farm-​to-​fork

  • “On the Plate” Draws Impres­sive Crowd at 2015 Farm-​to-​Fork Fes­ti­val

    Gen­eral Produce’s vision of cre­at­ing a dis­tinc­tive, col­lab­o­ra­tive cel­e­bra­tion to high­light the best Cal­i­for­nia grown foods in the midst of the 2015 Sacra­mento Farm-​to-​Fork Fes­ti­val came to fruition and exceeded all expectations.

    Gen­eral Pro­duce, a third-​generation, locally owned, family-​run dis­tri­b­u­tion com­pany part­nered with long­time cus­tomer, Fat’s Fam­ily Restau­rant Group, to host “On the Plate” dur­ing this year’s Farm-​to-​Fork Fes­ti­val on Sep­tem­ber 26th.

    The large mar­quee booth (a 50′ x 60′ tent and out­side dis­play space) attracted folks with a vin­tage Gen­eral Pro­duce deliv­ery truck, draped in fresh flo­ral, fruits and veg­eta­bles. The col­or­ful fall hard­scape pro­vided the per­fect back­drop for snap­shots. This dis­play was the most phot­graphed of the day for press and fes­ti­val atten­dees, post­ing to Insta­gram, Twit­ter and Facebook.
  • Break­ing Down Bar­ri­ers for Local Food

    By Kath­leen Weaver

    Most con­sumers believe pro­duce comes shrouded in plas­tic; per­fectly selected apples pre­sented in a pris­tine pack­age ready to enjoy. And while any­one eat­ing fruits and veg­eta­bles excites me for all the obvi­ous rea­sons; health and com­merce related, there is one sig­nif­i­cant dif­fer­ence between the eater of today and that of the past. Eighty years ago most folks knew how an apple was grown, which is no longer the case.

    Eighty years ago a sub­stan­tial chunk of the work­force was employed in agri­cul­ture; 22% of work­ers rep­re­sent­ing roughly 27 of 123 mil­lion peo­ple who called the US home at the time. They farmed on small farms in all regions of the US pro­duc­ing mostly for their own sub­sis­tence. How­ever, trends began to shift with elec­tri­fi­ca­tion, mech­a­niza­tion, and infra­struc­ture and trans­port improve­ments, allow­ing peo­ple to seek off-​farm work. This is where we see the most sub­stan­tial change in our food sys­tem that until recently remained unchallenged.

  • Cal­i­for­nia Post­card

    We’ve said it before-​California grows over 400 dif­fer­ent crops, some grown nowhere else in the coun­try. A few crops include wine and table grapes, almonds, arti­chokes, cit­rus, straw­ber­ries, and walnuts.

    Cal­i­for­nia pro­duces nearly all of the country’s almonds, apri­cots, arti­chokes, dates, figs, kiwi fruit, nec­tarines, olives, pis­ta­chios, prunes and wal­nuts.

    Fifty eight coun­ties make up the lush Cal­i­for­nia land­scape. All but three con­tribute to the total agri­cul­tural econ­omy. Once tran­si­tion hap­pens from win­ter crops in Mex­ico mov­ing north, the fer­tile Cal­i­for­nia soil pro­duces a bounty for our nation’s hun­gry tables.

    Pick any county in the sum­mer­time to find a work­ing fam­ily farm. We speak of “locale” when we men­tion who or where the mel­ons, onions, squash and green beans are com­ing from.

    “Brent­wood” is syn­ony­mous with “super sweet“ white corn. Located in Con­tra Costa County, this delta town is steeped in a rich agri­cul­tural heritage.
  • Farm Tank Sum­mit & On the Plate 2016

    Dan Chan (Pres­i­dent) and Tom Chan (CEO) with Sacra­mento Food Bank & Fam­ily Service’s Kelly Siefkin (far left) and Blake Young (sec­ond from right)
    Last week, Farm-​to-​Fork and Food Tank hosted the inau­gural food sum­mit called Farm Tank in Sacra­mento. Look­ing to fur­ther offer indus­try mem­bers oppor­tu­ni­ties to learn about the unique per­spec­tive of Cal­i­for­nia food and agri­cul­ture, Gen­eral Pro­duce par­tic­i­pated in Farm Tank in many ways. We really wanted to pro­vide an exhil­a­rat­ing expe­ri­ence that will advance con­ver­sa­tion around access to healthy food. All of the thought­ful con­ver­sa­tion and edu­ca­tion that tran­spired those few days could poten­tially improve our local food system.
  • Farm to Fork: On the Plate

    Gen­eral Pro­duce is proud to be a spon­sor of the Farm-​to-​Fork Festival.


