These Craft Distilleries Are Bringing Housemade Whiskeys to the Capital Region
The Capital Region craft distillery scene is starting to catch up with the rest of the country.
Meal Prep Entrepreneurs Saw Big Growth — and Challenges — During the Pandemic
While nearly every other niche of the food industry lost its footing in the pandemic, one had the potential to thrive: meal delivery services.
Will Curbside Pickup Survive?
Capital Region restaurant owners weigh the future of curbside
pickup, which kept many businesses afloat during the
pandemic.
Greener Pastures
Long Dream Farm aims to prove that dairy production can be both ethical and economically viable
Andrew and Krista Abrahams want to rethink the assumptions of traditional dairy production.
Survival Strategy
Downtown Sacramento restaurants plan for a future, although unknowns remain
More than a few downtown eateries have become casualties of the COVID-19 pandemic. Those that remain are embracing long-term survival strategies.
Something for Everyone
How a 90-year-old store with a new owner is surviving a pandemic
Small businesses continue to open, and some longtimers — like Tess’ Kitchen & Culinary — have found ways to thrive under new owners.
Hooked on Hot Chicken
A confluence of food-business trends is behind Sacramento’s fried chicken fad
Sacramento has been invaded by Nashville-style hot chicken.
Brand of Brothers
Jonathan and Matthew Burgess are rebuilding a family legacy — and helping other food entrepreneurs start their own
As they talk up their brands from Cambridge to Nashville, the
brothers are working to build generational wealth for their
families — and to reclaim the value that might once have been
associated with the Burgess name.
Change in the Grapevine
Capital Region vineyards and wineries are cultivating an environmentally friendly way of life
In the Capital Region, there’s an emerging market among boutique vineyards and wineries focused on low-intervention farming and production methods.
Finding a New Vegan Vision
Food entrepreneurs on the verge of opening brick-and-mortar locations retool their businesses — and find silver linings
Many Sacramento entrepreneurs, when forced to consider what it
means to launch a business during a time of crisis, realized
there could be plant-based opportunities.