Harvesting Interns will assist the Harvesting Coordinator in organizing harvesting trips. These trips provide refugees with an opportunity to go to a variety of locations to gather different fruits and vegetables. Refugee families take some of these fruits and vegetables for consumption at home and the rest comes to the Iskashitaa Office or other distribution points. Iskashitaa will also use some of the fruits and vegetables for the value added fruits program (juice, marmalade, vinegars and more). Harvesting intern will research and educate on local foods new to the network or the community.
The intern will distribute flyers to areas that have visible fruit going to waste, post on community boards, call harvesting volunteers under direction of the harvesting coordinator, contacting harvest locales in our database to update information, develop best practices for new and unusual gleaned fruit, pods or spices (bay,carob, goji berries, limequats). Intern will participate in and eventually lead a weekly Wednesday, Friday, or Saturday harvest. Intern will develop an understanding of Salesforce, Iskashitaa’s database program, to update harvest locale data on a weekly basis.
Interns should have an interest in supporting refugees and the local food system. Interns must be able to show respect for and be willing to learn from persons from other cultures. A successful intern will be able to use critical thinking and problem solving to help coordinate programs. Interns should be able to work independently. Knowledge of local food resources, harvesting techniques or food preservation techniques are not necessary but would be a benefit.
Interns at Iskashitaa establish a weekly work schedule with their supervisors. Interns will need to be available for programming specific to their internship. For example, the food workshop intern will need to be present during the food workshops. Often interns are work on coordinating one of our food programs. Therefore, the tasks needed to coordinate that program will need to be done before it occurs.
Interns will be directly overseen by Iskashitaa staff who runs the program the intern will be participating in. The Harvest Intern will be under the supervision of the Harvest Coordinator, the Food Preservation and Food Workshop Intern under the supervision of the Food Workshop Coordinator, etc. Each of the Iskashitaa staff has unique backgrounds, interests, experience, and education. On staff, we have persons who are passionate about and have years of experience in reducing food waste through harvesting and composting, reducing the human carbon footprint, seeking justice for refugees and asylum seekers, and making food products from locally grown produce.
Current Staff includes:
- Barbara Eiswerth, Executive Director
- Jack Speelman, Program Manager
- Micah Hadley, Harvesting Coordinator
There is no stipend, but students interning at Iskashitaa will gain experience in a cross-cultural setting and will learn about local food and how it is used by persons from other cultures. Likewise, interns are encouraged to take harvested produce home. If students use their personal vehicle for Iskashitaa events, they may also turn in a receipt for gas reimbursement.