Within the past year alone, dozens of foodborne disease outbreaks have impacted the U.S. food supply, implicating all sorts of ingredients. Contaminated cucumbers have been blamed, along with tomatoes, cilantro, pork, turkey, tuna and raw milk. Cases have also occurred at the food-service level, often because employees failed to wash their hands.
Many wish their favorite places in California were deeply-held secrets. But there’s the hope that, given a little perspective, our current secrets can develop in a way that maintains the original character we fell in love with, without succumbing to the broad appeal forced by faceless investment. Right now, in Amador County, the Shenandoah Valley is at that postcard moment.
In Sacramento, school cafeterias don’t have the equipment or capacity to store and prepare fresh, local food. They’re designed mainly to warm frozen, processed food, some of which is full of additives and preservatives.
The Capital Region’s wine industry remains strong with Amador county as one of the most approachable wine scenes in the state. As you’ll read in one of our June features, “A Slow-Growth Splash,” staying authentic has been key in Amador county’s growth, but what will the future of California’s wine industry have in store?
In 2015, we reported on the exciting new changes J-E Paino hoped to bring to Dixon with his Ruhstaller beer label (“Legacy Crop” by Allison Joy, April 2015). The 8.5-acre hop yard and farm and outdoor tasting room in Dixon, however, had their power turned off in April following a long-running disagreement with Solano County. We talked with Paino and county officials about Ruhstaller’s future.
Americans are growing increasingly conscious of their health, as diet-related conditions such as diabetes and heart disease remain stubbornly among the top causes of death in the U.S.
Oak Park Farmers Market — held at McClatchy Park — is one of 24 certified farmers markets in Sacramento County, about half operating seasonally from May through November. Joany Titherington manages this market, sponsored by NeighborWorks Sacramento, and she strives for a diverse mix of goodies including organic fruits and vegetables, baked goods and specialty items.
Northern California’s temperate climate, fertile soil and advanced water-supply system make the region a prime spot for commercial beekeeping, and even more so nowadays. Why’s that? Almonds, which need bees — lots and lots of bees.
Team4Tomorrows, a fundraising campaign for the Leukemia & Lymphoma Society, hosted a 1920s swingin’ soirée at ASR Restaurant & Lounge, where all proceeds went to fund and find a cure for blood cancer.
Hot Italian is one of the hottest food brands in Sacramento, and Lepore is a leading proponent of sustainable building design. Her brick-and-mortar restaurant in midtown Sacramento, the Hot Italian Pizza & Panini Bar, has been certified by the U.S. Green Building Council as silver LEED-certified.
Considering that there are so many places and styles claiming the moniker “bistro,” it might be one of the easiest things to define — since you really can’t be wrong. But the term does evoke a sort of fancy casualness that feels simultaneously like spoiling yourself and making sound life decisions.
Ron Finley deemed himself the “Gangsta Gardener” with pride.He recently paid a visit to Sacramento’s urban gardening community for a screening of his documentary film, “Can You Dig This” at the Guild Theater, an event hosted by the Yisrael Family Farms. He took a moment to chat with Comstock’s about how gardens can improve communities.
With more than 200 spices, salts and seasonings in stock at downtown’s new Allspicery, variety isn’t just the spice of life. It’s a life of spice for owner Heather Wong.
When it comes to food, millennials are twice as likely as any other generation to give a whisk about organic and locally-sourced meals. Some even credit millennials’ disdain for junk food with the downward fiscal spiral of the country’s top 25 food and beverage industries. Though it may seem simple, these ideas are turning the food industry on its head.
Selling Girl Scout cookies on a rainy Saturday in Sacramento is a far cry from the Oscars, where A-list celebrities chipped in $65,243 after a Feb. 28 plug. Local Girl Scout Troop 1114 has to work a little harder for its money.
Chefs continue to be among the hottest stars in Sacramento, and American, culture. That’s thanks to the Food Network’s image-building power, our exploding love of food and all things culinary, and a new societal reverence for hands-on authenticity. The consensus is that chefs with some level of recognition can help draw customers — most of the time. But restaurateurs and chefs say the cultural pizzazz around chefs can be a double-edged sword, and it’s a force they need to use wisely.
It’s no news flash that chefs, just like everyone, can help construct reputations and build followings through social media. But many Sacramento chefs say that, given the competition in the restaurant business, and the number of bloggers, tweeters and Yelpers commenting on food, chefs can’t afford not to have a notable online presence.
Following a completely sold-out event in 2014, Sacramento Caffeine Crawl will return to the city next week with an all-star lineup of some of Sacramento’s finest coffee establishments.
If there is any advice businesses can glean from the often surprising research and real life stories about our oddly emotional connection to tipping, it’s this: Don’t mess if you don’t have to.
In a part of the state with seemingly boundless natural assets, tourism is the number one industry for counties beyond Sacramento’s city limits. Aided by the rise of culinary travel, the farm-to-fork movement, and the craft beer and wine industries, this decade finds rural counties a bigger economic driver for the state than ever.