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Inside the
April /
May 2013





With Mayor Kevin Johnson declaring 2013 as the “Year of Food” in Sacramento and our city’s new title of “America’s Farm-to-Fork Capital,” now’s the perfect time to celebrate our region’s incredible edible bounty. From restaurant dishes that tout local trout and sturgeon, to farmers’ markets brimming with fresh veggies, and food fests serving blackberry beer and strawberry margaritas, when it comes to eating well, there’s no place like home.


A Winters Tale
As the son of one of the most controversial figures in American history, Craig McNamara grew up in the presence of presidents and others who helped shape our world. Now, from his organic walnut farm in Winters, he’s shaping the future of our state by trying to feed the millions of Californians who don’t have enough to eat, and by nurturing the next generation of farmers. Oh, and by helping his son grow hops for really cool Sacramento craft beer.


Riverfront Essay

With Sacramento’s new emphasis on its farm-to-fork merits, there’s never been a better reason to bring back the Blue Diamond almond factory tours that helped put our local food on the world map. It’s time to polish this diamond in the rough.



Riverfront Q&A
He’s with the band: When The Black Crowes kick off their new U.S. tour on April 2, Jackie Greene will be joining the legendary rock group on stage as a guitarist and backup vocalist. We catch up with the singer-songwriter about hitting the road with the Crowes, growing up in the foothills, moonlighting as an artist, and why Picasso
is the Bob Dylan of painting.



Juggling gallery shows from West Sacramento to London, 22-year-old artist Arman Nobari is spreading the word of his portraits—from rapper Macklemore to Martin Luther King, Jr.—by combining mixed media elements like spray paint, bleach, canvas and even skateboards, with social media platforms like Instagram and Twitter. Goodbye, minimalism. Hello, millennialism.



Midtown’s new LowBrau presents a modern take on a German beer hall and boasts the best of the wursts.
cooking with fire.


Why Not Here?

In Oregon and Idaho, rafting trips combine nature with riverfront farm-to-fork dining. With stunning rivers, great weather and a rich agricultural heritage comprising our region’s most authentically local features, why not feed ourselves on the river that feeds our land?