Extern Spotlight: Aubrey Rueben
July 29, 2022
Foodwise relies on volunteers, interns and externs to help with education programs, and other activities that help fulfill our mission to grow thriving communities through the power and joy of local food. Learn more about internships here and volunteer opportunities here.
Referred by the San Francisco Cooking School, Aubrey Reuben externed at Foodwise for two months this spring to complete her culinary degree. “I worked predominantly with Foodwise Kids, helping to expose kids to the joy of seasonal, local produce,” says Aubrey. “I also got to lead a special cooking session with the Foodwise Teens summer fellows, who prepared a farmers market-sourced, plant-based meal. All the fellows really took ownership over their dishes, which was awesome to see!” She also supported our Saturday cooking demos and dug into our online recipe archive in preparation for our new website, testing some recipes and updating photos.
“Aubrey really brought her culinary expertise to bring both our education programming to a new level in the time she externed with us,” says Tiffany Chung, Director of Education (pictured above center, with Aubrey, left, and demo chef Rick Martinez, right). “With Foodwise Kids, she helped elementary school students shop the market as well as assisting families in making veggie dumplings during our Family Cook Night. With Foodwise Teens, she directed an afternoon cooking class with 15 teens. She also helped us create new recipes and refresh recipes to make them more kid friendly. Aubrey was a great help and easily adapted and took on whatever we tasked her with great enthusiasm.” Meet Aubrey.
Foodwise: Where does your interest in food come from?
Aubrey: I come from a very food-oriented family; for as long as I can remember, all of our special moments evoke memories of food. I fondly remember spending each early Saturday morning at the farmers market with my mom.
Foodwise: What do you do when you aren’t externing for Foodwise?
Aubrey: I’m lucky enough to live in a forested area, so I spend a lot of time in nature, on local hikes or doing yoga. I also love to experiment with new recipes and cooking techniques. Other than that, you’ll find me hanging with my cats and fiancé.
Foodwise: Why did you choose to extern with us at this time?
Aubrey: I wanted to get a different perspective on our food system. My culinary program was very focused on restaurant service, but I wanted to be more in touch with how people connect to food outside of a commercial kitchen.
Foodwise: What does the farmers market community mean to you?
Aubrey: It’s really special to be surrounded by like-minded people who not only share the same interest in food, but the same values about how to source it. You instantly feel connected to the shoppers around you.
Foodwise: Any favorite farmers market foods or home meal prep tips you want to share?
Aubrey: Farmers market fruit makes for the best homemade cocktails! I made peach margaritas with Sonia Rojas’ (Rojas Family Farm) stone fruit, and my friends won’t stop talking about it.
Topics: Volunteer of the Month