Daniel Morash doesn’t like to see spoiled food go to waste. In 2012, Morash and his brother, Dave, spent millions to launch California Safe Soil with one goal in mind: convert leftover organic material from supermarkets into a nutrient-rich soil amendment farmers could use to grow crops.

Sacramento chefs like to think backwards. When it comes to menus, they let the ingredients dictate the dish — not the other way around. The result: An ever-changing seasonal menu that is as brief as the kale is healthy.

Jeremy Shepherd has been tending to his growing flock since 2009. He sells mutton to local markets but also works his herds as mobile mowers with local farmers in Yolo County. 

In a county where 218,510 residents are food insecure (meaning they don’t know where their next meal will come from), and where a local food bank will distribute groceries to 40,000 individuals each month, food activists are continually innovating ways to break the cycle of poverty—for good. The solution is actually under our feet: the soil.

California’s Global Warming Solutions Act of 2006 (AB32) requires the state’s major industry sectors to return California’s emissions to 1990 levels by 2020. To pay for AB32’s associated Cap-and-Trade Program, the cost of gasoline and diesel fuels will increase approximately 12 cents per gallon beginning Jan. 1, 2015.

At the crush pad of a custom-built winery, the 6-foot-4 winemaker in tie-dye socks shuts off the forklift, realizing he missed a call.

“I didn’t hear my phone ring,” says Layne Montgomery, 55, general manager and founding partner of m2 Vintners Inc. in Acampo.

“It’s harvest,” jests one of his volunteers. “Who has time for a phone?”

Sacramento is America’s Farm-to Fork capital for many reasons: fresh, seasonal food available year-round, almost 8,000 acres of boutique farms, and the largest Certified Farmers’ Market in California. Last month, Slow Food Sacramento recognized seven local businesses for their commitment to providing products and services that use regionally grown seasonal produce, honoring them with the Snail of Approval award and decal.

The Cannery is a housing development with a distinctly Davis flavor—that is, the taste of home-grown fruits and vegetables.

Rick Schubert is settling in to the part of bee season that didn’t exist when he opened Bee Happy Apiary with 300 hives in 1977. It’s mid-September, and at headquarters, tucked in the dusty hills off a private road in Vacaville, the faint humming of honey bees serves as background buzz to the voices of men.

Last summer, honey bee hives pollinating orchards in SoCal, from Fresno to Bakersfield, took a hard hit. Apiculturist Eric Mussen points to tank mixing formulas as the culprit behind what he estimates at over 80,0000 colonies lost. According to Mussen, chemicals often not thought to be harmful to bees can turn deadly when mixed.