Queenie Vesey, A Red Circle’s beloved Food & Farm Teaching Specialist, is one of our community’s greatest gems. Check out her inspiring story and her plans to continue pouring into others.

Describe your background and your inspiration around canning, cooking and gardening. 

I taught myself how to garden and can because I wanted to make sure I would always have access to fresh, nutritious food. I learned through trial and error, studying books, watching videos, and seeking out knowledge wherever I could find it. Over time, I not only became skilled in growing my own food and preserving it, but I also developed a deep appreciation for the process.

As I gained more experience, I realized that these skills weren’t just about survival—they were about empowerment. That’s why I now teach others how to cook, can, and bake, whether through my work as the Food and Farm Teaching Specialist with A Red Circle or through my catering business, where I make handcrafted condiments like BBQ sauce and hot pepper jelly.

I’ve also expanded my knowledge by attending bee workshops, chicken processing classes, and professional development programs like Driving Impact: Vision to Reality. Now, as I re-enroll in culinary school to finish my studies in baking and nutrition, I’m blending tradition with innovation, always looking for new ways to help my community gain access to good food and the skills to prepare it.

Food isn’t just about eating—it’s about history, culture, and resilience. My mission is to pass on what I’ve learned so that others don’t have to struggle the way I did. Through cooking, gardening, and canning, I want to show people that they can take control of their food, nourish their families, and build a stronger, healthier future.

What’s your connection to A Red Circle? What drew you to work here? 

The values of A Red Circle resonate with me because I’ve lived the challenges of food insecurity and know how important it is to have access to nutritious food and the knowledge to prepare it. The organization’s commitment to supporting local families through initiatives like teaching farming and food preservation skills aligns with my personal mission of giving people the tools to take control of their food and build self-sufficiency.

It’s an opportunity for me to be part of a team that’s creating long-term, sustainable change. The work we do at A Red Circle isn’t just about feeding people in the moment—it’s about fostering a strong, resilient community where everyone can have access to healthy food, quality education, and meaningful opportunities to grow. That’s why I’m so proud to be part of this incredible organization.

Name something(s) you’re most proud of that happened in the past year. 

In the past year, I’m incredibly proud of several milestones that have shaped both my personal and professional journey. One of the most meaningful moments was being nominated for the Community Impact Award. It was an honor to be recognized for the work I do in empowering the community, and it reaffirmed my commitment to creating lasting change through food education and advocacy.

Another highlight was teaching 49 students how to make bread and can food. Sharing those skills with others has been so rewarding, especially knowing that it’s giving them the tools to be more self-sufficient and connected to their food. Watching my students gain confidence in their ability to create nourishing food for their families was a huge accomplishment for me.

I’m also really proud of returning to school to finish my culinary degree. It’s been a long road, but I’m committed to expanding my knowledge in baking and nutrition, so I can serve my community even better. Balancing school, work, and family life has been challenging, but it’s been so fulfilling to continue learning and growing in my field.

All in all, the past year has been a time of growth, recognition, and giving back to the community, and I’m excited to carry this momentum into the future.

What’s new on your radar? How can people get involved?  

Looking ahead, there’s a lot of exciting things coming up! One of my big goals for 2025 is to grow my business, NeeuQ’s The Experience, and teach over 100 students how to make and make bread. I’m thrilled to continue sharing those skills and connecting with so many people who are eager to learn.

I’m also excited to be leading a fellowship program with high school students. I’ve been working hard on rebuilding the program, and I’m looking forward to guiding the next generation of food advocates. It’s a chance to mentor these young people and inspire them to get involved in the community in meaningful ways.

Additionally, I’ll be starting seedlings in the hoop house at the North County Agriculture Education Center. We’ll be hosting plant events soon, where you can come learn about gardening, planting, and sustainable farming practices.

I absolutely love having visitors, so feel free to stop by and see me! There’s always something going on, whether it’s a class, an event, or just a chance to chat about food, gardening, and community. Stay tuned for more updates, and I hope to see you soon!

Is there anything else you want people to know about you, personally and/or professionally? 

On a personal note, I consider myself a master canner, and it’s something I’m incredibly passionate about. There’s a deep sense of satisfaction in preserving food, knowing that I’m creating something that will nourish my family and community long after the growing season is over. I also have big dreams for the future—one of my ultimate goals is to homestead on 100 acres of land. I can’t wait to grow even more of my own food, teach others about sustainable living, and create a space where people can come together to learn, share, and thrive.

Professionally, I’m dedicated to my work as an educator and business owner. Every class I teach, every jar of food I preserve, and every seed I plant brings me closer to my mission of empowering others through food. The journey has been long and challenging, but it’s also been incredibly rewarding, and I’m excited for what’s still to come.

See some exciting opportunities below to connect with Chef Queenie and learn from the best!

March 8th – Bread Making 101 

March 15th – Canning 101

April 6th – Bread Making 101

April 13th – Canning 101

May 5th – Bread Making 101