In the first year of the COVID-19 pandemic, Comstock’s followed four downtown Sacramento businesses and their broader sectors for a six-part series. On the fifth anniversary of the shutdowns, we checked in to see how they are faring.

Charcuterie boards gained national attention from the business crowd in 2022, when Aaron Menitoff and Rachel Solomon Fascitelli, co-founders and co-CEOs of the online cheese and charcuterie gifting business Boarderie, appeared on “Shark Tank,” eventually walking away with a deal from Lori Greiner and generating $70 million in revenue.

Ahead of his annual bash, we caught up with the host of one of the Capital Region’s biggest St. Patrick’s Day celebrations — and the keeper of a vault holding 500 different whiskeys from across the world. 

As the ongoing bird flu crisis continues to decimate millions of infected chicken flocks across the country, and eggs become pricier and harder to find, Capital Region businesses weigh in on the impact of the shortage and what’s helping them through another major economic challenge so close on the heels of the pandemic.

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. 

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.

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

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.