PictureFeed the Frontlines volunteers delivered food to MarinHealth Medical Center earlier this month. Courtesy image.

The community-driven movement that is Feed the Frontlines Marin continues to build momentum, with nearly $45,000 in donations funding more than 2,000 meal and juice deliveries to frontline workers during the COVID-19 crisis so far.

Now Tam High senior Kylie Frame and her team are expanding their efforts in collaboration with Mill Valley restaurants Shoreline Coffee Shop, Watershed, Bootjack Woodfired, BOL, Flour Craft Bakery, Mon Reve Chocolate Studio and Juice Girl, to feed frontline workers in Marin City. 

“We are thrilled to launch our new program Feeding Marin City Frontliners,” Frame posted on Instagram this week. “We will be supporting the frontline workers & volunteers at Play Marin, Bayside MLK School, People’s Inner Cities Fellowship, Marin City Community Services District and Performing Stars. These are the people making sure everyone in Marin City is staying safe, healthy, and taken care of. We will be providing meals all week, as well as (if possible) many weeks to come!”

​Frame, who launched Feed the Frontlines Marin in March, was first inspired by family friends in New York City who own Tarallucci e Vino and other restaurants in the city and launched Feed The Frontlines NYC as a way to feed first responders but also to support local restaurants trying to sustain themselves on takeout/delivery service only to comply with the shelter in place order.

Frame connected with Shoreline Coffee Shop, Bootjack Woodfired and Watershed owner Ged Robertson to create a three-pronged campaign: raise money to support the distribution of meals to frontline workers at hospitals, grocery stores, refuse centers (trash/recycling/yard waste truck drivers), emergency pop-up childcare centers, San Quentin State Prison staff, pharmacies and more; create a revenue stream for participating restaurants to support employees; and tangentially, supporting the local farms from which local restaurants source their ingredients, including Green Gulch bread, Star Route lettuce, Stemple Creek beef, eggs from Wooly Egg Ranch and more.

“That way, the money spent at local restaurants goes into our local food systems,” Robertson said.

“We hope to keep our fundraising momentum going so that we can provide meals to all frontline workers who deserve a ‘thank you’ meal here in Marin,” Frame added.

The 411: Tam High senior Kylie Frame’s Feed the Frontlines Marin continues to feed frontline workers and support local restaurants and farms. MORE INFO & DONATE.

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