Business owners and entrepreneurs are often lauded for working against all the odds and being too stubborn to quit. But in reality, there are times when quitting is the best option available.
Here we feature some of Sacramento’s most innovative, modernist buildings and the architectural solutions employed to achieve enduring and functional spaces.
If you’re one of those motorists who describe the whole DMV experience as slow, torturous and/or dystopian, consider the cow.
There are 6 million people in the United States who are paralyzed. Wide-spread, thought-controlled medical solutions won’t be available tomorrow or next month or even next year. But what if, some day, all of those people could walk again?
Sacramento’s Farm-to-Fork celebration kicked off today with a tractor parade along Capitol Mall. Led by the UC Davis marching band, tractors of many ages, shapes, sizes and colors showed off their Farm-to-Fork pride.
A report recently released in New Jersey shows that, of the $4 billion in tax credits the Garden State has given to companies since 2010, a whopping 43 percent have been for jobs that already exist. Kish Rajan, director of the Governor’s Office of Business and Economic Development,says that is definitely not going to happen in California
Board members are introduced and then immediately expected to get along, share ideas and be productive. But that’s a difficult pattern for boards to follow effectively. So what makes a stellar board member?
The demolition now underway at the east end of Downtown Plaza, the site of the new Kings Arena, is a sidewalk superintendent’s dream.
Last summer, the ALS #IceBucketChallenge provided some of the coldest warm-fuzzies imaginable. If you’re part of nonprofit that relies on charitable giving watching these videos, you’ve probably started to pensively rub your chin, wondering if and how you could get something like this to work for you.
Todo un poco means “a little bit of everything,” and that’s exactly how co-owner Marie Mertz describes her strategy. She runs the bistro’s operations, cooks, builds menus, chooses the daily specials, buys fresh produce, trains staff, handles community relations and hand-selects her wines. She’s proud of being in business for so many years, but “who’s counting when you’re having fun?” she says.