Intern Spotlight: Claire Smoker
December 11, 2024
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 learn more about opportunities to get involved at our next volunteer orientation on January 22, 2025.
Earlier this fall, Claire Smoker joined Foodwise as an Events Intern to support Foodwise Sunday Supper, our biggest fundraising event of the year. This complex event has many moving parts, and Claire brought her event planning experience and passion for farmers markets to the team effort.
“Claire came to us as a brand-new volunteer through our September 2024 orientation and right away reached out to me to raise her hand for events and database support” says Jess Frye, Director of Development. “I met with Claire to see if she was a good fit for our events internship, and it was clear that her special mix of experience running large-scale fundraising events in college, her technical aptitude, and personal interest in exploring the food justice and sustainability space all made her ideal for this role.”
Jess continues, “But beyond all those amazing skills and interests, Claire’s calm, kind, creative, and go-team energy was the secret sauce that made our time with Claire so wonderful. She blended right in with the Foodwise team, and made a huge impact on the success of this year’s Sunday Supper. We already miss seeing her around the office, and wish Claire the best in her many exciting endeavors!” Meet Claire.
Foodwise: Where does your food interest come from?
Claire: From a young age, I had a curiosity about the beehives my dad nurtured in our backyard, a delight in harvesting (and immediately eating) raspberries and tomatoes off the vine, and a desire to go to the farmers market on the weekends. I chose to dive further into this interest in our food system during my undergraduate degree in Environmental Studies and my MBA with a concentration in Food Innovation and Entrepreneurship. Food continues to be a central part of my day, from baking loaves of sourdough, crafting meals around seasonal vegetables, and talking about the ways food fascinates.
Foodwise: What do you do when you aren’t interning for Foodwise?
Claire: Most days you can find me baking and eating bread, practicing and teaching yoga, running, riding my bike, meditating, connecting with friends, volunteering on local farms, or planning my next meal. I am currently seeking a full-time role within the natural and organic food space and am running my first marathon this month!
Foodwise: Why did you choose to intern with us at this time?
Claire: I am a weekly farmers market shopper and aspire to be a catalyst in the transition to a sustainable, equitable and just food system. I initially reached out to Foodwise to volunteer with an increased capacity and learned about their need for Sunday Supper event support. I have spent a few years of my career in event planning, so I was grateful to support and learn alongside the incredibly talented Foodwise team.
Foodwise: What has been most rewarding about your experience with Foodwise?
Claire: Witnessing each team member’s dedication to the Foodwise mission, conscious collaboration, and commitment to the expansive Foodwise community was deeply gratifying. Sunday Supper is just one way this team comes together with local farmers, chefs, sponsors and local businesses at a communal table. I have a strong desire for unity and connection, both of which felt alive during planning meetings and while connecting with attendees throughout the evening.
Foodwise: What does Foodwise mean to you?
Claire: Foodwise is community. It is all of the farmers who work in relationship to the earth to plant, nurture, harvest, and bring produce to the market. The staff and volunteers coordinating logistics, advocating for market match, sharing recipes, leading cooking demonstrations, and co-creating opportunities for BIPOC and local entrepreneurs. The home and restaurant chefs who frequent the market to prepare locally sourced food in their kitchens. The youth who visit the market and use their creativity to prepare and share a dish together. The donors who deeply care and financially support the Foodwise mission. Bakers, baristas, the list is long. It is everyone who eats food and cares where it came from. Food is essential and local food is a reason to gather around the table, nourish our bodies and feel connected to the earth. I am so grateful to be a part of the Foodwise community.
Foodwise: Any favorite farmers market foods or home meal prep tips you want to share?
Claire: I put all my vegetable odds and ends (mushroom stems, carrot greens, onion skins, the list goes on) into a bag in the freezer and then make vegetable broth once the bag is full. I love this zero-waste practice!
Topics: Volunteers and Interns