A View from the Bean Store: Joe

A View from the Bean Store: Joe

by Joe Gaze April 27, 2021

Joe Gaze joined Hodmedod as our first employee when we moved into the original Bean Store in Halesworth in 2015. He's now Operations Manager and responsible for the day-to-day running of the business and our team of sixteen.

When I first came to meet Josiah at the brand new Halesworth warehouse he was on his hands and knees laying the office carpet tiles. By the time I started work he and William had built the desks out of plywood and two-by-three! This reflects the spirit of working at Hodmedod - the business is built on creativity and hard work and has evolved organically with a certain amount of trial and error and some interesting experiments along the way!

We have now grown into a team of 16 across the warehouse, packing rooms and office. It’s a lovely team to work with - they're an incredibly hard working and dedicated bunch and have done a fantastic job of pulling us through all the challenges and stress that the pandemic has thrown at us.

My primary motivation for working for Hodmedod is the goals, values and ethics we are working to achieve through the business. But a very close secondary is the people we work with: the innovative farmers like the Gawthroups, John Turner, Mark Lea and the Fairs (to name just a few); inspirational businesses that use our products like the River Cottage team, Heckfield Place and Front Room Bakery (just down the road from us in Bungay); and the fantastic shops selling our products like Goring Grocer, Single Step and Unicorn Grocery, not to mention the fantastic surge of zero waste stores clearing us out of bulk products. All of these businesses are doing really great things and its brilliant to be a part of their story and to hear about what they are up to.

I enjoy cooking with all our products. I am a keen baker and make sourdough with Hodmedod flours every week, but I also love to cook pulses and grains. The lentils are fantastic with autumn squash, dill and capers and I like to make samosa with the whole yellow peas, potato and spinach – but I'm yet to try and make a samosa pastry with pulse flour!

I am excited for what the future holds with Hodmedod, I am hopeful that we are playing a part in a wider movement towards more regenerative agriculture, enabling people to eat more sustainable plant-based food, and overall giving them some delicious things to eat!




Joe Gaze
Joe Gaze

Author



Leave a comment

Comments will be approved before showing up.


Also in Hodmeblog

Feeding the World
Feeding the World

by Josiah Meldrum March 29, 2021

Farmers are under huge pressure; growing food isn’t easy and comes with many risks and uncertainties. When we ask farmers to consider agroecological approaches to production they’ll often say, ‘But what about my responsibility to feed the world?’⁣ It’s a false premise.⁣

Read More

The New Farmer's Almanac, Vol V
The New Farmer's Almanac, Vol V

by Josiah Meldrum March 28, 2021

US organisation 
Greenhorns
 publishes a journal called The New Farmer’s Almanac biennially. It really is packed full of wonderful writing and illustration about the culture and practice of farming and living on the land. 

Read More

Flour by Horsepower
Flour by Horsepower

by Josiah Meldrum March 22, 2021

Earlier this year we had a call from incomparable Devon farmer and horseman Jonathan Waterer. He was coming to Suffolk to look at a new horse-drawn seed drill, did we want him to deliver some flour? We did.⁣

Read More