BY PAUL TOWERS / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

pitchforks and freeways 1The diverse crowd of several hundred people erupted into cheers on a night in late March as the Sacramento City Council voted 6-1 to pass a law enabling people all across the city to grow and sell food from their urban farms. In doing so, Sacramento joined the ranks of Los Angeles, San Francisco, Portland and Seattle in promoting urban agriculture ("ag") within city limits.

The change didn't come easy. For over two years, the Sacramento Urban Agriculture Coalition—a mostly volunteer coalition of urban farmers, food policy wonks, composting enthusiasts and anti-hunger advocates—huddled around tables at Sacramento Food Bank & Family Services, drafting the basis for the policy that was eventually passed. When they weren't there, they were out giving community presentations, meeting with city staff or researching policies in other cities.

Something seems to have clicked for community leaders as they seek to meld big-city aspirations with cherishing the fertile soils and rich agricultural heritage of the Sacramento Region. "Sacramento honors its roots and embraces new possibilities," says Sacramento Urban Agriculture Coalition coordinator Matt Read. And it rings true for a city in the heart of the Central Valley that in 2012 proclaimed itself "America's Farm-to-Fork Capital."

Read more: Pitchforks and Freeways: City Council Passes Urban Agriculture Law

BY ANDREA THOMPSON / PHOTOGRAPHY BY DEBBIE CUNNINGHAM

boulevard bistro 1

"If [a cook] comes to me but has no passion for food and wine and flavors, I can't teach them passion. The other way around, I can."


Boulevard Bistro in Elk Grove opened in 2006 on Valentine's Day, one of the busiest nights of any restaurant's year. Looking back, chef and owner Brett Bohlman laughs that it wasn't the best idea, even though the cottage-like restaurant is one of the most romantic in our area. But having always worked in others' kitchens, he was ready to begin living his dream of operating his own place.

 

Read more: Boulevard Bistro: Built to Please

BY AMANDA HAWKINS / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

out of thin air 1

For centuries the work of yeast was considered magical. We crushed grapes, let them sit for a few days, and surely, every time, the mix would produce wine. But no one really knew why. Bread and beer were similar. Those mixes "boiled" without heat, and their makers were viewed as priests as much as down-home cooks.

Read more: Out Of Thin Air: A Quest for the Wild Yeast

BY ANDREA THOMPSON / PHOTOGRAPHY BY RACHEL VALLEY

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Tuohy is the Golden 1 Center's executive chef and general manager of food service.


The soil's dug and the ground has been broken for growth. By October 2016, a new entertainment and sports center (ESC) will have sprouted up downtown. Much will happen here, from 44 basketball games each year to concerts and trade shows. Up to 18,000 attendees will visit the complex for each event.

As visitors come to this arena, downtown Sacramento will have new opportunities to show off to those who may not be familiar with what our city has to offer. One person who will be showcasing some of the area's greatest assets is the center's executive chef and general manager of food service: Chef Michael Tuohy. He will be serving up food unlike that at any other arena in the U.S.: food that is local to the area and as farm-to-fork as can be.

Read more: Starting Fresh: Michael Tuohy Shoots to Showcase Local Food at the New ESC

BY AMBER K. STOTT / PHOTOGRAPHY BY BENJAMIN DELLA ROSA

tips for a foundation 1

An estimated 45 million Americans diet annually, spending $33 billion on weight loss products. We're a culture bombarded by processed foods making easy promises of quick fixes and a healthier heart.

Sadly, we can't diet our way to better health. The real solution: Create lasting habits.

A habit is a regular practice that's hard to give up. Like biting your nails or twirling your hair when you're nervous, habits can stick with you for life. Yet habits can be positive, too, like sneezing into your sleeve, or washing your hands before cooking.

Read more: Tips for a Foundation of Healthy Habits

BY MIMI GIBOIN / PHOTOGRAPHY BY MIMI GIBOIN

goat cheese with a french 1A rustic farmhouse surrounded by fields of wheat and sunflowers is the first thing guests see when driving up to Pas de Blénac, Jean-Paul Cohen's property in southwestern France. Part of the beauty of buying from the markets of France is knowing that the artisanal headquarters aren't far away. In this case, the farm is 30 kilometers from the beach town Royan, where my family lives.

When visiting Monsieur Cohen's farm you see the care that goes into raising his goats. Spending most of the day out in the fields, the goats come into the barn in only to be fed and milked. The fermented grass that is fed to them is what makes Pas de Blénac what it is. The flavor in the resulting cheeses changes with the seasons and with each variety of grass fed to the goats. The nutrient-dense fermented grasses come from Monsieur Cohen's fields and are cared for by the boss himself.

