Rotary First Harvest | Broadening the Scope
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Harvest Against Hunger Americorps VISTA Gayle Lautenschlager serves at Rotary First Harvest on the King County Farmers Share Program. By developing direct purchasing agreements between farmers and food banks, the program aims to increase access to healthy fresh foods in high need populations.

As the farmers and food banks in King County gear up for the upcoming growing season, King County Farmer’s Share VISTA, Gayle Lautenschlager, saw an opportunity to expand her program in a new direction. During a Transportation Round Table for Food Rescue, Gayle met Chef Tom French, the Director of Food & Nutrition Services at Mary’s Place. At Mary’s Place all meals are provided to the women, children, and families who stay with one of their nine shelters. The meals for the shelters are cooked at the main kitchen under Chef Tom’s supervision. Based on the initial conversation with Chef Tom, Gayle and Rotary First Harvest Executive Director, David Bobanick, decided to visit the main Cooking facilities of Mary’s Place in Burien. Chef Tom provided a tour and discussed some of the challenges of producing large volumes of food in a relatively small facility.

After the tour, they also sat down to discuss the King County Farmer’s Share Program and how the two agencies can collaborate. Chef Tom explained that they currently purchase from a wholesale distributor and while he prefers local produce, he has not yet formed any working relationships with local growers. Chef Tom also explained the challenge of incorporating local produce into his program where ingredients may not be able to be identified as readily as they are before they are processed or incorporated into cooking. A possible solution was proposed where a weekly meal highlighting local produce as well as an information and recipe sheet were suggested as ways to increase awareness about local foods that are often available at farmer’s markets.

As a follow up, a meeting between Chef Tom and a King County grower was arranged. The grower and Chef Tom were excited to talk about the wide array of produce available that can be incorporated into meals at Mary’s Place. They also discussed collaborating on other possible pilot projects. An additional meeting was arranged to talk about the possibility of planting produce specifically for Mary’s Place.

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