Every spring and summer, Chinook salmon gather in vast schools along the central coast of California, fattening up on krill and small fish before their autumn spawning migration into the Central Valley. Fishermen in commercial boats, private skiffs and kayaks take to the water, and most summers, the fleet catches several hundred thousand Chinook weighing somewhere between five and 30 pounds. California’s bounty of salmon, however, does not reflect a thriving fish population.

In 2009, fewer fall-run Chinook salmon returned to spawn in the Central Valley than have ever been recorded before. Just 50,000 adult fish spawned that autumn in the entire Sacramento-San Joaquin river system — a tenth of how many Chinook migrate inland in a good year. The event was an ecological and economic disaster that prompted officials to shut down California’s ocean fishing season for two years.

Here’s the beat on six unique events that will get you out of traditional city spaces for a combination of farm and urban culinary experiences, beginning in Farm-to-Fork Month and extending into the fall harvest season.

After a slow start piecing his way through El Salvador’s business regulations in 2008, Robert Lent began distributing Stable Mix throughout that country in 2012. Now the milling company — which employs 50 workers, makes $12 million in gross sales a year and, as Lent likes to say, feeds 17,000 horses a day — is poised to expand its distribution network in Honduras, Nicaragua, Guatemala and Mexico.

The next big splash in local food is coming from the ocean. Anna Larsen’s subscription fish box company, Siren Fish Co. keeps an eye on sustainability.

This is Chef Breedlove’s third attempt, more or less, at branding a mobile food business, and this time he’s letting his personality and mad-scientist approach to mobile food define the brand.

State and local governments aren’t known for being cutting edge or tech savvy. But as the open data movement gains momentum, the private sector is becoming more empowered to usher valuable, though often archaic, institutions into the 21st century.

Harvest Bar will offer healthy grab-and-go breakfast and lunch items as well as a juice bar. About a Bite will serve bite-sized cooks, artisan chocolates and other sweets. 

“The beauty of this partnership is our customers get to have it all, and I don’t have to do the things I don’t want to do,” says Jennifer Kaye. “Somebody can come in, grab a fresh sandwich or a salad and then pick up a little something for dessert.”

Last weekend I had the opportunity to attend a sneak peek pre-opening event of the new Localis Restaurant, which will take the place of Trick Pony.