With a career spanning over four decades, it’s safe to say Davis-trained celebrity chef Martin Yan continues to impress.

Baker and poet Jim Franks launched his experimental cookbook “Existential Bread” in Davis this week in collaboration with Student Collaborative Organic Plant Breeding Education, an interdisciplinary approach that offers a new way to consider our relationship with food and the complex processes and economics behind it.

The food recovery process for SB 1383 is divided into separate tiers. Tier 1, which involves large grocery chains and food distribution centers, went into effect in 2022. The following year, Rancho Cordova’s locker alone recovered 800,000 pounds of food. In that same period, Sacramento Food Bank & Family Services oversaw the redistribution of 14.6 million pounds of edible food that came directly from Capital Area grocery stores. 

The farm-to-fork pipeline is well established in Sacramento — but what about forage-to-fork? We talked to some of the foragers, scientists, chefs and enthusiasts who want to see more foraging in the Capital Region. 

People don’t know where they’re going or what’s on the menu, just that there will be a variety of quality meals within walking distance. A food tour is a novel way to experience a place through an activity that appeals to and is accessible by all.

He’s sometimes crunching numbers in Excel, sometimes lugging sacks of potatoes and sometimes feeding hay to his cows. These are all wildly different tasks, but they’re all united by the same principle — giving.

With economic pressures, a deeper awareness of mental health issues and trends like Dry January and Sober October, Millennials and Gen Z are driving the “sober curious” movement, rethinking their relationship with alcohol to make healthier, more intentional choices. 

One of the Capital Region’s more forward-looking, fashionable restaurants, Midtown Sacramento’s Beast + Bounty, announced today it will permanently close its doors as of January 1.

If Willy Wonka opened a sandwich shop, his menu might look a lot like the one at Timmy’s Brown Bag in Placerville.