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Rogue Food Unites Is Coordinating Food Businesses, Farms, and Cultural

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Rogue Food Unites Is Coordinating Food Businesses, Farms, and Cultural Rogue Food Unites is coordinating food businesses, farms, and cultural organizations to meet the acute demand for regional support with a community-driven meal preparation and delivery program. Meals prepared with ingredients from local farms by local restaurants are delivered to locations in Southern Oregon where residents displaced by the Almeda and Glendower fires receive the food they need. Breakfast. Lunch. Dinner. At a time when the local economy in the Rogue Valley is already struggling due to the pandemic, every dollar invested in Rogue Food Unites ensures that local restaurant workers keep working, local farmers keep farming, and displaced residents impacted by the fires are supported nutritionally and emotionally through food. Rogue Food Unites pays all participating farms to provide fresh, flavorful, local ingredients to restaurants who are paid to prepare the food. As a result, our vibrant regional food system stays strong and intact. Restaurants stay in business and are able to pay their staff, their rent, and do what they do best: feed hungry people. Keep our restaurants humming and our communities fed by DONATING NOW through the United Way. Thank you to all the amazing collaborators that have made this happen: Adam Danforth, father to Moxie in 4th grade, is a James Beard award-winning author, butcher, and food activist who teaches and works internationally to build strong communities through good food. His collaborations include Google, the James Beard Foundation, Stone Barns Center for Agriculture, Jose Andres’s Think Food Group, Danny Meyer’s Union Square Hospitality Group, and Eleven Madison Park. He sits on the board of the Chefs Collaborative and the Good Meat Project and serves as the American ambassador for the Butchers Manifesto. Adam lives in Ashland, Oregon. Sheila Foster, mother to Clarity in 7th grade and Siskiyou School board member, is the Executive Director of Rogue Valley Farm to School (RVF2S), a nonprofit dedicated to connecting farms to schools in order to provide access to healthier food for all children and support a stronger local economy. As the Procurement and Education hub for Jackson and Josephine county, RVF2S brings together school districts and food producers from both counties as part of the statewide farm to school effort. Sheila has nearly 20 years of fundraising and nonprofit leadership experience, is a Certified Fund Raising Executive, and has lived in the Rogue Valley for more than a decade. Jamie North, mother to Gigi in 7th grade and Aiden in 9th grade, is a community builder and third-generation restaurateur in the Rogue Valley. After cooking at The French Laundry, North followed her deep roots back to Oregon where she opened her cornerstone spot, Mix, which, upon opening in 2006, transformed the cafe scene in Ashland. Since then, her businesses have included Amuse, Remix, and Flip. Throughout her twenty years in hospitality, Jamie has been an advocate for sustainable careers in the industry, promoting equity and livable wages through her businesses. She is the mother of two. Davis Wilkins, mother to Luke in 6th grade and Tate in 10th grade, has been caring for seriously ill patients in hospitals & homes across the Rogue Valley for the past decade and is a champion of access to hospice & palliative care for all, helping raise $5million as the Campaign chair for Celia's House Hospice in Holmes Park in Medford. She is a writer, TedX speaker, and tireless community advocate as President of the Board for The Hearth Storytelling Project, which seeks to address injustice and inspire compassionate action through the sharing of personal stories. Amber Ferguson has dedicated her career to hospitality and efficiency. A self-proclaimed 䈏䈏䈏䈏 hustler, she’s apt to say yes and will always show up. Born and raised in the Rogue Valley, she’s streamlined service systems in some of Oregon’s top restaurants, including Beast, Toro Bravo, Grand Central Bakery, and Coquina. Currently, she pushes Sammich restaurant in Ashland towards inevitable glory and is a rep for Casa Bruno Wines. Melissa McMillan is the owner of Ashland-based Sammich and Portland-based Sammich Portland and Pastrami Zombie food truck. Mel’s media presence for Ashland casts a wide net, having been featured on Guy Fieri’s “Diners, Dives, and Drive-ins”, and “Guy’s Grocery Games”, as well as Food Network’s “Chopped”, “Food Truck Nation”, and Travel Channel’s “Food Paradise.” Her love and dedication to fostering strong communities run deep — she’s been an Ashland baseball coach for 15 years and has supported COVID food relief programs throughout the Portland region since the onset of the pandemic. .
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