A Brief History of Fare
A Brief History of Fare
My aunt Janet says I came out of the womb kicking and screaming. Perhaps I brought stuff with me. I’ve often felt unhealthy, misunderstood and a little out of place. Cooking changed all that.
In high school things got dark. I was depressed, diagnosed with a few disorders I didn’t understand and traditional school certainly wasn’t my bag. Thankfully I have a loving family that never gave up on me. My dad suggested I check out the Culinary Arts program at a vocational school in a neighboring town and my junior year I took a leap of faith, entered into that program and started to find myself through food and hospitality.
A decade later, having worked through the ranks of kitchens and dining rooms I landed at Google, working for a big food management company, often feeling like us contractors were treated like second class citizens. I left when it was clear we were undervalued and referred to as the help. Long, arduous hours, militant chef rules and working through mental and physical health issues are commonplace in our industry. Thankfully there is a sea change occurring promoting healthy and happy kitchens, and Fare Resources has always held this as a core purpose.
After volunteering thousands of hours for mission-driven non-profits, I founded Fare Resources as a food and farm consultancy supporting burgeoning entrepreneurs by building practical infrastructure to their dreams. So that’s in turn what we’ve tried to do here. We dream of our world where there is equity and diversity built into business models. We imagine a world where a majority of food businesses spend their money on restoring soil health, and providing necessary compensation and benefits to individuals who have long been neglected. And we are excited to share the journey of our humble little company as we navigate the complicated waters of Bay Area food entrepreneurship.
To learn more about our origin story please reach out to gabriel@fareresources.com.