Better Know a Pizza Maker: Josh Evans ’12
Today in our pizza maker series we have Josh Evans, who hails from Canada and compares himself to pomegranates.
Josh Evans, Calhoun ’12, Humanities and Psychology
What made you want to be a pizza maker?
Getting to work outside, and blending work on the farm with cooking and preparing food for the farm community. As a pizza maker, it’s very gratifying to be able to manifest the connection between caring for the earth and nourishing ourselves, and to use food as a way to bring people together.
What’s your favorite vegetable?
Hmm, that’s hard. I really like pretty much everything. Though it’s more of a fruit, I’d say avocado is pretty up there. And Japanese pumpkin. And kale.
What’s your favorite dish to cook?
Such hard questions! I have to confess I love just going into the fridge and making a big yum salad out of whatever is in there, and getting creative in the moment. That said, I think one of my all time favourite things to make is nut butter. It is SO easy, and so cheap compared to the store, and it is so good for you, and it is delicious. Protein, minerals, unsaturated oils – and it is good on anything, even by itself, and you can make it with practically any nut or seed. It’s like one of the least known secrets of nature and that is not ok because everyone should know about it and make it all the time and revel in how beautiful it is.
What fruit or veggie best typifies you?
Describe a fun/hard/exceptional story from working at the Farm.
The Lazarus Dedication last fall was pretty special. We made got to make pizzas with all the beautiful late fall ingredients, and it stayed light till late, with the lights up on the pavilion, and we got to speak with the Lazarus’, whose contribution to the project made the pavilion possible, which is a huge deal considering how it has become the social hub at the farm.
What’s your favorite food cause? Why?
Movements for alternative food lifestyles. Vegetarianism, Veganism, Raw Foodism, Locavorism, and other ways of interacting with food have been getting a lot of attention recently, and I’m excited to see that because I am convinced that rethinking about how we interact with food every day has the biggest potential to positively impact our health and well-being, the health of our communities, social justice, and the environment, all at the same time. It is such a powerful vehicle for translating personal action into large-scale change in policy and general opinion, so I am really hopeful for the future, if for nothing else than that people are starting to recognise how crucial food is the major concerns of our world today. Everybody eats, and as one of the few facts of humanity that are truly, undeniably universal, it strikes me as something extremely worthwhile to spend my life working for.
Tell us about other work you’ve done in the world of food and farming.
I’ve worked for a couple summers at an organic farm back home in Victoria, BC, which I loved and was my first long-term exposure to the world of sustainable agriculture. I’ve also worked in a cool vegetarian restaurant back home, complete with a juice bar, a sister whole foods bakery, and a system of supporting local farms by sourcing from them as much of our produce as possible. This summer, I’m really excited because I’m going to be at an eco-lodge in the French alps, working primarily on starting a vegetable and herb garden to source the already very sustainable lodge with its own fresh produce.