Jennifer Fergesen is senior editor for Comstock’s magazine. She writes about food for publications around the world and has received awards for her reporting on the restaurants of the global Filipino diaspora. See her work at jcfrgsn.journoportfolio.com and globalcarinderia.com.
Over the course of summer and the first weeks of fall, over 60 varieties of peaches and nectarines pass through The Fruit Bowl, a 76-year-old produce stand on the rural outskirts of Stockton.
The first sip of Pila Kava hits like a low dose of novocaine, numbness spreading across the surface of the tongue. This soon fades into a background hum as the flavors bloom. The first note is the earth and spice of the kava itself — the root of a pepper variety native to the South Pacific.
Oto oversees marketing and communications for both the CalAsian Chamber of Commerce, an organization representing Asian American and Pacific Islander-owned businesses around the state, and the Sacramento Asian Pacific Chamber of Commerce, which centers its efforts on the Capital Region.
Comstock’s 2022 stories, designs, photographs and illustrations won 12 California Journalism Awards, including seven in first place.
There are many clues that Stand Up Kabob, a Persian restaurant
literally welded onto the side of a used car dealership on the
outskirts of Davis, is no ordinary kebab shop.
Betty Inada, a Japanese American jazz singer born in Sacramento in 1913, sought fame in Japan in a time when American screens and stages had little space for Asian women.
When the restaurant opens in late spring, you will still be able to get a chili dog or a hamburger griddled to a dark sear on the flat top grill. But you can also order a hot dog called a “Catalina wine mixer”: chicken based and topped with kale, avocado and pungent garlic-anchovy mayonnaise.
The coffee ceremony at Kind Bean Cafe and Ethiopian Cuisine
unfolds like a sacrament, each tool imbued with significance like
objects on an altar. The beans, roasted and ground throughout the
day, steep in a jebena, an ebony-colored earthenware vessel
developed more than 800 years ago.
As tribal administrator of the United Auburn Indian Community, Becky Johnson provides recommendations and implements decisions relating to programs such as the tribal school, social services, and cultural and historic preservation.
Maltese pastizzi comes in two classical forms, delineated by how the finely fissile pastry — laminated with both butter and lard — folds around its savory filling. Shell-shaped pastizzi, clamped tight like clams at low tide, conceal peas cooked to their melting point and spiced with a subtle curry that’s more English (Malta’s most recent colonizers) than Indian.
From Japanese, omakase translates roughly to “I leave it up to you.” It is a covenant in which the diner cedes all decision-making power to the chef.
With Good Things to Eat, Delcy and Elinor Steffy explore the cuisines of their heritage, including African American, Armenian, German, Hungarian and Jewish roots.
While the storms have abated for now, the property damage they caused will remain far after the sun returns.
From exclusive interviews with local business leaders to a roundup of regional Mexican dishes, here are our most-read stories of the year.
In the span of a year, a single cow burps up 220 pounds of methane, a powerful driver of global warming. UC Davis scientists are experimenting with a red seaweed that can dramatically reduce the methane, but the solution has a few caveats.
At Twisted Track Gallery in Sacramento, which recently emerged as
a keystone of the thriving R Street art scene, one wall is
devoted to a triptych of the feminine divine.
The Zuckerman family started a farming empire on a Stockton
island. Over 100 years later, they’ve branched out to several new
businesses but have stayed true to the crops that started it
The West End Revival, a ticketed dinner organized by the Last
Supper Society, evoked the people and businesses that were
displaced to make way for the Capitol Mall Project — a cautionary
tale for modern developers and city planners envisioning the
future of Sacramento.
After the three-year pandemic hiatus, Our Street has grown into a tightly choreographed event that brings in visitors as far afield as the Bay Area. We asked Yellow Brick Group co-owner Shawn Kahan for his post-event takeaways.
