The biggest problem facing business owners is a lack of customers. No one knows what to do first: Build the customer base and create a demand for business, or rebuild the businesses and see if the customers follow?

With as much as 10 percent of all food products sold around the world mislabeled, experts at UC Davis and elsewhere are working hard to ensure what’s on the label accurately represents what’s in the food.

John Kabateck of the National Federation of Independent Business speaks to Comstock’s about tax issues affecting business in California and his organization’s position on Assembly Bill 5.

Organizational culture is the values, beliefs and behaviors practiced in an organization formed over time because they are rewarded or punished by formal and informal rules, rituals and behaviors. Or, to oversimplify it, culture is “the way we do things around here.”

In ordinary English, “disruptor” might conjure up images of a kid acting out in class, or someone holding up traffic. Among the startup set, though, disruptor has become one of the highest compliments one can receive — or give to oneself.

“We are flower nerds to the max here,” Melissa Cowan, owner of Placerville Flowers on Main says. “We squeal on the daily when new products come in or when seasons change.” 

Comstock’s publisher Winnie Comstock-Carlson on downtown Sacramento’s attempts to reinvent itself and how retail shopping was — and still is — one key element in its rejuvenation. 

Volunteers share their stories of bravery, resilience and trauma in the face of a growing wildfire threat in Northern California.

Belonging to two places and not quite fitting into either is a familiar feeling for many first-generation Americans.

At 11 years old, Yolanda Vega started selling buñuelos and other local foods at street festivals around Michoacán. When she relocated to Sacramento in 1996, she did the same thing, driving around town and growing her clientele.