Sac State Magazine

Fall 2013

Sac State Magazine is a publication produced by the Office of Advancement Communications and Stewardship at Cal State University, Sacramento highlighting alumni, students, faculty and staff.

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Our panelists: Moderator Kitty O'Neal '79 (Communication Studies), Radio Host, KFBK Randy Paragary, Owner, Paragary Restaurant Group A "Trend" that has been simmering for decades Kurt Spataro, Owner and Executive Chef, Paragary Restaurant Group Joany Titherington '99 (Criminal Justice), Operator and Founder, Oak Park Farmers Market Nick Leonti '00 (Communication Studies), Director of Tourism, Sacramento Convention and Visitors Bureau Justin Wandro '06 (English), Communication Director and Development Director, Sacramento Loaves and Fishes Kali Dittrich '11 (Environmental Studies), Owner and Farmer, KB Orchards Greg Corrigan '91 Garrett McCord '11 MA (Management), Director of Produce and Floral, Raley's Family of Fine Stores (Composition), Food blogger for VanillaGarlic.com, Food Writer and Cookbook Author Some quotes have been modified for brevity and clarity. It's just after 9 a.m. on a Monday at Café Bernardo on K Street. Kitty O'Neal starts the conversation by noting that while farm-to-fork isn't "new" it's certainly become more visible. To illustrate her point, she holds up a copy of a recent edition of O, The Oprah Magazine, featuring Oprah Winfrey in a vegetable patch. Kitty O'Neal: I'd like to begin by formally acknowledging where farmto-fork is: Oprah has a farm. So it's clearly in vogue. Randy Paragary: It's a movement we have been around for 30 years, coming on the coattails of what was then the "California cuisine" popularized by Alice Waters, Wolfgang Puck (and others), based on a philosophy of fresh, local, seasonal food. In Sacramento, we're doing the same thing. So while it's not necessarily a brand-new concept, there seems to be a groundswell of more and more restaurants particularly—and at home too— paying attention to what they are buying. Our connection to farm-to-fork is our philosophy of, wherever possible, using fresh, local, seasonal ingredients—whether that's produce, meat, vegetables, fruits—to use as much "local" as we can. csus.edu/sacstatemagazine | Fall 2013 Fall 2013 7

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