Every morning, Caravan Uzbek Cuisine co-owner Farkhod Soatov
wakes up early to make plov. The rice and meat dish, with
roots in Persian pilaf, has changed little since the days of the
Yolo County’s most photogenic crop is facing a barrage of challenges, including supply issues related to the war in Ukraine, global currency volatility and drought.
Midtown Association’s Street Food Sacramento grant
is helping to better represent the city’s
diversity in the business district and the thriving Midtown
Concessions prices are higher than they were at the last California State Fair in 2019, but fairgoers are still spending money on the summer indulgences they missed.
With Vite Ramen, co-founder and CEO Tim Zheng set out
to create a nutritious instant food product. He also
manufactured it ethically and designed the recipe to be faithful
to classic Japanese ramen styles.
Law manages a team of faculty and entrepreneurs-in-residence who create programming designed to make innovation and entrepreneurship more accessible for people from all of the Capital Region’s diverse communities.
A celebration of inclusivity and diversity was on full display at the Sac Pride March, where local organizations and the businesses turned out to support the Sacramento LGBT Center and its community.
The competition’s inventions included a medical device that detects fetuses’ oxygen levels, a machine-learning tool that analyzes livestock health and a healthy take on boba milk tea.
After two quiet years, concerts and music festivals are thumping through the Capital Region once again. While the COVID-19 pandemic has not ended, many are ready to see live music at outdoor venues.
The California Honey Festival returns with vendors, music and neighborhood restaurants celebrating the state’s sweetest product.
Companies and researchers are finding ways to use mycelium,
the vegetative body of fungi, to solve problems including
plastic waste, greenhouse gas emissions, antibiotic residue in
water supplies and more.
We’ve rounded up some of our previous Art Exposed interviews with photographers to learn how local artists make a living out of drawing with light.
The Boulevard Park corner cafe serves Brazilian baked goods such as cheese bread and fried dumplings, as well as an assortment of sandwiches and beverages.
After five years of planning, Aggie Square has broken ground in Oak Park. We chat with Chancellor May about how the project’s partners are responding to concerns and what Aggie Square aims to bring to the region.
The frozen meal company expands its operations following an increase in demand for delivered food options.
As a woodworker and metal fabricator, Nancy Sayavong uses her
training both for art and remodeling jobs. Her work is
interested in the contrast between the romantic ideal of the
home and its lived reality.
State government leaders take a break from making California laws to make California rolls for the Capitol Roller Competition, part of a recent summit for rice industry stakeholders.
Gloria Salazar is preparing to ride off into the sunset as she
retires from a robust career in public
Sarah Hemly is the president of Hemly Cider, an
award-winning cider company that uses fruit from one of the
oldest family-run orchards in the Capital Region.
The market-kitchen hybrid offers Afro-Caribbean favorites like jerk chicken, curry goat and oxtail.
Capital Region restaurant owners with mixed backgrounds are
channeling their points of view into creative dishes.
PODCAST: Young restaurateurs in the Capital Region are rewriting the definition of authenticity.
After more than 20 years selling Korean specialty items, the owners of Smile Food Market opened Smile Market 2, which serves fresh dishes like spicy seafood noodles and sweet-and-sour pork.
We interviewed a local banking expert about how optimistic
national trends are being reflected in the Capital Region.
From an homage to a burned Delta restaurant to a history of Cornish pasties, here are this year’s most-read stories.
The Chulla’s Cafe menu borrows influences from African,
Asian, Latin American, South European and Pacific coastal
At Kehaulani’s Cafe in Vallejo, the loco moco starts with short
ribs braised for 12 hours.
This fast-casual restaurant serves a cuisine that germinated in
Kolkata’s Chinatown and is now popular across the
A first-of-its-kind credit program is helping to fund the
redevelopment of a former soup factory in south
From the corporate world to a rolling piece of land, a
husband-wife team runs Bella Grace Vineyards in Amador
“It all started with the sausage,” says Christine Chang, the
second-generation owner of Taiwan Best Mart.