- Resources for Farmers
- Resources for Educators
- Resources for the Public
- GIM Workshops
- Grown in Marin Newsletter PDFs
Grown in Marin Newsletter Articles
- Editor's Column - September 2011
- NewsFlash: The conventionals are in on it!
- M.B. Boissevain - Marin's first farm advisor 1920-1950
- Interview with James Marshall
- Visit CAM FoodWorks, an artisan food producer and co-packer on September 30
- New resources for farmers and the public
- More awards for our North Bay cheesemakers
- Around Marin County - September 2011
- Editor's Column - June 2011
- Real Added Value: The Marin Organic School Lunch and Gleaning Program Continues to bring People and Produce Together
- What do HootSuite, QR, and Constant Contact have in common?
- From Farming to Facebook: Ten Lessons Learned
- UCCE Marin intern: Marissa Thornton
- Around Marin County - June 2011
- Editor’s Column – March 2011
- Water Buffalo? In Tomales?
- Coming of Age: The Status of North Bay Artisan Cheesemaking
- Stalking rare fruit scion in West Marin
- Around Marin County - March 2011
- Summit 1997 to Summit 2010
- Around Marin County December 2010
- Editor - September 2010
- From Hicks Valley Ranch to Oliver’s Markets
- Artisan cheese-making classes coming to Marin
- Farm diversification sheets are now available at GIM site
- Incubating the business of the family farm – farmers’ markets play a critical role
- Indian Valley Organic Farm goes to market
- Around Marin County September 2010
- Editor - July 2010
- You can almost taste the grass . . .
- Local Nicasio Valley Cheese goes into local United Markets
- Planning the future of Marin’s agriculture
- Marin Agricultural Focus Group findings on moving forward in profit & sustainability
- 2010 Agricultural Summit Resource Program & Site
- Around Marin County July 2010
- Editor – March 2010
- Third UCCE Grafting Workshop & Scion Exchange
- 2010 UCCE Grafting Workshop Pictures
- New UCCE Marin interns connect partnership circle
- Using social media to promote your products (& philosophy)
- Preparing Marin agriculture for the next decade
- Around Marin County March 2010
- Editor's Column November 2009
- Portable dairy wagon hits the road
- Peter Rudnick Picks Peppers In Petaluma
- Securing Succession on the Farm
- What we grow
- Marin Farm News November 2009
- Rossotti Ranch: Straddling Marin & Sonoma Counties to produce food for the community
- Recent legislation expands opportunities for farm stand sales
- Join the MO Glean Team!
- Healthy and local food for all
- Strong rancher participation in Conditional Waiver Program
- Editor's Column September 2009
- Marin Farm News September 2009
- Archived Related News Items
- UC ANR Publications
- Photos of Marin Agriculture
Join the MO Glean Team!
Produce left in the field because it doesn’t meet aesthetic requirements of the market, but is harvested anyway, is termed “gleaned.” This can account for up to 20% of what is grown: potatoes, squashes, spinach, leeks, beets, carrots, arugula, lettuces, meats, eggs, yogurt, ice cream, and more.
Marin Organic incorporates gleaned food into their Organic School Lunch and Gleaning Program, supplementing school purchases with the produce. This offsets cost, enabling schools to choose local and organic while staying within their budgets. Marin Organic has donated and delivered over 100,000 pounds of gleaned products to about half the schools, camps, and underserved communities in Marin. Each week the program enables 12,000 children to enjoy organic foods grown from Marin soils.
What’s new about the program? Scott Davidson, the Program Manager, has made gleaning open to any and all who would like to contribute their time in the field. Hilary Jeffris of Mill Valley, a newcomer to the group, was so excited about her experience that she posted to the Marin Open Garden Project blog on Monday, August 10th:
“While I work at the College of Marin IVC farm every Wednesday, it was a great experience for my kids to try their hand at ‘real’ agricultural work. Don't get me wrong, we harvest from our home garden and regularly work together at the Park Elementary School Garden. But this was an opportunity for them to directly ‘give back’ to kids who don't have the access to fresh, local, organic food that we do.”
Visit Marin Organic’s website (www.marinorganic.org) and get on their “glean team” email list. Extra hands make “short work” of the task at hand. - Paige Phinney, Marin Organic
To join the Marin Organic Glean Team, please contact Program Manager Scott Davidson at 415.663.9667 or email@example.com. "There's plenty of food to glean and so many people to feed. Many hands make light work."