#farmtofork #sacramento #foodwriter
Let me introduce you to Kelly Siefkin. She’s vice president of communications and marketing for Sacramento Food Bank & Family Services. She talks fast, and is quick with numbers and statistics, so I’m struggling to keep up. Today, she’s wearing a green patterned dress, with green earrings and black flats, and carrying her cell phone. We’re touring the food bank campus on Bell Avenue—110,000 square feet on 12 acres. It’s a big facility, but the food bank feeds a lot of hungry people in and around the farm-to-fork capital.
I’m pleased as heck. Please click on the link and check it out.
STORY IMAGE CREDIT: Flickr Creative Commons/Max Klingensmith
Frank Sinatra is singing “The Way You Look Tonight.” At least I think it’s Sinatra. The music has a decided Italian vibe, which makes sense since I’m here this evening to learn how to make an Italian veggie burger dinner. What makes this meal Italian? It could be the dried oregano or fresh parsley in the veggie burgers. Then again it could be the homemade basil buns, herb and rice stuffed tomatoes, or raspberry Italian soda. It could be the instructor—Lucia Oliverio—as her parents are Italian immigrants. But I’m getting ahead of myself.
For those who haven’t taken a class at the Sacramento Natural Foods Co-op, I’ll set the scene. The school is upstairs in a light-filled space that could double as a set for a cooking show. In front of the kitchen island, with its large commercial stoves, there are rows of tables holding bottles of cold water, along with cubed cheese and crunchy breadsticks. Monitors above project images of the wooden cutting boards below, in preparation for the cooking demonstration to come. For $5 you can purchase a glass of wine. Sip it while you read through the recipes and the shopping list. Imagine how you’ll spend the $5 coupon after class (no, you can’t use it to purchase another glass of wine). There’s a complimentary glass offered with your meal, so pace yourself. You haven’t started cooking yet.
Andrea Seppinni loves dessert. About two years ago, she founded Conscious Creamery with her husband, Kevin. Their company makes artisan gelato—without dairy, eggs, mixes, artificial fillers, emulsifiers or stabilizers. Rotating crops of flavors are crafted from cashew cream, sugar, and fresh, usually local, fruit.
Some of our best artisan food makers fly under the radar, meaning they are local stars rather than international sensations. But that could change at any minute. Don’t wait too long before discovering these rising culinary creators and their handmade products.
I noticed her about a week ago, holding on by a thin strand between the truck’s mirror and the driver’s side door. She is a tiny tightrope walker with spindly legs. The spider is the color of a golden raisin—an earthy tone that makes her seem less spider-like.
I woke to the sound of rain this morning. I listened to it filter through the leaves of the redwood, oak, and maple trees outside the window and watched it cascade off the roof tiles and into the gutter below. I pictured the immature trees the city recently planted in our neighborhood and wondered how many will survive the winter. They are twigs right now, babies really, insubstantial and frail.