Working in Park City for the month of January has been a dream. As cliche as that sounds, it’s true. I’ve learned a lot this month working for WEDO Gluten Free, but I’ll condense it down to three major points.
Number 1: I have found that working with a product you believe in is incredibly important. Being gluten free myself, I always get excited about new GF products. To me, banana flour is like flour +. It can do all the same things any other flour can do, but it’s also non-GMO, a low FODMAP food, high in fiber and potassium, and has resistant starch. I have personally experienced the wonder that is banana flour, but it has been even more special hearing customer stories about banana flour’s beneficial effects on their health. Not only are those stories heartening, but it has also made work purposeful.
Number 2: Working with people you enjoy being around is, for lack of a better word, awesome. It has been so much fun working for the creators of WEDO. They’re funny, incredibly nice, passionate, and truly believe in banana flour. Their main focus is improving the health of their consumers and providing a high quality product that all people can benefit from. But they are also committed to doing some good in the world, which I think adds to the importance of their work. They also trusted me and gave me the space to do whatever I wanted (with their approval of course). I think it is rare for an intern to have as much freedom as I received, and I am truly grateful for that. I know I will take what I learned during this short time and apply it to whatever I do in the future.
Number 3: Don’t underestimate your own skills or creativity. I was not a baker before my journey to Park City, UT. My world was rocked as I began experimenting with banana flour. I quickly found out, to my dismay, that baking was like science! Who knew?? Some of my creations were admittedly not so great… but others actually turned out well. I used to rely on store bought gluten free treats to satisfy my sweet tooth, but I like being in control of the ingredients I bake with because then I know exactly what I am putting into my body. Not only am I leaving this month with skills that I can apply in any office setting, but I have also gained some serious cooking knowledge. I’m sure my friends at college will be super psyched to reap the benefits of my new cooking skills.
My time here has flown by. I’m positive that it is because I was having so much fun learning about banana flour and working for WEDO. Plus, being in Park City hasn’t been too bad either. I’m looking forward to my next ventures, food related or not, but I know that WEDO will always have a special place in my heart.