View this email in your browser
Rescuing Nature's Bounty for the Benefit of Our Community

The GleanSLO Vision

Through the act of harvesting and sharing food, we connect and nourish our community to build stronger relationships and a deeper appreciation for our food

Upcoming Events

Saturday, April 16th
Ynana Rose in Concert, benefitting GleanSLO
Info Here

Sunday, April 24th
Earth Day at El Chorro Regional Park
Info Here

April 27th- May 1st
Wine, Waves and Beyond in Pismo Beach
Info Here

Friday, June 3rd
Hunger Awareness Day
in SLO

Mid-June 2016
GleanSLO Community Appreciation Event
Date and location TBA soon!
Get (more) Involved!

Whether you're a first time gleaner or a veteran looking to step up your gleaning game, e-mail Volunteer Coordinator Emily Wilson, to find out how to get (even more) involved with GleanSLO.

Stay Connected!

Donate Now!

Thank you
to our recent 
produce donors!

Thursday SLO Farmers Market
Saturday Templeton 
Farmers Market
The Tomsens
Ron and Louise Dawson
Talley Farms
Sally Woelper
Jason Dornish
Becker Family
Stanier Family
Robin Song Farms
Paulette Diaz
Moran Family
L & C Smith Groves
Island Farms
Cal Poly Organic Farm
Dente Family
Dan Melton of SLO VEG
Hearst Castle
Detz Family
Cortez Family
The Hasson Family
Liz Johnston
Pete Freitas
Adele Anderson
Trabia Farms
Bishop's Peak Elementary
The Plakias Family
Bellevue-Santa Fe Charter School
Andrew Lunny
Trenton Luis
Leah Hencier
Jacqueline and Michael
Katie Krupp
Mama Christopher
Check out our upcoming gleans!
Visit the GleanSLO Harvest Calendar

Produce Pounds and
People Power 

GleanSLO's 2015 Annual Report is Up!

Check our 2015 Annual Report to see some impressive volunteer numbers and how our total poundage has changed and added up over the years. You can find the full report on our website here. Thank you to our dedicated volunteers and generous donors for making 2015 a great success!

Wine, Waves & Beyond is Back!

Have Some Fun and Support GleanSLO in the Process!

GleanSLO is honored to partner with this year's Wine, Wave & Beyond 7th Annual Surf Classic. Proceeds from this year's events will benefit our program in way that will help us in our efforts to rescue healthy nutritious food four our county's hungry families.

The five days of festivities kick off with Surf Movie Night on April 27, followed by Rabobank's Barrel to Barrel on April 29, a Winemakers Dinner on April 30, then closes out on May 1 with the 805 Surf Classic and  805 Classic Beach Party & Vintage VW Display.

Tickets are going fast! Don't miss this opportunity to show your support for GleanSLO and soak up some sun and music, while treating yourself to some of the Central Coast's finest wines, brews and cuisine.

For volunteer opportunities, contact GleanSLO Volunteer Coordinator Emily Wilson at


A Nod to César

SLO AmeriCorps Cohort Honors César Chávez in Day of Service at Talley Farms

This past Thursday on the birthday of farm worker activist César Chávez, SLO's AmeriCorps VIP program spent the morning gleaning lettuce in honor of Chavez and all his work in the name of Farm Workers Rights. Chavez spent a lifetime fighting for basic human rights for the people who are putting food on our table. He started the United Farm Workers (UFW), the nations first successful and largest farm workers union, led marches and boycotts in the name of workers rights, and became a symbol of non-violent human rights activism. For more information on Chávez and the Farm Workers Movement, check out

Returning Home and
Giving Back

Getting to Know Margaux Inman, GleanSLO Program Coordinator
Interview and photo by Carolyn Eicher

C: Your name, a few sentences about you, your background
M: Hi, I’m Margaux Inman and I’m thrilled to be the new Program Coordinator for GleanSLO!  I moved to San Luis Obispo in 1998 from France. I’ve lived here on and off the past couple years but absolutely love it, so I just keep ending up here again! I went to school at the beautiful UC Santa Cruz campus studying Biology and Environmental Studies. I’ve always loved nature, putting up my hammock in beautiful spots, and spending time using my hands, whether it be fixing things or planting some new seeds in my yard.

