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!

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!

INTRODUCE YOURSELF! WHO ARE YOU AND WHERE ARE YOU LOCATED?

story + PHOTOGRAPHY by CASSIE ROGERS

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.

Why did you choose to work at Greener pastures?

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. 

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.

What is a food fact that drives you to make changes in our food system? What does that drive look like for you?

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. 

"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." 

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! 

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? 

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!