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.
Food waste recycling is vital to transforming California
into a circular economy. City and state organizations are
creating mandates to get us there.
The market-kitchen hybrid offers Afro-Caribbean favorites like jerk chicken, curry goat and oxtail.
Sourdough is having a moment, and so is artisan flour business Capay Mills, thanks to an influx of small business bonds.