Wine tasting at the Old Sugar Mill in Clarksburg is often thought of as a good time, but walking into Clarksburg Wine Company when Jeremy Maron is behind the bar is something every Sacramentan should experience.
This is no ordinary restaurant. Students enrolled in the college’s Culinary Arts and Hospitality Management program run both the front and back of the house (with guidance from instructors) as part of their course requirements.
Each month, Comstock’s online features a different Startup of the Month. As 2016 comes to a close, we take one last look at these startups to see how they stack up.
The lavish, invite-only Diner en Blanc, is a private, international pop-up picnic party that prides itself on its secrecy and fashionability. According to the official website, “Thousands of people, dressed in all white, and conducting themselves with the greatest decorum, elegance, and etiquette, all meet for a mass ‘chic picnic’ in a public space.”
As California enters its sixth year of drought, residents and businesses aim to conserve water. But amid such hyper-hydro-awareness, there has been little attention paid to the production of meat and dairy, by far the biggest water guzzling industry in the state.
In the first few days after a baby is born, the mother produces colostrum — a yellowish, thick and sticky substance packed with fat, micronutrients and antibodies. In breastfeeding circles, this special milk is called “liquid gold,” which is essentially a supercharged immunity boost to equip newborns for their new world.
According to some ecologists and experts on global agricultural trends, our eating habits must change dramatically if we are to overcome environmental issues facing the planet and its future generations.
The Davis Farmers Market was founded in 1976 by a group of residents that included Ann Evans, local author, publisher and consultant. She’s still involved with the market today and wants to inspire more people to shop and cook seasonally.
Kurt Spataro has shopped at the Sacramento Natural Foods Co-Op in three different locations since the 1980s, but he sees “a lot of new things to discover” at the co-op’s bigger and brighter new home at 2820 R St.
Though largely hidden from the consumer’s eye, food waste is hardly insignificant. According to the U.S. Department of Agriculture, we waste between 30 to 40 percent of food each year — and with it water, money and the chance to feed food-insecure people.