After completing the Greens Do Good Workforce Development program, his performance paved the way for him to become a paid employee. Flourishing as a Farm Tech, he then received a well-deserved promotion to Assistant Coordinator and continued to learn and contribute as a valued team member.

In the summer of 2023, Finn expressed his desire to explore career paths that would provide more opportunities for social skill development. “We knew just the person to turn to,” explained Greens Do Good Operations Director Jen Faust. The team reached out to Craig Kunisch, the owner of Mahwah Bar & Grill and a longstanding partner of REED. Following a thorough interview, Finn was hired as a host in September 2023 and hasn’t looked back.

“It’s a pleasure having Finn’s warm, energetic spirit at the Mahwah Bar & Grill,” said Craig. “His dedication enhances our team and makes our operations run smoothly, creating a positive experience for both staff and guests alike.” Finn added, “They let me be me at the Mahwah Bar & Grill. We’re all friends.”

While Finn has moved on from Greens Do Good, our commitment lies in empowering individuals like him to excel in their roles and prioritize personal growth and fulfillment. Finn’s story remains a testament to the valuable skills learned at Greens Do Good, which are meaningful for success in other work settings. This fall, Finn will attend a college transition program at Georgian Court University, where he will reside while completing his studies. Until then, you can find Finn greeting and seating guests three days a week at the Mahwah Bar & Grill.

Many young adults with intellectual disabilities “graduate to the couch,” as Tate puts it, and do not go on to college or establish careers. Finn has been fortunate to work at Greens Do Good since 2021, where he’s thrived as an assistant coordinator taking on tasks like seeding, harvesting, and packaging.

As Tate explained, “Finn is extraordinarily proud of being a hydroponic farmer.”

This passion and purpose Tate saw in her brother inspired her to start the Greens Do Good Club at her Ridgewood, New Jersey, high school. Tate, along with a friend and a teacher sponsor, founded the club with approval from the school administration. With more than 30 members, the club has been actively involved in community events, including the Ridgewood Daffodil Festival, and has generated awareness about Greens Do Good and its mission.

Now a high school senior, Tate inspires others to support Greens Do Good by buying their produce and encouraging local restaurants and grocery stores to do the same. She hopes students from other high schools will start similar clubs and help create positive change in their communities.

“Having a brother with special needs has made me more aware of people’s unique qualities, and I think it has made me a better person,” said Tate. “I’ve learned from Finn that we all need to help each other.”

Learn more about Greens Do Good and our mission at greensdogood.com.

Five days a week, Greens Do Good Workforce Development Coordinator Jessalin Jaume stands at the farm entrance, ready to greet students. These young people, ages 16 to 21, are transition students with autism who come from surrounding schools to receive job training at the indoor farm in Hackensack, New Jersey.

First up is a review of their individualized work plan. Accompanied by job coaches, the students start working on any number of skills, including inventory, seeding, measuring nutrient levels, harvesting, packaging, post-harvest cleanup, and more. In total, there are 84 different skills that students can learn at the farm. Each works at their own pace and ability rotating through tasks as they are mastered.

Jessalin Jaume, Greens Do Good Workforce Development Coordinator

“At the farm, there’s a job for everyone,” explained Jessalin. 

High rates of unemployment among adults with autism are startling. In fact, nearly half of 25-year-olds with autism have never held a paying job. Our services are designed to prepare these individuals for employment upon graduation from school. Greens Do Good is an approved provider of Work Based Learning Experiences, part of Pre-Employment Transition Services (Pre-ETS) of the New Jersey Division of Vocational Rehabilitation Services (NJ DVRS).

The hydroponic, vertical farm is located in a 3,500-square-foot warehouse space using sustainable farming methods, including energy-efficient watering and lighting systems to nurture the crops, which are planted in space saving stacked trays. The farm grows 30 varieties of microgreens, plus basil, baby arugula, baby kale, butterhead lettuce, and spring mix.  Produce is sold to regional grocers, small local markets, restaurants, country clubs, and direct to consumers. 

Core to the program is a customized curriculum developed in collaboration with board-certified behavior analysts. Each skill is broken down into prerequisite skills, targeted goals, and overall skill mastery, and independence. The practical skills learned on the farm are just one benefit of the Workforce Development Program. Working alongside neurotypical peers, students receive additional opportunities for social interaction, learn how to communicate in the workplace, and practice self-advocacy and workplace readiness. 

One of the highlights of the job for Jessalin is watching the students’ progress.

“They often come in reserved and timid, and over time, I watch them flourish, gain independence, and engage with the Greens Do Good team. Our greatest hope for these students is that this opportunity provides a pathway to a job,” she said.

Students take on tasks like seeding and measuring nutrient levels.

