the future of sacramento
THE GOURMET EDITION
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DRINK THE BEST
SAC R A M E N T O HAS TO OFFER
SAC BREW BIKE 916 · 952 · 7973 1519 19th St Sacramento, CA 4
TABLE OF CONTENTS
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SUSTAINABLE EATING
DESCHUTES STREET PUB
PERUVIAN CUISINE
FARMERS MARKET
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SUS TAIN ABLE 6
WHAT YOU EAT IS IMPORTANT! It is literally what fuels your body for the day. But the food you eat doesn’t just affect yourself. What you eat can even affect the environment. It seems like a bit of an outrageous claim, that your hamburger could affect the planet. But what goes into food isn’t just the meat or plant. Packaging, transportation, storage, and even added ingredients can all change how sustainable our food is. So how can we adjust our diets to shrink our impact on the environment?
CUT DOWN ON MEAT
BUY LOCAL
BUY SEASONAL FOOD
Locally-produced food is better for the environment because it doesn’t have to travel as far to reach you. Less time in a truck means less fuel spent and less carbon emissions. It’s not a terribly difficult concept.
Most plants tend to have a very specific growing season and harvest time (though this of course varies by location). So, when you see plant-based foods in stores outside of growing season, it’s likely that they had to be transported there from far away. Which means there is a higher gas and carbon emissions.
Here in Sacramento, the Farm-to-Fork Capital (the city paid good money for that title, may as well get some use out of it, right), we have the Sacramento Natural Foods Co-Op as a great resource for sourcing your food locally. Additionally, there are weekly farmer’s markets all over the region, so you can pick ones nearest you and support your local farmers.
This tip goes hand in hand with buying locally sourced foods. If something is being offered from a local farm, it’s probably in season where you are.
Before you throw out this magazine, bear with me here. You require food and water to live, right? And it took a lot of time in addition to that food and water for you to get as big as you are. The same concept applies to farm animals raised for meat. They must be given the time, space, and material needed to grow up large enough to yield enough meat. This is why meat production is less efficient, in terms of land and water-use, than plant production. And it should go without saying that you don’t really feed plants (I had a Little Shop of Horrors joke here but it seemed too easy). There is also still the problem of transportation, shipping animals from farm to processing and then off to market. The ideal is to cut out meats and try to find proteins in other sources, but meat tastes good. I get that. That’s why the tip name says, “cut down on” and not “stop eating.” Some people will find that they can readily give up meat and are okay with doing so. Others will still want to have steak and bacon and that’s fine. Just maybe consider toning your portions down or not eating it as often.
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CUT DOWN ON DAIRY
MIND YOUR FISH
CLOSING THOUGHTS
Following up hot on the heels of the less meat suggestion is the next part of the 1-2-belligerent-vegan punch, cutting down on dairy. The same disclaimer from the last tip also applies, cut down does not mean don’t, yadda yadda. Actually, most of the same arguments from the last section apply here with the added caveat that liquid is heavy, which increases the costs of transport. Okay so we’ve established that land-based animal product is not t he most sustainable so what about fish?
Yes, you have to be careful with fish too. Many species are in danger of overfishing, which is how things go extinct. Driving species to extinction is the opposite of sustainable. Obviously. So, do some quick research online to confirm whether that sushi you want to get might be contributing to the depopulation of the oceans in an unhealthy manner, or try farmed fi—Oh, hold on, maybe not farmed fish either? Turns out sometimes farmed fish aren’t good either. Sometimes the way they’re raised is harmful to the environment, other times it may be harmful to you. There really isn’t a right answer, so research and personal discretion is the best way to handle seafood. As previously established, even simply eating seafood less often is a step in the right direction.
Especially by the last few tips, it might seem like I’m pushing a vegan lifestyle. And in truth, I kind of am. I believe a locally-sourced, plant based diet is the most Earth-friendly diet, especially if you grow some of your own food. But trying to go vegan isn’t easy, and it isn’t for everyone. Any number of obstacles, from budget to doctor-prescribed nutritional regimens, could easily prevent someone from being able to throw themselves headlong into an ubersustainable lifestyle. That’s why these are tips, meant for each reader to consider how they might be able to apply them to their own lives. Progress can still be made in small steps, and everyone’s small steps add up.