Read more: Goat Cheese with a French Twist

BY ABBY FOX / PHOTOGRAPHY BY MIMI GIBOIN

tastes like teen spirit 1On a Friday evening in early December, inside a cozy home on 45th Street, a motley crew of home chefs are working in harmony to prepare a five-course gourmet dinner. Year after year this particular home-cooked feast is known to leave diners with memories of exquisite food shared with good friends, all in celebration of a local organization that benefits inner-city kids.

This feast is prepared for the winning bidder (and their guests) of one of the most coveted auction lots at Sacramento Young Life's annual fundraiser.

The annual auction, called the Sacramento Vine & Dine, benefits Downtown Sacramento Young Life, an organization whose mission is to help teenagers develop authentic spiritual relationships with themselves, each other and their community. Bringing together some of Sacramento's top food purveyors and winemakers from around our region, the Sacramento Vine & Dine is a wonderful opportunity to bid on creative and unique food events while providing life-changing opportunities to inner-city kids.

Read more: Tastes Like Teen Spirit: Vine & Dine Helps Worthy Efforts of Young Life

BY MIKE MADISON / PHOTOGRAPHY BY HANS BENNEWITZ

the world beneath 1When schoolchildren visit the farm, I make a point of digging up some uncultivated soil and handing chunks of it around. Most have never examined soil before.

It's not dirt. It has a complex architecture to it, and it is permeated with little crooked passageways, some the work of worms and arthropods, and some where roots have died and decayed. Slightly larger tunnels may be bored by burrowing spiders or sand wasps. And on a coarser scale, there are vertebrates that burrow in the soil; voles, gophers and squirrels are the most industrious, and the lazier animals (snakes, toads, lizards, small owls) will occupy those burrows when the rodents have abandoned them.

The native soil is full of life. Every crumb has an abundance of micro-organisms in it: algae, bacteria and fungi. The delicate hyphae of fungi are easily seen without a lens; following a rain, they may push a mushroom up to the surface. Invertebrates are numerous and, with any luck, you might surprise a big carabid beetle snoozing in his den. The roots of plants—trees, weeds, crops—lace it all together into a vibrant, active ecosystem.

Read more: The World Beneath Our Feet: Farmers Reduce Cultivation to Let Nature Work its Wonders

BY ANNELIES ZIJDERVELD

eat your veggies 1On a drizzly afternoon in December, Amber Stott is slicing radishes in the basement kitchen of Capitol Heights Academy. Surrounding the table, volunteers grate carrots or cut up cabbage and swap stories.

Stott is wearing a green shirt that cheekily orders "Raise Kale!" as sleeves smattered with strawberries poke out from under the shirt. That she has decked herself in fruit- and vegetable-inspired attire is no mistake—the mission statement of her nonprofit, Food Literacy Center, simply states "Our mission is to get kids to eat their vegetables."

In Stott's backyard a pineapple guava bush blooms next to navel orange, Valencia orange, lime and Meyer lemon trees. Five bushes of blueberries cozy up to finger limes, epazote and spineless nopal cactus. A Pink Lady apple tree thrives next to a Fuyu persimmon tree and an Asian pear tree.

In the right season, her garden beds are full of nine kinds of peppers, and tomatoes dangle from their vines. She has created her own personal food system that deeply connects with her passion for food literacy.

Read more: Eat Your Veggies: Cultivating Community Health Through Food Literacy

BY BILL GIEBLER

building the soil 1 0

Woody Tasch with Taber Ward of Boulder's Mountain Flower Goat Dairy—a soon-to-be recipient of Slow Money investment in Boulder, CO.


A conversation with Slow Money visionary Woody Tasch

Woody Tasch has been working with food and finance for decades. As an economist in the late 1970s he worked on a project at the International Maize and Wheat Improvement Center in El Batan, Mexico, home of the initiatives that increased global food production, somewhat inaptly referred to as the "Green Revolution." He then spent the 1980s in the venture capital world in New York City.

"Here I am 30 years later on the exact opposite end of a big arc of understanding," says Tasch. He views his work today as antithetical to both venture capital and "the big, industrial, technologically driven, monocultural approach to food production" accelerated by the Green Revolution.

Read more: Building the Soil of a Restorative Economy: A Conversation with Slow Money Visionary Woody Tasch

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