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The Upside of the Downturn

3 ways the sharing economy is a better economy

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. 

Nov 3, 2014 MaryJayne Zemer

Tapped Out

Is Sac's craft beer bubble on the verge of bursting?

When downtown Sacramento’s Brew It Up poured its last beer in 2011, owner Michael Costello lost more than his business. “I lost everything,” he says. “Nobody really knows the whole breadth of it. It’s not an easy thing to go through.”

Jun 30, 2014 Russell Nichols
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World Travel

Can Sacramento cash in on an influx of Chinese tourism dollars?

Two hundred million Chinese tourists will pack their bags and depart their homeland in 2020, bound for destinations across the globe. It’s not a mass exodus; they’re not  fleeing their government. They’re tourists, and, according to CNN, they might be the greatest phenomenon to hit the  global travel industry since the invention of commercial flight.

May 31, 2014 Jeff Wilser
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Kickstarter

Placer County hopes to win tourism dollars with new sports complexes

The rise of elite youth sports and the popularity of year-round athletics have created an emerging market for participant and spectator spending in south Placer County, which has positioned itself as a major sports destination. Now, two separate entities are looking to capitalize on the region’s sports market with large-scale venues that could turn a profit in as few as three years. 

May 1, 2014 Laurie Lauletta-Boshart
Danny and Olga Turner, owners, Pushkin’s Bakery

Against the Grain

More local menus offer gluten-free options

Demand for gluten-free foods is increasing as more American’s are gaining awareness about the health impacts of wheat. Health seekers and people sensitive to wheat’s protein composite are often limited by the menu options at standard restaurants. But that is changing as local eateries capitalize on the surge of consumers with dietary restrictions.

Aug 31, 2013 Isabel Ward