Her final lacrosse season: canceled.
Hanging out with close friends as they get ready for their next life chapter: Digitally, sure.
College visits: not happening.
But to the good fortune of the Marin community of first responders, healthcare workers, grocery clerks and those that are on the frontlines of the COVID-19 response in Marin, Frame is not the shrinking violet type.
Over the past week, Frame has launched Feed the Frontlines Marin, a two-pronged effort to deliver meals to those on the frontlines of the COVID-19 response and raise money to support the costs associated with it. To date the campaign has raised more than $14,000 towards it’s $20,000 goal to buy meals from local restaurants and deliver them to frontline workers, and has garnered meal support from Ged Robertson’s Shoreline Coffee Shop and Watershed as well as Karen Olsen’s Juice Girl for juices and smoothies. The move is similar to the efforts of Chelsea Hutchison’s BOL “pay it forward” meal program.
Frame made her first deliveries this week, starting with 30 breakfasts from Shoreline and fresh-pressed juices from Juice Girl to Marin General, with another 40 dinners to follow.
Frame was 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. That effort has raised more than $100,000, providing thousands of meals and saving a number of jobs.
Local designer James van Kriedt of Bootjack Creative whipped up some branding for the campaign (at left), and off they went.
Beyond supporting local restaurants and frontline workers, Ged Robertson noted that restaurants like Shoreline and Watershed source their ingredients from local farms, including Green Gulch bread, Star Route lettuce, Stemple Creek beef, eggs from Wooly Egg Ranch so the money spent at local restaurants goes into our local food systems.
“I just saw this as an opportunity to do something proactive when it seems like all we can do is sit inside,” Frame says. “The goal is to deliver as many meals as possible. It’s a welcome distraction and a way to make a difference. I feel lucky to be able to do it.”