Volunteer of the Month: Suzanne Hudson
February 26, 2020
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. You can also sign up for our next volunteer orientation on March 18, 2020 here.
CUESA volunteer Suzanne Hudson had started out learning later in life about the revelation of fresh produce and has been embracing the bounty of the farmers market ever since. She has been supporting CUESA in many ways including Cocktails of the Farmers Market at Jack London Square, the opening of the Food Change exhibit and Market to Table cooking demonstrations at Ferry Plaza Farmers Market since 2018. For her, “good, clean food is important to one’s well-being.”
“Suzanne is the definition of reliable and good-humored,” says Education Assistant Sara Kay. “She always goes above and beyond to make sure things stay organized in the kitchen and running smoothly even when she isn’t there. From puzzling together cabinet storage to staying late to put spices back where they belong, Suzanne helps keep our kitchen in order!” Meet Suzanne.
CUESA: Where does your interest in food come from?
Suzanne: I grew up with canned vegetables, so it started when I tasted my first fresh vegetables in grad school. I boarded with a family, and my host served wilted fresh spinach. I had no idea that spinach was supposed to taste like this. Since then, I have tried as many vegetables as I could. What I found was that my favorite way to prepare is by roasting or steaming them, which is different from processed foods.
CUESA: What inspires you about this work?
What inspires me the most is being a part of the change by involving myself with organizations like CUESA that are making a difference.
CUESA: What do you do when you aren’t volunteering for CUESA?
I volunteer for the National Park Service at Hyde Street Pier Visitor Center, John Muir Hospital in Walnut Creek, Walnut Creek Historical Society, San Francisco Chronicle Wine Competition, and many more. I do occassionally work at Total Wine & More in Pleasant Hill.
CUESA: Do you have any favorite or memorable experiences volunteering with us?
Definitely the hands-on flower arranging class. Who knew I could make a nice flower arrangement?
CUESA: Do you have an insider market tip or a favorite produce item at the market right now?
I’m all about root vegetables right now. I’ve been enjoying cream of baby turnip soup and fresh beet and dill soup lately.
Topics: Volunteers and Interns