Volunteer of the Month: Linda Liang

September 1, 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.

Attend any number of CUESA’s events—cooking demos, hands-on classes, fundraisers, and seasonal cocktail nights—and you’re likely to find Linda Liang busily welcoming guests or helping with event logistics. You may also find her behind the scenes providing administrative support.

When she lived in the East Bay, she volunteered at the Hayward farmers market then turned her time to CUESA in 2011 when she moved to San Francisco. In her words, she “saw first-hand how being engaged with who grows your food can build a strong sense of community.” Her volunteer work and food explorations have helped inspire her to forge a new career path in food.

“Linda is a great regular and active volunteer, always keeping connected with us and pitching in for the wide variety of opportunities. We’re lucky to have her as a member of our community,” says Cindy Mendoza, CUESA’s Administrative, Events, and Volunteer Coordinator. Meet Linda.

CUESA: Where does your interest in food come from?
Linda: I’m originally from Taiwan, which has a very rich culinary tradition with night markets and street food, so I’ve always had a healthy appetite. My interest in local food, however, is relatively recent. My volunteer work at the farmers market led to research on the industrial food complex. I learned how having a robust local food system can positively impact the environmental, economic, and social issues in our communities. It also made me want to be a better cook. So I switched careers, enrolled in culinary school at Bauman College, and became a certified natural chef. I’m now working at Good Eggs, which aggregates local food into an online marketplace and delivers it to people’s doorsteps.
CUESA: What do you do when you aren’t volunteering for CUESA?
Linda: I’m usually cooking and eating (of course!), browsing in a bookstore (cookbooks!), riding my bike, Netflixing, getting out in nature, or catching up with family and friends.

CUESA: What is your favorite part about volunteering with CUESA?
Linda: CUESA loves their volunteers and always shows how much they appreciate us! They’re very organized, which makes it easy to just show up and jump in. I’m also a huge fan of their farm tours.

CUESA: Do you have an insider market tip or a favorite produce item at the market right now?
Linda: Figs! I love the Brown Turkey variety. Eat with a slice of Point Reyes Farmstead Toma cheese and a drizzle of Marshall’s orange blossom honey. Perfect for summer.