Farm to Pantry calculates a quarter pound of any fruit or vegetable as one serving per person, so together her crew gleaned enough food for 6,000 portions. From there, she and some volunteers went on to DMS Ranch in Sebastopol to pick 1,500 pounds of lemons. Two of Duskie’s first gleans were at Front Porch Farm in Healdsburg and Jackson Family Farms in Santa Rosa. Duskie also has several television appearances on “Diners, Drive-Ins and Dives,” “Guy’s Grocery Games,” and “Next Iron Chef,” to name a few. In 2011, Duskie and John were also named “King and Queen of Pork” at a national chef cook-off named 555 Cochon. In more recent memory, Duskie and her husband John Stewart owned Zazu Restaurant, which was in the Barlow in Sebastopol and destroyed in the floods of 2019, as well as Black Pig Meat Co., an artisan bacon company. She and her team were feeding 3,000 people a day back then. One of her first jobs in the industry was to run the kitchen at Glide Memorial Church in San Francisco.
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“Our mission is to feed people, but we also hope to improve and increase coordination between those who grow food and those who consume it.”įor Duskie, a native of San Francisco, taking the job at Farm to Pantry was like coming full circle. “Farm to Pantry is a great way to fight back against food waste-especially now, at a time when so many local families are struggling to endure the challenges of the pandemic,” she says. Since 2008, this Healdsburg nonprofit has donated more than 235 tons of produce from the fields, farms, and backyards of Sonoma County. The organization works behind the scenes with local farmers to harvest surplus produce, and coordinates with local restaurateurs to identify surplus food, clean it up, and get it into the hands of people who need it most. Her new digs are essential to getting people in the greater Healdsburg community fed. The chef, Duskie Estes, took over in late April as the new executive director of Farm to Pantry. One of Healdsburg’s most famous food-and-beverage all-stars has pivoted from a career in kitchens to a job coordinating the region’s primary food distribution network.
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