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.
Issue link: http://sacstatemagazine.uberflip.com/i/172344
LOCAL conversation, GLOBAL reach Sacramento may be the capital of farm-to-fork, but the impact of fresh California food goes well beyond the region: California produces more than 400 crops, many of which are commercially grown only in the Golden State including almonds, artichokes, raisins, kiwifruit, olives, clingstone peaches, pistachios, dried plums, pomegranates, sweet rice and walnuts. Online Extra: Two in-the-know alumni have the buzz on this 24-7 workforce csus.edu/sacstatemagazine. California's 410,000 bee colonies are considered livestock and they are valued at more than $42 million. 15% $43.5 billion California grows nearly half of the nation's fruits, vegetables and nuts. Those crops accounted for a record $43.5 billion to the economy in 2011, the highest for any state and 15 percent of the U.S. total. Sources: California Department of Food and Agriculture, California Foundation for Agriculture in the Classroom, FarmtoForkCapital.com great hearts and want to give back. We don't expect all the food to be donated—people need to make a living. But we expect to try to buy food from local sources. Sac State in the mix Kitty O'Neal: As alumni, was there anything in your Sac State experience that put you on the farm-to-fork movement? Garrett McCord: I was already working as a food writer when I went back to school and I made sure all my papers came back Trendsetters O ur roundtable was hosted by Café Bernardo, just one of the many successful restaurant and entertainment venues of farm-to-table pioneers, and Sac State alumni, Randy Paragary and Kurt Spataro. If you've eaten in the Sacramento region, there's a good chance you've visited a Paragary Group property, which include five locations of Café Bernardo, Centro Cocina Mexicana and Esquire Grill, to name a few. 12 SAC STATE M AGA Z I N E | Fall 2013 to food in some way or another. I actually stumbled on my thesis topic when researching the slow food movement. I couldn't afford to attend a slow food event and when I told them I was a poor student and asked could I still attend, they said no. But I ended up sneaking in through the servers' entrance, sitting in the back to take notes anyway. It's part of the reason I'm glad farm-to-fork has become more inclusive through outreach that makes it more accessible. Nick Leonti: Most of my Sac State food experience was Top Ramen or bean burritos from Taco Bell Express (laughter) but I learned a lot about Sacramento, which has certainly come in handy, and met some great people in town who are part of the farm-to-fork movement. There were all kinds of opportunities at Sac State. If you were willing to put in the effort, you could do anything you wanted. Kali Dittrich: It was during my time at Sac State that I had the opportunity to develop our family land into this orchard, which is starting to bear fruit. I have kept up my relationship with my professor, Dr. (Dudley) Burton, from the environmental studies department. He has been so wonderful in encouraging this project. He doesn't have first-hand experience in growing walnuts, but he brought a group of students out, just as they were starting to expand their ag education at Sac State. It was really fun to see these students wonder how to get involved in getting food from the ground and into the community, seeing that you can educate yourself to be a farmer. It's tough when you put a lot of money into something you won't see pay off for several years, but you can do it if you have a passion for it. Food brings out a lot of passion in people. Justin Wandro: Professor (Steven) Jenkins from one of my communications classes had us read some really interesting books, like Fast Food Nation and Diet for a New America, which ended