The charming effect of the forest finds its way into her ceramic sculpture, along with her greatest inspirations, her two children, ages 11 and 7, and her formative years being surrounded by the urban environment in Southern California.
It’s a summer ritual for the nation’s car culture since the 1930s: catching a flick at the drive-in movie theater. Opening in 1973 just off Bradshaw Road and Highway 50, West Wind, a family-owned business operated by Syufy Enterprises, just finished major parking lot and building renovations as its 46th summer kicks off.
Customers who visit select craft breweries in the Sacramento region with “guest taps” — as in, beers from another brewery — will be offered two limited treats beginning this week as part of a new beer import program.
Stab is not the type of club with a two-drink minimum or will-call window. It’s a club built by comics, for comics. It’s part of a larger trend in the Sacramento comedy scene where shows are increasingly being held on non-traditional stages.
Amid the clatter of machinery and the beeping of forklifts, workers wearing white hair nets tend their stations around the assembly line in the warehouse-like production kitchen of Mad Will’s Food Company on the outskirts of Auburn.
Past approaches to forest fires have been a misinformed regime of fire suppression: extinguishing all flames quickly. Now California’s forests are overgrown tinderboxes-in-waiting; the approach is changing, but there’s a lot of work to do.
When lightning sparked fires in the 1850s, they were left to burn, naturally clearing out dry fuels. Just a few decades later, officials started shifting toward a strategy of fire suppression.
Jeannie Bruins knows Citrus Heights; she’s lived there for 35 years and has served on its city council for five terms. She also co-chaired the campaign to give Citrus Heights cityhood in 1996. Comstock’s spoke with Bruins about how the community has changed and what’s in store for the future.
A “sammich” from the Nash & Proper food truck is not merely a sandwich; it’s a feat of engineering. There’s intent behind every stratum of the structure, from the coarse-cut slaw that props up the top bun to the pickles laid carefully on the bottom so they hit your tongue first.
For Akshay Prabhu, nothing ties a meal together like community. His Davis-based startup, Foodnome, reflects that philosophy, turning regular homes into restaurants the way Uber turned regular cars into taxis.