Volunteer of the Month: Nora Furst

October 16, 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.

Award-winning beverage and hospitality professional Nora Furst first got involved with Foodwise (then CUESA) in 2013 as a bartender participating in our Cocktails of the Farmers Market events. She was hooked from there. Nora later joined our Events Committee, volunteering to support our annual fundraising events, Sunday Supper and Summer Bash. At Foodwise Sunday Supper on October 19, she’ll be artfully crafting farm-fresh nonalcoholic cocktails with West Bev Consulting.

“Nora manages to find considerable time to give to Foodwise, especially at our Sunday Supper event, even while her career and business require her to fly around the country,” says Foodwise Executive Director Christine Farren. “She’s been participating in our events for well over a decade, and now she’s helping to recruit spirit companies to sponsor us and creating all the nonalcoholic beverage options for our gala, which is no small feat. She is also one of the most graceful and composed people that I’ve worked with in the hospitality industry. Yes, folks in the bar and spirits world are often gregarious and high-energy. But Nora manages to have a demeanor that is so poised and calm amidst the frenzy of events, and I deeply admire her grace.” Meet Nora.

Foodwise: Where does your food interest come from?

I was raised in a restaurant family. I’ve always been obsessed with food. It’s my love language, my creative outlet, my connection to history and place. It’s LIFE.

Foodwise: What do you do when you aren’t volunteering for Foodwise?

I’m a partner in Buddy (a wine bar in the Mission District) and a partner in a forthcoming diner concept, Chicken Fried Palace (also in the Mission). I’m a partner in a beverage and hospitality strategy company called West Bev Consulting, and I work in formula production and ambassadorship for Straightaway Cocktails (PDX).

Foodwise: Why have you chosen to volunteer with us all of these years?

I initially started working with Foodwise so I could work with incredible produce, partner with cool spirits companies, and hobnob with all my bar and chef heroes at the events. I continued to participate in events throughout my career and joined the Events Committee many years later. I feel deeply connected to Foodwise’s mission, the people and community it fosters, and the incredible farms and farmers it supports. 

Foodwise: What has been most rewarding about your experience with Foodwise?

So much, but mostly the strength of community, and everything I’ve learned from working with other folks in our community, from growers to chefs and distillers.

Foodwise: What does Foodwise mean to you?

Foodwise embodies all the things I care about. Agriculture. Food systems. Fresh produce. Education. Farms and farmers. The bar and restaurant industry. Local community. Delicious drinks. Thoughtful makers. I believe, in uncertain and often terrifying times, one of the ways we can continue to enact positive change is through investing our time and resources into these things. 

Foodwise: Any favorite farmers market foods or home meal prep tips you want to share?

I do a lot of ferments at home! It’s not scary, and it’s a great way to preserve bumper crops and make all kinds of cool things. Plus, probiotics! Start with sauerkraut and go from there. You won’t regret it. The possibilities are endless! Also, make your own liqueurs, so easy and delicious.

Topics: Volunteers and Interns