Welcome to the team! 
We've been busy this summer growing healthy food, growing healthy kids and growing our team! We have some new faces around here and we want to give them a warm welcome to The HEAL Project family. We are so proud to have such talented individuals join us in creating a world where everyone understands the connection between our food, our health and our environment.
Looking forward to our best school year yet!

Jennifer Ventimiglia Administrative Assistant

Jennifer is a San Jose State graduate with a degree in Child & Adolescent Development. Jen was raised in Half Moon Bay. She is an outdoor enthusiast and is motivated by all things that help others to better themselves, especially young ones!

Ophélie Vico 
Intensive Garden Program Instructor at Hatch Elementary

Ophélie graduated from Grand Valley State University with a degree in Advertising and Public Relations. Her love and passion for agriculture and education began shortly after meeting her wonderful husband Ash, on a farm. She is excited and grateful to be able to share her love for beautiful and nutritious food while educating youth on an outdoor farm with a hands-on curriculum. 

Donya Foley
Farm Educator

Donya received her degree in Sustainable Agriculture and Food Systems from UC Davis which sparked her passion for outdoor education. She is passionate about spreading agricultural and nutritional education to children of all backgrounds.

Marisol Abbott
Farm Educator

Marisol has been a language teacher for more than twelve years. Her interest in organic farming started around ten years ago after taking a permaculture workshop in Cabrero, Chile. She believes it is important to introduce children to sustainable food systems in order to build more viable and mindful communities.

Jennifer Appel 
Grants Manager

Jennifer received her B.A. from UCLA and her J.D. from the Northwestern University School of Law. She has 8 years of experience in practicing nonprofit law and currently sits on the Board of her children’s Coastside school. She is excited to bring her skill set to THP and help continue the organization’s growth. She believes strongly that the work THP does for children, both on the Coast and “over the hill,” is worth supporting. 
Register Today!
Stop by our booth at the Coastside Farmers' Market at Shoreline Station in Half Moon Bay this Saturday from 9am-1pm!
Thank you to our wonderful volunteers for working hard during our on sunny September Community Farm Day - it was such a fun and productive morning!

Community Farm Days run from 9 to noon on the second Saturday of the month during Farmers' Market season (April - December) and are open to volunteers ages 10 and over. RSVP and join us on our next Community Farm Day on Saturday, October 12th.  Sign up below!
RSVP here!
September Book Recommendation 

We are the Weather: Saving the Planet Begins at Breakfast *

"In We Are the Weather, Jonathan Safran Foer explores the central global dilemma of our time in a surprising, deeply personal, and urgent new way. The task of saving the planet will involve a great reckoning with ourselves—with our all-too-human reluctance to sacrifice immediate comfort for the sake of the future. We have, he reveals, turned our planet into a farm for growing animal products, and the consequences are catastrophic. Only collective action will save our home and way of life. And it all starts with what we eat—and don’t eat—for breakfast." more..

*By using this link, The HEAL Project will receive a portion of the purchase. 

Pumpkin Seed Pesto

Prep time: 15 min
Serves 4

Photo and recipe adapted from
This Savory Vegan

Did you know?

Pumpkin seeds are rich in magnesium. Healthy magnesium levels are important for your blood pressure, blood sugar levels, as well as heart and bone health.


  • 2 cups Fresh Basil Leaves, packed
  • 1/3 cup raw pumpkin seeds
  • 3 medium Garlic Cloves, minced
  • 1/2 cup Extra Virgin Olive Oil
  • 1 and 1/2 tsp. fresh squeezed Lemon Juice (more or less, to taste)
  • 1/2 tsp. Sea Salt


1. In a food processor or blender, combine the basil leaves with the seeds, lemon juice and sea salt.  Pulse a few times until mixture is reduced in volume and the mixture is well incorporated.
2. Add the garlic and pulse a few times more.
3. Slowly add the olive oil in a constant stream while the blender or food processor is running, stop to scrape down the sides with a rubber spatula.
4. Taste.  Add more lemon juice and/or salt if needed.

Riddle of the Month

What fruit is not afraid to take a swim?
Show Answer!
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