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Access to fresh, nutritious food remains a challenge for many across San Luis Obispo County. More than one in six residents across the county rely on the SLO Food Bank to help feed themselves and their families. Through its long-standing partnership with the SLO Food Bank, JUSTIN Vineyards & Winery is helping address that need through sustainable agriculture, employee volunteerism, and community partnerships to ensure more locally grown produce reaches the people who need it most.
Earlier this year, JUSTIN team members supported the SLO Food Bank in two meaningful ways. During the winery’s annual persimmon gleaning at Starr Ranch Estate Vineyard in Paso Robles, employees joined SLO Food Bank volunteers to harvest more than 1,300 pounds of estate-grown persimmons that were donated to families throughout the county. Annually, as part of The Wonderful Company’s volunteer program, Wonderful Neighbor, employees volunteer at the SLO Food Bank, helping sort and pack food for distribution to local households experiencing food insecurity.
Together, these efforts reflect a shared commitment to reducing food waste while increasing access to healthy, seasonal produce.
By partnering with local agricultural leaders like JUSTIN, we’re not only preventing nutritious, local produce from going to waste, but we’re also turning it into nourishment for families across SLO County. This collaboration shows what’s possible when farmers, volunteers, and community organizations come together.
Molly Kern
CEO of the SLO Food Bank
The annual persimmon gleaning has become a meaningful tradition for JUSTIN and the SLO Food Bank. Hundreds of persimmon trees grow throughout Starr Ranch Estate Vineyard, producing vibrant winter fruit that might otherwise go unharvested. Each season, employees and volunteers come together to ensure this fresh produce reaches neighbors experiencing food insecurity rather than going to waste.
The same estate-grown persimmons also play a special role in JUSTIN’s culinary program. Executive Chef Rachel Haggstrom incorporates the fruit into seasonal menus at the MICHELIN-Starred The Restaurant at JUSTIN and the Estate Tasting Room, from cheddar apple crisp with fresh persimmon jam paired with JUSTIN’s RIGHT ANGLE to house-made persimmon vinegar and traditional hoshigaki – whole persimmons that are carefully peeled, dried, and hand-massaged over several weeks to create a rich, naturally sweet delicacy served on the restaurant’s cheese course.
At JUSTIN, we’re always inspired by the ingredients grown right here on our estate. Persimmons are uniquely special – they’re vibrant, versatile, and rooted in our region’s agricultural heritage. Turning this harvest into both culinary creations and community nourishment reflects what we value most: honoring the land and sharing its abundance.
Rachel Haggstrom
Executive chef and culinary director at JUSTIN Vineyards & Winery
Whether harvesting fresh produce from the vineyard or volunteering alongside community partners, JUSTIN’s employees are helping strengthen the communities they call home. These efforts reflect its enduring commitment to supporting the places where its employees live and work – demonstrating that the greatest harvest isn’t measured only by what grows in the field, but also by the impact it has on the community.
