How California Restaurants And Farms Will Survive COVID-19 (Online)

How can California’s farm-to-table community survive during the COVID-19 pandemic? With restaurants shuttered or resigned to takeout business only, they’re struggling, but also innovating. Same goes for farmers, who are having difficulty moving their products. California’s farm-to-table success is in peril.

Recent reports by The New York Times, The Sacramento Bee and public radio have highlighted the struggle of California’s agricultural and restaurant industries to stay afloat.

Join the Sacramento Press Club for a Facebook Live discussion moderated by the San Francisco Chronicle‘s food enterprise reporter Janelle Bitker.

She will be joined by one of the founder’s of the Sacramento Farm-to-Fork restaurant scene Patrick Mulvaney, dairy farmer Cody Nicholson-Stratton of Foggy Bottom Boys in Ferndale, Lynn Giacomini Stray, whose family operates Port Reyes Farmstead Cheese; and Joe Schirmer, co-owner of Dirty Girl Produce in Santa Cruz, DirtyGirlProduce.com.

You can watch the discussion on Facebook.com/SacPressClub.