The strength of Fresh Food Generation is our team. We invest in our team members and encourage them to voice their opinions. We are proud to support our team with management training, paid sick time, and 401k plans for long-time employees. We are committed advocates for a statewide $15 minimum wage in the Fight for 15 Campaign.
Our goal is for everyone on our team to achieve success in their careers with Fresh Food Generation or wherever their path takes them.
Cassandria became a food justice advocate as a teenager working at The Food Project. After many seasons as a youth leader, she graduated from Swarthmore College with a B.A. in economics and returned to the organization as a youth coordinator. Eager to learn how cities can best help communities access resources, she pursued a degree in urban planning at MIT. After graduating in 2011, she worked in affordable housing development but was soon drawn back to the world of food. Cassandria came up with the idea for Fresh Food Generation out of desire to find more real food options in her own neighborhood.
Jackson became passionate about food as a teenager while working at The Food Project. From there he pursued a degree in Ecological Agriculture from the University of Vermont with the goal to feed as many people as possible. When Cassandria approached him with the idea for FFG, he joined immediately. He loves managing operations at Fresh Food Generation which includes sourcing locally year-round while ensuring that the kitchen, food truck, café, and catering operations all run smoothly. More than anything, Jackson enjoys helping develop an FFG team culture that has a strong work ethic, is inclusive and achieves personal and professional growth. Jackson’s favorite pastime is spending time with his family and friends while, hiking, eating, or gardening.
Influenced by his family’s home cooking and Montserrat heritage, Siedric began working for a Boston-based caterer at the age of 16. He attended Cornell University, and committed to a career in the culinary arts upon graduating in 2003. Siedric worked as a chef for 11 years in Boston, including cooking at award-winning Tavalo and Ashmont Grill in Dorchester. In 2014 Siedric began a personal journey to find a more sustainable lifestyle. He accepted an apprenticeship with the Urban Farming Institute of Boston and managed a community farm in Dorchester. Siedric joined Fresh Food Generation in April 2015 as Head Chef. He is known for his calm leadership and his impromptu dancing in the kitchen. Siedric also provides culinary consulting to small food businesses around Boston. Siedric’s favorite ingredients to cook with are the organic vegetables he grows in his own backyard garden.
Rachel Noyes is a recent graduate of Ithaca College where she majored in bio-science. She is a quick learner who bravely accepted the responsibility of managing and operating the FFG truck. Rachel drives the truck through Boston’s busy streets and oversees service for up to 200 customers a day. In addition to managing all things food truck, she works at the cafe, delivers catering orders, and preps at the kitchen.
James Farrel brings ten years of experience in the fast-casual food industry and has held kitchen management positions at Boston area restaurants including Grassfed in the Jamaica Plain neighborhood of Boston. James affectionately earned the nickname of “QC” (for “Quality Control”) from his FFG colleagues for his relentless commitment to ensuring that all dishes that leave the kitchen are up to our collective standards. The FFG team appreciates his calm, steady work pace and ability to teach and lead others. Above all, James is the proud father of three children. You can find his recipe, James’ Collard Greens, available on our catering menu and food truck.
Edward Gathers is a proud former marine with southern family roots. After graduating from Boston’s Hyde Park High School, Ed served as a United States Marine in Korea. Following his military service, he gained diverse work experience including driving freight trucks and managing warehouse operations for event rentals company, Be Our Guest. Ed attended the New England Culinary Arts Training Program (NECAT) then joined FFG upon graduating in 2016. Ed touches all aspects of Fresh Food Generation: he serves customers at FFG’s pop-up café at the DotHouse Heath center in Dorchester, occasionally drives the food truck, and delivers catering orders. Outside of work Ed enjoys working around his house, fishing, and grilling.
Assata is a true lover of nature, design and sustainability. She is an organizer, educator, food entrepreneur, Indigenous food farmer, culinary-healer, and third generation practicing herbologist & alchemist. Before joining Fresh Food Generation, she worked in early education for 12 years and eventually became a farmer at The Urban Farming Institute (UFI) in Mattapan. At UFI she helped facilitate weekly farmers markets. She now works across all facets of Fresh Food Generation- catering, truck and café. When not at work, she runs her own food business and takes nightly entrepreneurship classes.