Volunteer of the Month: Karin Fomsgaard
October 9, 2014
CUESA’s Volunteer of the Month program recognizes the dedication and work of some of our most active volunteers. CUESA relies on volunteers to help with education programs, special events, public outreach, and other activities that help fulfill our mission to cultivate a sustainable food system. Learn more about volunteering and sign up here.
With a lifelong passion for food and farming and a daily commute that brought her to the Ferry Plaza, Karin Fomsgaard naturally started volunteering with CUESA. For about a year and a half, she’s been a valued member of the CUESA team, regularly supporting Saturday cooking demonstrations, hands-on classes, the Discovery Station, and fundraising events.
“Karin is a no-nonsense person, pitching in to help with any task that needs to be done. I can count on Karin to do almost anything, and do it efficiently and with very little direction. She, like a lot of the culinary volunteers I am fortunate to work with, is invaluable in helping us provide the programming we offer week after week,” says Carrie Sullivan, CUESA’s Market Chef. Meet Karin.
CUESA: Where does your interest in food come from?
Karin: I am a third-generation food lover in my family. My grandparents were urban farmers with a love for heirloom apples, berries, and beehives. My mom is a master gardener with sophisticated taste, and I always tell my friends I grew up on organic, local food before it was trendy.
CUESA: What do you do when you aren’t volunteering for CUESA?
Karin: I work full time for a nursing school and work on special assignments for The Great Place to Work Institute. I am a jam maker in my spare time and love art, design, photography, music, travel, nature, and books. I volunteer at special events for Project Seedling, the Good Food Awards, the Food Craft Institute, Eat Real Festival, and Slow Food.
CUESA: What is your favorite part about volunteering with CUESA?
Karin: Getting to know the farmers, cooking in the kitchen, and helping to spread the word about fresh, local food to the public. I also love the teamwork with other food lovers.
CUESA: Do you have an insider market tip or a favorite produce item at the market right now?
Karin: Spend a little time talking to the vendors who love to share their passion and ideas. Pick up a new seasonal product, savor the moment, and share it with family and friends. June Taylor has a pine and rose petal syrup in the market, and it is heavenly over Andante Dairy’s cheeses.
Topics: Volunteers and Interns