As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers never gets eaten. But cooperative associations of organic food producers like Marin Organic based in Point Reyes Station are striving to cut down on food waste. Learn more in this new video from “Lexicon of Sustainability” filmmaker Douglas Gayeton.
Sarah Ramirez left a high-prestige career to bring California’s bounty of unsellable fruit to food banks in the state’s Central Valley. Her grassroots organization is trying to address a regional conundrum: While many area farms end up with imperfect fruit that can’t be sold to supermarkets, local farmworkers struggle to afford fresh produce.
Gleaning is the collection and use of excess food from farms. In this episode, we participate in gleaning with the organization, Farm to Pantry in Healdsburg, CA and use the produce to cook at a homeless shelter and rehab center.