The Boulevard Park corner cafe serves Brazilian baked goods such as cheese bread and fried dumplings, as well as an assortment of sandwiches and beverages.
The owners of Pachamama Coffee aim to operate their cooperative business sustainably, considering environmental, economic and social issues.
We explore the lonely outposts formerly part of a family of franchises. Although they have no corporate parent to provide updated decor or menus, these idiosyncratic restaurants are still well loved by many Sacramentans.
The neighborhood lunch spot serves comfort sandwiches, Sunday brunch, desserts and a bodega-style assortment of beer and wine.
The frozen meal company expands its operations following an increase in demand for delivered food options.
State government leaders take a break from making California laws to make California rolls for the Capitol Roller Competition, part of a recent summit for rice industry stakeholders.
Several local nonprofits are leading women to
self-sufficiency through a holistic approach, with culinary
training programs that arm them with transferable skills.
Sarah Hemly is the president of Hemly Cider, an
award-winning cider company that uses fruit from one of the
oldest family-run orchards in the Capital Region.
As director of the California Department of Cannabis Control, Nicole Elliot leads 400 employees through what is essentially a testing ground for future legislation. She describes her regulatory work in the new industry as “a massive social experiment.”
Fairfield-based FarmX enables farmers to sell directly to grocery chains and restaurants via its e-commerce platform.