PODCAST: Contributor Kate Gonzales reads her Taste column about inflation’s impact on farmers markets, and shares her insights researching the story.

Created in 1952, Elliott’s Natural Foods was the first in its area to offer many of its health food products. Since their approach to whole and organic food was considered a rarity in the early 1950s, they made dispensing wellness knowledge and advice a part of their business plan, which they carry through to today.

In a year of rising costs, farmers have quality as an advantage. Still, farmers market vendors and shoppers are struggling to stretch their dollars.

Mexican restaurants in the greater Sacramento area span Mexico’s map, going way beyond typical Cali-Mex standards to represent the country’s regional cuisines.

Over the past 30 years, Randall Selland has opened multiple restaurants of different styles, all with an inclusive, folksy flair. 

Every morning, Caravan Uzbek Cuisine co-owner Farkhod Soatov wakes up early to make plov. The rice and meat dish, with roots in Persian pilaf, has changed little since the days of the Silk Road. 

Ryan Campagna is a long-time climber, a home brewer and now, the founder of Touchstone Brewing Company.

Both the Davis and Sacramento food co-ops have expanded exponentially since their inception in the early 1970s, when they primarily served ”the hippie population.” Fifty years later, has the spirit of 1972 held up?

Yolo County’s most photogenic crop is facing a barrage of challenges, including supply issues related to the war in Ukraine, global currency volatility and drought.  

Midtown Association’s Street Food Sacramento grant is helping to better represent the city’s diversity in the business district and the thriving Midtown Farmers Market.