For Immediate Release

Summer Solstice Potluck With A Salt Spring Flavour

The Sharing Farm And Salt Spring Coffee Come Together For The Richmond Community

Richmond, B.C. June 10, 2013 – This year’s Summer Solstice Potluck on June 20, at Richmond’s Terra Nova Rural Park  will honour Salt Spring Coffee for giving new life to The Sharing Farm’s crops with a $15,000 donation for the purchase of a walk-behind tractor and a two-door produce cooler.

The Summer Solstice Potluck invites volunteers, community members, and any Friend of the Farm to bring a food creation of their choice and join in the celebration as Salt Spring Coffee presents The Sharing Farm with its gracious gift. This year’s celebration will see garlic themed food creations by Nader Hatami of Steveston Pizza cooked in the Farm’s outdoor cob oven. This is an all-ages event and open to the public.

For over a decade, The Sharing Farm Society has been growing healthy organic produce, year-round for Richmond families in need, donating well over 200,000 pounds in that time, but this year there were setbacks.

Farm Manager, James Gates says that “the fields are below sea level and stay wet until late April, making it challenging to establish field crops early in the spring. The soil is heavy with clay and silt and compacts easily, making the use of a standard tractor impractical.”

In past years the farm has rented a walk-behind tractor, often in competition with other farmers. This year the tractor was unavailable until late May due to needed repairs. “Our farming efforts are crucial for Richmond’s community and those in need. This year, tilling was slowed and may not reach its full potential, but thanks to Salt Spring Coffee, this will be a one-time only occurrence.” said Gates

As Mickey McLeod, Co-founder, President and CEO states, “ Robbyn and I started out with sustainable organic farming, so it’s something that’s very dear to us. We also want to be active, responsible members of our community, which is why we’re committed to 1% For the Planet and giving to environmental based non-profit organizations. The Sharing Farm is an opportunity to act on these values, and our staff have shown lots of enthusiasm in volunteering.”

Salt Spring Coffee’s staff also wanted to get physically involved and have become summer-long volunteers. Long-term volunteers are essential to bringing the Sharing Farm and the community closer together and creating skilled eco-friendly, sustainable farmers for future generations.

For more information on The Sharing Farm Society’s Summer Solstice Potluck visit www.sharingfarm.ca/summersolstice
When: June 20th, 6pm
Where: The Sharing Farm Healing Garden, 2771 Westminster Hwy

 

For more information on Salt Spring Coffee visit: http://www.saltspringcoffee.com/

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ABOUT SHARING FARM
In 2001, a group of volunteers started the Richmond Fruit Tree Sharing Project (RFTSP) by picking surplus fruit out of people’s gardens to give to the Richmond Food Bank. In 2002 the project became a registered non-profit society with five founding directors. It expanded to growing vegetables on a small scale on donated land. Since then their efforts have expanded significantly. The Sharing Farm project now occupies over three acres in the Terra Nova Rural Park and has a fruit orchard at the foot of Gilbert Road.

In ten years, this community based farm has grown and distributed over 200,000 pounds of produce to those in need and hosts over 1,000 volunteers every year. As a food security education centre, they have formal and informal education programs that teach and inspire new generations of urban farmers and backyard gardeners.

ABOUT SALT SPRING COFFEE COMPANY
Salt Spring Coffee was founded in 1996 on Salt Spring Island by Mickey McLeod and his wife Robbyn Scott and its fresh-roasted coffee is now distributed and served across Canada at more than 300 cafés, restaurants, and grocery and specialty food stores. The company remains committed to its island roots: Forming partnerships with farmers who grow quality coffee sustainably, pioneering environmentally-friendly standards and techniques, and fostering a team of expert roasters and baristas who get the most out of every bean. Year by year, cup by cup it is cultivating a world-wide coffee community devoted to change.

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