Sustainably minded market for seasonal, organic produce as well as meats, ďŹ sh & specialty foods.
sacfood.coop
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DESCHUTES
STREET PUB
WORLDS LARGEST POP-UP PUB
Beer, food, and entertainment. What more could you ask for on a Saturday night? Deschutes Brewery hosted their third annual Street Pub event in Midtown, Sacramento this fall. Featuring over 50 of their craft beers on tap, including limited edition brews normally only served at their home breweries in Oregon, the Deschutes Street Pub event was the perfect way to satisfy any beer craving. From pale ales to stouts, patrons of this free event only needed to purchase $5 beer tokens to set off on their beer tasting journey. Specialty food trucks lined the street, selling a variety of appetizing foods to go nicely with your cold pint of beer. Live music from local and regional bands, like Red Dirt Ruckus, Idea team, Jelly Bread, and DJ Lady Kate, filled the streets throughout the event, creating a quintessential pub atmosphere. If that wasn’t enough to keep you entertained, the event also featured culinary demonstration from local chefs, like Wes Nilseen of De Vere’s Irish Pub and Chef Tony Brown of Tank House BBQ & Bar, in addition to Deschutes’ very own Executive Chef, Jeff Usinowicz. The Street Pub event not only offered a wide beer selection, specialty food vendors, and lively entertainment, but also an opportunity to support a local cause. Deschutes partnered with Hydro Flask, Humm Komucha, and KEEN Footwear to create an event that would not only bring the community together, but also benefit a local charity. Runnin’ for Rhett, a non-profit organization dedicated to “nurturing healthy communities through fitness and nutrition,” in honor of Rhett Seevers, has been the recipient of the proceeds from this event for each year.
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lthough the event seems to center around beer, the Deschutes Street Pub is also great for the whole family. With a bouncy house, oversized games, and
booth raffles, the event is sure to keep the kids entertained as well. And since the event is hosted on the streets of Sacramento, the pooch is welcome to come and enjoy the festivities too! Bringing the community together, raising money for a local cause, and partnering with other companies who hold similar values, is what the Deschutes Street Pub is all about. Though the event is full of delicious beer, tasty food, and great fun, it serves a higher purpose, which demonstrates how Deschutes does business. Deschutes’ dedication to community and environment is clearly displayed in their business model. “We balance what we take with what we give back by tracking our economic, environmental, and social efforts.� They are not only conscious of their impact on our planet, awarded as a global sustainability leader in the 2016 Sustainability Awards program; but also of their contribution to society. For every barrel of beer they sell, Deschutes donates one dollar to charitable organizations, including environmental causes, youth and education programs, human services, and the arts. In 2015, their contributions totaled over $850,000 in cash and in-kind donations.
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Deschutes Street Pub is one of the many opportunities the company takes to positively impact the world. “Going the extra mile to do the right thing whenever possible is built into our standard operating procedure.” The company is committed to serving the community much more than great beer./Thus, Deschutes doesn’t merely serve beer, but more importantly, they serve people. With such a strong desire to make this world a better place, through their commitment to helping the community, why wouldn’t you want to support such a great event, like Street Pub? Come out next fall, and see for yourself what a spectacular event the Deschutes Street Pub is, and how drinking a beer and enjoying the energy of the streets, can help support your local community.
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flavors of the world
¡Bienvenido a Perú!
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P
ERU! Home of the Inca’s, Machu Picchu, and Pisco Sours.
A diverse land, made up of coastal plains, mountains (including a large stretch of the Andes), and jungles (namingly, the Amazon), Peru has a long history of multicultural influence that has inspired variations in its language, religion, architecture, traditions, art, agriculture, food, and more. Many travelers go to visit its unique land in search of a rich cultural experience. However, you don’t have to go to Peru to experience Peruvian culture. Food is large part of Peru’s identity. Whether you visit a Peruvian restaurant or make a Peruvian dish at home, it is possible for you to gain insight into the culture of Peru, without the expense of traveling abroad.
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Peruvian food is so simple yet amazingly flavored with their traditional spices.
