Farm to Fork Festival: Photos

  Saturday afternoon was a beautiful time to stroll down the capital mall. If perchance you did, you would have encountered the Sacramento Farm to Fork Festival. Both sides of the mall were fenced off for about a 4 block area and there was evidence to support the generally accepted fact that Sacramento is the Farm to Fork capital of America. Sustainable agri-businesses showcased their products, farmers markets, and supermarkets provided samples of local foods, and restaurants touting their Farm to Fork menus invited you to taste and to visit. I was at the Sacramento Culinary Salon in the Bank of the West building and took a couple of hours off watching the competition to see what this Farm to Fork thing was all about. See the article about the Culinary Salon here. http://www.sacramentopress.com/headline/87022/Farm_to_Fork_Culinary_Salon_Photos Here are the photos that I captured as I strolled down the mall on this beautiful Saturday afternoon.     Sacramento celebratiing as America’s Farm to Fork Capital.     Green Acres local nursery promoting the idea of urban farming.   They were offering a 4 x 4 foot complete urban farm as a prize.     Talking it up about urban farming.   These dog owners (really their dogs) insisted that this was about farm to bowl and not farm to fork. The Institute of Technology, a sponsor of the […]

Continue reading

A slice of butchering at Taylor’s Kitchen

"Know Your Cuts of Meat" took the form of more than an audience participation game on the "David Letterman Show" Saturday morning. It was a the principle that guided Butchering 101, a class taught by Taylor’s Market owner and butcher Danny Johnson at the adjacent Taylor’s Kitchen on Freeport Boulevard. Having wanted to teach it for years, Johnson was only able to make the class a reality this January, because Taylor’s Kitchen opened early last year. The monthly class has consistently sold out, and it even received national press when Johnson was featured in Time Magazine. Saturday’s class was again sold out, and 25 people surrounded the butchering school graduate to see him de-bone, slice and trim hefty carcasses of lamb, hog and cattle, each more than one eighth of an entire animal. Students received an in-depth chart with regions to cut pieces of meat including common and choice cuts from the loin, shoulder, rib and leg. "All the animals have the same bone structure, except for bear," Johnson said. "Learn the bone structure and you can apply that to sheep, pig and beef." Audience members winced, laughed and took notes as Johnson quickly and carefully cornered off large cuts of meat using a only a saw and butcher’s knife. All the while, he gave helpful tips and fielded questions from the group members, who […]

Continue reading

I Like Mine With Lettuce and Tomato. . . .

       The cheeseburger.  Is there anything so uniting and yet polarizing at the same time?  Everybody loves cheeseburgers.  What about the tree-hugging vegans, you ask?  They love cheeseburgers too, but the burger is made of bulgur and whey and twigs, and the cheese is made of soy, whatever that is.  The top-selling vegan product today is the veggie burger.  That’s a fact.  Look it up. And when you do, let me know what you find out, because I’m using the word "fact" very loosely here.   The point is, everyone loves burgers. There you go, we’re united. So if we can agree that everyone loves burgers, why are they so polarizing? Because your favorite burger probably isn’t my favorite burger. And that bothers you. That’s not true? Well, how about this: My favorite burger isn’t your favorite burger.  That does bother me.     We Americans are passionate about our burgers. We don’t think that such and such is the best burger in town. We know that such and such is the best burger in town, and to disagree with us is a personal affront.     In the town where I grew up, Menlo Park (and this applies to Palo Alto as well. This dismissive wanking motion is for the $10 burger at the Peninsula Creamery), you are either a Dutch Goose person, or an Oasis person.  A simple "Oasis or […]

Continue reading

Iron Steaks serves iron values

Bill Taylor knows a thing or two about quality meat. Taylor, owner of the iconic Willie’s Burgers, recently opened Iron Steaks located in Land Park Sacramento neighborhood.  "We wanted good quality that you can find at the best steakhouses, but price it reasonably," said Taylor.  Meals are served in family-style portions to share.  A sample dinner can include crab cakes, seared Ahi crusted with toasted almonds for appetizers, a 48 oz. porterhouse (which serves up to 6) served on a cast iron platter for an entrée, and green beans and sautéed mushrooms with demi-glaze for sides.  Each entrée is served with coleslaw and beignets, a type of fried dough.  "A typical evening meal with three to four people with prime meat will cost maybe $25 per person," said Ron Henderson, banquet manager.  Taylor wants his steakhouse to have the same reputation and quality as the famous Peter Luger Steakhouse in New York. The Brooklyn based steakhouse is reputed to be the discerning steak connoisseur, having been in business for over 100 years.  "The concept is simple; generous family-style servings to share and enjoy at affordable prices in surroundings as comfortable as your own home," according to the Iron Steaks website.  Atmosphere is just as important as the food served, Taylor said. Iron Steaks is located at the former Fuji restaurant building, which served the Sacramento community for 20 […]

continue reading

“Earthlings” free Showing

EARTHLINGS FREE • LIMITED SEATING • ONE NIGHT ONLY • DON’T MISS IT • FREE www.earthlings.com Where: SACRAMENTO BICYCLE KITCHEN 1915 I Street (between 19th and 20th, along the railroad tracks). NOTE: Seating is limited. Please bring a lawn chair or two if you can. When: FRIDAY, July 17, 2009 Time: 7:00-10:00 PM Director’s featurette at 7:30 EARTHLINGS at 8:00 About the film: EARTHLINGS (95 mins), written and directed by Shaun Monson and narrated by Joaquin Phoenix, is about the suffering of animals for food, fashion, pets, entertainment, and medical research. Considered the most persuasive documentary ever made, EARTHLINGS is nicknamed “the Vegan Maker” for its sensitive footage shot at animal shelters, pet stores, puppy mills, factory farms, slaughterhouses, the leather and fur trades, sporting events, circuses, and research labs. Moby, a dedicated vegan, provided the eerie, haunting soundtrack for the documentary. His beautiful yet melancholy tones serve as an allegory for the innocence and beauty of domestic and wildlife animals subjected to the cruelest treatment. The images and video used in the documentary, which were obtained over a five-year period with undercover cameras, are powerful and disturbing. Almost no narration is needed; the video lens unflinchingly tells the whole story for the animals. NOTE: This film is not rated—viewer discretion is strongly advised. “Of all the films I have ever made, this is the […]

continue reading