NextGen Greenstitch Program by Poppy Henderson, Larkin Sylvester, Ella Signor, Eleanor Kernoldle, Fiona O’Connor, Ocean Ely, Delilah Kohn, Elly Ferlino and Cory van Gelder
Local organic food
The average distance food products travel in the U.S. is 1,300 miles (a huge car- bon footprint). Local produce hugely reduces packaging and travel. In addition organic farms sequester carbon and are environmentally and economically beneficial. Allstar Organics: Husband and wife, Marty Jacobson and Janet Brown run this certi- fied organic farm established in 1994. Janet has spent her life promoting organic locally grown produce from school gardens to food policy. As a guest speaker at the Climate Fest she emphasized the need to support young adults to become farmers. AIM Agriculture Institute of Marin: Andy Naja-Riese, CEO was a guest speaker uplifting AIM’s vision of supporting local responsible food and farming systems. AIM Operates 9 Bay Area Certified Farmers Markets all with local farm grown food. Marin Organics: Fosters community and communication among Marin County organic producers, as well as promotes the ecological, social and economic impor- tance of organic, sustainable, and regenerative agriculture throughout Marin. Pt Reyes Cheese: Local, organic cheeses produced from 710 acres of carbon-seques- tering pasture and 50% of farm power from methane-generated renewable energy. J&D Bees and The Bee Club book: Award winning author Mea McNeil was our guest speaker about the importance of bees. We depend on bees to pollinate 80% of fruits and vegetables and 50% of clover and alfalfa for all dairy products. With climate change already putting pressure on food security, bees must be supported and protected. Lagunitas School Garden: Provides hands-on learning, sustainable and mindful eat- ing and promotes environmental interest. West Marin Food Systems: Includes a Regional Farm to School Program that is involved with school gardens at Nicasio, Shoreline, Bolinas Stinson and Lagunitas Community School.
CLIMATE . . .
On April 19, the fifth annual West Marin Climate Fest brought music, perfor- mance, food, and activism to our Courtyard. Greenstitch Teen Climate Interns produced the event with support from the Community Center’s Events Team. We hosted fourteen booths all relating to our overarching theme, sustainable and local food systems. It was wildly successful, bringing about 250 attendees. Over the course of the festival, a question came up, asking us how these community organi- zations play a role in addressing the Climate Crisis. To respond to this comment, the Greenstitch Interns have worked together to emphasize the interconnectedness of all the participating booths.
Reducing food waste
Food waste generates approximately 8-10% of global greenhouse gas emissions.
Reducing plastic waste
Marin Glean Team: As a part of West Marin Food Systems, this team gleans produce that would otherwise not be harvested. Collected food is donated to food pantries, schools, and senior housing sites. Approximately 8,344 pounds of produce gleaned to date. Extra Food: Rescues excess food from businesses and schools from fresh fruit to dairy products and prepared meals and immediately delivers it to people with food insecurities. In Marin 1 in 5 people have food insecurity. This food would other- wise be wasted. All of these amazing organizations are engaged deeply in building the climate future we want. We are grateful we can look to them for hope and inspiration!
4-8% of global oil consumption is currently used for plastic production. Microplastics are negatively affecting us, marine ecosystems and the oceans’ ability to sequester carbon. Black Mountain Beauty’s makes products that use no plastic in their packaging and ingredients in response to the fact that In the US, 7.9 billion units of plastic are manufactured annually for cosmetics and many cosmetics contain plastic. Zero Waste Marin reduces plastic waste by making recycling and composting easier and promoting waste reduction through reuse, repair, and more mindful purchasing. West Marin Food Systems provide eco-sorting stations and reusable foodware pro- moting zero waste events. Our event included their reusable foodware and eco- sorting stations.
Milestones by Alexa Davidson Honoring Transitions, Celebrating Achievements
the opportunity to walk through key sites of the Civil Rights Movement and con- nect history to lived experience in powerful ways. We extend our deep gratitude to both Anita and Katherine for their years of service, creativity, and care. Their legacies will continue to ripple through this community for years to come. To learn more about Anita and Katherine’s impact, check out the April 29th issue of the Point Reyes Light. See class photos on page 9. Another important milestone this time of year are graduations. We extend huge congratulations to the graduating 8th grade classes of Nicasio School and Lagunitas Community School. We are so excited to see what each of these incred- ible students does as they enter their next phase of life! We also celebrate our local high school graduates from Archie Williams High School and beyond. This milestone represents years of hard work, growth, and perseverance, and our entire community shares in your pride. A special shout- out goes to Colby Ramirez O’Donnell, son of our Director of Programs, Nicole Ramirez—the Community Center team is cheering you on as you head into this next chapter. As always, this section is meant to reflect the many meaningful moments that make up life in our Valley. If you or someone you know has a milestone to share—a graduation, a new baby, a big achievement, or another life moment— please send it my way. I would love to help celebrate it with the community. adavidson@sgvcc.org
This season brings with it a meaningful mix of reflection and celebration across the Valley—moments that remind us just how special this community is. We begin by honoring two extraordinary educators from Lagunitas School District who are retiring this year: Anita Collison and Katherine Sanford. Together, they have shaped generations of students and helped define what makes education in the Valley so unique. Anita Collison’s journey is a true reflection of deep community roots and dedi- cation. After first arriving in the Valley, she began as a school bus driver, later contributing as an art teacher and classroom aide, before ultimately becoming a beloved third- and fourth-grade teacher in the Open Classroom program and now in the Lagunitas Community School. For more than three decades, Anita has been a steady and creative force, championing self-directed learning and nurturing curi- osity, confidence, and independence in her students. Katherine Sanford, during her nine years at Lagunitas, brought vision and inno- vation to the middle school experience. She reimagined curriculum in ways that encouraged students to engage deeply with the world around them. Her eighth- grade Change Project—where students identify a real-world issue and develop a plan to address it—has become a defining part of the program. Equally impactful are the immersive learning trips she led to the American South, offering students
SGV Community Center Stone Soup Page 5
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