Chef Patrick Mulvaney of Mulvaney's Building & Loan discusses Family Meal, a charity project with Sacramento restaurants making meals for those in need during these unprecedented times.

Get additional information and donate to the cause: https://www.spotfund.com/story/c9f9921c-e54a-4861-9571-7dc942ba2e5c

Michael Passmore of Passmore Ranch discusses what it's like to be a farmer in America's Farm-to-Fork Capital, what farmers wish everyone knew about what they do, and how Sacramento came to produce 80 percent of U.S. caviar.

Sacramento has something special when it comes to beer. Before Prohibition, beer was a staple crop in Sacramento, but it hasn't been until recently that beer has made a comeback -- and now it's back in a major way. Hear how beer fits into Sacramento's farm-to-fork culture with Rob Archie, owner of Urban Roots Brewing & Smokehouse and Pangaea Bier Cafe.

Chef Santana Diaz is making farm-to-fork eating possible in hospitals -- eliminating the stigma of bland food and changing it to operate more like room service. He also touches on his previous experience at Sacramento's Golden 1 Center on how to make farm-fresh eating work in sports arenas.

Amber Stott of the Food Literacy Center discusses how food education, access and public health factors drove her to found the organization in 2011, and how, in the succeeding years, it developed into a model for bringing food education to schools. Learn more and support the organization at foodliteracycenter.org.

Josh Nelson was a driving force in getting Sacramento named America's Farm-to-Fork Capital in 2012. Seven years later, his restaurant The Kitchen earned Sacramento's first Michelin Star. He gives insight on how the region has progressed and where he believes it is headed.

Visit Sacramento Events Director Annie Mosley takes you inside the 2019 Farm-to-Fork Festival events. Learn about exciting new aspects of the festival as well as returning favorites.

Learn more about the events discussed in this episode at http://www.farmtofork.com.