Welcome, Jules!

June 15, 2020 Updated: January 18, 2024

Jules Stuber joined Team Lovin’ as Development Coordinator in June.

How did you arrive at Lovin’ Spoonfuls? 

I joined Lovin’ Spoonfuls through a love of cooking and a passion for food security and sustainability. During college, I shucked oysters in restaurants and studied community development. Throughout this period, I was made aware of the issues surrounding access to healthy food, and the tons of edible produce, meats, shellfish and so on that went to waste every day. After graduation and three years of living in Boston while working in youth development, I knew that I wanted to transition back into the world of food equity. I initially heard about Lovin’ through their restaurant partner Myers+Chang, and saw that they were hiring for a Development Coordinator position. It turned out that our interests and mission set aligned, and I applied the very next day. I am thrilled now to be working hand in hand with a dedicated and passionate team of food rescue all-stars. 

Tell us about your background! How did you become interested in food rescue? 

My very first job out of college was as a food rescuer for a local non-profit in my hometown of Martha’s Vineyard. I loved my time driving from restaurant to restaurant, picking up food and talking with chefs, customers, and farmers alike. While I am no longer behind the wheel doing day to day pick-ups here in Boston, I am proud to be working in a position where I can directly support our operations and Food Rescue Coordinators.

What passions do you bring to the job? 

I have a passion for serving my community and finding new and interesting ways of offsetting food insecurity and waste. I also love educating kids and adults alike on how to access and utilize healthy foods. 

Do your friends and family consider you a good cook? Any signature recipes? 

I’d like to think that I’ve gotten progressively better over the years, but you’d have to ask them! As a fisherman, I have always had a love for utilizing off cuts or “trash fish” that others would throw back. I make an awesome sea robin ceviche and even better baja style bluefish tacos. When the weather is warm, you can also usually find me hunched over a smoky grill pretending to know what I’m doing. 

What would we find in your refrigerator right now? 

Right now, you would find way too many pickling experiments of questionable origin, eggs, butter, kombucha, some veggies/kale from the garden, loads of cheese, bacon, and hot sauce. 

What’s your favorite childhood food memory? 

Every summer growing up, my grandparents would take my twin brother and me out to eat lobsters on the beach. This was always a special treat, one where we were encouraged to eat with our hands and get as messy as possible. My grandma also taught us how to get every little bit of meat out of the head and legs of the lobster, ensuring a lifelong passion for never letting good food go to waste. 

Who are your heroes? 

My mom and dad! They continue to teach, encourage, and inspire me daily.

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