Elizabeth-Rose Mandalou is a partner and cofounder of the restaurant group WM Restaurants and holds the title of Advanced Sommelier from the Court of Master Sommeliers.
Co-owner Peter Hoey is optimistic for the future, saying, “It’s not pre-pandemic numbers, but we’re in a good spot as far as restaurant sales.”
Fufu is a West African staple food made from boiled, pounded
cassava or other starches, and it’s trending on TikTok.
While many small and not-so-small businesses were roiled, some
have seen a windfall with people desperate to hop in their cars
and do something, anything, besides cook another dinner at home
and watch more Netflix.
PODCAST: Pam Marrone, who retired as CEO of Marrone Bio Innovations in 2020, didn’t take a break; she still works 10-12 hour days. This profile is part of The Next Chapter, in which we check in with Capital Region professionals who moved into new pursuits or retirement after successful careers.
Sacramento has been invaded by Nashville-style hot chicken.
A 20-year study led by a UC Davis scientist and his
colleague at the University of Haifa in Israel was
recently recognized by the U.S.-Israel Binational Agricultural
Research and Development Fund.
Neighborhood Favorite is a new monthly web column that profiles
independent restaurants around the Capital Region to showcase the
diversity and resilience of our local food entrepreneurs. In the
first installment, we visit one of Sacramento’s longest-standing
As farmers and event organizers adapt to climate change and the
ongoing spread of the pandemic, mandarin oranges have offered a
bright taste of normalcy during grim times.
As pandemic shutdowns intensify, more than a third of jobs in three California industries that rely on events — sports, performing arts and catering — have already disappeared. And they’ve been slower to recover than the state workforce as a whole.