This may have happened to you: You call a restaurant, and instead of a live person, you get a recorded voice telling you to leave a message and someone will get back to you. Or even worse, you go online looking for a restaurant’s phone number, only to discover there isn’t one.  

Your experience of social media may be as a fun time-waster, an angst-producing FOMO (fear of missing out) machine or the reason you know your Uncle Dennis believes in ancient aliens. But to many restaurant owners, social media is a necessity.

If you can’t get enough of the holiday season and want to surround yourself with sparkling, glittering decorations while sipping on a craft cocktail adorned with cranberries and sprigs of rosemary, a pop-up bar is just for you.

As California grew into a vast agricultural region during the early 20th century, native grasslands, forests and riparian habitats were gradually replaced by farmlands and orchards. Though green things thrive on farms as a matter of business, there’s very little biodiversity on a traditional farm — and not much room for pollen specialists.

A sneaky viroid has been spreading invisibly for months at a time in cannabis plants across the country, decimating crops right as they’re about to flower. The so-called hop latent viroid is now the “biggest concern for cannabis growers worldwide,” according to a recent scientific paper. 

Winning a Michelin star is something ambitious chefs spend a lifetime dreaming of and working toward. A star from the world-famous Michelin Guide promises life-changing benefits: Money. Customers. Fame. There’s even a term for it: the Michelin effect.

The solution to one of the wine industry’s most costly and threatening problems may be coming soon from Lodi — and it will trot out on four feet, tails a-wagging, with noses keener than even advanced scientific equipment. 

It’s harvest time at the Reimagination Farm in Lake County, California. As autumn turns the air crisp and the leaves begin to change, former UC Davis Asian American Studies professor Robyn Rodriguez surveys the land in front of her and reflects on the rhythms of nature. “Even the earth follows cycles of rest,” she muses. “That’s how we regenerate.”

Over the course of summer and the first weeks of fall, over 60 varieties of peaches and nectarines pass through The Fruit Bowl, a 76-year-old produce stand on the rural outskirts of Stockton. 

PODCAST EPISODE: San Joaquin County Historical Museum’s executive director and fifth generation Stocktonian Phillip Merlo speaks on the rich history, abundant opportunities and dogged optimism of the port city.