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Submitted by Sheri Wetherell on July 12, 2016
Mary Kimball started with Land-Based Learning in 1998, and has led its growth since that time; in 1998, there was one program and 30 high school students. Today, Land-Based Learning runs five different model programs in 25 California counties, including the California Farm Academy, the only beginning farmer training and incubator program of its kind in Northern California, and which includes the West Sacramento Urban Farm Program and The Cannery Farm in Davis.
Raised on a small farm in Yolo County, Mary is very active in local, regional and statewide groups, including serving as Board member of the Yolo County Flood Control and Water Conservation District, a member of the California Community Colleges Agriculture & Natural Resources Statewide Advisory Committee, and the Agriculture, Water, and Environmental Technology Industry Representative to the California Community Colleges “Doing What Matters for Jobs and the Economy” statewide committee. She is a member of the American’s Farm-to-Fork Capitol’s Steering Committee, and the Golden 1 Arena’s Food Sourcing Advisory Committee. Mary also serves on the Wells Fargo Community Advisory Board, and as a co-lead for the Workforce Development Committee of the Central Valley Ag Plus Food and Beverage Manufacturing Consortium.
Additionally, Mary served on the Yolo County Planning Commission from 2006-2014 (including two terms as chair), as a member of the Board of the Yolo Land Trust from 2004-2014, including three years as President, and is a founding member of the Yolo Food and Ag Alliance, which began in 2003.
Mary holds a Master's Degree in Human and Community Development from the Ohio State University (1996), and a B.S. Degree from the University of California at Davis in Agriculture Science and Management, Plant Science Option (1992). She is an alumnus of the California Agricultural Leadership Program (Class XXXII) and the American Leadership Forum, Mountain Valley Chapter (Class XV). She received the Award of Distinction from UC Davis College of Agriculture and Environmental Sciences in 2003, the Profiles in Leadership Award from the California Agricultural Leadership Foundation in 2014, the Wells Fargo CARES Award in 2015 for her work promoting agriculture and youth education in the Sacramento Region, and the Common Threads North Community Service Award for Women in Agriculture in 2016.
Mary will be part of the Farm-to-Fork: Farmer, Rancher, Grocer Chef panel on Friday, July 29 from 4-5pm.
Submitted by Sheri Wetherell on July 11, 2016
Chicory is a New York-based foodtech company that makes recipes shoppable. From day one, it’s been Chicory’s mission to get more home cooks out of the grocery aisle and into the kitchen. And with the $600 Billion dollar grocery industry becoming more digitized with online delivery services, Chicory has taken on the task of connecting those retailers with the incredible food content creators whom are driving purchase intent.
So, what does all that jargon mean, exactly? By enabling Chicory on your food blog, a button that says “Get Ingredients” will appear on all of your recipes. When readers click that button, a module will pop up within your site that has connected all of the ingredients mentioned, to products in-store at top online grocers like Peapod. With a couple of clicks, the reader can exchange products, choose favorite brands and then check out—the ingredients to cook that recipe will appear on their doorstep the next day.
In addition to Chicory’s core product, they’ve also developed a suite of ad products that help bloggers and publishers monetize their recipes like never before. Native sponsorship slots and “digital shelf space” being just a couple of those solutions.
At IFBC, Chicory’s CEO Yuni Sameshima and Marketing Manager Hillary Reeves will host a panel on foodtech. They’ll talk, alongside other Silicon Valley founders about the trends in food startups and will address how bloggers can insert themselves into foodtech conversations.
Ready to learn more about Chicory or try it out on your site? Visit Chicory.co/publishers or email Amanda@chicory.co today.
Curry image at top by Hapa Nom Nom
Submitted by Sheri Wetherell on July 11, 2016
The history of olive farming in California is believed to have started in the late 18th century. At that time, the Spanish Jesuits brought olive cuttings to the missions in Mexico. As the missionaries gradually spread north into California, so did the olive tree.
Between 1769 and 1823, olive farming flourished at the 21 missions located between San Diego and Sonoma. The variety cultivated from this harvest was named "Mission" and so we have the Mission variety.
In the early 1900s Freda Ehmann invented the ripe olive process while working on her back porch. A few years later she built a factory in Oroville and the California Olive Industry was born.
Welcome to the heart of California Table Olives.
Join Lindsay Olives and Kimberly Killebrew, the Daring Gourmet, as she shows us how to cook up mouth-watering appetizers with flavors that hail from near and far.
A reception, immediately following the demonstration, will feature her recipes along with some very special wines that are the perfect complement.
