Our Partners
Partners, continued
Our community
PROJECTS
TEAS FOR TUSKERS
Teas for Tuskers (TM) is a project launched by Grounded in Community to make elephant certified teas and drought resistance teas available to non-profit and for profit organizations in order to bring awareness of the impact people's food and drink choices have on people and the planet. We source our tea from the Elephant Origins who certifies elephant friendly tea farms.
FAST MEALS | SLOW COOKERS | COOL PLANET
Fast Meals | Slow Cookers | Cool Planet (TM) is a collaborative effort with local community organizations dedicated to bringing affordable healthy food to low resource communities. Many households in our communities do not have access to a kitchen with contributes to food insecurity. Fast Meals | Slow Cookers | Cool Planet(TM) project purchases slow-cookers for eligible households. Slow cookers are a safe, efficient way to cook an affordable, hot, healthy meal, a great alternative to pre-packaged processed foods.
ECO-STOVES
Grounded in Community is partnering with Elephant Origins to provide clean cookstoves to tea workers on elephant-friendly certified tea gardens. Efficient, low-polluting cookstoves reduce fine particulate matter and carbon monoxide exposure, improving the respiratory health of people while mitigating black carbon. Clean cookstoves help elephants as well by reducing habitat degradation caused by collecting wood for cookstove fires.
Help Our Cause
Your support will help us in our outreach efforts to provide healthy fresh food for all communities.
Advisory Board
Barry Schenker
Long time Berkeley resident and plant-based gourmet chef, Barry, along with his physician wife, Diane Rebman, co-founded Genuto a creamy, nut based frozen dessert.
John Donohue
How does a 60 plus year old Stanford Law Professor still play basketball with his 20 something old students? Plant powered!
Diana Rebman
Diana is a physician and an award winning wildlife photographer. Co-founder of the gourmet nut-based frozen dessert, Genuto, Diana believes that a plant based diet is not only good for the health of her patients, but the health of the planet.
Advisory Board
Dr. Diana Hawkins Manuelian
Diana balances her work as a consultant, entrepreneur, and academic with healthy eating and meditation. Diana inspires us all with her creative mind, kind heart and warm smile.
Shwetha Shivarama
Growing up in a community that respected and worshiped nature, Shwetha has spent her life advocating for the well-being of both humans and animals. With a degree in Sustainable International Development, Shwetha works with NGOs focused on wildlife conservation and education.
Steve Smith
When he's not directing a team of engineers, you can find Steve on his bike or with his three grandchildren. Steve hosted on the original group homes in SV, opening up his historic Victorian to an eclectic group of young professionals including artists, teachers, chefs, and graduate students.
Board of Directors
Maureen O'Kicki, Director
Maureen started attending the Peninsula Macrobiotic Dinners 21 years ago when she first moved to the Bay Area. She's been an advocate for human and non-human animal rights for decades and works with high energy, high impact organizations seeking sustainable solutions for a shared planet.
Claudia Tomaso, Secretary
Claudia is a long-time vegetarian advocate and a 25-year member of Grounded in Community, (formerly the Peninsula Macrobiotic Community). She focuses on health and nutrition and eats locally sustainable whole foods. When she's not recruiting for a new start-up, Claudia is traveling the globe using a small carbon footprint.
Mary O'Kicki, Treasurer
As a scientist, project manager and lawyer, Mary has extensive experience in utilizing an interdisciplinary and collaborative approach to develop and implement innovative data driven solutions to address environmental and sustainability concerns. Top recommendation: eat more plants (less meat).
support our mission
Your support and contributions will enable us to help alleviate food insecurity, improve the wages and conditions of workers in the food industry while reducing our collective carbon footprint.