Thank you so much to all who attended our event on Friday. This event is our most important of the year, and we couldn’t have put on such a good time without some critical supporters.
We were gracious to receive food donations from The Boar’s Head Inn, UVA Dining, Great Harvest Bread Company, Pasture Restaurant, and Whole Foods. A special thanks is reserved also for The Local Food Hub for donating locally sourced produce for all of our gazpacho ingredients.
I also want to take the time to recognize the dedicated students who lent a hand in realizing this event: our summer interns Cassidy Pillow and Sarah Osterman; our generous volunteers for this event, particularly our gazpacho cooks: Nathan Rose, Stephanie Kane, and Katie Lang; and additional student volunteers Tyler Lystash, Arisa Koyama, Anthony Gloss, and Rob Harland. I would also like to thank Morven Farm staff — including Whitney Farmer, Rebecca Deeds, Neal Halvorson Taylor, Stewart Gamage, Elton Oliver, Andy Wyland, and RE Phillips — for their crucial ongoing support.
We raised $600 at the event, enough to kick start our projects for the fall, supply us with seeds for the spring, and invest in some much needed tool upgrades! Thank you to all who donated. If you would still like to make a donation, send a check made out to Morven Kitchen Garden to Morven Farms, c/o Whitney Farmer, 791 Morven Dr., Charlottesville, VA 22902. Community support makes what we do possible! We appreciate much needed donations throughout the year.