The farm-to-fork movement shows us how to eat in a healthy, local way. We enjoy food co-ops, farmers markets and restaurants that cook with regional produce, fruits and meats.

But what happens as we grow older? When we can’t or don’t want to for ourselves?

The latest farm-to-fork evolution involves senior living, retirement communities and nursing homes. They are embracing the farm-to-fork movement.

I met two chefs, Russell Middleton and Anthony Vo, who run the kitchens at Avella, a senior community in Roseville. We discussed how they incorporate healthy, local food into their menus. 

Pastry chef Ginger Elizabeth Hahn grew up in the Camino foothills. As a young girl, she walked with her dog and picked blackberries. When her mom came home, they made blackberry pies.

“That’s where I really fell in love with pastry arts,” Hahn says. “I realized you could create something in 5 minutes, like you’re an alchemist. But the fruit had to be perfect.”

Hahn’s commitment to perfect local ingredients continues today. She shows her passion for Northern California fruit, nuts and oils at her Ginger Elizabeth Chocolates shops in Midtown and Folsom.

Almonds from Alison’s Organics in Orland turn up in Hahn’s almond pralines, almond rocher bonbons and almond rocher chocolates. Alison Ryan runs 24Carrot Farm in Placerville. Says Hahn, “I love everything about their farmstand.”

Run by three generations of women, Sacramento Honey Company reflects a beehive’s matriarchal power.

Pam Hill and her daughter Courtney manage the business. Pam’s parents Nancy and Fred Stewart started the company as a beekeeping supplier in 1985.

Nancy ran things for several decades. About six years ago, the family transitioned and stopped carrying bee-making supplies in favor of more bee-made products. In 2024, Pam took over with Courtney’s help when Nancy retired.

In my four years as Inside’s farm-to-fork columnist, the Sacramento Food Policy Council has been a key driver behind local urban farming and food equity. The Food Policy Council is the essence of farm to fork.

The council works with farmers and food advocates to make the county’s food system more sustainable and equitable. The steering committee includes the UC Agriculture and Natural Resources Department, Valley Vision and Sacramento Region Community Foundation.

Collaborations paid off when the City Council and Board of Supervisors passed the Urban Agriculture Ordinance, legalizing residential sales for home-grown fruits and vegetables.

Thanks to the ordinance, residents can set up farmstands and sell harvests to neighbors. The law also creates tax breaks for property owners who use their land for urban farming. This way, vacant lots produce food.

At Twin Peaks Orchards in Newcastle, Camelia Enriquez and her husband Justin grow delectable heirloom fruits and vegetables, including the rare amagaki persimmon and a nearly extinct summer favorite, Royal Blenheim apricots.

Enriquez is the fourth generation to care for this land. Her grandfather, Howard Nakae, began Twin Peaks on his parents’ property in 1912. The family’s love of the land and attention to the foothill ecosystems let them cultivate historic California varieties.

In 2020, a fire ripped through the property and destroyed 98% of the infrastructure. Enriquez’s parents were devastated. They couldn’t bring themselves to rebuild.

At the Orangevale and Fair Oaks Food Bank Farm, I watch volunteers reach for boxes and sort homegrown lettuce, broccoli and oranges grown on local trees. Canned goods and cartons of milk donated by local stores are readied for clients.

The food bank and farm bring together the best selections from the region’s bounty.

Let’s meet Brad Squires, CEO of the Orangevale-Fair Oaks Community Foundation, Angela Lee, director of foundation operations, and farm manager Lacey Yuke. Together they maintain the food bank and farm with other members and volunteers.

The nonprofit organization transformed a gravel parking lot into an acre that produces healthy food for the community.