Persimmons & Honey Saturday, November 12, 2011 10:00 am – 2:00 pm This holiday season, we’ll be sharing samples from our neighbors - Otow Orchards, Rickey Ranch and Source Tapas Otow Orchard is renowned for their Japanese art of hoshigaki -- hoshi means dried and gaki is from kaki, the Japanese word for persimmon. Each October, their persimmons are hand-peeled, strung onto a rack, and massaged every 3 to 5 days for several weeks. The result is a moist, sugary, comforting delicacy. The 165-acres off Cavitt Stallman is home to Rickey Ranch. There are acres of vineyards, fruit trees, pumpkins, gourds, a large garden, and best of all honey bees! They will be bringing their locally produced

Slow Food Sacramento presents its third annual Fall Harvest Dinner on Monday.  Chef Patrick Mulvaney, of Mulvaney's B&L restaurant, has created a special fall foods menu.  All of the food is grown and cultivated locally. About 120 people are expected to attend, and the previous two years sold out, said Melinda Beer, Slow Food event coordinator. "It will be held in a brick building next to Mulvaney's restaurant," she said. "The space is urban looking, with concrete floors, long tables and brick.  The front also opens up, which is European-style." The event is hosted by Slow Food Sacramento.  Slow Food, a nonprofit that was created in 1989, has members all over the world.  It was founded