Feed the Frontlines volunteers delivered food to MarinHealth Medical Center earlier this month. Courtesy image.
For Kylie Frame, what began as an effort to fill the shelter in place void of her final months as a Tam High senior has turned into a movement.
Frame, who last month 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, has seen the campaign blast past its initial goal of $20,000 and is now on its way to $40,000. The initiative 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.
On Easter Sunday, Frame and her team delivered 175 meals to the personnel at Marin General Hospital. Kaiser Hospital has been receiving a number of donations, and Frame is working on delivering to Novato Community as well.
Don Ford from KPIX5 TV interviewed Frame and Robertson this week at Robertson's Watershed in the Mill Valley Lumber Yard:
Frame, who last month 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, has seen the campaign blast past its initial goal of $20,000 and is now on its way to $40,000. The initiative 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.
On Easter Sunday, Frame and her team delivered 175 meals to the personnel at Marin General Hospital. Kaiser Hospital has been receiving a number of donations, and Frame is working on delivering to Novato Community as well.
Don Ford from KPIX5 TV interviewed Frame and Robertson this week at Robertson's Watershed in the Mill Valley Lumber Yard:
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.
As has been the case with so many of the philanthropic efforts amidst COVID-19 over the past several weeks, the effort to launch Feed the Frontlines Marin was all hands on deck. Frame set it all in motion, including the outreach to the various frontline destinations like Marin General and UCSF, while Quincy Robertson, just home from college, coordinated the logistics of the meals from his father’s restaurants.
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.”
The 411: Tam High senior Kylie Frame's Feed the Frontlines Marin has turned into a massive success. MORE INFO & DONATE.
As has been the case with so many of the philanthropic efforts amidst COVID-19 over the past several weeks, the effort to launch Feed the Frontlines Marin was all hands on deck. Frame set it all in motion, including the outreach to the various frontline destinations like Marin General and UCSF, while Quincy Robertson, just home from college, coordinated the logistics of the meals from his father’s restaurants.
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.”
The 411: Tam High senior Kylie Frame's Feed the Frontlines Marin has turned into a massive success. MORE INFO & DONATE.
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