To many consumers, the idea of edibles — cannabis-infused chocolate bars, brownies and other treats — sounds enticing. Especially considering health concerns about cigarettes have made people uncomfortable with smoke, including from marijuana.

Sacramento’s effort to expand mobile food codes is part of a statewide push to legitimize California’s long tradition of sidewalk vending.

Over 70 breweries are currently operating in the greater Sacramento area, but only four of them — Solid Ground in Diamond Springs, Gold Hill in Placerville, Dueling Dogs in Lincoln and the Dancing Fox — are also licensed to make and sell wine, cider, mead or other types of alcoholic beverages.

At age 14, Jake Van Ry is already an all-star in the Foothills food truck scene.

Originally conceived as a Pan Pacific pissing match, the World Butchers’ Challenge has since exploded into a truly global competition. It began in 2011 when Beef + Lamb New Zealand CEO Rod Slater bet an Australian colleague a bottle of whiskey that his country boasted the better butchers.

Traditional butcher shops are making a comeback in the Capital Region.

We all have a morning routine, and for 62 percent of American adults it involves coffee. But is it healthy? Our writer Kicked his caffeine habit for 10 days — here’s what he learned. 

Sushi savant Chef Billy Ngo dishes up his philosophy on cuisine. 

While a cottage food career comes with plenty of challenges, Karla McNeil-Rueda has leveraged it as an opportunity to create her own vision of success.