South Sacramento urban farmer, Chanowk Yisrael, wants to see local food systems improve. Eight years ago, he started growing organic food for his family and eventually launched the Yisrael Family Urban Farm in Sacramento’s historic Oak Park neighborhood. Now, he’s expanding that vision to motivate Sacramento youth to become more engaged in changing our local food system — announcing today that he’ll be partnering with Slow Food Sacramento to charter the city’s first Food Academy.
Let’s face it. The grapefruit is cumbersome and often sour. Also, it can kill you. So of course Stewart and Lynda Resnick decided it will be their next celebrity plant product. The Californians and their company, the Wonderful Co., have made a lot of money turning unassuming agricultural commodities into well-known brands.
At Cask & Barrel in north Sacramento, there are no entrees. The restaurant has a small kitchen staff and high-end food at low prices. Chef Gabriel Glasier and his pastry chef, business partner and fiancée, Kristel Flores, are bringing something different to a corner of Del Paso Boulevard that’s proved to be enigmatic, to say the least, for two decades.
Give David Hardie credit. The owner of the building and restaurant that was named Enotria for two decades went “all in,” as he says, on trying to make that spot exciting and a draw to diners.
Wine tasting is often an experience shared only by the taster and pourer. A brewery tasting room, however, needs to facilitate the gregariously social aspects of craft beer, making space for interaction and mingling. Room to brew, room to chat and room to sample flights of beer make for highly dynamic spaces that bring to life the distinct personalities of brewers and their art.
When Scott Ostrander heard that Sacramento had declared itself America’s Farm-to-Fork Capital, he was working at Alinea, a 3-Michelin-star restaurant in Chicago. As a Sacramento native and an advocate of food-literacy education, he took the news as a sort of pied-piper call to return to his roots.
Sacramento dining is about to get a little more convenient.
California just passed a bill to sharply limit the use of antibiotics in farm animals, making it the first state to ban the routine use of the drugs in animal agriculture.
Where in your local supermarket do you find the curry leaves? How about dumplings filled with red bean paste, or maybe smoked duck. Does your local grocer have fresh menudo, warm tortillas right out of the oven, or miso broth prepared that morning on-site? Independent grocery stores focused on specific ethnic cuisines are thriving in Sacramento, enjoying a boom in customers from beyond their base cultural markets.
After years of bickering, U.S. sugar companies and their rivals, the makers of high-fructose corn syrup, are going to trial over what exactly constitutes a “natural” sweetener.
Let’s eschew the wonders of hops and malts for a minute to explore the fizzy but kid-friendly offerings of Sacramento beverage artisans.
Some families love being together, some enjoy short visits and others have a hard time just getting through Thanksgiving dinner. So how do families who have decided to go into business together make it work? Recently I had sat down with three families-turned-business-partners to find out.
Every week, 330 American farmers leave their land for good. And as an aging population of baby-boomer farmers retire, their jobs aren’t being filled quickly enough. Only six percent of all farmers are under the age of 35. But as the national food movement strengthens, will we see a return to farming? What about the children of these aging farmers — will they love their farm land or leave it?
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.