Fairfield-based FarmX enables farmers to sell directly to grocery chains and restaurants via its e-commerce platform.

Food waste recycling is vital to transforming California into a circular economy. City and state organizations are creating mandates to get us there. 

The market-kitchen hybrid offers Afro-Caribbean favorites like jerk chicken, curry goat and oxtail.

Sourdough is having a moment, and so is artisan flour business Capay Mills, thanks to an influx of small business bonds. 

PODCAST: Young restaurateurs in the Capital Region are rewriting the definition of authenticity.

Capital Region restaurant owners with mixed backgrounds are channeling their points of view into creative dishes.

Local food may be the future, but many Northern California farmers are struggling or retiring. To brighten the future of farming, nonprofits are cultivating a new crop of agrarian dreamers with comprehensive farming programs. 

After more than 20 years selling Korean specialty items, the owners of Smile Food Market opened Smile Market 2, which serves fresh dishes like spicy seafood noodles and sweet-and-sour pork.

Amador County food trucks are expanding the meaning of fast food by combining seasonality, convenience and relationships with wineries.

The Chulla’s Cafe menu borrows influences from African, Asian, Latin American, South European and Pacific coastal regions.