Teetotalist’s Total Commitment
The founders of Sacramento’s first non-alcoholic bar offer a different kind of drinking culture
The two entrepreneurs have tapped an experienced mixologist to work with them on developing their cocktail menu, and have relied on some of the most experienced non-alcoholic distilleries in the nation to help create an experience.
FiftyFifty Brewing Brings 100 Percent
Truckee brewers pioneer craft beer in the high country
Though quality breweries are cropping up between Donner’s Pass and South Lake Tahoe, the first to drive its stakes in the snow — and the one that’s now shipping beer across the world — is FiftyFifty.
A Winter Wonderland of Breweries
South Lake Tahoe’s craft beer scene is exploding
These days, Lake Tahoe’s south shore has enough breweries for a full tasting tour, giving explorers more reason to drive into the mountains.
Seka Hills Olive Oil Celebrates Its 10th Anniversary
Yocha Dehe Wintun Nation produces nature’s bounty on 22,000 acres of tribal land in the Capay Valley
The olive oil produced by Seka Hills is used by more than 300 restaurants, from the famed Chez Panisse in Berkeley to Mulvaney’s Building & Loan in Sacramento, and sold in 700 specialty markets.
The Race to Harness the Sun
As drought devastates area farms, do agrivoltaics offer a lifeline?
Combining grazing with large-scale solar is one version of the new field of agrivoltaics, which combines panels with farming and ranching. Advocates say it could help farmers adapt to the state’s driest weather in 1,200 years while making space for the thousands more panels needed to hit California’s ambitious zero-carbon targets.
Ghost Kitchens Spread in Sacramento
Rentable kitchen spaces offer a flexible business model for food entrepreneurs and landlords
A trend that helped many restaurants stay afloat during the pandemic has become a burgeoning new business model.
Startup of the Month: California Cultured
Food tech company makes real chocolate from plant cells
It takes about five years for a cocoa tree to grow and start producing cocoa beans. But Alan Perlstein, who spent the last 20 years in cellular agriculture and pharmaceuticals, had an idea: Why not bypass the tree and just grow the bean?
A Sea of Hope
Can seaweed reduce the greenhouse gas emissions of California’s dairy industry?
In the span of a year, a single cow burps up 220 pounds of methane, a powerful driver of global warming. UC Davis scientists are experimenting with a red seaweed that can dramatically reduce the methane, but the solution has a few caveats.
The New Adventures of Gregg Lukenbill: Catching Up With the Man of a Thousand Projects
From owning a professional basketball team and starting an airline service to resuscitating a neighborhood bar, this Sacramento native refuses to slow down
Gregg Lukenbill has a lifelong, nearly unconditional love
for the city he helped build. Get to know the former Sacramento
Kings owner and his new project to revive a legendary bar.
Olive and Wine Tasting Go Hand-in-Hand at Calivirgin in Lodi
New facility helps longtime olive oil business expand into wine
Lodi-based, family-owned Calivirgin has reshaped its
business. Part of California’s rich olive oil landscape for
almost two decades, its new facility allows the owners to
showcase award-winning products, introduce a new wine
line and host tastings.