Intern Spotlight: Eloise Weir, Camron Howley, and Michelle Guan
December 11, 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.
Thank you to Events Intern Eloise Weir and Culinary Program Interns Camron Howley and Michelle Guan. Eloise led volunteer, registration, and inventory efforts for Foodwise Sunday Supper, our biggest fundraising event of the year, and lent a hand at external events with our Development team. Through a partnership with Rising Sun Center for Opportunity, Camron and Michelle supported our Seasonal Spotlight program by cooking and sampling a variety of recipes and engaging with shoppers at our Ferry Plaza and Mission markets.
“I’m so grateful for the support Eloise brought to a busy events season this fall, taking on critical projects for Sunday Supper, pop-up farmstands, and garden greenings,” says Development Coordinator Kalena Wang. “Throughout her internship, I was impressed by her ability to quickly learn a wide range of skills, from Salesforce data entry to supply staging, always being flexible and offering to step in where help was needed. I also appreciated Eloise’s ability to connect with others, and saw how her friendly and outgoing personality shone when engaging with event guests, volunteers, and other Foodwise staff!”
“Camron and Michelle have both shown so much growth throughout their time in the internship,” says Culinary Program Manager Naomi Webb. “It was such a pleasure to watch their confidence and skills develop through the Seasonal Spotlight program. Camron has become increasingly proactive and adaptable, taking on any task with a positive attitude. Michelle has an incredible eye for detail and was a real asset to the program.”
Meet Eloise, Camron, and Michelle.
Where does your interest in food come from?
Eloise: I grew up in a family and communities largely shaped by the food and wine industry. My earliest memories are running between orchards and vineyards, experiencing the meaningful impact of food in driving community. Spending weekends at the Marin Farmers Market, I have always been interested in the larger food system, from farmers to consumers. I have followed this interest with an education in geography and food systems at UC Berkeley.
Camron: I think my family is the biggest reason for my interest in food. I am half Filipino and half Salvadoran, and both cultures take such pride in their food, especially considering they’re not as well-known as other cultures.
Michelle: I am a vegetarian foodie, but picky and allergic to a few things.
What do you do when you aren’t interning for Foodwise?
Eloise: I can be found hiking in the Berkeley hills, lounging at Willard Park, or volunteering at the Kensington Farmers Market!
Camron: I’d say I like to live a pretty easy-going life outside of Foodwise. I’m usually found playing video games, hanging out with friends, or cooking for myself.
Michelle: I attend classes at San Francisco State University, and in my leisure time, I watch shows on YouTube, mainly in Chinese to maintain my language skills.
Why are you choosing to intern with us at this time?
Eloise: As an engaged student in agriculture, I was curious about the technical side of farmers markets and engagement with consumers. Our local food systems and markets are a lifeline for Bay Area residents and community health. I wanted to intern at this time because it felt crucial to contribute to our community’s resilience and support for national nutrition assistance and food programs.
Camron: I have chosen to work with Foodwise because I have seen the positive impact food can make. I’ve seen how grateful farmers are to have a place to share their crops. Most importantly, it feels like Foodwise has built such a strong community, even for such a small organization.
Michelle: I got connected through Rising Sun Center for Opportunity after just finishing my summer job. There is a 120-hour volunteer requirement, with additional requirements, like doing 3 informational interviews with staff members.
What has been most rewarding about your experience with Foodwise?
Eloise: The most rewarding part of my experience was hearing everyone’s personal pathways interconnected with food systems worldwide. From the customers and market vendors, to people in the Foodwise office, everyone has a passion for food and wants to share their story. Being a part of the Foodwise community has connected me to a plethora of shared knowledge about food practices and systems specific to California. I also have a lot of new recipes in my back pocket!
Camron: I have had many rewarding experiences at Foodwise. The most rewarding thing isn’t a single experience, but rather slowly seeing my cooking skills improve.
Michelle: The connections and knowledge. I got to meet great people and learn culinary skills while getting recipes I can make at home. I am a clumsy person who generally doesn’t go in the kitchen, but this internship has given me a confidence boost.
What does Foodwise mean to you?
Eloise: To me, Foodwise is a meeting place for the community that nurtures the connection between people, farmers, and the food they eat! Foodwise, its education programs, and weekly markets are a guiding light for togetherness in the Bay Area. The space that Foodwise provides for the expansion of community knowledge and enjoyment is invaluable.
Camron: Foodwise, to me, means community and security. It means community because of the friends I have found there, and security because Foodwise has allowed me to work while still looking at my own future.
Michelle: To me, Foodwise is family, a comfortable place, and a place to always visit
Any favorite farmers market foods or home meal prep tips you want to share?
Eloise: I recently learned how to can, and my best advice is to start as soon as possible. Enjoy seasonal fruit and vegetables all year long! Can it!
Camron: My favorite market fruits, and my favorite fruits of all time, are the Asian pears sold at K&J Orchards. I am also a big fan of the dips, yogurts, and hummus sold at Hummus Heaven. My favorite recipe is undoubtedly the Apple Crumble!
Michelle: I enjoy the vegan buns from Papa’s Dumpling, the lychee lemonade from Gourmonade, and the juices from Keep It Simple Juice. Walking around the market always makes me buy things, so there are lots of tasty foods and drinks.
Topics: Volunteers and Interns