Welcome, Fion Kubani!

I wanted a job working with food and in food justice, ideally in a nonprofit setting. I came across an open FRC position on a job site, and it immediately seemed like a good fit.

I have always been interested in food. My mom taught me to cook when I was a kid, and it was something I was good at and enjoyed doing. In college, I took a food justice course that connected my interest in food with my interest in the environment. I continued to tailor my education to reflect my interest in food justice, and once I graduated, I knew that I wanted to do nonprofit work that had something to do with food, food justice, and the environment. Food rescue allows me to do that by addressing the issues of waste, food insecurity, and hunger in the United States.

I believe everyone has the right to delicious and nutritious food that they know how to cook and enjoy eating. Being an FRC allows me to provide food to folks who don’t have the means or ability to access all the food they need. I love meeting and working with our nonprofit beneficiaries and the communities they serve.

Yes! I have been cooking ever since I was a kid, and love making a meal for other people. I always make dinner for my friends when they come over, and help my mom cook when I am home. Every winter, I make a huge batch of butternut squash, pear, and ginger soup, which is my favorite of all time.

It usually depends on what meals I am making any given week, but a few staples I always keep in my fridge are tofu, lots of cheese, hummus, seasonal fruit, carrots, and celery.

When I was in eighth grade, I did a project where I made a sixteen-course gastronomic dinner. I researched the dishes to ensure that they were historically accurate and had an amazing time learning about and preparing all of the food.

My dad has always been a hero of mine. He is very charismatic and well-liked by everyone he meets. He was the Director of the Office of Sustainability and the Environment for the city where I grew up and was part of the reason why I wanted to study environmental science in college. He is loving and kind and such a good father to my sibling and I and an excellent partner to my mom. 
 
My mom has also been a big inspiration to me. She taught me to cook and always supported my passion for food; my sixteen-course gastronomic dinner project was her idea. My mom has always encouraged me to explore new things and step outside of my comfort zone. I would not be where I am today without the support and love given to me by my mom.