With nearly 60 students coming through our doors each week, the Greens Do Good program currently has a long waiting list. “Given the high unemployment rates among adults with autism, it’s no surprise that demand for our program is so strong. With future expansion plans in place, our goal is to open our doors to more students,” said Jen Faust, Director of Operations, Greens Do Good.

To learn more about Greens Do Good and our Workforce Development Program, click here.

So, what transforms these houses into homes? It’s more than just four walls and a door. Each residence has a team of dedicated staff who put their heart and soul into making the residents feel at home. 

Once the house is ready, REED Next Program Administrator Diane Walpole swings into action, furnishing and decorating the rooms from top to bottom, transforming them into well-appointed living spaces.

“When we opened our first residence in 2019, we recognized that it was critical that the space was warm and inviting, a place where residents would feel at home,” explained Diane, who has since worked her magic on our other residences.

Every parent wants their child to be well cared for, no matter how old they are, and Diane always thinks about what she’d want for her three grown children. Then, she goes to work, adding her personal touch. “With four young men all living under the same roof, we needed to strike a balance between form and function and safety, but we don’t want the houses to be like so many group homes, which are often cold and sterile,” she said. Diane makes sure they are just the opposite and adds big comfy couches and ottomans and cozy blankets, and she covers the walls with artwork.

Giving each resident their own personal space is also important. Besides their own bedrooms, residents can find cozy nooks carved out where they can eat a meal, play a game, or work on a puzzle. Each home has some extras, whether it’s a patio for summer barbecues, basketball hoops for pick-up games, or exercise equipment to keep in shape.

If you walk into one of our Glen Rock homes on any given evening, you’ll likely catch REED Next Lead DSP James Spero making dinner with the residents. A jack of all trades, James always goes above and beyond. During the pandemic, he even watched YouTube videos so he could learn to cut the guys’ hair. Always at the ready, James has been known to change a flat tire on the house van or step in to fix a plumbing issue.

Before the guys go out in the community, whether it’s a visit to a museum or outdoor carnival, James makes sure that they’re dressed nicely and clean-shaven and their hair is well-kept. “I don’t care what it is, I’ll do what it takes to be sure that our residents are safe, happy, and comfortable,” explained James, who learned how to become a caretaker at an early age by spending time caring for his grandmother. 

“With beautiful homes and a team of dedicated, caring staff, REED Next is offering more than just housing. We’re also creating community,” added REED Next Director Francesca Saraniero.

Learn more about REED Next and the REED Autism Services family of programs at reedautismservices.org.

The numbers are staggering. The unemployment rate among adults with autism is approximately 85%, and half of 25-year-olds with autism have never held a paying job. Despite workforce development efforts, individuals with autism remain among the most underemployed of those in all disability categories.

At Greens Do Good, a hydroponic, vertical farm in Hackensack, New Jersey, we’re doing our part to help change that.

Through our Workforce Development Program, we provide pre-employment training to teens with autism, like Finn Ban. After completing the program, Finn was hired as a farm technician and has since been promoted to an assistant coordinator. In this role, he helps maintain and organize crops, package products, and take inventory of seeds. In addition, he’s developing life skills and hands-on experience that will lay the foundation for future independence.

But maybe the most meaningful part is that Finn is excited by the opportunities he gets for social interaction and learning how to better communicate with others.

“Working with Finn has been the purest example of the Greens Do Good mission. His love and passion for the farm are on display every time he comes in, and it has been awesome to see his skill set grow,” explained Matt Ravetier, farm manager.  “He works hard and brings a positive attitude. Without him, life would be much more difficult at the farm!”

With the anticipated growth of the global hydroponics market approaching 22.5% through 2025, Greens Do Good provides a unique opportunity for job training within an expanding industry. Learn more at greensdogood.com.

Anyone familiar with the Mahwah Bar & Grill knows the Kunisch family is the heart and soul behind the business. Craig Kunisch, fourth-generation owner and operator, continues the tradition of great food and hospitality, started by his great-grandmother in 1935. As the former Chairman of the New Jersey Restaurant & Hospitality Association, Craig serves his community by advocating for the protection of local family owned businesses and provides resources regarding industry and legislative education.

In addition to his keen sense of tradition in hospitality, and the contributions he has made to a changing industry, Kunisch is known in the community for his compassion and desire to help others. It is those qualities which drove him to partner with REED Academy, and offer his business as a vocational training site for teens with autism. The program provides students with an opportunity to sample jobs and further develop the necessary skills for meaningful employment.

The Mahwah Bar & Grill was the first business to offer paid employment to a REED Academy graduate. As Kunisch explained, “Mark is a true asset and I would encourage other employers to pursue the opportunity to have other REED students and adults brighten their workplace.”

