Sam’s Food Journey
In honor of National Culinary Arts Month, our July blog is brought to you by Samantha Murray, one of our Cook Fresh Program Crew Leads.
About the Crew Lead Role
In our progressive internship model, youth interns gain increased hours, pay rate, roles, and responsibilities with each year of work. The Crew Lead position is the top of this progression and involves working closely with staff members to run Urban Roots’ three programs (Cook Fresh, Conservation, and Market Garden). Crew Leads also participate in a weekly summer Crew Lead cohort where they meet with Crew Leads from other programs and work on leadership and personal development.
About the Cook Fresh Program
The Cook Fresh program explores food and cooking through the interconnected lenses of land, identity, and community. Interns engage with each stage of the food system—growing, preparing, and sharing food—while building essential cooking skills and reflecting on the cultural and social significance of what we eat. First-year interns focus on foundational culinary skills, while returning interns take on mentorship and leadership roles. Through hands-on kitchen work, weekly discussion groups, and fieldwork on Urban Roots farms, the program develops a deeper understanding of food justice, sustainability, and the power of food to shape community.
Sam’s Food Journey
by Samantha Murray
Food plays a unique role in everyone’s lives, from bringing people together to eat and cook to meeting neighbors at a community meal to weekly trips to the grocery store. A big part of my food journey has been working at Urban Roots. I joined the Cook Fresh Program in the summer of 2021, and am now a Crew Lead who can call this place home. This job created a starting point for my journey in food and hospitality.
When I first joined, I wasn’t as in touch with my relationship to food and cooking. The ways that ingredients can flow and spices can change the flavor of a dish were all new to me. As I’ve cooked together with youth and community chefs, I’ve learned that the flow and process of each dish is unique, just like the stories that they tell. Over many years of working here, each year has been really cool and different with the different types of dishes, cuisines, and cultures I have learned about. Also, the field trips have been nice to get in touch with our local community and different youth groups as well. We’ve hosted community meals and events, which has shown me how food can bring people together. Since graduating high school last year, I’ve decided to work towards a degree in Hospitality and Tourism Management and eventually plan and cater events.
I always look forward to coming to work everyday because it’s really comforting and a nice space to be a part of. All the connections and relationships I have made throughout the years have made me want to come back and continue making meals, friendships, and memories.
This summer is my third year as a Crew Lead. I’m very excited to work with new local chefs during the Chef-Led Lunches that happen every Wednesday during summer. These lunches involve using what’s fresh from the garden to prepare and serve lunch to all Urban Roots interns, staff, and guests (about 100 people). I’ll also be working alongside other Urban Roots youth as a part of Youth Council, which is a group of advanced interns who have a leadership role at Urban Roots and take on special projects to make a difference in our community and empower others. Most of all, I look forward to learning about my fellow interns’ relationships to the foods and recipes that are special to them.
About Urban Roots
Urban Roots is a 501(c)(3) nonprofit on the East Side of St. Paul that provides paid internships to youth in programs that address community needs around fresh food access, the environment, and well-being. Click the buttons below to support our work and stay up-to-date on everything that we have going on. Thank you!
