Farm-to-Fork Live Season 1 was produced by Valley Vision and powered by Bank of America, Farm-to-Fork Live is the Sacramento Valley’s premier food and Ag event series, featuring topics and leaders who are shaping the future of Farm-to-Fork. Valley Vision is working with Visit Sacramento to strengthen and deepen America’s Farm-to-Fork Capital initiative. As part of this effort, we’ve launched the Farm-to-Fork Live event series. Through conversations on a range of topics in food and agriculture, the region will explore what it means to be America’s Farm-to-Fork Capital and how we can strengthen our food and Ag economy.
Coming Soon: Farm to Fork Live: Agricultural Technology
May 6th, 2019
Special Edition: Washington DC Farm-to-Fork Live Event
Farm-to-Fork Live Goes to DC: Presented By UC Davis. Valley Vision hosted a special Farm-to-Fork Live event in Washington D.C for an exciting discussion with leaders from innovative food and agriculture systems. Experts shared their stories, successes, challenges, and insights. More than 70 representatives from federal agencies, congressional offices, and Cap-to-Cap participants-including many local elected officials-heard about the priority policy issues carried by the Cap-to-Cap Food and Ag Committee to DC; how the local partners are pushing forward solutions that will improve the viability and sustainability of our food an ag economy and can inform other communities around the country; and how e can work with our federal partners and congressional delegation to move the needles on priorities. Read More >>>
Women on the Line, Valley Vision’s second Farm to Fork Live event, was one of those very rewarding moments. On February 1st at the Milagro Centre in Fair Oaks, three women chefs and business owners, each in a different place in her career, had a candid conversation with an audience of about 75 people about what it is like to be a woman in the culinary world. N’Gina Guyton, owner of South Restaurant; Bobbin Mulvaney, owner of Mulvaney’s B&L; and Casey Shideler, Executive Chef at Taylor’s Kitchen participated in this moving and informative panel that touched on a variety of topics regarding the challenges of being a woman in the culinary industry. Local TV personality Bethany Crouch facilitated this deeply personal, very “real” dialogue, leading the conversation through topics ranging from starting a business and a career in a male-dominated field, to gaining acceptance and recognition as a professional, to sexual assault and battles with mental health. Read More >>>
Farm-to-Fork Live kicked off with an event focused on school districts, hospitals, and how others can advance our local food economy. The first event, held at UC Davis Health’s MIND Institute, focused on our Home Grown Economy – how institutional food purchasers can support the local economy by purchasing from local growers. In addition to SCUSD, UC Davis Health Executive Chef Santana Diaz explained how he is creating a locally-sourced food services program in the health center’s cafeterias and for their patient care program. Patients, staff, and visitors will be getting high-quality, healthy food while supporting the local economy. Read More >>>