Comida Peruana
Peruvian Food has only been recognized internationally for less than a decade, but the ingredients of Peruvian cuisine have been a part of the geography and culture of Peru since ancient times. Through time and the influence of other cultures, including that of Europe (especially Spain), Africa, and Asia, Peruvian cuisine has evolved to illuminate a tasteful combination of tradition and cultural fusion. Named the country with the most national dishes (a whopping 491), by the Guinness Book of World Records, Peru has a lot to offer anyone who enjoys food. Many dishes include simple, healthy ingredients that vary according to the diverse regions throughout the country. Peru’s divergent landscape and climates yield an assortment of crops, thereby inspiring a myriad of dishes. With a great selection of foods, including potatoes, corn, quinoa, and legumes, Peruvians have produced an intriguing and enticing cuisine that has sparked global interest. Chef Gastón Acurio of Lima, Peru has become world-renowned as an ambassador of Peruvian cuisine, and owner of Peruvian restaurants all over the globe. His work has increased awareness of the taste and history of Peruvian culture, thereby expanding the prevalence of its fare outside of Peru. An increasing number of Peruvian restaurants have popped up throughout the world, more commonly found in diverse, populated areas. Although Lima has been dubbed one of the best cities to experience high-ranking restaurant cooking, San Fransisco, New York, and London are some of the great cities you can visit to enjoy the flavors of Peru. However, if you prefer to limit your traveling time and expense to a quick trip to the grocery store, you can taste Peruvian cuisine right from your home with these simple recipes.
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Peru’s geographic and cultural diversity, blended with tradition and innovation, has produced some the most delicious, yet simple recipes. Ceviche, a classic Peruvian dish, combines raw fish, citrus juice, onions, chili peppers, and spices to create a refreshing and healthy plate. Often paired with boiled or dry-roasted corn and cooked yams, ceviche is an easy, fresh, light meal or appetizer, that perfectly represents coastal Peruvian cuisine.
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Ceviche
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CEVICHE DE PESCADO PREP + COOK TIME: 30 MINUTES SERVES: 4
INGREDIENTS • 1lb White Fish (Rockfish or Halibut) • 1 Red Onion cut Julienne • 1 Yellow Pepper (Aji Amarillo) • 8 Limes Juiced • 1/2 Cup Cilantro • Salt and Pepper • 1 Sweet Potato • 1 Head of Lettuce • Cooked Corn
DIRECTIONS 1. Cut the fish into 1/4 inch cubes. This depends on the firmness of the fish. 2. In a glass bowl take the aji pepper and coat the entire surface with the juice. You can add more of the pepper to the dish if you enjoy spicy food. 3. Place the cubed fish into the bowl and pour the lime juice until it fully covers the surface of the fish. 4. Leave the fish submerged in the lime juice for at least three minutes. Depending on your taste, you may leave it in longer for the lime juice to be absorbed. 5. Add salt and pepper to your liking, then mix in the cilantro and red onion. 6. To serve, decorate the plate with a large leaf of lettuce, add some sweet potato and 1/2 a cup of corn.
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Lomo saltado, another traditional Peruvian meal, is a stir fry consisting of marinated beef steak strips, onions, tomatoes, yucca fries, served over white rice. Although they have a higher starch content, Yucca are similar in look and texture to the traditional potato, and can be found at ethnic markets; however, potatoes make a great substitute.
