A few rows of tomatoes. That’s all it took to spark a movement that now feeds families across Central Ohio with fresh, organic produce grown by neighbors who care. Catherine Duffy joins us to share how she and her husband Sean turned pandemic downtime into Garden for All, a year-round operation that donates tens of thousands of pounds of food to local pantries while building a stronger, kinder community.

We get into the origin story—three 25-foot rows, a kitchen scale, and a simple promise to help—and follow the growth to a dual-site model: a third-acre garden beside All Saints and a three-acre organic farm near Johnstown. Catherine explains how high tunnels keep lettuce, kale, and collards coming through winter; why cut-flower beds exist for pollinators and for dignity; and how a “grow to request” approach ensures pantries receive culturally familiar foods people actually want. The conversation tackles rising food insecurity even in affluent zip codes, the ripple effects of budget cuts on fresh produce supply, and the health impact of getting real vegetables onto dinner tables.

We also dig into the nuts and bolts: organic practices without certification, tractors and efficiency at small-farm scale, cold storage logistics, and coordinating deliveries across partners with different schedules. Along the way, Catherine highlights municipal composting as an easy on-ramp to sustainability and shares how companies, families, and students can plug in. No green thumb required—there are roles for harvesting, packing, arranging bouquets, and leading with heart.

If you’ve driven by the garden and wondered what’s happening behind the fence, this is your invitation. Join a tour, bring your team for a volunteer day, donate backyard surplus, or contribute funds that turn seeds into meals. Subscribe, share this episode with a friend who loves community impact, and leave a review to help more neighbors discover Garden for All.

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