Micro Mama’s team members are happy to be a part of a hard working team doing good-food work in a positive, low-stress, flexible work environment.
Our team members are attentive to details, able to work on tasks independently or as part of a group, able to be on your feet for duration of shift, able to lift 50 lbs, flexible with performing a variety of tasks that need to be done on any given day, including but not limited to: vegetable prep and processing (cutting, shredding, mixing, packaging, cleaning), jarring final product, labeling, moving product in and from walk-in cooler, stickering, cleanup, dishes, and washing equipment, all in adherence to our standard operating procedures.
Team members enjoy a flexible, varying schedule typically 8-12 hours per week during non-harvest season, and up to 20+ hours per week during harvest (late July - late October).
Hours during off season are typically two or three 4 or 5 hour shifts during the week. Example: Tuesday and Thursdays 8am-12 or 1pm, with flexibility on either end and an additional day possible during the week.
Harvest season affords the option for 4 or 5 days per week, or longer days, also flexible to meet the team member’s needs and support a healthy work-life balance.
Micro Mama’s happily makes lacto-fermented vegetables, whole food condiments, and botanical infusions. All of our products are raw, vegan, gluten free, certified organic, and we source the large majority of our produce locally. The health benefits of consuming whole/living foods that are naturally fermented are immeasurable, and we are excited to contribute to the greater health of our environment, its living beings, local economy, and to extend our local harvest by fermenting for you.
Micro Mama’s offers a perfect and delicious solution- extend the life of produce with lacto-fermentation, link the grower directly to the consumer, support and stimulate self-sustaining local economy. It’s a win-win-win situation. Locally grown, produced and consumed living food.
Lactic Acid Bacteria: The term probiotic, meaning “for life” in Greek, identifies the microorganisms that support good intestinal health. Fermentation is a simple and natural process used by many ancient cultures to not only perfectly preserve food, but also to promote good digestion and improve health.
Microscopic organisms - our ancestors and allies - transform food and extend its usefulness.
Fermentation is found throughout human cultures.
Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
In the know
Evidence indicates that local food systems support local economies; for example, locally grown and produced foods & farmers' markets positively affect the business surrounding them, while also providing significant sources of income for local farmers, thus maintaining the viability of many small, local farms.
A growing component of local food systems are initiatives that provide farm & locally made products directly to retail, foodservice, and institutions. Micro Mama's is diligently working on growing our direct distribution that involves storing, processing, and/or transporting living probiotic foods destined for grocery (and other retail) s
A growing component of local food systems are initiatives that provide farm & locally made products directly to retail, foodservice, and institutions. Micro Mama's is diligently working on growing our direct distribution that involves storing, processing, and/or transporting living probiotic foods destined for grocery (and other retail) stores, restaurants, schools, hospitals, and other institutions for the well being of all.
We are in great appreciation of the work we cooperatively do in making living/probiotic foods for the goodness of all. Our relationships with farmers, soils, landscapes, restaurants, retailers, customers, hospitals, colleges, local economy, Mother Nature, micro & macro biology, and the support systems of family & friends make it all beautifully possible.