The study’s findings come amid pressure from lawmakers and advocates who have been concerned that the new system isn’t effectively channeling the extra state money to students, and that more progress hasn’t been made on the achievement gap.
Though Legado Whiskey is a dark American rye, the company is as unaged as moonshine. The owners have leveraged their story — homegrown, women-owned — to reach consumers around the Capital Region, a key strategy in the crowded craft beverage market.
“Evil HR Lady” Suzanne Lucas explains what you should say — and what you shouldn’t — when a prospective employer calls with a reference check.
Thirty years ago, muscle gyms like Gold’s Gym were the norm and the aerobics craze started by Jane Fonda and Richard Simmons was in full swing. Now, the trend has turned full circle, back to boutique centers.
Mary Ellen Sorci, who opened Foggy Mountain in 1975, was raised on music. She moved to Grass Valley after her mother retired and relocated there from the Bay Area.
Comstock’s recently spoke with King (who is also a member of our editorial advisory board) about challenges faced by community college students and how Los Rios can help train the workforce of the future.
The majority of Californians believe global warming is happening now and that it’s a serious threat to the Golden State’s future, according to the results of a recent poll. What’s more, Californians are ready to cast their votes and spend their money to fight it.
Jessica Filip’s favorite weaving projects are the large commissions that take several weeks to complete, such as her 6-foot-by-6-foot wall hanging displayed in South, a restaurant in Sacramento, or an 8-foot-by-12-foot piece for a client’s cabin in Montana. Her larger commissions range from $1,600 to $4,000.
Warren Smith’s dream is about to come true — without him. It’s all but certain Republic FC will become an MLS team and play in a new stadium in The Railyards, likely in 2022. “I’m really happy for Sacramento,” Smith says.
Prior to 2019, the California Retail Food Code had strict limits on which facilities could store, package and serve food at the retail level. These restrictions were put in place for health and sanitation purposes.