Team Spotlight: You Know Him, You Love Him — It’s Nic Fasano!
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If you’ve ever emailed us, called with a question, or needed help with your order—chances are, you’ve talked to Nic.
And if you have, then you already know: Nic Fasano is the real deal.
This month marks four years since Nic joined Farm to Fit, so we figured it was the perfect time to give him a proper spotlight. You already know he’s friendly, quick to respond, and always helpful—so here’s a peek behind the scenes at the guy behind the inbox.
Hometown:
Great Barrington, MA
Years at Farm to Fit:
4!
Favorite Farm to Fit Meal:
Chicken Fajita Bowl
Favorite Place to Eat Out in PDX:
Tienda Santa Cruz
FTF Superpower:
Able to reply to emails in the blink of an eye 😉
If you could only eat three things for the rest of your life what would they be?
Ooh, okay –
Sandwiches (And I do mean all sandwiches, if it has two pieces of bread on either side, it’s a sandwich. Hot dogs are not sandwiches, I know you weirdos are out there)
Burritos
Pizza.
Boring and basic choices with infinite amounts of variability and creativeness!
What is a surprising or unusual food combination you swear by?
Peanut butter & a dash of thousand islands dressing on Hamburgers, particularly with crispy bacon and pickles. It helps to have a drink first – the peanut butter and dressing create a weird and delicious combination of umami flavor, the bacon gives it texture and saltiness and the acid from the pickles cuts across all three in the most amazing way. I never would have believed it until I tried it, to this day it’s still one of my favorite combinations.
If you could dine with anyone — past or present — who would it be?
Past: Samuel Beckett, Christopher Lee, Eugène-François Vidocq
Present: Daniel Radcliffe, Tom Waits, Weird Al Yankovic
What is one tip or hack you think everyone should know?
Lifehack: When making a quesadilla, instead of folding it in half, fold it into quarters – cut a slit at the top of the tortilla into the center. Then, use the flap created by the slit to fold that quarter down onto the fillings in the quarter below. Repeat this process two more times until you have a triangular, wedge shaped quesadilla.
This allows you to pack in more flavorings and variety, the layers create a good texture and the quesadilla itself becomes much easier to eat with your hands (the best way to eat anything!)
Nic, thank you for four incredible years of supporting our clients with warmth, wit, and lightning-speed replies. We’re so lucky to have you on the team—and we know our customers feel the same.
Happy workiversary!