Brewed to Perfection
The most popular course at UC Davis teaches engineering students the scientific art of making coffee
Coffee is a $225 billion industry in the U.S., providing 1.6 million jobs. But are we growing, roasting and making the best cup possible? That’s what an innovative program at the UC Davis School of Chemical Engineering has been working on for the past 10 years.
Can an African Plant Replace Artificial Sweeteners?
Davis startup introduces teas and chocolates made from sweet proteins instead of sugar
They say you can’t have your cake and eat it too, but Oobli (formerly Joywell Foods), a Davis-based startup, has introduced a healthy, guilt-free way for consumers to satisfy their sweet tooth. Their new line of canned teas and dark chocolate bars uses sweet proteins instead of sugar or artificial sweeteners.
Strawberry Fields Forever?
California’s Iu Mien strawberry farms face a succession crisis
Dust kicks up in a cloud and the sound of gravel crunches as cars and trucks pull into what’s become a summer staple in the Capital Region — fresh strawberry roadside stands. The ramshackle wooden stands, with bright red hand-painted strawberry signs and makeshift awnings to shield workers from extreme summer heat, are typically open seven days a week in peak season.
The Kava Capital
Sacramento has a thriving kava scene. Will newcomer Pila Kava offer something new?
The first sip of Pila Kava hits like a low dose of novocaine, numbness spreading across the surface of the tongue. This soon fades into a background hum as the flavors bloom. The first note is the earth and spice of the kava itself — the root of a pepper variety native to the South Pacific.
The Way We Work: Michael Hargis
A glimpse into the daily life of restaurateur and entrepreneur Michael Hargis
Michael Hargis has always been entrepreneurial; as a fifth-grader he sold condoms to the upperclassmen. He would later produce parties, raves and music events like Sacramento’s 2012 Electronic Dance Festival. Then came food.
Startup of the Month: Badaye Technologies
Machine helps farmers clean maize more efficiently
In Uganda, farmers clean maize in three traditional ways: hand sorting, winnowing and sieving. During an internship in eastern Uganda in 2018, Ismael Mayanja observed these processes and believed there had to be a better method.
From Stargazing to Star-Sipping
How a Lodi family winery bottles the entertainment industry
Some moments in pop culture deserve a toast, such as when Season 3 of “Star Trek: Picard” sent critics and “Trekkies” on a warp-speed ride of jubilation, most hailing it the franchise’s best story in decades. Thanks to a small winery in Lodi, enthusiasts who were on that galactic high could pour their pleasure right into a glass.
Gambling on Dining Dollars
Local casinos amp up their food offerings to attract a younger and more diverse clientele
Chris Gibase, president and chief operating officer of Sky River Casino in Elk Grove, goes so far as to assert that Sky River “is a place for foodies.” And the new casino, which opened in August 2022 and is owned by the Wilton Rancheria tribe, isn’t the only local gambling spot that’s placing its bets on food service.
A Crayfish Craze in the Delta
Isleton Crawdad Festival returns for the first time in more than a decade
Isleton’s Crawdad Festival — a defining event from the mid-1980s to the late 2000s for the tiny city along the Sacramento River — returned to Main Street for the first time in 14 years on June 17-18, swelling the city of less than 800 residents to an estimated 60,000 over the two-day event.
Farming to Save Water
Water experts seek new ways to capture groundwater
During a typical year, aquifers provide around 40 percent of the water the state uses; in drought years, that percentage soars to 60 percent or more. The state’s aquifers can hold a lot of water, but that number isn’t infinite, and California’s current rate of overdraft isn’t sustainable.