Garrett McCord: I think it's become more accessible. The last
few years there's been a "foodie" movement—you had to know
the name of the heirloom tomato you were eating. Now there
are all these events like Art in the Park and everyone is being
Nick Leonti: There's definitely that sense of community. (For
example) I went to the Beer and Bacon on the Boulevard event.
It was a hot day but it brought people together. I was proud of
Sacramento coming together as one big, happy, sweaty family.
And a lot of events like that are going on. During Farm-to-Fork
Week locals can really get out there and have some good food and
I work with visitors, and if they see us enjoying Sacramento
more, visitors are going to enjoy it more. If we're telling people
about how much we love this town, they are going to be more
interested. It's great to have that community pride.
With agri-tourism and culinary tourism we're bringing more
visitors to town specifically because of this movement, which
obviously benefits people who run restaurants, or trying to put
people in hotels—anyone who is trying to bring money into town
is going to benefit from the farm-to-fork movement.
Joany Titherington: It has been a culmination of community
SAC STATE M AGA Z I N E | Fall 2013
building a synergy around food. You see people growing gardens
as infill projects, trying to build a movement. And policymakers
like Darrell Steinberg and Roger Dickinson are getting more
involved in moving farm-to-fork forward.
Folks who don't have a lot of money to spend, who might not
be well-educated, still want to be involved. They see the value.
I think that we've had an impact when customers write about it
on Facebook and their friends in Chico hear about it, when their
friends in Stockton hear about it, and they want to be a part of it.
There are also some best practices. What was really interesting
was that people from North Dakota came to see what we do.
The impact is being felt outside Sacramento and that's really
The bitter and the sweet
Kitty O'Neal: What are some of the challenges of farm-to-fork?
Is it seen as elitist, too trendy? How do you get people to see the
Joany Titherington: In my experience it's always been about
breaking bread. It's always been cooking that brings people
together to learn and experience, especially with children, to get
people to come to the table. For us in Oak Park it's a challenge