Local Restaurants Partner for Farm-to-Table Dinner Series
Six downtown eateries commit to featuring Urban Roots produce in special fundraising events.
Urban Roots started when a group of neighbors transformed an abandoned lot into our first community garden. What began as a small plot of tomatoes and herbs has grown into a citywide movement of over 20 gardens, connecting hundreds of residents to fresh food, green spaces, and each other.
We believe everyone deserves access to healthy food and the knowledge to grow it. Through hands-on workshops, youth programs, and community workdays, we're not just growing vegetables—we're cultivating food sovereignty, environmental stewardship, and neighborhood resilience one garden bed at a time.
About Us25 Community Gardens
1200+ Active Gardeners
350 Youth Trained
Making locally-grown produce accessible to everyone through free weekly distributions and pay-what-you-can markets.
Empowering the next generation through hands-on learning in agriculture, nutrition, and environmental science.
Transforming unused rooftop spaces into productive food gardens across downtown neighborhoods.
Every donation helps us plant seeds, grow green spaces, and create opportunities for everyone to connect with urban nature.
"I was working 80-hour weeks and living on takeout. The garden gave me something I couldn't get from my job: watching seeds become food by my own hands. Now Saturdays aren't about recovering from work, they're about remembering what matters" — Eleanor
Stay informed about our latest projects, impact stories, and community initiatives.
Six downtown eateries commit to featuring Urban Roots produce in special fundraising events.
Alumni from our youth program are bringing urban agriculture back to their high school campus.
Our flagship community garden recognized for innovative water conservation and community engagement practices.
"I'm 80 and thought I knew everything about growing food. Then these young folks taught me about companion planting and composting with worms. My wife jokes that I spend more time here than I did at my job, but this time, I'm actually happy to be there." — Raymond