Restaurants Are Hanging Up on the House Phone
How the pandemic and rising costs led to the ‘phoneless restaurant’
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.
Reeling Them In
Local restaurants use Instagram Reels and TikTok to attract customers
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.
Enjoy the Holiday Season at a Festive Pop-Up Bar
Highly decorated spots offer specialty-themed drinks and winter vibes
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.
Give Bees a Chance
Farmers restore habitat for native pollinators
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.
The Herb Column: Curbing the ‘COVID of the Plant World’
Cannabis growers battling hop-latent viroid that threatens their harvest
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.
Star Power
The Michelin guide helps put Sacramento restaurants on the map
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.
Going to the Dogs
Lodi vineyards and nurseries test canine pest detection
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.
Rest and Reset at the Reimagination Farm
Former UC Davis professor Robyn Rodriguez starts a sanctuary space dedicated to healing
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.”
A Piece of the Pie
Family business spotlight: The Fruit Bowl has been providing peaches and more to Stockton for 76 years
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.
‘Fight City’: The Past, Present and Future of Stockton with Phillip Merlo
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.