What We Do
Each year, our community grows and distributes more than 1,600 pounds of
culturally relevant food—including herbs, fruits, vegetables, eggs, masa,
and meat chickens. These resources are shared freely with families,
ensuring access to nutrition that reflects their cultural traditions.
Our community garden and work parties bring families together to plant,
harvest, and preserve food. These gatherings are about more than food
production—they are about reclaiming ancestral practices, creating
belonging, and teaching future generations.
Any surplus food is shared with trusted partners like Mary’s River Gleaners
(a BIPOC-led food sharing effort), Old Mills and Vina Moses, ensuring that
nothing is wasted and that community care extends beyond our collective.
We also create opportunities for families to grow income and stability
through cooperative models of food production, processing, and market
participation. Unlike conventional systems that often exclude immigrants
and BIPOC producers, our approach is accessible and shaped by the realities
of working-class life—language barriers, diverse learning styles, and the
demands of family care.
GAR is not simply about farming or distribution—it is about restoring
interconnectedness. In our space, food is medicine, work is community care,
and culture is the foundation of resilience.
