Full Circle Customer Service: Growing Diversity
This guest post written by Full Circle’s Customer Service Manager – Linda O’Brien
Full Circle’s Customer Service offices are located in the old red barn on our Griffin Creek Farm with a view of the western fields. The fields seem to roll from our bright corner office out toward a tranquil bend in the Snoqualmie River. We see big sky and weather moving in, the arrival of migratory birds and the soaring of two resident Bald Eagles, and everyone stops to admire deer ambling beside the creek, or the occasional coyote that traverses our road.
Tractors in the fields act as our metronome, their arrival and activity marking seasons even before any subtle change of color. The farm is a beautifully alive and vibrant, ever-changing place.
Every bit as impressive as the grandeur of our setting is the view Customer Service has to the labor, planning and hard work it takes to produce safe and healthy food. We see the harvest as it comes in on muddy flatbed trucks and when it goes back out ready for your table, and we note every step along the way. Prior to the end of WWII most Americans watched their food grow. Now it is a privileged view, one that breeds respect for the amazing diversity that is Full Circle.
Full Circle’s diversity comes not just from the 170 varieties of vegetables that are nurtured in our healthy soil or the wildlife in our hedgerows. It also comes from the talents and energies of the humans gathered in this place, joining energies and passions, to protect the land and resources, while working together to change the American Food System.
Often during the year, we hold pot-luck lunches on the farm where the office and field workers share tables and dishes that reflect our own personal diversities. We range in age from teenagers to those who might be considering retirement. Our cooking skills cover the gamut of foodie neophytes just learning the difference between steamed and sautéed, to those who are comfortable catering elaborate meals for large groups.
We are vegetarians, vegans and omnivores. Around the table, we share recipes for dishes that originated with immigrant grandmothers, our own travels, or children doing school years abroad. The conversations and interactions are as lively as the dishes that bring us together, and the crops in our fields. That diversity, which at first glimpse seems to set us apart, is what makes each of us, as well as Full Circle stronger and better equipped to meet the challenges of growing, sourcing and providing high quality organic produce to our equally diverse Members.