Walking into the Sacramento warehouse where Kelly and Russell Conroy house their woodworking company, Timber + Main, it’s easy to see the source of their inspiration. Salvaged wood slabs, planks and posts rest against the walls just waiting to be turned into something sustainable, beautiful and functional.

Seasons Coffee is gearing up to serve at Midtown Sacramento’s performing artist haven, E. Claire Raley Studios for the Performing Arts on N Street. The exact timeframe for Seasons’ opening remains to be determined, but with the signing of this lease, the CLARA facility is now fully-leased. And the transformation of the 100-year-old former school into an artistic hub for the city is just about complete.

Andrew Hargadon, faculty director of the Mike and Renee Child Institute for Innovation and Entrepreneurship at UC Davis, gives his insight into how what it means to be an entrepreneur has changed. For more from Hargadon, check out “It’s Show Time!” in our April issue.

If you’re texting and driving, Sarah Morell might be recording you. She’s usually riding shotgun, as her husband drives, with her camera phone, ready to catch traffic safety violators on video. Her 6-year-old daughter’s in on the action too.

Having a robust agricultural industry has meant accommodating crops and livestock by forcing out wildlife. Before farming came to the region 150 years ago, waterbird habitat was primarily provided by wetlands. Now managed wetlands make up only about one-third of their habitat in California and rice fields comprise nearly 60 percent.

To be disruptive now means to change things, to get people to look at something in a new light. (I’d like to go back and convince my 6-year-old self that it’s actually a good trait that got me sent to the time-out chair.)

Like all jargon, “disruption” started out well-intentioned: Who doesn’t want to be the one with the fresh vision of how things could be — not how they are?

Actual experts of business creation express concern that media’s flashy portrayal of handsome entrepreneurs, disruptive products and instant investment glosses over the unglamorous learning process vital to any new business.

Edible Sacramento is back in print with a March/April edition that might be headlined “Under New Ownership.” The bimonthly food magazine is now owned and published by Reno residents Amanda Burden and Jaci Goodman.

The push to integrate VR into the media has surged in recent years. The Guardian last summer unveiled its first VR project, 6×9, putting viewers into a solitary confinement prison cell. Last fall, The New York Times introduced The Daily 360. These immersive videos, made with Samsung technology, give readers rare glimpses into scenes worldwide.

The mayor is putting aside $500,000 to be distributed in the city’s eight districts. The money is intended to activate arts innovation hubs and programs, but many in the arts community don’t see the funding as an aid if entertainment permit policy demands they hand the money back over to the city.

Now that millennials are older and starting to have kids, the economics of schools and space are driving many of them to the suburbs, just as it did their parents.

Inspired by current politics and an increased focus on California and its state capital, two Sacramentans are looking to instigate dialogue around a new project coming to downtown.

By linking with loyalty cards and tracking purchases (by scanning receipts), Foodfully knows what food you buy and gives an estimate about how long it may last, then sends notifications before that estimated date. These alerts help consumers avoid wasting forgotten food

Elections matter. The people have spoken. And marijuana — more appropriately known by the less pejorative label, cannabis — is now legal for adults in eight states, including California, and for those with medical needs in 28 states. That means the majority of Americans now live in states where cannabis is legal in some form.

So how does one go from making claims as a 5-year-old, to stumbling onto a trend, to becoming a mobile boutique owner that sells jewelry, gifts and home goods? 

Lampkin recently accepted a new position as the vice president of restaurant operations at Oak Park Brewing Company. We sat down with Lampkin to see what motivated her to make the move. 

According to the study “Freelancing in America: 2016,” 53 percent of freelancers have participated in skill-related education or training within the previous six months, which is more than non-freelancers at 39 percent. The study shows that freelancers opt-in to training opportunities to strengthen skills, while non-freelancers are more likely to do it as a job requirement.