REED is grateful for the involvement of Kunisch and other local business owners as they continue to enhance the school’s vocational training program. And on July 18, 2022, Craig will be honored with a Community Impact Award at the REED Foundation for Autism 2nd Annual Golf Classic at the Edgewood Country Club.

Click here to register or sponsor the event.

It’s become a familiar sight for residents at the Woodridge, New Jersey, apartment complex. Rain or shine, chances are you’ll see REED Next client Jonathan Gonzalez and his Direct Support Professional, Lawrence Bawley, out for a walk, headed to the gym or on their way to the swimming pool. Since the start of the pandemic, this dynamic duo broke some old habits, made some new habits—and formed a special bond along the way.

When the Covid crisis altered Jonathan’s regular routine, it was critical that he stay active and engaged. At the time, Jonathan’s doctors were concerned about his weight and his eating habits, which included a lot of pasta and snacking before bed. They wanted him to start eating healthier and getting daily exercise.

At first, Jonathan resisted Lawrence’s attempts to get him moving. “He’d try to use every excuse to get out of it,” Lawrence explained. The pair started off slowly, walking five to 10 minutes at a time. Soon enough, Jonathan found that he actually liked the routine—and the incentives he received. “At the end of every week, he would be rewarded with a dinner or snack of his choice.” Once it was warm enough outside, the two added daily swims to their routine, doing laps in the apartment complex pool. “Swimming is one of Jonathan’s favorite things to do. He’s like a fish in water.”

As with all REED programs, REED Next staff play a crucial role in enhancing each individual’s daily living and leisure skills, while providing individualized support that’s tailored specifically to their needs. Our staff also add a personal touch, bringing their dedication and passion to their relationships.

Within a few months, Jonathan had lost about 45 pounds and his doctors were very pleased with the results. At the same time, Lawrence, who had also struggled with his weight for many years, was inspired to make changes in his own life.

“I was so motivated by Jonathan. We continued to hit the gym, cut out unhealthy snacks and eat lots of fruits and veggies,” said Lawrence, who himself lost an impressive 100 pounds. “Now, everyone pays us compliments and that keeps us motivated. Having Jonathan as a friend and workout partner makes it a lot easier to get exercise. We feed off of each other’s energy.”

And Jonathan’s mom, Denise Gonzalez, couldn’t be more pleased.

“Jonathan is in the best shape he’s been in in years and he and Lawrence have gotten so close during the journey. Not only did Jonathan lose weight but the value of their friendship shows in the confidence and trust Jonathan has with Lawrence. Friendships don’t come easy for people on the autism spectrum — and seeing my son get healthy and deepen a friendship at the same time really touches my heart!”

For Jonathan and Lawrence, I guess you could say this was a case of lose some, win some.

Despite the freezing temperatures, Greens Do Good provided more than 150 heads of butterhead lettuce to support GBCA’s mission to improve the lives of low-income families. The Greater Bergen team arrived ready to fill their truck and quickly got to work loading heads of lettuce — an impressive example of people coming together to create more sustainable families and healthier youth, starting with GBCA’s Head Start/Early Head Start program, which prepares students for kindergarten by offering extensive resources to support the entire family.

Thanks to this coordinated effort, students in the Paterson, Jersey City, Hackensack, Bergenfield, and Cliffside Park programs enjoyed a tasty, nutritious lunch featuring our fresh butterhead lettuce, while learning about the benefits of eating healthy. With a focus on the whole family, each child also went home with the recipe for the dish and nutrition facts.

“We were honored to provide this enriching and nourishing experience thanks to our hydroponic, vertical farm in Hackensack, New Jersey,” said Lisa Goldstein, Vice President of Development. When you walk into Greens Do Good, you’ll be struck by the beauty of stacked trays of basil, microgreens, and lettuce, unexpected in an old warehouse space. And you’ll be struck again by the beauty of seeing teens and adults with autism hard at work — planting, seeding, packaging, and harvesting. “We provide job training and employment to these individuals, teaching them environmentally sustainable practices along with essential skills,” Goldstein added.

This fulfilling visit was our latest endeavor in growing community partnerships, which helps us fill the local area with healthy produce. We’ve also been busy assisting Feed the Frontlines New Jersey distribute free meals for hospital workers, providing fresh produce to food pantries through Bergen County’s Food Security Taskforce, and donating surplus produce to Eva’s Village, which provides support to people in need.

“I cannot think of more meaningful work than teens and adults with autism growing produce to help nourish and educate underserved communities,” said Chantelle Walker, CEO of REED Autism Services.

Interested in becoming a Greens Do Good community partner? Contact Lisa Goldstein at [email protected]. Greens Do Good is part of the REED Autism Services family of programs, all 501c3 organizations.

