Neighborhood Favorite is a new monthly web column that profiles
independent restaurants around the Capital Region to showcase the
diversity and resilience of our local food entrepreneurs. In the
first installment, we visit one of Sacramento’s longest-standing
As farmers and event organizers adapt to climate change and the
ongoing spread of the pandemic, mandarin oranges have offered a
bright taste of normalcy during grim times.
As pandemic shutdowns intensify, more than a third of jobs in three California industries that rely on events — sports, performing arts and catering — have already disappeared. And they’ve been slower to recover than the state workforce as a whole.
In September, UC Davis was awarded the first federal funding
given to a university to research cultivated meat, positioning
the Capital Region to serve as a hub of the advancing
PODCAST: In September, UC Davis was awarded the first federal funding given to a university to research cultivated meat, positioning the Capital Region to serve as a hub of the advancing technology. Efforts to advance the emerging food market using science and technology have ignited worldwide to address the global challenge of food access and proper nutrition for a growing population and the unsustainable environmental and ethical practices of industrial animal agriculture as it barrels toward the planet’s capacity on land and at sea.
As they talk up their brands from Cambridge to Nashville, the
brothers are working to build generational wealth for their
families — and to reclaim the value that might once have been
associated with the Burgess name.
The future of vertical farming begins on the genetic level. That’s the philosophy of Unfold, a Sacramento-based startup focused on innovating fruit and vegetable seeds to better serve indoor growing facilities.
The cofounders of Last Supper Society describe their project as “a culinary collective that designs food experiences,” as well as “a first-of-its-kind interactive TV show.”
In the Capital Region, there’s an emerging market among boutique vineyards and wineries focused on low-intervention farming and production methods.
The Granite Bay farm was established in 1911 by a Japanese
immigrant and is still run by his descendants, including his