Photo by Chris Holloman
The other day, I was bemoaning to my husband the fact that there was not a single grocery store near our house that could supply every item on our shopping list. The one a mile from our house has the cheese we like, but not my daughter’s favorite brand of toothpaste. The next-closest one carries that, not the cheese or my favorite bottled juice. Another has all three, but not the expansive produce selection, and I’m trying a new recipe that calls for some unusual ingredients. For that, I need to hit the farmers’ market.
These are first-world problems. Here in the Farm-to-Fork Capital, it’s easy to take for granted that we can find any food item we could dream up. Want to try a salad with fresh endive? It’s locally available year round. Just gotta have a Jewish-style deli sandwich, New York-style pizza, or beer-flavored ice cream? Check, check, and check.
It’s easy to forget that in many parts of the world, proximity to food at all is good fortune. About a quarter of the world’s population is food insecure, according to the United Nations, and that’s going to get worse. By 2050, we’ll need to feed two billion more people.
These sobering statistics, and what’s being done about them, are the subjects of this summer issue of edible Sacramento. It’s easy to take our food abundance for granted, but it’s also easy to take for granted that one of the top agricultural research institutions in the world, the University of California, Davis, is basically in our backyard. And the work being done there right this minute will have a major impact on what the future of food in our local area, the U.S., and around the world will look like. In our cover story[JS1] by Steph Rodriguez, meet some of the pioneers leading us into this brave new food world at UC Davis.
Also, meet some of the kings of Sacramento’s food-and-drink scene[JS2], and learn how they’ve managed to forecast trends to create concept dining empires. Discover how one local company, TOMRA Sorting Solutions[JS3], is helping to lead the charge to lessen food waste and put more food on forks. And read some of our contributors’ predictions for where the food-and-drink world is headed.
Plus, don’t miss our special farmers’ market guide, for where and when to find your local producers’ delicious bounty this summer, and our Summer-Fall Wedding Guide, where we offer tips for planning a wedding and recommendations for some of the region’s best local vendors.
Now, excuse me, I need to go find a guajillo chile for this recipe I’m trying …