How Shakirah Simley went from running a jam company to working in city government to becoming the executive director of SF’s oldest Black-led, Black-serving community center
Since college, Simley has acted as an organizer, incorporating community development into every job she’s had. For nine years, she was the Master Preserver and owner of a small-batch artisan jam company, while simultaneously acting as a food and nutrition policy associate at a public health organization and then a community programs manager for the beloved San Francisco grocery company Bi-Rite.
. In this interview, Simley talks about following her instincts, the strong connection between food and public service, and the value of maintaining mental health.I wanted to be a lawyer, but I quickly found out that wasn’t necessarily the only path to making social change.I went to the University of Pennsylvania and I studied cultural anthropology and urban studies. While I was there, I did a lot of social justice work.
Hopefully leadership in the White House will be serious about erasing student loan debt and we have the preservation of our forgiveness programs for our public service employees, then I’ll be okay. But if not, then I’ll just continue to chip away at this. It is what it is. When I got to California, I dove headfirst into working in food. I started Slow Jams, my own jam and preserving business, through La Cocina,for female entrepreneurs. I was also a food and nutrition policy associate at a public health organization in Oakland. I was working on a number of issues including improving school food, making sure people had access to food stamps and EBT cards, and expanding farmers markets.
In 2017, I had to take a mental health break. While I was working at Bi-Rite, I felt like there was so much I was doing for the community, from showing up for my friends who were launching food businesses to helping organize events to starting. I was so burnt out. I felt really broken. That happens sometimes to folks in food, especially when you’re working in food and as an activist. We carry the work with us 24/7. The innate problems are so crushing.
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