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.
Linda Bottjer is not a psychic or paranormal expert. But through her research online and at the local historical society, she has become intimately familiar with the ghosts of Placerville. They are a mischievous lot, known for rearranging furniture and shattering wine glasses.
With gaming revenue on the decline and environmental sustainability an ongoing concern, the need for a new tourism strategy in Tahoe is two-fold. Enter geotourism.
Squaw Valley Real Estate and KSL Capital Partners, the company that owns Squaw Valley Ski Resort, have received the critical report needed to move forward with a planned expansion of the resort’s village.
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.”
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.
Great food capitals of the world: Can you name them? Florence. Paris. Tokyo. Barcelona. Istanbul. Singapore. What do these destinations of culinary delights offer?
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.
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.