Lomo Saltado
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LOMO SALTADO PREP + COOK TIME: 40 MINUTES SERVES: 4
INGREDIENTS • 2lbs Sirloin Steak
• Vegetable Oil
• 1 Red Onion (cut into wedges)
• Soy Sauce
• 2 Tomatos (cut into wedges)
• Beef Broth
• 1/2 Cup Cilantro (chopped)
• Red Wine Vinegar
• 1 Yellow Pepper (Aji Amarillo)
• 1tbs Garlic powder
• 5 Green Onions
• 1tsp Oregano
• 2 Cups White Rice
• 1tsp Cumin
• 1 Package Thick Cut Fries
• Salt and Pepper
DIRECTIONS 1. Slice the steak into thin strips and season with garlic powder, oregano, cumin and a spoon of vinegar. Set the meat aside for ten minutes after seasoning to allow the meat to absorb the flavor. 2. Heat the pan over high heat with a small amount of vegetable oil. When smoke begins to rise add the meat and fry for a few seconds, this time will vary depending on the heat of the pan. 3. Set the meat aside and cover with aluminum foil. In the same pan add the chopped onion, tomato, yellow pepper and a little oil. Fry everything for a few seconds, and add a little beef broth, soy sauce and red vinegar. 4. Add the reserved meat and mix everything with pan movements so as not to squish the tomatoes. 5. After 30 seconds add the green onion and chopped cilantro. The Lomo Saltado has to be juicy, so, if necessary, correct by adding a little beef broth to the stir fry. 6. Serve immediately with rice and thick cut steak fries.
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Third, in the list of iconic Peruvian dishes, is Causa Rellena, which is an aesthetic combination of smashed yellow potatoes, shredded chicken, mayonnaise, avocado, citrus juice, chili peppers, spices, topped with an olive and a slice of hard-boiled egg. With a production of over three thousand varieties of potatoes, it is no wonder one of Peru’s original dishes headlines potatoes. Created through a process of layering, many have taken creative freedoms in designing this delicious dish to be a work of art.
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Causa Rellena
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CAUSA RELLENA PREP + COOK TIME: 60 MINUTES SERVES: 4
INGREDIENTS • 2lbs Yellow Potatoes
• 1 Package of Carrots and Peas
• 2 Yellow Pepper (Aji Amarillo)
• Mayonnaise
• 4 Limes
• 2 Avocados
• Sunflower Oil
• 2 Hard Boiled Eggs
• Salt and Pepper
• Kalamata Olives
• 1 Chicken Breast
DIRECTIONS 1. Boil the potatoes with a slice of lime, be careful to not overcook them. Peel them while they are still hot and press them until you get a uniform dough. Set aside to cool. 2. When the potatoes have cooled add liquefied yellow pepper, salt and pepper. If the dough is too dry add a little oil and mix it in with your hands to create the masa. 3. Boil the chicken breast until it is cooked and shred it into small pieces. 4. Heat carrots and peas until warm. 5. Mix the shredded chicken, carrots and peas with mayonnaise, add salt and pepper to taste. If you want, add a few drops of lime, this will impart some acidic flavors. 6. Use a mold, or your hands to create the layers. 7. Start with a layer of masa, then add avocado and top with an additional layer of masa. Add a generous amount of filling and top with the final layer of masa. 8. To finish add a few slices of hard boiled egg, avocado and an olive.
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PISCO SOUR PREP + COOK TIME: 5 MINUTES
SERVES: 1
INGREDIENTS • 1 Egg White • 2 1/2 ounces Pisco • 1/2 ounce simple syrup • 3/4 ounce fresh lime juice • Angastura Bitters
DIRECTIONS 1. In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into sixounce cocktail glass. Top with a few drops of bitters.
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FARMERS MARKET Fresh, Local Products Sacramento, now the farm to fork capital of America, is one of the greatest regions for finding local goods and produce. It hosts multiple farmers markets that take place throughout the week, many of which are even held year around. Though each market varies in vendors, size and location, they all have something in common: a goal to provide fresh products and produce to the consumer.
