Applying Academics to the Food System | Food Link Friday: Sophia Thayer and Bonnie Magee, MSW Interns
In Fall 2020, Food Link launched its Social Work Internship program. We partner with local graduate programs to bring on 1-2 interns each academic year, providing a place for students to gain first-hand experience in the social work field. Our interns take on a variety of tasks in food rescue operations, create meaningful reports on Food Link’s programming, and suggest areas for improvement based on their studies and experiences.
Food Link’s most recent interns, Bonnie Magee and Sophia Thayer, sat down with us to discuss their backgrounds, what they learned from Food Link, and how they hope to make a positive impact on the community in the future. Keep reading to learn more.
Tell us more about yourself. What led you to a Master of Social Work (MSW) program? How did you get involved with Food Link?
Bonnie Magee (BM): I graduated with a BA in Psychology from the University of Massachusetts Amherst. Originally, I was accepted to their Business School as a Hotel, Tourism, Management (HTM) student, but I switched my major to psychology sophomore year. I grew up working in restaurants and catering; a lot of the HTM degree felt like areas I was already familiar with, and I was looking to dive into a new academic field. Psychology always felt like home, as I grew up watching my single mother put herself through her undergrad in psych and her Master of Social Work program while working full time.
After graduation, I worked (and still currently do) in fine dining. I got to the point in my career where I could pursue hospitality to the furthest degree or choose something else. While hospitality will most likely always be a part of my life, I wanted to explore another endeavor. I decided on pursuing an MSW because it is such a versatile degree. Once I graduate, I have options in terms of what role I’d like to pursue professionally.
Food Link felt like a great fit because I was heavily involved in various mutual aid food groups on the North Shore at the onset of the COVID-19 pandemic. Paired with my already established hospitality background, I thought Food Link would provide an opportunity to explore the system of food in a more complex and in-depth way.
Sophia Thayer (ST): My undergraduate degree is in History and Gender Studies, which led to a lot of social justice-type research and community action projects. After graduation, I did a lot of youth development work and eventually decided to pursue my Master of Social Work degree to study social justice in an academic setting. At the time, I was living in Colorado but was accepted to Boston College.
I have previous experience in the restaurant industry, but also with youth programs and hunger relief organizations. Focusing on food insecurity for my MSW placements felt like a natural fit to build on my interest in this field.
In addition to interning with Food Link, you mentioned that you have extensive experience in the hospitality and restaurant industries. How has your knowledge of food waste and food insecurity broadened your perspective of these sectors?
BM: The restaurant industry has a lot of work to do in terms of reducing food waste and lessening food insecurity. I have hope that certain influential restaurateurs will take the lead in paving the way to be more socially responsible in their business models.
A great example of this is Daniel Humm, Chef/Owner at Eleven Madison Park, a Michelin-starred restaurant in Manhattan. During the COVID-related shutdown, Humm used his restaurant to prepare meals for those experiencing food insecurity. Humm took a closer look at the global food system overall and decided to change his business model to become a vegan restaurant. This choice was based on the unsustainability of global meat production as it relates to our environment. I hope to continue to see more of this trend in the industry and aspire to be part of this change.
Please tell us more about your social justice work. What makes you want to improve food security for all?
ST: When I was still living in Colorado, I was a youth coordinator at an affordable housing community, which was my introduction to the food system. I ran the food pantry and pivoted our model toward receiving food distribution from food rescue organizations because of the coronavirus pandemic.
After moving to the Boston area, I met Elise (Food Link’s Director of Operations and Community Partnerships) through my MSW placement with More Than Words, an organization that provides job training for youth ages 16-24. I was working on expanding food access, which led me to Food Link’s program. I forged a partnership between More Than Words and Food Link, in which the students at More Than Words receive prepared ready-to-eat meals from Food Link and Minuteman Regional Vocational Technical High School. Now that I work with Food Link, I’m on the other side of the program, helping to coordinate the distribution of the Minuteman meals.
You both came to Food Link through your graduate schools, Boston College and Salem State University. How do your studies inform the work that you are doing here?
ST: My studies relate more to administrative tasks, such as writing reports and data analysis. I enjoy working in Food Link’s Operations but the intersection is in project management, research, inclusivity, surveys, and language use. I can bring in conversations about who is the population that we’re serving and how can we expand the culturally relevant foods provided? I hope that Food Link continues to bring diversity to the forefront of decision-making.
In particular, my research methods class ties in with the work I’ve been doing with Elise and Bonnie. We developed a survey and wrote an extensive report on Food Link’s operations in 2021. My classes have helped me to critically think about the nonprofit structure and job functions; it’s been interesting to intern for a 501c3 organization and see the real-world implications of the lessons.
BM: I find that Food Link relates more to a macro-minded social work model, such as systems work. The surveys and program evaluations helped with data analysis. Clinical skills from my classes have informed my one-on-one interactions by understanding implicit biases and directing my perspective to one of empathy, compassion, and clear boundaries.
On the flip side of the previous question, how has this hands-on internship impacted your studies, career goals, and daily lives?
BM: Food Link has given me an in-depth understanding of the global food system, and its many strengths and ruptures alike. Specifically, this experience has informed my stance on the possibility of a global impactful change via food rescue. Working in Operations provided insight into the importance and need for a strong volunteer community at a nonprofit. The opportunity to write a small grant was a good entry-level opportunity for further skill-building down the road. Data analysis and survey review were lessons in program evaluation.
Access to food is a basic right for all. In my opinion, food is one of the best ways to build community, create safe environments, and nurture people. Food is a language everyone speaks and a beautiful way to express yourself. The power that food creates is something I hope to harness throughout my lifetime, both personally and professionally.
ST: This internship has solidified that I want to work in food justice, but I want to be in direct service, whether it’s at the client/individual level or the volunteer/organization side. I learned that I like the hands-on role of food distribution.
Additionally, Food Link expanded my idea of interpersonal work relationships, with the staff, volunteers, and our community partners through site visits. The staff culture at Food Link is inviting and fun! This is something I will look for in future career opportunities.
Thank you to Bonnie and Sophia for sharing more about your internships at Food Link. Did you know we have an archive of interviews with the Food Link team? Click here to start reading.
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