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

Here come the carlin peas
Here come the carlin peas

by Josiah Meldrum August 26, 2021

This August has seen amazing work in the face of adversity at Green Acres Farm in Shropshire, bringing in an incredibly precious crop of organic carlin peas.

Read More

What are fava beans? Aren't they just broad beans?
What are fava beans? Aren't they just broad beans?

by Nick Saltmarsh August 19, 2021

Fava beans are very close to our hearts at Hodmedod, which we founded in 2012 with the simple aim of getting British-grown fava beans back into British kitchens. Still we're frequently asked, "What are fava beans?", "Aren't they just broad beans?"

Read More

Naked oats are a disruptive technology
Naked oats are a disruptive technology

by Josiah Meldrum August 08, 2021

Whole naked oats make such a good alternative to brown rice. In fact, they’re better. Creamy and nutty, they work brilliantly in salads or in place of rice with stews, curries and more. But Naked oats are not just delicious - naked oats are a disruptive technology. (Take that tech start-ups!)

Read More