For Chef Tony Villanueva, partnering with Greens Do Good is just another way to connect food and community.

Chef Tony Villanueva has always connected food with love. He grew up on the lower east side of Manhattan, raised by a single mom who worked many jobs to make ends meet—but always made time for the family meal. As a child he would stand on a crate to reach the stove and soon his relatives were asking him to prepare meals. And on a trip to visit his mom at her cafeteria job, young Villanueva was enthralled by the energy in the kitchen and all the people working to prepare food.

Villanueva trained formally as a chef, and eventually joined Edgewood Country Club as Executive Chef. Villanueva was tasked with changing the culture of the country club by creating a new and inspiring dining service. He was up to the challenge: He revolutionized the business of country club dining by prioritizing the freshest ingredients and sourcing them locally whenever possible.

It’s no wonder, then, that Villanueva jumped at the chance to become involved with Greens Do Good, REED Next’s year-round hydroponic vertical farm that offers locally-grown, sustainable produce to local businesses, and puts profits back into programming and support for individuals with autism. He began getting weekly deliveries soon after we opened our doors—making him the first Chef Partner of Greens Do Good. “I saw the opportunity and I have the power to effect change,” he explains. “I believe in the mission of Greens Do Good and want to create a ripple effect that becomes a tidal wave.”

Chef Tony Villanueva believes and embraces the mission of the REED Foundation for Autism and Greens Do Good. “Everyone wants to do good but not everyone has direct access,” he says. Villanueva looks for direct access wherever he can find it; he’s not only involved in Greens Do Good, but also contributes his time, talents, and resources to other charitable organizations including CASA for Children of Essex County.

For Villanueva, sitting together and sharing a meal has always been an expression of love. And through his work with Greens Do Good, he’s shown that preparing the meal using fresh, locally-sourced and sustainable ingredients is one more important way to show you care.

When NuSpice, a family-owned custom seasoning blend company, moved their headquarters to a new space in Oakland, New Jersey, three years ago, one of the first neighbors to welcome them was the REED Foundation for Autism.

“We moved here to this location, and Lisa came over to drop off a package of sweets, a holiday gift the students had put together,” explains Jessica Goldstein (no relation), vice president of NuSpice and the daughter of the president & owner for the past 25 years, Henry. “I went over to thank them and connect,” she says—and a valuable relationship was forged.

Jessica learned that the students of REED Academy package up little gifts for friends of the Academy and Foundation every year, cutting the ribbons, affixing stickers, and doing the mailing. The card on each box of chocolates reads, “Packaged by students with autism at the REED Foundation.”

“It’s very important to us to give back,” Jessica says of her family and their company (her brother and mom also have roles in the business). “We have a bunch of family members on the spectrum, so hits close to home for us.” She suggested that if there were anything NuSpice could do to help support REED, the team should let her know.

Jessica and Lisa stayed in touch, and when the next holiday season rolled around, Jessica commissioned REED Academy students to wrap holiday gifts for everyone on NuSpice’s gift list. Not long after, Jessica invited Lisa to tour the NuSpice facility—the offices as well as the R&D, culinary arts, and QA labs.

The REED team was there to see the picking, mixing, and packaging in action—and assess whether NuSpice might make an interesting and educational partner for REED’s prevocational student training program. NuSpice makes custom-blended spices that you might see on gourmet popcorn, in your Blue Apron meal kit, or even on the deli turkey you ate for lunch yesterday.

Ultimately, she and the REED team determined a partnership would work. And for the past year or so, a REED Academy student has been reporting to the NuSpice headquarters regularly. “He comes in once a week,” Jessica says. “It’s been so cool to watch him blossom. At first, he was putting 11 labels on bags in an hour and wouldn’t talk to anyone. Now he’s up to 200 labels an hour, and he’s talking to everyone! He even comes to our company events.”

For Jessica and her family, the bond built between NuSpice and REED has been rewarding.  “You can tell these are people who care, who are genuinely there for the good of the whole,” she says of the REED team.

“In our business, we feed people,” continues Jessica, who also serves as vice president of the Research Chefs Association, an international organization that supports the blending of culinary arts and food sciences. “It’s personal to me to make sure people have food on their plate, and that REED got the grants they needed to build Greens Do Good. It resonates with me. To see how we can improve the food culture in the U.S. and literally in our backyard—it’s important to be part of that.”

NuSpice’s student trainee will graduate in June, and when he does, Jessica hopes to continue partnering with REED and have other students come work at her family’s business. “We’d love to continue that,” she says, “for as long as kids want to come here.” NuSpice’s relationship with REED may have started with geography, but it’s lasted because of a shared commitment to caring.