    For more infor­ma­tion, go to http://www.farmto​fork​.com


  • Farm-​to-​Fork Fes­ti­val Recap

    Gen­eral Pro­duce is proud to be a spon­sor of the Farm-​to-​Fork Fes­ti­val.

    Here are some scenes from the day!


  • Gen­eral Pro­duce Helps Set a New World Record

    Gen­eral Pro­duce con­tributed to a new Guin­ness World Record for the largest fruit & veg­etable dona­tion with 170,923.8 pounds of fresh pro­duce col­lected for the Sacra­mento Food Bank and Fam­ily Ser­vices.

    This Farm-​to-​Fork Cel­e­bra­tion event was orga­nized by the Sacra­mento Con­ven­tion and Vis­i­tors Bureau with an orig­i­nal goal of 25,000 pounds of pro­duce. Gen­eral Pro­duce was pleased to donate 2,000 pounds to the cause and deliver an addi­tional 300 pounds of Pre­mier Mushrooms!

    Per­ish­able News

    The Packer

    And­NowU­Know

    Sacra­mento Bee
  • Gen­eral Pro­duce Teams Up with Farm-​to-​Fork for Bub­bles & Berries Brunch

    As a proud sup­porter and inau­gural part­ner of the Sacra­mento Farm-​to-​Fork move­ment, Gen­eral Pro­duce is pleased to pro­vide locally grown pro­duce for this year’s kick-​off event, “Bub­bles & Berries.”

    As one of the area’s old­est pro­duce dis­trib­u­tors, Gen­eral Pro­duce relies on their long-​lasting rela­tion­ships with California’s pre­mier grow­ers to source the best the state has to offer. The Sun­day brunch will take place in the Kay dis­trict of down­town Sacra­mento on June 7 and will fea­ture made-​to-​order options pre­pared by 4 Dia­mond Award-​winning Dawson’s at the Hyatt Regency.

    “We’re excited about our third year in asso­ci­a­tion with the Farm-​to-​Fork events” said Traci Ennis, Food­ser­vice Sales Man­ager of Gen­eral Pro­duce. “Each year the fes­ti­val and venues grow and our involve­ment does as well. The Bub­bles & Berries Brunch is an excel­lent way to kick off the ‘Taste of Sum­mer’ in our region. We are hon­ored to work with our local farms to sup­ply fresh, local prod­ucts to The Hyatt and Preser­va­tion and Company”.
  • Pear Farm­ers Launch Locally Grown Cam­paign for Sacramento-​Area Con­sumers

    If you love local, sustainably-​farmed food, Cal­i­for­nia pear farm­ers have what you’re look­ing for. This week, a group of Cal­i­for­nia pear farm­ers has launched a cam­paign to pro­mote pears pro­duced in and around Sacra­mento as part of the America’s Farm-​to-​Fork Cap­i­tal movement.

    Nearly all pears from Cal­i­for­nia are grown in small com­mu­ni­ties near Sacra­mento. Each year in early July pears begin har­vest­ing from the Sacra­mento Delta grow­ing area and then in neigh­bor­ing Lake and Men­do­cino coun­ties later in the month. That means that locally-​grown pears are plen­ti­ful in sum­mer and through­out the fall.

    “We’re hop­ing to get con­sumers excited about locally-​grown pears and the farm­ers who grow them,” said Chris Zanobini, exec­u­tive direc­tor of the Cal­i­for­nia Pear Advi­sory Board, which is head­quar­tered in Sacra­mento. “Pear farm­ers are big sup­port­ers of the America’s Farm-​to-​Fork Cap­i­tal pro­gram and we’re help­ing to spread the word about foods grown near Sacra­mento with a num­ber of spe­cial events, give­aways and pro­mo­tions for Sacra­mento area consumers.”