The Berkeley-based Fieldwork Brewing Company unveiled plans in January to expand in Sacramento, increasing the size of its taproom from 1,400 to 4,900 feet.

While the general American drinking public prefers lagers over ales, craft breweries often give these cold-fermented brews the cold shoulder. Yet some area brewers believe the balance is starting to shift.

These days, the Sacramento region’s beer scene is so large and bustling that a consumer may find it hard to keep tabs on it without a scorecard and roadmap.

The famed Buckhorn empire stretches across the country, with 12 restaurants from the Bay Area and Capital Region to New York City.

Unlike a typical orchard with rows of olive trees, Coldani Olive Ranch’s olives are grown on trellises, resulting in dense, long walls of olives for its oil label, Calivirgin. 

After taking over the historic Steady Eddy’s in 2013, owners Jamell and Carla Wroten are focused on expanding the wholesale business.

The new Slice Beer Company in Lincoln features a big name in the local beverage scene. 

Operated by a local nonprofit, the Alchemist Microenterprise Academy is a business training course geared toward food entrepreneurs from underserved communities.

In California, where 90 percent of American strawberries are grown, the time is ripe for a faster, better way to pick them. That’s the idea behind Advanced Farm Technologies, a Davis-based startup that uses customized tools to lend farmers a helping robotic hand.

She was the woman who helped keep Frank Fat’s a vital component of regional political life while expanding the brand and solidifying the Fat family as one of the most prominent names in the Sacramento hospitality scene.