You will enjoy:
• Pistachio Lemon Cheese Balls with Basil & Olives
• Moroccan Chicken Salad
• Olive & Rosemary Focaccia
• Spanish Deviled Eggs
• Black Olive & Fig Tapenade with Blue Cheese
• Yealands Sauvignon Blanc from New Zealand
• Jean-Luc Colombo Dry Rose from southern France
• Callia Malbec from Argentina
Submitted by Amy Pennington on July 7, 2016
We are thrilled to have THAI BASIL RESTAURANT coming to IFBC this year! Here's what they say about their business & eco-ethos........
"Passionate about authentic Thai home cooking quality, Prayoon Sununsangthong initiated the first Thai Basil restaurant in Roseville in 1995 with her two daughters, Wannipa and Suleka. Since then, Thai Basil is the most awarded Thai restaurants in Sacramento area. Today, Thai Basil are individually owned and operated by her daughters: Roseville, Cameron Park and Midtown. Each has its own characteristics and signature dishes, yet the sisters share their mother's passion for food and quality.
Thai Basil - Midtown, lead by Chef Suleka, is an active participant and passionate believe in the Farm-to-Fork movement, supporting local non-profit organizations such as GRAS and Food Literacy Center in local schools, and becoming a leader in sustainable businesses (2014 Sustainable Business of the Year Recipient, Sacramento County). Thai Basil has also been recognized by the Slow Food Movement as a Good, Clean, and Fair business that subscribes to ethical business practices. Our partner, Edible Pedal, provides bicycle delivery service with in the grid: downtown, midtown and its surrounding."
And here is an interview we recently conducted with Chef Suleka.....
1. In one sentence, describe your ethos or goal with Thai Basil
“Welcome to our home” Our philosophy is to deliver Thai hospitality (friendly and helpful) service to our guests.
2. You are in farm country - do you have a favorite veg or fruit that you wait for all year?
We cook with seasonal vegetables throughout the year. One that we need to have consistently is Fresh Thai or bird eyes peppers for our homemade curry and hot sauce. We get them every summer from Ira’s farm near Modesto.
3. What inspires you, as a chef?
We open our first restaurant in Roseville in 1995 with my mom and my sister, my mom has set a high standard for our food and service by “never cut corner when it comes to quality”. She inspires us to continue to do better every day.
4. How has technology shaped your business?
In today’s market, it’s essential for any business to connect with customers through Social media, online ordering and website. Our restaurant is small, we utilize some technology while stay grounded with our core philosophy.
5. What are you serving at IFBC?
Grilled summer veggies with house made curry.
6. If you could talk to all of our bloggers individually, what would you want them to know about food, technology, your biz?
I believe everyone has story, and ours is about my mother. My mother started a restaurant in her hometown, Thailand 43 years ago with her sister who still operates her restaurant today. Their concept was simple: good food, reasonable price and friendly service. She defines good food by using only fresh and seasonal ingredients and the attention to details she put in making her food. And Good service by being genuine and considered to customers’ needs. The same concept we carry out today as “Thai hospitality”
In addition to keeping the old world value, we understand the importance of technology that is not only help us with our operation by using POS system, but also stay connected with customers via social media to hear what they have to say about our food and service.
Thai Basil has been voted BEST THAI in Sacramento area every consecutive year since 2001 by Sacramento Magazine and Sacramento News & Review.
Submitted by Amy Pennington on July 5, 2016
Hook and Ladder Manufacturing Co. represents the bountiful harvest California has to offer and the proud Sacramento history we continue to shape today. We love our city, and we love our state. We embrace local farms, ranches, breweries and wineries in both our kitchen and our bar. We’ve also brought in the finest chefs, bartenders and serving staff to provide an exceptional customer experience that demonstrates our hometown pride.Come visit us and let us show you our vision.
1. In one sentence, describe your ethos or goal with Hook & Ladder Manufacturing Co. - To have a comfortable and casual atmosphere in which the neighborhood can grow and experience all the great bounty of fresh food and drink from the surrounding area.
2. You are in farm country - do you have a favorite veg or fruit that you wait for all year?
- I have two- Tomatoes and Peaches.
3. What inspires you, as a chef?
- The food. I see myself lucky to have grown up in this region and to have experienced all of the great products I have readily available all year round.
4. How has technology shaped your business?
- Technology has made everything quicker, from ordering to reservation systems.
5. What are you serving at IFBC?
- Green Goddess hummus on organic red wheat flour blini.
6. If you could talk to all of our bloggers individually, what would you want them to know about food, technology, your biz?
- Although our job in the kitchen can be tiring and grueling, it's really rewarding at the end of the day because we're able to be creative and work with some of the best products the world has to offer. Here in Sacramento we’re starting to see a whole new level of exposure, whether it be from national magazines, Instagram or food bloggers. Working in this city during this time is getting really exciting.
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