Seward Co-op is proud to be a welcoming workplace that allows people opportunities to pursue their passion with food. Meat and Seafood Production Specialist Jack (he/they) is a prime example of someone who cares so deeply about the work they do every day in the Meat and Seafood department.

What initially drew Jack to the co-op was a uniquely accepting environment where they could unapologetically be themselves. “I’ve struggled with being open about my identity at work in the past. I just know it’s a non-issue at the co-op,” he says.“

Along with fostering a sense of safety and acceptance, the co-op also allows him access to the food chain that he cares so much about. “I appreciate the co-op’s dedication to sustaining the local economy by supporting local farms and small businesses. Through the co-op, I had the opportunity to visit Featherstone Farm located near Rushford, Minn. last summer. It was a unique opportunity to meet the growers and to learn more about the food production process on a local scale. When we’re getting deliveries to the Meat department, I get the opportunity to speak with the people who work on the farms we get our meat from. Establishing connections and learning more about local agriculture makes me feel empowered and in control of my food choices.” In turn, that information, expertise, and knowledge gets passed along to shoppers… along with delicious suggestions, too.

“I enjoy being able to share recipe ideas with people during the holiday season, and hearing stories about how they are seeing family and friends they haven’t seen since before the start of the pandemic,” they say. “If you’ve never made a rib roast before, you really ought to. I know it can be intimidating for some folks to roast something expensive they’ve never cooked before. But I sincerely think a novice could make a good rib roast. Rub the whole thing in salt, pepper, and garlic butter, and cook it based on instructions from the internet. That’s what I did the first time I made a rib roast for my family Christmas in 2021. It turned out great. My advice for the timid cook: buy a food thermometer. It will give you so much confidence when cooking meat.”

We are so grateful to passionate staff like Jack who each day help us live our Ends to sustain a healthy community that has equitable economic relationships, positive environmental impacts, and inclusive, socially responsible practices.