The cofounders of Last Supper Society describe their project as “a culinary collective that designs food experiences,” as well as “a first-of-its-kind interactive TV show.” 

In the Capital Region, there’s an emerging market among boutique vineyards and wineries focused on low-intervention farming and production methods.

Ranchers and those in the conservation industry know there’s an inherent value to working lands, such as cattle ranches. But how do they monetize that value?

The Granite Bay farm was established in 1911 by a Japanese immigrant and is still run by his descendants, including his 104-year-old daughter.

Comstock’s has been following four businesses in Sacramento since March to see how they’re faring amid the pandemic. Here’s how they stand now.

Sacramento Edible Yards, a father-and-son organic-gardening business, helps people learn how to grow their own food at home.

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.