September 24

Shared Harvest for FareStart

A partnership with Amazon brings fresh produce to the local non-profit’s menus.

This summer, Amazon has been donating produce from its rooftop gardens in South Lake Union to FareStart, the Seattle non-profit that provides culinary job training to youth and adults, apprenticeships, community and school meals, and much more.

To date, Amazon has donated nearly 1,000 pounds of produce that’s been used at FareStart Restaurant, Maslow’s by FareStart, and the Community Meals Program, which provides food to shelters. While the amount of produce that’s been donated is relatively small compared to what FareStart typically uses in its daily operations, the program has grown since last year—Amazon now maintains three gardens compared to one at the start of the program, and 100 percent of the produce grown in these urban gardens goes to FareStart.

Over the summer, FareStart students and executive chef Wayne Johnson have been taking part in biweekly Harvest and Learn events with Amazon’s horticulture team. The chef, students, and Amazonians pick and clean produce ranging from herbs like chives to leafy greens like chard, eggplants, and other fresh produce.

The partnership affords FareStart students a unique learning experience that gives them an understanding of where the ingredients they use in the kitchen comes from.

There are many ways to support FareStart, but one of the most popular is to attend the restaurant’s Guest Chef Nights, which happen every Thursday. Diners can enjoy a three-course gourmet meal for just $34.95 from established local and regional chefs. Coming up are Maximillien Petty (Eden Hill Restaurant, September 26), Eric Truglas (Captain Whidbey, October 3), Mitch Mayer (Sawyer, October 10), and Perry Mascitti (Tulalip Resort, October 17). Click here for reservations and more details.

Story by Ethan Chung & photographs courtesy of FareStart.

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