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o, why should you shop at a farmers market? Well, there are many reasons. First off, you would be buying locally, and when you shop at a farmers market you are supporting your region’s agriculture. This means we didn’t have to waste petroleum and energy having the products shipped to you, which benefits the environment, and our society as a whole. You are also supporting local people and the economy instead of large corporations. In addition, shopping at a local farmers market provides you with more community interaction than you would in a grocery store. You go from stand to stand getting to talk with each vendor one on one about their product and it’s not uncommon to bump into and socialize with a friend or coworker while you’re there. At a normal grocery store, you usually don’t know how the product or produce were created and most socialization consists of a quick back and forth with the cashier. Some farmers markets, like Sacramento’s midtown market, have seating areas where you are encouraged to sit, relax, socialize, and enjoy the market’s many dining options. It’s not hard to see why
so many people frequent theses farmers markets, and their popularity continues to grow. The USDA’s Farmers Market Directory indicates that the number of farmers markets has grown from 2,863 in 2000 to 8,675 in 2016. Sacramento’s farmers markets have a wide variety of produce and many of their vendors go to great lengths to make sure they are providing you certified organic products. The organic produce at farmers market is more affordable than those you find in the supermarket since there is no middleman, as cutting out the middleman saves costs. There are many benefits to eating organic compared to non-organic. Organic products are more nutritious and high in antioxidants (which strengthens your immune system and helps keep you looking young). They are free of pesticides and herbicides that have been linked to birth defects, diabetes, obesity, ADHD, cancer, and other health problems. The meat sold at these markets doesn’t contain synthetic hormones that are linked to premature reproductive development in females. These organic
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products also do not contain GMO’s, which lowers the overall negative effect agriculture has on the environment. The farmers who are choosing to go organic are helping to protect the planet as well as humanity itself and have invested in protecting the land for future generations. Unfortunately, according to the USDA, only 0.5% of the United State’s pasture and cropland are classified as organic; so, the more we push for organic produce, the more farmers will decide to grow organically. We need to support these organic farmers so that everyone can live a less toxic life. If the farmers participating in these markets are not certified organic, they frequently are herbicide and pesticide free. A large benefit of the farmers market is that the consumer has the opportunity to speak with the farmer about their growing methods
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and decisions made about their product, which in turn helps the consumer better understand where these products are coming from and what they are putting into their body. Other benefits of shopping at a local farmers market is the quality and taste of the produce you are purchasing. The produce you will find there are what’s in season, which means they are fresh and ripe making them tastes better and hold more nutrition than the produce you’ll find at your grocery store. Grocery stores may have a wider selection but it’s picked before it has a chance to ripen, which ultimately lessens its quality and nutritional content. The farmers market is a great place to find new and unique products which is part of the fun of going. All of
Sacramento’s farmers markets provide a plethora of unique goods that you would never find at a big chain grocery store. For example, you can find local honeys and even bee pollen that can help you with allergies. There are rare varieties of produce like Buddha fingers, gooseberries, kaffir limes, as well as many other unique fruits and vegetables. There are also walnuts infusing in honey and rarely seen animal meats like rabbit, elk, and moose. If you are unsure of what to do with the unique products, the farmer are more than willing to guide you through possible dishes, or many times, give you full recipes for their product. Many of these farmers markets host chefs that demo a dish to give consumers cooking inspirations, as well as a tasty treat while they explore the market.
Going to the farmers market can be overwhelming for some people. A few things that you can do to be more successful when visiting a farmers market are first, educating yourself on what fruits and vegetables are seasonal in your area, that way you can predict what will be available at the market. You can decide what meal you are making ahead of time since you know what should be available, and you can map out how much you need of which ingredient. At first, try to keep your recipe simple so that you don’t get overwhelmed with the variety of possibilities you are presented with. A good rule of thumb is to get to the market early so that you don’t miss out on any of those unique and interesting products. This will help you beat the crowds and it will make parking a breeze. Try and stay until the market
closes. Staying late will give you the best deals because vendors don’t want to bring their product home, so they are likely to give large discounts right before closing. Make sure to bring your own bag. Most of the vendors have plastic bags that may not last with heavy items and using reusable bags is always a better choice. The best deals are when you buy in bulk. If you can’t use up all of the produce now there are many creative ways to preserve it for later, such as canning, freezing, or drying.
local farmers markets have to offer far outweigh anything a big chain grocery store can give you, and at the very least, you will be getting out of your home, getting fresh air and experience something new. So if you’ve never been to a farmers market or haven’t in a long time, go and explore what they have to offer, it may just surprise you.
I encourage everyone to give your local farmers market a try because it can give you a greater connection with your local community, allow you to discover local treasures, and drastically improve the quality of food you put in your body. You’ll discover that the many benefits your
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To see a list of Sacramento Farmer’s Markets, visit farmtofork.com
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food delivered straight to your door
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Our Team
Ryan Taneyhill
Jordan Boas Lindsey Evans
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Robert Jahr
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