Annie Horner is a new manager at the Bushwick Food Co-Op. She moved to Bushwick from Harrisonburg, Virginia in September of 2015.
Annie found the co-op while job hunting. “I found this place and I was like, ‘You guys hiring?’” As it turns, out we were! Later on, a friend told Annie that regardless of whether or not she got the job, she should still join. Fortunately, the co-op hired Annie, and she’s been both a member and employee ever since.
Before she started working at the co-op, Annie had lots of experience working with community-based food projects. While attending college in Harrisonburg and after graduation, she participated in The Valley Crop Mob, a volunteer organization that brought together philanthropists from the local community to visit small, typically organic farms.
Annie went with the VCM to selected farms to do large scale, all day projects that small, independent farms ordinarily wouldn’t be able to do without hiring paid laborers. Annie said that the farmers were always surprised at how much work a large group could get done in one day.
While Annie was with the VCM, she worked on orchards, gardens, and even a deer farm. She enjoyed doing manual labor, and getting to eat the food produced by the farms she was helping to improve. Petting the farms’ resident goats was another perk.
While Annie was working with the VCM, The Friendly City Food Co-Op opened in Harrison. Annie was introduced to the cooperative grocery store model when the VCM and the new food-coop joined forces.
Annie’s favorite product at the Bushwick Food Co-Op is the Once Again crunchy nut butter. “I go through a jar a week. It’s insane… I kind of live off peanut butter sandwiches. The Bread Alone is also a key ingredient to the peanut butter sandwich. I get their nine-grain loaf a lot.”
She’s also a big fan of the medjool dates. “They’re the dankest dates, for sure.”
In 2016, Annie would like to learn how to broaden her baking vocabulary beyond basic cookies. “Especially the vegan cakes with the cashew frosting and all that good stuff. I really want to try that.”
She also wants to build her repertoire of basic reduction sauces.
“I’m all about fast cooking to be honest. But still good food. But when I do get into cooking something for a big production kind of dinner, it’s an all-day affair… I can’t toy around with these pseudo-dinners. It’s either an all-day thing or a peanut butter sandwich.”
When she needs a day off from cooking at home, Annie likes to order in from a little Indian restaurant on her block. “Also, I used to work in Williamsburg, and I went to Vanessa’s like everyday… The last day I worked in Williamsburg I went and got a bag [of frozen dumplings] because I was like, ‘I’m not eating here every day! I’m gonna miss you, dumplings! Come home with me!”