“Eat local.” You’ve heard the phrase a billion times. It’s the guiding principle of the farm-to-fork movement, nudging us away from the Industrial Food Complex and toward our neighborhood farms. But there’s something even more local than a ranch down the road: the orange tree in your front yard.
I’m an accountant for a small start up in Sacramento — not an HR manager. But, as often happens, HR issues tend to fall on someone, and that someone is me. The current team has been here since the beginning; we started the place. But now we need to hire someone. A stranger. How do I start?
Casey Marshall is hunched over his phone, furiously scrolling through his Twitter feed in search of a photo of Waste Management’s promotional robot, whose broken axle he fixed back in March. “Someone came into the Hacker Lab and needed his robot repaired,” he says, grinning, “and I was like, ‘I gotta do that.’”
Thousands of pounds of urban produce are growing on trees and bushes all around you, and if you know where to look, you can gather enough fruits and vegetables to stock a food bank, plan a dinner menu and can a dozen jars of organic blackberry preserves.
On opening day of the 2014 baseball season, New York Mets second baseman Daniel Murphy was noticeably absent. He wasn’t benched. He didn’t have the flu. He simply took advantage of Major League Baseball’s paternity leave policy, which grants 72 hours off, to attend the birth of his son.
And all hell broke loose.
After much anticipation (and oh so many hours), the all-new comstocksmag.com has launched.
The changes we have made come as a result of paying close attention to how readers are using our magazine and website, so let us know what you think. Talk to us on Twitter and Facebook, post comments on our site, email us, call us or send a good old-fashioned letter. We’re listening.
If I wanted my 20-year-old son to join me for a late meal, I’d text him: “Buffet on me.” But I would never ever text my 86-year-old mother with a dinner invitation. For her, there would be a phone call with plenty of formalities and forewarning, a promise of a nice, sit-down establishment and a start time of 4:00 p.m. to take advantage of early bird specials. Why? Because each generation communicates differently.
Squaw Valley Real Estate and KSL Capital Partners, the company that owns Squaw Valley Ski Resort, have received the critical report needed to move forward with a planned expansion of the resort’s village.
When downtown Sacramento’s Brew It Up poured its last beer in 2011, owner Michael Costello lost more than his business. “I lost everything,” he says. “Nobody really knows the whole breadth of it. It’s not an easy thing to go through.”