The technology website GeekWire calls the Sacramento Kings the “NBA’s most geeky franchise.” They mean it as a compliment. Here are some of the ways the Kings are maintaining their edge.

The menu you get at the onset of your dining experience is much more than a laundry list of food and prices; it’s the opening volley in a courtship dance between your taste buds and the kitchen.

Get up close and personal with the artists who are set on making the Warehouse Artist Lofts the most creatively inspirational place to call home. 

Sacramento chefs like to think backwards. When it comes to menus, they let the ingredients dictate the dish — not the other way around. The result: An ever-changing seasonal menu that is as brief as the kale is healthy.

In the Capital Region, we’re lucky to be surrounded by an abundance of farm-to-fork fresh food, plus chefs who know how to showcase the flavors of our region. So you tell us: Who has the best menu around? 

What more can your storage cabinets do for you? How can your placemats become conversation pieces? What if sitting down to read a magazine felt a little bit like being at the carnival?

Chris Jarosz is the founder of Broderick Restaurant & Bar and co-owner of the Wicked ‘Wich food truck. This year, he also took on the overhaul of midtown’s Capital Dime restaurant and its sister eatery, Trick Pony, which have been folded into the Broderick Roadhouse family of restaurants. It’s not all glamorous, but it is pretty tasty.

A global cocoa shortage threatens to put a damper on the good tidings and cheer, as worldwide demand for chocolate outstrips the waning production in the Ivory Coast and Ghana, which produce more than 70 percent of the world’s mass-market cocoa.

Last year we highlighted Sacramento’s newest design superstars, just in time for the holidays (“Fresh Perspective,” by Kibkabe Araya, December 2013). Here’s a look at what they’ve been up to over the past year.

Several records broken, many legs shaken and few bodies unbruised by the end of this year’s California International Marathon. About 15,000 participants ran a grueling 26.2 miles in the Sacramento Running Association’s CIM. Over 50,000 spectators cheered runners on along the downhill course last Sunday.

You might say the old grapevines look otherworldly. With their contorted limbs and thick trunks, these Zinfandel vines look more like squat alien-trees, twisting up out of a sandy 3-acre spit of land in southwest Lodi. “Look how this vine is growing here,” says Stuart Spencer, owner of St. Amant Winery. He’s standing in the dirt at nearby Marian’s Vineyard, pointing to a vine with a hole as big as a fist. “The vine just splits over time.”

Zinfandel from Lodi’s Mokelumne River American Viticultural Area comes in two main styles: west side and east side. West-side vineyards, with their shallower soil, have lusher growth and tend to be earthier or loamier, sometimes pungently compost-like. East-side vineyards have a lower water table, producing smaller clusters and smaller fruit, which generally have more color, tannin and acidity.

The wine tasting room at Harmony Wynelands in Lodi was built with a far different purpose. Bob Hartzell, an aficionado of old-fashioned theater pipe organs and former president of the California Winegrape Growers Association, built the hall to house his pride and joy – a 1921 organ that was once installed in the Castro Theatre in San Francisco. The room’s acoustics are specially designed to show off the organ’s commanding sound.

In a makeshift distillery tucked  into a Rancho Cordova business park, Greg Baughman mashes and ferments batches of his Wheel House American Dry Gin using a still he designed and built himself, a gleaming vision of stainless steel and copper. But actually sell you a bottle? For that he needs to hire a middleman due to regulatory hurdles dating back to Prohibition.

Bartenders around the region have provided us with their best bets for holiday cocktails featuring gin, rye and bourbon — spirits that are now being produced locally by craft distillers.

At the crush pad of a custom-built winery, the 6-foot-4 winemaker in tie-dye socks shuts off the forklift, realizing he missed a call.

“I didn’t hear my phone ring,” says Layne Montgomery, 55, general manager and founding partner of m2 Vintners Inc. in Acampo.

“It’s harvest,” jests one of his volunteers. “Who has time for a phone?”

Sacramento is America’s Farm-to Fork capital for many reasons: fresh, seasonal food available year-round, almost 8,000 acres of boutique farms, and the largest Certified Farmers’ Market in California. Last month, Slow Food Sacramento recognized seven local businesses for their commitment to providing products and services that use regionally grown seasonal produce, honoring them with the Snail of Approval award and decal.

Tis the season for sharing! In the spirit of the holiday season, tell us your office holiday party horror story (anonymously, of course). Next month we’ll share the most cringe-worthy as well as advice on damage control — in case anything goes awry this year. 

Don’t be a Scrooge … You know you’ve got one.  

Let me take a wild guess: You feel like you don’t get enough sleep. Too much to do, you’re stressed out and you think getting eight hours of sleep is about as realistic as keeping current on Oprah’s Book Club. Or maybe you’re annoyed that your body needs too much sleep? Think of all the workouts you could get in, books you could read and emails you could return with a few extra hours in each day. Wouldn’t we all love to train our bodies to require less sleep?

The sharing economy is a collaborative economic movement inspired by the efficiency of loaning and sharing existing resources on a fee-for-service model. It reduces environmental waste while supporting financial sustainability and building stronger communities, and it’s having a bigger impact than you might realize.