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MEET THE WOMEN BEHIND THE FISH CAKE

 
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ERIKA LAMB, FOUNDER

Over the past 15 years, Erika has actively participated in community-based initiatives to combat food insecurity and encourage local food sourcing within Rhode Island. She worked with urban agriculture programs at the Southside Community Land Trust, contributed to institutional sustainability plans at the Lincoln School and Mariposa Learning Center, and consulted with Rhode Island Public Health Institute’s Food on the Move program about expanding local food options at senior care sites. Through these experiences, Erika learned about the large amounts of fish landed on Georges Bank that are regularly shipped overseas due to low domestic demand, as well as the slew of cosmetically imperfect vegetables that are often landfilled because they cannot sell at market. Realizing that these were two pieces of the same puzzle, she spent a year researching and developing the perfect fish cake recipe—one that was delicious, environmentally-friendly, non-breaded AND gluten-free!—and launched SecondsFirst LLC in 2016. Through SecondsFirst, Erika hopes to promote more sustainable fish consumption in New England while addressing the region’s issues of food waste and food insecurity. 

 
 
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AMANDA YAN, INTERN

Amanda’s curiosity about food production systems began midway through her freshman year of college, when she stumbled upon a video that detailed efforts to create meat-flavored burgers entirely from plants. From that video, she learned about the detriments of the beef industry, and she has since become passionate about sustainable sourcing and food production. Amanda currently concentrates in economics and environmental studies at Brown University, with a focus in food recovery, pollution, and resource efficiency. Outside of the classroom, she serves as the Operations Coordinator of the Brown Market Shares Program, a student-run local food distribution program that connects College Hill communities with regional producers. She also previously interned with an online farmers market for restaurants based in Manhattan and Brooklyn. Amanda started her work with SecondsFirst in February 2017 as an engaged scholar for her Urban Agriculture course and served as a full-time intern this past summer. Through continued work with the company, she plans to make nutritious, sustainably-produced meals more accessible and affordable within New England.

 
 

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