Kevin Herman sees his fig trees as his future. They require very little water and, even amid long-term forecasts of limited rain and increasing temperatures, the trees are likely to produce a comfortable living for the Madera County farmer.
We sat down recently with CEO Lisa Rowland Basher, the fifth generation of her family to run the company, to learn a little bit about the Jelly Belly philosophy of sustaining a family business.
Agricultural groups and the federal government are actively encouraging growers to improve their irrigation systems to save water, usually by graduating from flooding, and farmers who haven’t upgraded have received stinging criticism. But drip irrigation is not necessarily a panacea for water shortages.
This strip between 14th and 15th street not long ago was a dead zone. Now it’s filled with bars and restaurants. Still, many worry that Sacramento could be roaring into a restaurant glut that could put pressure on current restaurants and those arriving soon.
It’s a story as old as marketing itself: A company looking to sell more widgets pays a famous person gobs of money to pitch their product and drive up sales. Some celebrities pimp so many products — we’re looking at you, Peyton Manning — we almost forget what made them famous in the first place.
The construction of downtown Sacramento’s Golden 1 Center, the revitalization of The Kay District, development at the railyards and across the river on the banks of West Sacramento … there’s a lot growing in the area, but one of the most interesting projects is actually in sleepy Carmichael.
Yesterday I had the joy of tasting a preview of the coveted menu, unveiled yesterday, for the Farm-to-Fork Gala Dinner on Tower Bridge. If you were able to snag a ticket to the event, there’s a lot to look forward to.
The lineup of restaurateurs expanding in the Sacramento region is a long one. Here’s are 10 of the most notable names:
Around the Sacramento region, the Mulvaney’s attitude is rare. So many other chefs and owners are taking up those offers or have their own plans to expand. 2015 is proving to be a banner year for restaurant expansions, and as Sacramento’s new Golden 1 Arena rises, 2016 will surely continue the trend. Here’s just a partial lineup of what’s shaking down around the region:
Magpie Café killed tipping in Sacramento. It won’t be a sudden death, nor was it intentional. But when we look back in five years, we’ll remember Magpie as patient zero.
Every spring and summer, Chinook salmon gather in vast schools along the central coast of California, fattening up on krill and small fish before their autumn spawning migration into the Central Valley. Fishermen in commercial boats, private skiffs and kayaks take to the water, and most summers, the fleet catches several hundred thousand Chinook weighing somewhere between five and 30 pounds. California’s bounty of salmon, however, does not reflect a thriving fish population.
Here’s the beat on six unique events that will get you out of traditional city spaces for a combination of farm and urban culinary experiences, beginning in Farm-to-Fork Month and extending into the fall harvest season.
In 2009, fewer fall-run Chinook salmon returned to spawn in the Central Valley than have ever been recorded before. Just 50,000 adult fish spawned that autumn in the entire Sacramento-San Joaquin river system — a tenth of how many Chinook migrate inland in a good year. The event was an ecological and economic disaster that prompted officials to shut down California’s ocean fishing season for two years.
After a slow start piecing his way through El Salvador’s business regulations in 2008, Robert Lent began distributing Stable Mix throughout that country in 2012. Now the milling company — which employs 50 workers, makes $12 million in gross sales a year and, as Lent likes to say, feeds 17,000 horses a day — is poised to expand its distribution network in Honduras, Nicaragua, Guatemala and Mexico.
The next big splash in local food is coming from the ocean. Anna Larsen’s subscription fish box company, Siren Fish Co. keeps an eye on sustainability.
This is Chef Breedlove’s third attempt, more or less, at branding a mobile food business, and this time he’s letting his personality and mad-scientist approach to mobile food define the brand.
Harvest Bar will offer healthy grab-and-go breakfast and lunch items as well as a juice bar. About a Bite will serve bite-sized cooks, artisan chocolates and other sweets.
State and local governments aren’t known for being cutting edge or tech savvy. But as the open data movement gains momentum, the private sector is becoming more empowered to usher valuable, though often archaic, institutions into the 21st century.