Whitney Reuling grew up in the town of Forestville in Sonoma County during the 1990’s. Her childhood home was an idyllic setting; with its thriving organic gardens, it inspired her to seek a career in the food industry. After college, where she earned a degree in Sociology, she was looking for ways to combine her interest in social systems with her love of agriculture and the food industry. In 2001, she found the perfect job as Executive Director, Sonoma Family Meal. Here’s her story.

You grew up in Sonoma County in the 90’s.  Tell us about your family and what it was like growing up in Forestville.

Our property in Forestville is truly special, featuring a picturesque 14-acre vineyard planted with Pinot Noir and Chardonnay, along with two acres of thriving organic gardens. My parents have poured their heart and soul into nurturing this land, and their dedication is evident in the beauty of the property. Growing up here was nothing short of idyllic.

You attended college in Boston; what was your major and how did that prepare you for your career?

I attended Boston University, where I majored in sociology. Although I knew early on that I wanted to work in food, studying sociology gave me a deeper understanding of how social systems shape our communities—including access to healthy food, education, and opportunity. That perspective has been central to my career, as I’ve focused on developing and leading programs that expand healthy food access, provide nutritious meals, and create job training opportunities in underserved communities.

You lived in Brooklyn for several years; what drew you to the Big Apple?  What job(s) did you hold while you lived in NY?

I was always drawn to New York City, and moved there to pursue a Master’s in Food Studies at NYU. After graduating, I joined the NYC Department of Education’s Office of SchoolFood, where I helped launch the city’s Farm to School Program. From there, I transitioned into the nonprofit sector, developing and managing food programs that served a wide range of populations—including people returning from incarceration, public housing residents, and young adults aging out of foster care, among others. This work deepened my commitment to creating equitable food systems and supporting communities through food.

Unlike past leaders who have been “spotlighted” in the Petaluma Gap, your background is primarily in the food industry.  You are currently the Executive Director for Sonoma Family Meal (SFM); tell us what SFM does and how it got started.

Sonoma Family Meal was founded by local food writer Heather Irwin, who brought together chefs and volunteers to provide nourishing meals for families impacted by the Tubbs Fire. What began as a grassroots response to disaster has since grown into a cornerstone of food security and workforce development in our community.

Sonoma Family Meal is dedicated to addressing food insecurity in our region while also creating pathways to meaningful employment. We provide chef-prepared meals to local residents in need, and during disasters, we’re on the front lines—proactively coordinating resources to deliver high-quality emergency meals to those impacted.

A core part of our mission is our Culinary Job Training program, which offers no-cost training for low-income individuals who face barriers to employment. Our program goes beyond teaching kitchen skills—it includes a chef uniform and knife set, food handler certification, work readiness training, wraparound support, a weekly stipend, and direct job placement assistance.

We also operate as an employment social enterprise, giving our students real-world experience while generating revenue to sustain our work. Our social enterprises include a monthly meal subscription, a growing catering service, public cooking classes, and our soon-to-launch food truck.

How did you get involved with Sonoma Family Meal; were you there from the get-go?

I joined Sonoma Family Meal in December 2021. At the time, I had reached out to Heather Irwin to discuss my own plans to launch a nonprofit, and it turned out that SFM was searching for an Executive Director to help lead and expand the organization, just as they were preparing to open a new 3,000-square-foot facility in Petaluma the following year. The timing couldn’t have been better, and it felt like a natural fit.

You are also a member of Les Dames d’Escoffier’s Sonoma County Chapter.  Tell us about Les Dames and how they, as a non-profit organization, benefit our local community. Membership in Les Dames is by invitation; how did you get connected with your fellow Dames?

The Sonoma County chapter of Les Dames d’Escoffier was founded in 2020 to connect women across Sonoma County who are making an impact in food, wine, and hospitality. Through our events, programs, and philanthropic efforts, we lift each other up and help pave the way for the next generation of women leaders in the industry. The Sonoma chapter recently launched a micro-grant program for local female food and fine beverage entrepreneurs, providing small grants to start-up businesses.

Additionally, many of the Dames have donated their time and energy to SFM, teaching cooking classes and donating auction lots. I am very grateful for the network. In fact, I was nominated by a former Dame, Naomi Crawford, who now sits on the SFM board of directors.

In August you and your Executive Chef and her team will be catering the food at PGWA’s Wind to Wine Festival.  Tell us some of the items you’ll be serving to our guests who attend the Festival.

• Turkey Florentine Meatballs
• Beet, Ricotta Salata & Arugula Salad Skewers
• Twice-baked Potato Bites with Chives, Cheddar, and Bacon
• Mushroom & Manchego Cheese Crostini
• Carnitas Mini Tostadas

Sonoma Family Meal also trains young people who are interested in culinary careers.  Why did you develop the program?  Can you share a few success stories of people who have worked their way up through the ranks and where they are now?

We set out to develop a culinary job training program to offer free, practical training to connect individuals in need with good jobs in our local food economy. With the hospitality industry always searching for talented, reliable employees, this program benefits both our students and the businesses that hire them.

So far, Sonoma Family Meal has trained over 60 students, with more than 85% securing fair-wage culinary positions right here in Sonoma County. We’re proud of the many success stories that have come out of our program. For example, Cece, a graduate from our very first cohort, was placed at SingleThread. She has truly thrived there, earning three promotions in just two years. Another graduate, Joel, joined us after working as a farmworker and delivery driver. He excelled in our program and is now a sous chef at Palooza in Kenwood. Joel recently shared his journey at our gala and often returns to our kitchen to inspire current students.

Sonoma Family Meal embraces cultural diversity in the food you prepare for family meals.   Could you tell us a bit about the diversity of your students? How has SFM been influenced by the students’ diversity?

Since launching our Culinary Job Training Program, we’ve welcomed students from countries including Mexico, Fiji, Haiti, Afghanistan, Peru, and Jordan. Many are referred through the Petaluma Family Resource Center, which offers vital services like English classes and immigration support to newcomers.

Our students have had a profound impact on Sonoma Family Meal’s programs and kitchen culture. We run a student-led lunch pop-up, Sabor, where students showcase recipes from their own backgrounds. These recipes often become part of our monthly meal subscription and catering menus. The creativity and diversity of Sabor inspired our newest venture: a food truck launching this summer that will highlight student-inspired dishes.

Tell us what it means to be an Employment Social Enterprise and what services you offer?

As an employment social enterprise, we operate partially like a business that provides free job training, employment opportunities, and career pathways for people facing barriers to work, while generating revenue through mission-aligned services. Students and alumni get hands-on real-world experience through our enterprises, preparing food-security and meal subscription meals, supporting and co-teaching cooking classes, and gaining front- and back-of-house skills in our Sabor lunch pop-up café and Catering with a Cause. Later this year, we’ll be launching a globally-inspired food truck to bring students a whole new type of opportunity. The funds from these services then help us continue to offer free culinary job training and food-security meals to those in need in our community.