Urban farmers Sarah McCamman and Randy Stannard never dreamed their most lucrative time of year — heirloom tomato season — would go from boom to bust under a state quarantine.

Mike Appezzato has only been in business for a year, but he’s already uprooting his company to move it to Sacramento.  

Anu Snacks produces snack bars from spent beer grain, mixed with dried fruit and nuts with various coatings. The idea was a hit, winning $17,500 in prizes this year at the UC Davis Big Bang! competition for entrepreneurship.

To many consumers, the idea of edibles — cannabis-infused chocolate bars, brownies and other treats — sounds enticing. Especially considering health concerns about cigarettes have made people uncomfortable with smoke, including from marijuana.

Sacramento’s effort to expand mobile food codes is part of a statewide push to legitimize California’s long tradition of sidewalk vending.

Over 70 breweries are currently operating in the greater Sacramento area, but only four of them — Solid Ground in Diamond Springs, Gold Hill in Placerville, Dueling Dogs in Lincoln and the Dancing Fox — are also licensed to make and sell wine, cider, mead or other types of alcoholic beverages.

At age 14, Jake Van Ry is already an all-star in the Foothills food truck scene.

Originally conceived as a Pan Pacific pissing match, the World Butchers’ Challenge has since exploded into a truly global competition. It began in 2011 when Beef + Lamb New Zealand CEO Rod Slater bet an Australian colleague a bottle of whiskey that his country boasted the better butchers.

Traditional butcher shops are making a comeback in the Capital Region.