In 2018, Jean-Marie and Cory Buxton bought a one‑acre plot in Corvallis and swapped a third of the grass for organic beds and an orchard, setting the stage for a grassroots food‑security initiative.
The first growing season yielded 1,700 lb of tomatoes, enough to feed local food banks and the Buxtons’ own community outreach; the couple quickly realised the potential to pull surplus produce from more than a dozen growers.
By the 2025 season, the Farmette Project had amassed 10 tons (20,000 lb) of fresh fruit and veg, distributed over 12 weeks to food banks, free‑food stands and Native American communities along the coast, with Oregon State University’s research plots providing extra supply.
Jean-Marie finances the effort by selling 25‑year‑old handmade soaps, while matching arrangements with farmers stretch every dollar; the couple now plans a second‑year expansion that will target additional coastal food‑bank partners and introduce seasonal canning workshops.