2012/05/loquat-preserves.html

Background and History

Also known as the Japanese plum or Japanese medlar, the loquat is native to China and is of the rose family (Rosaceae).  The fruits are golden orange and ripen in clusters during the spring. The fruit is often compared to the apricot due to its similar size, taste, and texture.  Loquats have up to five seeds.  The seeds, like the apple seed, contain cyanide and when eaten in large quantities are toxic.  The tree matures to about 25 feet tall and 15 feet wide.  Most of the tree is covered in soft fuzzy hairs, including the branches, stems and fruit.

The first documentation of the loquat tree was in 1100AD in China.  By the mid 1800’s, the fruit tree came to the United States by way of Chinese immigration to Hawaii.  Today, commercial production is limited to the coastal areas between Santa Barbara and San Diego.  It is more common as a backyard crop rather than a commercial crop because the fruit bruises easily and is susceptible to changes in the weather.

Types and Characteristics

There are 800 varieties of Loquats, but only 8 varieties are grown in California.  Of these 8 varieties, there are two main types: Chinese and Japanese.  The Chinese loquats have thin leaves, pea shaped fruit, dark orange flesh, and small, numerous seeds. The Japanese loquats have broad leaves, long and oval fruit, pale yellow skin, and a few large seeds.

Harvesting

In California, the fruit begins to ripen in April through May.  Loquats reach maturity in 90 days.  The fruit is ready to pick when it turns a golden color, or when the birds begin to peck at them.

Clusters are cut from the branch with clippers.  Then, the fruits must be handpicked to avoid tearing the skin.  Loquats bruise easily and travel poorly so they must be handled with care.

To eat a loquat, remove the stem, tear the fruit in half and remove the seeds.  Remove the interior pithy membrane and the calyx.  Most people prefer removing the skin because it is sometimes leathery and becomes tough when cooked.  Loquats are best eaten at room temperature and can keep for a week if stored in at cool temperatures.

Care and Maintenance

Loquats do not need much pruning since the tree naturally establishes its shape.  The tree can self prune because the soft wood breaks from heavy fruit crops.

To protect the fruit from birds and squirrels, some growers carefully tie bags over the fruit clusters.

Loquats are drought tolerant, but to promote higher fruit production, heavy and deep watering is recommended.  Trees should be watered when the blossoms begin to swell, as well as 2 or 3 waterings during the harvesting period.

Recipe

The flesh of loquats are often used to make jams, chutneys, and even infused alcohol.  The seeds can be used to create an almond inspired alcohol flavor when paired with vodka.  The leaves of the loquat tree can be seeped in hot water to make a delicious vanilla flavored tea.

Loquat Granita (http://compulsivebaker.wordpress.com/2012/05/28/loquat-granita/)

• 1o oz water
• 10 oz wine
• 3.2 oz sugar
• 4.7 oz loquat puree (made simply by removing the stems and seeds and running the loquats through a blender.)
• 1 oz triple sec

1. Combine the water, wine, and sugar in a medium sauce pan and bring to a boil for three minutes. Set aside to cool.

2. Once cooled, add the puree and triple sec and whisk together until homogenous.

3. Pour into a shallow pan and freeze over night.

4. To serve, use a fork to scrape out the finished product until it has the texture of a snow cone. I like to serve in martini glasses.

For more information visit: http://www.crfg.org/pubs/ff/loquat.html