Despite living near some of the most productive farmland on earth, many Sacramentans are unable to find produce that’s both fresh and affordable in their own neighborhoods.

On hot summer weekends, a 20-barrel brewery west of Winters overflows with patrons. They flood the taproom and crowd around shaded picnic tables, sipping beer while soaking in live music. A few kids play baseball in the gravel lot. Others pull wooden blocks from an oversized Jenga set by the food truck. Some are locals, but many come from Davis, Sacramento and beyond to get a taste of whatever Berryessa Brewing Co. has on tap for the week.

Todo un poco means “a little bit of everything,” and that’s exactly how co-owner Marie Mertz describes her strategy. She runs the bistro’s operations, cooks, builds menus, chooses the daily specials, buys fresh produce, trains staff, handles community relations and hand-selects her wines. She’s proud of being in business for so many years, but “who’s counting when you’re having fun?” she says.

It was a question they’d asked themselves time and again. Could Placerville support fine dining? Surely, they thought, the market for their envisioned eatery, The Independent Restaurant and Bar, must exist.

The whole DIY video tutorial trend might be good if you want to concoct a hair conditioner with condiments, practice putting on lipstick with crayons or make pencils float in midair. But if you’re trying to brew your own beer at home, you’re going to need a bit more than a six-minute YouTube clip.

Our local coffee roasters have been putting Sacramento’s coffee scene on the map. While roastery fame is an exciting addition to our Farm-to-Fork movement, it’s not the only way our local cafes are having a positive impact on our city. They also help…

“Eat local.” You’ve heard the phrase a billion times. It’s the guiding principle of the farm-to-fork movement, nudging us away from the Industrial Food Complex and toward our neighborhood farms. But there’s something even more local than a ranch down the road: the orange tree in your front yard. 

Thousands of pounds of urban produce are growing on trees and bushes all around you, and if you know where to look, you can gather enough fruits and vegetables to stock a food bank, plan a dinner menu and can a dozen jars of organic blackberry preserves.

The past two years have been remarkably unpredictable for long-time Sacramento chef Jacob Carriker.

When downtown Sacramento’s Brew It Up poured its last beer in 2011, owner Michael Costello lost more than his business. “I lost everything,” he says. “Nobody really knows the whole breadth of it. It’s not an easy thing to go through.”