In this gorgeous tribute to Sacramento’s farm-to-fork culture, Breaking Bread puts local ingredients center stage in an effort to understand what makes the city’s food scene so special. We’ll meet some of the city’s top chefs who share opinions on topics ranging from responsible sourcing to chefs’ mental health and ability to shift culture, and everything in between. No subject is off the table.
Dubbed by Thrillist as “the best-up-and-coming food city in America,” Sacramento boasts well over a dozen Michelin restaurants, as well as three Bib De Gourmand awards. It’s the hub of the nation’s most abundant agricultural region with access to more farm-fresh ingredients than any other city. And through intimate roundtable conversations with the visionary chefs putting it on the map, we’ll learn that farm-to-fork is not just a philosophy; it’s a way of life.
Created and Produced by Moonracer Films In Association with Visit Sacramento Sponsored by UC Davis Health
Love this series a lot (I also watched all 3 episodes in a row @candybeans lol). I might be able to do TAP for UC Davis to transfer Fall 2025 - I'm considering adding a minor to my education plan, either in Animal Science with a focus on Animal Genetics or in Agriculture Systems & Environment with a focus on Sustainable Agriculture. I'm graduating this winter with my Associate for Transfer in Anthropology and an Associate for Theater - started school in 2015, had to take breaks to work more. I started with Theater and fell in love with Anthropology in the process of working towards my Theater degree. So I decided to take some extra semesters so that I can graduate with both degrees! I intend on getting my Bachelor's, then teaching credentials in both Single Subject Biology and Single Subject Geoscience. I've been recently considering a PhD program down the line so that I can get funding for research in agriculture and medical anthropology. I currently have three research experiments in my backyard, which is on a plot of about 0.80 acres. I'm growing food as well as native plants and cannabis (which is actually one of my experiments, focusing on companion planting to influence terpenes in cannabis). I also have a small flock of six hens and one rooster. I have both heritage and hard-to-find breeds in my flock - I have more long-term plans for egg color genetics breeding programs. I've always felt that the disconnect between us as humans and the food we eat, is a disservice to the effort that was put into creating our food. I've found a love for sustainable agriculture over the years, but it all started when I was a young child gardening & tending to the chickens with my Nauni. There was nothing more magical to me, then going to school with a lunch that was made from stuff that I helped grow. I wish that everybody could have that. And honestly, I feel like growing up in Northern California is such a unique experience - I don't think that I would be the same person that I am now, if I grew up anywhere else. I deeply appreciated watching this series and I'm literally about to see if there's more episodes to watch! Thank you to everybody who helped make this series, it was so well done *chef's kiss*
Great production for sure. To the extend that how much this reminds me of chef tables series, first came out in 2015, makes me feel this is more the same but things r moving to the once suburban/small towns.
what an inspring series, watched from the 1st episode to the 3rd and it took me a whole different type of ride arounf the culinary world, thank you so much!
This is so beautifully done! As someone who was talking about the Sacramento food scene before it became more trendy, I really enjoy the knowledge imparted in the video about the farmers and chefs.
That's truly amazing! As a farmer in Silicon Valley, I find it incredibly inspiring. I'm even crazier about taking care of bees, all in the pursuit of making fantastic food (and, of course, honey!). Please continue producing this series, as I absolutely adore it!
Hope it's not just food in midtown and then say it's all of sacramento. It's like people are afraid to go to the iffy parts like south sac for good quality food and it's a shame.
