During the first week of November every year, like clockwork, the gates to the fish ladder open at Nimbus Fish Hatchery on the American River, and the Chinook salmon — crucial to California’s commercial and recreational fishing industry — climb 22 steps to complete their final journey home.
Wildfires are threatening homes across California. Those fires are offering critical data and insight that can be used by first-responders and government agencies to prevent them in the first place and better rebuild communities when they do occur.
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?
Gov. Gavin Newsom’s lambasting of PG&E as California reels from wildfires and mass blackouts reflects his roots in San Francisco — and a public perception that’s built up over the last half century.
The company recently broke ground on a new Woodland facility that will double its warehouse size and serve as a community hub at the intersections of gourmet food, farm to fork and pollinator support.
The Trump administration has revoked California’s unique authority to combat tailpipe pollution on its own terms, setting the stage for protracted litigation, jeopardizing public health and hindering the state’s ability to battle climate change.
An ambitious push to make California the first state to stem the flow of plastic trash by phasing out single-use packaging and foodware failed early Saturday amid dogged industry opposition, as state lawmakers adjourned without acting on two far-reaching recycling bills.
Half of the rice grown in California goes to the U.S. and Canada; the other half is exported to Japan and 30 other countries, including South Korea, Taiwan and Jordan. Now China, the largest consumer of rice in the world, joins that group.
Pressure is increasing on counties to sign up more people for food stamps since the state’s participation rate is one of the lowest in the nation. But greater enrollment may require more money or more state intervention.
She was the owner and host of Biba, the guiding force behind the menu, and, in those roles, she was everybody’s favorite Italian mamma. Free of gimmicks and trends, Biba was not trying to be edgy or innovative. The kitchen did things the right way — use excellent ingredients and classic technique while paying attention to all the little things from start to finish.