Nick Geer
School Openings Specialist, Genuine Foods

Nick grew up in a home with a merry-go-round of exchange students and raucous stories shared at the dinner table. Nick’s love of food—and its innate power to nourish and build community across cultures—began without fully realizing it. After completing his undergrad degree in International Affairs with minors in French and Arabic, Nick focused his energy on how to best shed light on and combat inequities at the intersection of food, racial, and economic justice. Following multiple apprenticeships on small-scale, diversified farms, Nick embarked on two years of national service with FoodCorps--where he connected students to real food through community garden workshops, building and tending school gardens, and leading K-12 students in culturally relevant cooking programs focused on the historical context of certain foodstuffs. During his first year of service in Lewiston, Maine, Nick focused on programs centered on high school summer gardeners and new American farmers, partnering with the local land trust to secure leasing of lands for Somali-Bantu farmers and hosting markets where new farmers could sell, trade, and market their harvest. At the SEED Public Charter School in Washington, DC, Nick continued his work with high school students, leading a team of eight to the Aspen Ideas Festival to showcase their innovative school wide nutrition campaign that examined food access and insecurity in the District. For the last three years, Nick served in various roles at Well Dunn Catering—a full service, green caterer in DC—as hiring manager, trainer, sales executive, and local food procurement manager. In his new role at Genuine Foods—a food service management company focused on scratch-made school food—Nick serves as the School Openings Specialist where he will use his passion for real food access to reach school cafeterias nationwide. A native of Richmond, VA, and a fierce devotee of the of the Chesapeake Bay, Nick’s favorite gathering is a summer table filled with friends, bushels of steamed crabs, and heaping bowls of (yellow & red) watermelon.