Meet Our Summer Interns: Ginger and Sam

By Alex Braunstein | June 14, 2016
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Ginger Holmes (right)
Class of 2017, Brown University
 

Where are you from? How do you describe the place you grew up to people who've never been there?

I'm from Norwalk, CT - just outside of New York. My town, in a word, is quaint. It's a suburb close to the Long Island Sound with lots of trees.

What are you studying in school and how does it connect to your plans this summer?

I’m studying modern European History. My academic interests and extracurricular interests are pretty different, but I want to work on my writing outside of an academic context. I am also interested in women's history and want to learn what exciting things women in Rhode Island are doing in the food world!

What are you most excited to learn/do/see in this internship?

I'm really excited to talk to small business owners and farmers in Rhode Island. This year, I joined a co-op at Brown that exclusively uses local produce and I became more interested in RI's food system and where my food comes from. I am also excited to try all of the state's summer treats!

What's one question you have right now about local food in RI?

Right now, I'm most curious about the stories and routines of Rhode Island's growers and farmers. I am also interested in urban gardens and their connection to local communities. Finally, I want to learn more about the fisheries of Rhode Island. For such a little state, Rhody has so much to explore.

What's your spirit vegetable - and why?

My spirit vegetable is probably a stalk of brussels sprout. I consider myself to be like a stalk of sprouts, because they appear simple but really can be spiced and flavorful. They're also sweet on their own and come on a silly stalk!


Sam Burgess
Class of 2018, Johnson & Wales
 

Where are you from? How do you describe the place you grew up to people who've never been there?

I grew up in Galloway, New Jersey, a more suburb of Atlantic City and about an hour from downtown Philadelphia. There’s a lot of diversity throughout Atlantic County and there’s quite a food scene too. There’s a lot of beauty in the pine barrens surrounding South Jersey, as well as lots of nature reserves and local farms (it’s the garden state!). And the beach! Ocean City is my favorite.

What are you studying in school and how does it connect to your plans this summer?

This past spring I completed my Culinary Arts Associates Degree and I will be continuing at JWU for a Bachelor's Degree in Culinary Nutrition Food Science & Product Development. I want to apply my culinary and nutrition knowledge to my writing for the magazine, and share it with as many readers as possible.

What are you most excited to learn/do/see in this internship?

I’m most excited to be able to work with the kind and highly experienced staff at Edible Rhody Magazine. I’m not the best writer, but I have lots of ideas and concepts that I want to try putting into writing. I want to develop my photography skills, tighten up my writing, see what a real food publication is like, and discover if food writing is something I want to continue in the future.

What's one question you have right now about local food in RI?

Where can I find the best doughnuts and coffee milk in the state? I don’t want any Dunkin Donuts or Starbucks; I want a real, fresh, crispy and delicious ring of fried dough from someone who has passion for their craft. Preferably with a light glaze. The best brunch in RI is a close second, but that’s a never-ending quest.

What's your spirit vegetable - and why?

If I had to choose, my spirit vegetable would be a cucumber. Cucumbers are cool, crunchy, refreshing, and never overpowering, and I try my best to be a cool-headed person and kind to everyone I interact with. Cucumbers pair well in a salad and take on almost any dressing you put on them, which relates to my passion for nutrition and my ability to take on many different situations. Plus you can pickle them!

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/about-us/meet-our-summer-interns-ginger-and-sam
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