Carnivore, Herbivore, and … Locavore?

Carnivore, Herbivore, and … Locavore?

By: Paul Katsch

According to the National Restaurant Association, Farm-to-Table is one of the biggest industry trends of the year. There have been countless articles about esteemed chefs leaving big cities to open new establishments in locations more suitable for locally sourced food. This movement and a reinvestment in the building blocks of a good meal are creating new opportunities within the food industry. Additionally, there is more publicity and education available for food connoisseurs who have decided to start paying attention not just to the finished product, but to the source of their meal.

As California's Central Valley is a hub of agricultural activity, it's facilitated the state's capital officially adopting the title of the “Farm to Fork Capital of America”. September 21 will mark the kick-off of Sacramento's inaugural “Farm-to-Fork” Week. Events celebrate local farms, restaurants, and are hallmarked with a Farm to Fork Festival September 28. The festival itself is a free event, and sets out to be the largest zero-waste event in the country. Here you will find an array of food industry professionals including producers, distributers, chefs, and food trucks, coupled with music and kids' activities. The entire festival is purposed to educate festival attendees about the wonderful food they'll be enjoying. This will be accomplished through food demonstrations and collaborative festival partnerships. (More information can be found at: http://farmtoforkcapital.com/festival-info/)

This event is very appropriately timed with a new creative project stemming from Calfornia's capital, entitled “Sacramento Farmers and Chefs”. This project was founded by photographer Janine Mapurunga in 2012 to recognize hard-working individuals intricately involved with the production, appreciation, and discourse of food. The Grand Opening, a fundraiser and revealing of the first 60 photos, will be taking place Saturday, September 14, 2013. You can also follow the project on their website, Facebook, Twitter, or Pinterest. (Website: http://www.sacramentofarmersandchefs.com/)

It's safe to say Sacramento is taking well to the “Locavore” movement, using it not only to highlight the chefs and restaurants of the region, but the food's source as well. Is there a Farm-to-Fork Movement in your town? If not, are you interested in starting one? As this trend is growing nation-wide, how have you seen it affect your community?