Food Connects is excited to welcome David Paysnick to our team as the Food Hub Local Food Procurement Coordinator. This new position will serve farms and food producers in our region, working to increase community access to their products through our food distribution networks.
David joined the team at Food Connects with 25 years of experience in a variety of food-related occupations. Most recently, David operated Rainbow Harvest Farm in Greenfield, MA, producing organically grown vegetables, herbs, nursery plants, fig-trees, and specialty food products for sale at Western Massachusetts farmers’ markets. David also managed the produce departments at the two Franklin Community Co-op markets in Greenfield and Shelburne Falls, where he then served on the Board of Directors, including 2 years as President.
What interested you most about Food Connects and why are you excited to start working here?
So many reasons! I’ve been feeding people my whole life, starting with volunteering at a Soup Kitchen in Springfield, MA to working in restaurants, food co-ops, and 20 years of organic farming. Improving food access and creating equity in food systems have been some of the passions that have driven my work over the past many years. When I learned about the goals and programs at Food Connects, it seemed like a perfect fit. I’m thrilled to see the successes of the Farm to School program and excited to be working with so many highly motivated people working to create positive change in the world.
Why is the local food movement important to you?
At the most basic level, the local food movement is important to me because I like to know where my food comes from. I also want it to be fresh and minimally processed. I believe that access to fresh food should be a right and not a privilege. If we outsource our food production, that goal becomes significantly harder to achieve. Local farms are far more likely to donate to our local food banks than those 3000 miles away.
Beyond that, the local food movement provides economic, environmental, and social benefits for those that embrace it. Supporting the local food movement leads to more local jobs, more food dollars recirculating within the region, increased food security, and fresher, safer, more nutritious food. It also helps to preserve farmland and genetic biodiversity while reducing emissions as compared to transporting food across great distances. Farmers who direct market and sell their food locally are more likely to use more environmentally sound production practices, which benefits our soil, waterways, neighbors, and those who consume their goods. The local food movement supports the many interwoven relationships between our farms, families, institutions, and natural resources and aims to strengthen those relationships for the benefit of all.
What do you see for the future of FC and what you will do here? What are your hopes/dreams for this position?
While what we do is a bit more complex, from a practical standpoint the role of the food hub is to support our regional farmers by providing a sales outlet for their products and support the people of our tri-state region in providing fresh, nutritious local food to local markets and institutions. As the Local Food Procurement Coordinator, my goals are to be able to support any and all producers who wish to get involved with the food hub. Whether they are a small farm or business with no wholesale experience, or a veteran farmer looking to expand their markets, I hope to be able to provide the logistical support needed to make partnering with Food Connects a mutually beneficial relationship. My ultimate goal would be that Food Connects is able to help all of our producers ensure that no food goes to waste and all farm products find a good home!
How will your farming and other food industry experience impact your work at Food Connects?
My food industry experience provides a background that enables me to have a greater understanding of the needs and perspectives of both our producers and our customers. Understanding their needs enables me to work towards serving our partners with greater efficiency and compassion.
I’ve been growing organic vegetables for farmers’ markets and local wholesale for nearly 20 years, and have also spent 7 years working in retail food co-op produce departments. As the produce manager for Franklin Community Cooperative, I found my farming experience to be invaluable in working with our growers and understanding their needs and how to best serve them. I have also spent time working as a wholesale bread baker and restaurant cook, as well as numerous other production and retail food positions from grocery stocker to ice cream maker to running a community farm.
How do you spend your time outside of work?
Growing food, cooking, eating, and outdoor activity tend to be my top priorities. I love to take daily walks with my fiancé, Melinda, as well as kayak, hike, and travel to the beach. I love to cook with my teenage daughter, Aliza, and visit our favorite spot, the family lake house on Newfound Lake in New Hampshire. When I’m home, I can often be found under my cat, who is clearly the Alpha of the household.
What is your favorite or least favorite food?
I can’t say I have a favorite food, it’s too hard to choose, can I list 20 or 30? Least favorite? That’s easier, probably carob, anything that pretends to be chocolate is just plain evil. It should probably come with a big red warning to keep people from utter disappointment when they have an expectation for the magical flavor of chocolate.
If you wrote a book, what would you title it and why?
Ha! I’ll spend too much time writing and rewriting every paragraph trying to perfect each sentence that I’ll never get to the final step of titling it.
Do you have a hidden talent? What is it?
Observation. For better or worse, I notice things all around me on a daily basis that the people I’m with never seem to notice.