Volunteer of the Month: Rebecca Crawbuck

February 11, 2016

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.

It usually starts with a great appreciation for the sellers and produce of the Ferry Plaza Farmers Market. Then a deeper dive at the CUESA volunteer orientation can inspire people to get more involved with the other aspects of CUESA’s work and community. This was the case for volunteer Rebecca Crawbuck: “It’s been wonderful to discover the different ways I can contribute to sustainable food systems and see how much there is to learn,” she says.

During the school year, you may find Rebecca in the CUESA Kitchen working with elementary school students in the Foodwise Kids program, or assisting a volunteer group at one of our Schoolyard to Market gardens. In the days leading up to CUESA’s fundraisers like Sunday Supper or our seasonal cocktail events, you’ll see her at the CUESA office busily organizing event materials.

“Rebecca has a wonderfully positive, can-do attitude and is willing to help out in any way that’s needed to get the job done,” says Volunteer and Special Events Coordinator Cindy Mendoza. “She’s helped out with so many different programs that she has a well-rounded understanding of the work we do with our CUESA community beyond the market. Plus she always has a sunny smile that brightens up the room.” Meet Rebecca.

CUESA: Where does your interest in food come from?
Rebecca: I love to cook! Cooking with seasonal, local produce is an exciting way to eat. I learn so much at the market each week. Our local farmers are knowledgeable and friendly, and I’m proud to support them. Cooking with the seasons means that there is always something to look forward to, like summer tomatoes and winter persimmons. Shopping at the farmers market has shaped my passion for sustainable food systems by teaching me why I should care about seasonality and locality.

CUESA: What do you do when you aren’t volunteering for CUESA?
Rebecca: I enjoy cooking and baking for my friends and family. I love spending time outside camping and rock climbing. A campfire is a great place to cook, too!

CUESA: What is your favorite part about volunteering with CUESA?
Rebecca: Hands down the absolute best is working with the students in the Foodwise Kids program. I have so much fun rediscovering the farmers market through the eyes of elementary school kids. It is thrilling to help them try their first pomegranate, eat peas right out of the pod, crisp up kale chips, and shred spaghetti squash.

CUESA: Do you have an insider market tip or a favorite produce item at the market right now?
Rebecca: I always pick up carrots. They’re so versatile: in a salad, roasted, grilled, thrown in a stew or stir fry. And they’re a great snack on their own with some carrot top chimichurri.