C: When and how did you hear about GleanSLO?  What interests you about the work that GleanSLO does? We would love to hear a personal story or connection about what gleaning means to you, or why you decided to apply for the job as GleanSLO Coordinator.
M: I heard about GleanSLO a couple months ago from one of the current volunteers, my mother! Luckily enough for me, a job position opened up and I quickly jumped on it.
I’ve been interested in gleaning in my own way for quite a bit. In college, I spent a fair amount of time biking around town picking unused fruit on public property. I’ve always found it to be a shame to waste such bounty. And it tastes so much better fresh off the tree!

C: Has anything been surprising as you learn more about food access and hunger in our community?
M: I hadn’t realized how large of a community struggles with food security. I knew it was an issue, but 1 in 6 in San Luis Obispo County doesn’t have a reliable food source. That’s huge! 

C: We'd love to know about the other work you've done previously --- or other community involvement and what inspires you to be involved and give back to the community?
M: I’ve worked in a fair variety of jobs, tutoring, teaching kids to ride horses, working in dental offices, harvesting papaya, to cooking in restaurants. By far, one of my most rewarding experiences was volunteering with a disaster response program, All Hands. I did this on the small island of Bohol in the Philippines. This island was heavily affected by the earthquake and typhoon that hit in late 2014. The work consisted of safely deconstructing unsafe housing structures, clearing out all debris, sorting reusable materials, and setting up a new foundation for rebuilding. We often worked alongside the locals. Seeing their strength in such a hard time was inspiring. Being able to help another person is truly an unbelievable feeling, especially with such a fundamental right such as housing and nutrition. In the end, all that matters are the people around you and the connections you make, so we might as well help each other out! 

C: Do you have a favorite fruit or vegetable recipe to share that you make from local produce? Or a resource of where you find inspiration for cooking or heathy recipes?
M: I absolutely love fruit. Recipes are also a little tough because I have a hard time getting the fruit home without eating it! But when I do successfully bring some home, I love juicing apples and using the apple pulp to make cinnamon and apple chunk muffins.

Spring Time in
San Luis Obispo

A Guide to Seasonal Produce
of California

Artichokes, asparagus, lemons and lettuce (oh my!). And the start of strawberries! It's spring time on the central coast, everything's in bloom and we're starting to see a wide variety of springtime fruits and veggies at the market.

For a comprehensive rundown of the seasonal produce of California, check out CUESA's handy seasonality chart.

But being headquartered on the beautiful central coast of California, it seems that often we're exempt from the restrictions of produce seasonality. So in the name of our extended(and seemingly endless) growing season here in SLO county, we give you a recipe featuring a not-so-springtime, but definitely-so-delicious veggie brussel sprouts.
From the desk of SLO Food Bank's Nutrition Programs Manager Melissa Danehey comes this recipe for Brussel Sprout Hash:

4 cups Brussels sprouts (finely chopped)
1 tablespoon Olive oil
3 cloves garlic (finely chopped)
Salt and pepper to taste
1 lemon wedge
2 eggs
¼ teaspoon hot sauce or crushed red pepper flakes (optional)

1. Chop off the ends of the sprouts. Slice them in half, then finely shred each half.
2. Heat the oil in a skillet on medium-high heat. Swirl it around to coat the pan. Add the Brussels sprout shreds and garlic, then leave it to cook for about 1 minute. Add salt and pepper to taste and stir the hash in the skillet.
3. Crack the eggs into opposite sides of the pan. Sprinkle them with salt and pepper. Pour 2 tablespoons of water into the skillet and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes. (Don’t cook the brussels sprouts hash with the eggs for too long! It only takes a couple of minutes. Cooking it longer will make it mushy.)
4. Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice. Add hot sauce or red pepper flakes if you want it spicy.


GleanSLO is a program of the Food Bank Coalition of SLO County | 
Copyright © 2014 GleanSLO, All rights reserved.

Mailing address:
Food Bank Coalition of SLO County, Attn: GleanSLO
P.O. Box 2070
Paso Robles, CA 93447

unsubscribe from this list    update subscription preferences