Now in its second season, the Oak Park Farmers Market provides neighborhood residents with fresh produce, live music and a sense of community, Saturdays from 9 a.m. to 1 p.m at McClatchy Park. The market was started by NeighborWorks Sacramento, an organization whose mission it is to strengthen communities and create opportunities for affordable housing. NeighborWorks has made it possible for vendors at the market to accept EBT payments, and, thanks to funding from the Sacramento Hunger Coalition, EBT recipients receive an extra market dollar for every dollar they spend there.  The Sacramento Press staff paid the Oak Park Farmer’s Market a visit on Saturday and was not disappointed. W

  The Sacramento Press will be live streaming video at the launch of the first Oak Park Farmers' Market Saturday, May 15. This new farmers' market will continue throughout the summer every Saturday from 9 a.m. to 1 p.m. at 34th and Broadway across from Old Soul Coffeehouse . Join us for the ribbon cutting ceremony and live music as well as all the wonderful fresh produce of the season. The residents of the Oak Park community have been working for years to bring a farmers' market to this, at times, troubled neighborhood. The Oak Park Farmers' Market is a project of NeighborWorks Sacramento, in partnership with community residents, community garden advocates, backyard growers, and fresh

With more than 10 local farmer's markets open weekly starting this month, it's difficult to navigate all the options and choose something you can easily prepare. Enter Michael Tuohy, Grange Restaurant's executive chef and leading proponent of the Slow Food Movement, whose mission is to "understand the importance of caring where their food comes from, who makes it and how it’s made," according to its website. Tuohy holds a weekly "Follow the Chef" lunch at the Grange, located on the corner of 10th and J streets inside the Citizen Hotel. At 11 a.m. every Wednesday between May and October, he meets with a group of 15 people or less at the Grange and leads them through a tour of the farmer's

I used to go to a Trader Joes back in the early 90's that felt like a warehouse of bulk bins, locally made artisan bread, and produce from the central valley. As I grew into adulthood, and the Trader Joes franchice kept pace with their spurious growth across the US, the store changed. Actual artisan food disappeared, as nearly everything came from a single warehouse in Los Angeles, with most--if not all--of the produce getting trucked up from Central America.  Trader Joes cleverly masks their mass-production, oil-gulping delivery network with the ubiquitous Friendly Flyer, a marketing coup that has convinced us all that they are the local grocer and baker and butcher. We're caught in this