If you want to eat out but can’t decide which restaurant to go to, try asking yourself a different question: How much do I want to pay? That’s the idea behind Requested, a name-your-price app that’s been turning Sacramento’s dining arena into a digital bidding zone.

New Yorkers Jim and Tessa traveled west from New York to California. They met up with friends in the capital who gave them a tour of Old Sac, pointed out Indo Cafe and mentioned casually that the owners were looking to sell. It was kismet.

I know how to do Sacramento weekends right — it’s sort of a point of pride. 

The implementation of California’s Proposition 2, which expanded space requirements for hens that produce eggs sold in California, has had ripple effects impacting producers, distributors and consumers throughout the nation. But as animal rights activists and demanding consumers realize the law hasn’t reflected their ideals, and as the price gap between commercial and specialty eggs narrows, will the elite pasture-raised egg enjoy a rise in popularity?

As Sacramento evolves as an active urban center with projects like on-street parklets, an intracity streetcar and expanded bike lanes, more Sacramento restaurants are finding ways to incorporate cycling into their business model and encourage active transportation.

Paino has made a commitment to using all local ingredients in Ruhstaller’s brews, going so far as to grow his own hops yard. But it hasn’t been that easy. So what’s standing in the way of the Capital Region’s hops renaissance? 

Solano County hasn’t escaped the craft beer craze. Here are three local breweries you don’t want to miss:

Gochujang, as you may or may not know, is Korean chili paste. It’s surprisingly delicious in chocolate, at least when in the hands of Puur Chocolat owner Ramon Perez. 

To find the kind of innovative employees needed to continue pushing the food movement forward, it’s important to look as much as listen. For instance:

“This position requires a vegetable costume as occasional work attire.”

Sebastian Bariani is in heaven, standing in his family’s olive grove in the Dunnigan Hills. The winter day is mild, a blue sky caps the rolling green terrain. He reaches down and gently bends the branch of a Manzanillo olive tree to demonstrate how the trees will soon be pruned, explaining that the blossoms for the next crop can come only from new growth.