Full Circle Faces: Jason Beaulieu – Seattle Warehouse Manager
What brought you to Full Circle?
I was familiar with the Full Circle Brand, and what drew me was the opportunity. I have a history with inventory control, shipping and receiving and had been in leadership positions but hadn’t managed an entire facility and all that encompasses and I was excited to advance with those skills.
How Does Full Circle’s Mission Speak to you?
I am excited about the mission and what it is. And the reason I say that is when I first started working for Select Fish, which was subsequently bought out by Whole Foods, it wasn’t on my radar. There was talk back then about global warming and sustainable fisheries and all these things that had the potential to impact people’s lives, but I didn’t really buy in to it until the changes began at Whole Foods. I saw all the recycling and compost instead of all the garbage cans, and us turning around and reprocessing things instead of just throwing them away.
At the same time, I really wanted to be part of Seattle, and my smaller community of West Seattle. I wanted to find a way for work to support my life. I think that’s what Full Circle is all about. We’re bigger than organics. We’re about community and being part of the world around you.
What are your goals for Full Circle?
My goals for Full Circle are to continue expansion. I see us on this trajectory where launches happen more frequently with higher levels of expertise. I’d like to get to the point where what we do here, in my particular facility, becomes the pinnacle for what the company does as a whole. Where what we roll out here, becomes the standard for what we roll out in other facilities.
I like the training and developing employees, and really enjoy teaching and helping people to see the bigger picture. I want to help grow the organic movement, from the standpoint of people having access to good food. I want to place our product on the shelves in the place where Kraft Macaroni and Top Raman used to be.
What is your favorite food memory?
One of my favorite things is when we start getting in the pluots and apriums. I love to walk through the warehouse and be able to sample those first items that signal summer is really on the way.
My first food memory is from my childhood. My Dad was a Navel Officer and we were overseas a lot. When my parents went out for their night on the town, Mom made for us a meal of Kraft Mac and Cheese mixed with sliced hot dogs, and served it with carrots and celery. Not something I want to eat any more, but it’s that first sense memory that reminds me of being a kid. (My worst food memory is being forced to eat liver and onions, because my folks loved it!)
Favorite Full Circle Grown Product:
Fresh Spinach cooked in Jumbalaya or Arugula with a light lemon vinaigrette. A couple years ago, I would have told you that it was any green cooked with bacon and onions, but I’ve had to learn to lay off the bacon a bit.
Now that the weather is improving, it’s mainly cycling. My wife and I are both avid cyclists. This will be the 3rd year we’ve done STP (Seattle to Portland) and I’ve done it for four years. I’m also an avid snow boarder, and sometimes even remember to walk the dogs. Together we have three daughters, two almost 20 and one almost 11, and we’re also quite involved with our youngest girl’s school.
John Steinback—all time favorite, but I also find myself rereading Douglas Adams, Hitchhikers Guide to the Galaxy.
A really well prepared, char broiled cheeseburger.
History with Farming?
It’s a love hate relationship that goes back to being a little kid and being forced to help my Mom weed. I have no green thumb, and the closest I come is with several raised beds in our back yard. We grow greens, carrot, green beans, leeks and potatoes.