Intern Spotlight: Chloe Cullen and Neiman Dirga
August 21, 2025
Foodwise relies on volunteers and interns 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. You can also sign up for our next volunteer orientation on September 6, 2025.
From June through August, Chloe Cullen and Neiman Dirga spent their summer immersing themselves in the bounty of California produce at the Ferry Plaza Farmers Market as Culinary Program Interns. Alongside Foodwise staff, they helped run Foodwise’s Seasonal Spotlight program, offering culinary inspiration to market shoppers by developing, cooking, and sampling delicious recipes made with a different peak-season item each month, such as stone fruit, tomatoes, and cucurbits.
“Chloe and Neiman were such a fun duo to work with—playful, hardworking, and just all-around awesome,” says Culinary Program Manager Naomi Webb. “Neiman always showed up with great energy and was ready to jump into anything. We all became huge Neiman fans. Chloe was an amazing partner in recipe development and a steady voice of assurance, always keeping things organized behind the scenes. They brought so much joy to the program… I couldn’t have asked for better interns.”
Meet Chloe and Neiman, and be sure to visit the orange Seasonal Spotlight tent at Foodwise farmers markets.
Foodwise: Where does your interest in food come from?
Chloe: I grew up cooking and baking with my mom, and making food for other people became one of my favorite things to do. When I went to college, I started making more food for myself and friends, and that’s when I really became interested in learning more about recipe development.
Neiman: My love for food started in seventh grade, when my parents first taught me how to cook stir-fried vegetables. Since then, I have baked everything from blondie brownies to ribeye steaks for my family. I loved the way one can create something as long as they follow the recipe. Of course, the best part of food is the creative side of it, where you are free to experiment with any ingredients available.
Foodwise: What do you do when you aren’t interning for Foodwise?
Chloe: I love hiking, running, reading, cooking, and trying new restaurants around San Francisco.
Neiman: When I am not interning, I work as a barista at Hijau Coffee, a pop-up, Indonesian-inspired coffee shop at the De Anza Community College farmers market. I love creating drinks that make people happy while, at the same time, educating customers on Indonesian culture.
Foodwise: Why did you choose to intern with Foodwise?
Chloe: I was looking for an interesting summer opportunity to learn more about how food systems function. Foodwise ended up being an amazing place not only to explore that, but also to learn a plethora of new recipes and cooking techniques, thanks to Naomi.
Neiman: I love the interesting recipes and lovely people at Foodwise. I was able to create dishes that I would have never imagined making. I wake up every Tuesday, Thursday, and Friday and get to create whatever fascinates me.
Foodwise: What has been most rewarding about your experience with Foodwise?
Chloe: My most rewarding experience with Foodwise has been connecting with farmers at the market and the people who approach our tasting stand. I have been able to learn a lot from the different people at the market through hearing their stories and connecting with them about the goals of Seasonal Spotlight.
Neiman: The most rewarding part about working at Foodwise was the people I got to meet. I loved the conversations and laughs that I shared with co-workers and with Naomi. The atmosphere was full of pure love for cooking. Also, the sheer unpredictability of the farmers markets made every day different. It was NEVER boring.
Foodwise: What does Foodwise mean to you?
Chloe: Throughout my summer, I’ve learned that all the volunteers, staff, and farmers at Foodwise share a similar passion and view each day as an opportunity to learn from others and share their experiences. To me, Foodwise means learning, making mistakes, storytelling, laughter, and kindness. Everyone is open to new ideas and is eager to include each other, and each day brings new challenges that are tackled by the Foodwise team as a collective.
Neiman: To me, Foodwise educates people on the importance of eating healthy and eating fresh produce. Foodwise Kids educates young children on various ingredients and foods that they probably wouldn’t have tried otherwise. I feel like if I had visited Foodwise when I was little, I would have learned to enjoy more foods.
Foodwise: Any favorite farmers market foods or home meal prep tips you want to share?
Chloe: One thing I will take away with me from this summer is that recipes are always just guidelines to creation. You should always adjust and tweak recipes to your liking, even if it means adding a pinch more salt or an ingredient in your fridge you’ve been meaning to use.
Neiman: On one of the days that I worked, I got to try a yellow watermelon. It was the sweetest, juiciest, most delicious thing ever. It tasted like summer. I don’t eat a lot of watermelon at home, and I actually prefer more sour fruits, but that watermelon changed my perspective on the fruit forever.
Topics: Volunteers and Interns