Every week we also donate meals to The Free Little Panty. Food insecurity and waste are massive issues in the U. S. So much food goes to waste, yet families struggle to make ends meet. In Poolesville, not everyone has easy access to wholesome foods. We wanted to ensure that fresh meals weren’ t a privilege but something available to everyone in our community. Our meal donations are rooted in the belief that everyone deserves access to high-quality, nutritious food. The meals we donate are of the same quality as the ones we serve our customers. Whether it’ s a family in need or a local organization, our goal is to help bridge the gap between food scarcity and abundance. By giving back, we’ re fulfilling our mission of nourishment and playing a role in reducing food waste. It is most cost effective for us to buy wholesale, bulk products which leaves us in some cases with more product than we need to serve our customyoung Entrepreneurs
A Dream Comes True: Nourishing Community and Giving Back
hours away from home, leaving little time to prepare nutritious meals for their loved ones. Poolesville is a wonderful, close-knit town, but unfortunately, it lacks a traditional grocery store and there are limited restaurant options. For us, this gap meant an opportunity to provide fresh, nutritious, ready-made meals— meals that are consciously sourced, minimally processed, and reflective of the season and locale. We wanted to make it easy, convenient and affordable, too. Something that made a tangible difference in people’ s lives.
Q: How else does your work impact the local community?
Chef Joe Gurner and Gabriela Taylor with freshly made meals ready to go.
When Joe Gurner and Gabriela Taylor moved out to the Ag Reserve and opened the doors to Grove & Garnish, they weren’ t just looking to launch a business— they wanted to become an integral part of the community and offer something special it truly needed. We at PLENTY enjoyed meeting Joe and Gabriela and asked Gabriela to tell us more about them and their dream.
Q: You both have deep roots in hospitality. How did the shift to your own enterprise come about?
After years of working for renowned hospitality groups, we hungered to create something local, something that had a more direct impact on the people in our community. Joe, our chef and co-founder, brings a wealth of experience to the table, including years as executive chef at the Kennedy Center. His background also encompasses food technology and culinary innovation, with a focus on implementing sustainable food programs globally. Both of our careers have been about creating unforgettable experiences for others, and it’ s with that same attention to detail and care that we decided to create Grove & Garnish.
Q: Why Poolesville?
Many people have to commute for work in Poolesville, facing long plenty I spring sowing 2025 39