Meet the Greener Pastures Team:
Cassie Rogers, Culinary Storyteller
In this series, get to know the people & faces who make up our team- and why we’re committed to making our food system more humane, sustainable, and just.
Story by Kayleen Nagell | Photography by Sarah Carroll
Q: Introduce yourself! Who are you and where are you located?
A: I’m Cassie Rogers (she/her). I started at Greener Pastures in 2020 as an intern and was absolutely thrilled to get to curate a Minnesota Hotdish Zine for GP that doubled as my senior capstone. A few conversations and months later, I rejoined the team. But this time as the Culinary Storyteller that helps deliver our Farm to Table Activism dinners. I have a BA in Environmental Studies and Education from Macalester College with an emphasis in Food, Agriculture, and Society. Outside of Greener Pastures, I am a Program Specialist at a nonprofit based out of Massachusetts called the Center for Ecotechnology where I help businesses and consumers reduce (food) waste and save energy. I was born in St Paul and have lived my whole life in the Twin Cities, but I am about to begin a digital nomad journey that will begin in Athens, Greece!
Q. Why did you choose to work at Greener Pastures?
A: Throughout my time as an undergrad, I kept finding myself pulled to roles that put community and education at the forefront of their theory of sustainable change. I've held a lot of roles, from Cook to Bee-Biking-Wildflower-Seed-Disseminator to Community Education Assistant, to EcoFellow, but the one thing that ties them together was the use of food to connect, educate, and inspire. I wanted to support an organization that celebrated the good things people have done and build consumers’ agency to change the not-so-good things in our food system that often feel out of our control. Greener Pastures felt like the serendipitous crossroad between community education and sustainable food activism, and that is what keeps me coming back for more after every project we finish.
Q. What is your food story? How/when did your interest in food become prominent for you?
A: Growing up, my parents made a point to feed us as many organic foods as possible, even if that meant sacrificing other luxuries like cable TV or brand-new toys and clothes. I was also lucky to spend many of my summers in our vegetable garden, learning to grow my own food. I may not have understood it then, but they were demonstrating to me the importance of healthy and humane foods in my diet and the impact that our nourishment has on our overall well-being. This appreciation for food became a curiosity that led me to my first job as a cook at a little Italian family restaurant. I wanted to work with the freshest ingredients and find ways that food could bring people together. From there, I followed my curiosity to a handful of other culinary avenues that broadened my scheme of global and local food systems. I brought these experiences into our first Farm to Table Activism dinner, which challenged me to create a taste of the reality I hope for. Food has been a conduit for my life journey, and I am eager to discover new ways to share humane food and nourish my communities.
Q. What is a food fact that drives you to make changes in our food system? What does that drive look like for you?
A: 30-40% of food produced in the US is thrown away each year, and 12% of households are food insecure. We make three times the amount of food needed to feed every hungry belly in America and throw it away. If that doesn’t tell me our industrial system is broken, I don’t know what does. These mind-boggling stats remind me that bigger is not always better. Localizing our food systems, supporting small businesses, and fostering local economies reduces waste and emissions, builds resilience, and counters inequities driven by a system that puts profits over people. This is why I feel it is so important to uplift the local food makers and farmers in our communities.
Q: What are two things you’ve changed in your behavior or approach to food in order to push against farming that is not sustainable, humane, and/or just?
A: Farmers markets and foraging! By ethically foraging for the delicious plants, berries and mushrooms I find in the forests and gardens around me, I can save money to purchase even more of my food from farmers markets! Eating seasonally with the market and foraged finds available has brought a lot of diversity and excitement to my palette, and I can enjoy them knowing I’m supporting local biodiversity and sustainability. It’s really a winning combo!
