Gleaning - Farm to Pantry. Photo: The Perennial Plate
Gleaning with Farm to Pantry. Photo: The Perennial Plate

The Perennial Plate: Adventurous and Sustainable Eating – Episode 64: California Gleaning
Northern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called Farm to Pantry picks it, packs it up and delivers it to various locations “in need.” It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.

  • Andrew Sigal

    FarmToPantry is doing awesome work! There are a number of other gleaning organizations in other parts of the state as well.

    In addition, we recently started an organization called FoodPool ( to promote donating backyard garden produce to food banks and food pantries here in California and across the country. Please check out for details.


Daniel Klein

After learning to cook at his mother’s bed and breakfast, Daniel went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants including The Fat Duck (Heston Blumenthal), St. John (Fergus Henderson), Mugaritz (Andoni Luis Aduriz), Bouchon (Thomas Keller), Applewood (David Shea) and Craft (Tom Collichio). After graduating from NYU, Daniel also pursued a career in film. He has directed, filmed, edited and produced projects on various issues including the development industry in Africa ( “What are we doing here?”) and oil politics. Daniel is a 2013 James Beard Award winner and the founder of The Perennial Plate.

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