The pandemic hurt the small businesses that make up Little Saigon’s microeconomy, but business owners and their customers are hanging on. 

Many Sacramento entrepreneurs, when forced to consider what it means to launch a business during a time of crisis, realized there could be plant-based opportunities.

A Stockton-based mobile pizza oven serves customers across the Central Valley and uses cross collaboration between small businesses to support local entrepreneurs. 

A buyback program is helping microfarmers from the Southeast Asian community feed families and recoup their losses from a drop in sales. 

“Half of what you’re coming in for is the experience, not just the food,” says Brick House Restaurant & Lounge co-owner Franco Cassella.

While large companies often have shareholders and untold numbers of employees to satisfy, family businesses can maneuver more deftly and swiftly, powering through as best they can.

There’s nothing worse than pouring wine down the drain, says Brett Bayda, so he created Drinjk Wines for consumers who want more portion control.

West Sacramento’s Washington District has transformed in the past decade, due to efforts by the City of West Sacramento, developers and food entrepreneurs.