General Produce, a third generation family business, has been feeding the region for over eight decades. 

Placer County will soon be home to it’s third farmhouse brewery, marrying farm-to-fork ideals with the craft beer craze. Do these breweries offer the area trappings to make it a tourist destination? 

Catherine and Michael Johnson, co-owners of GoatHouse Brewing offer their insight into the local craft beer scene. For more from the Johnsons, check out “Country Crafted” in our January issue.

During the school year, 13 students from Washington Elementary School in Stockton, meet once a week at the 5.7-acre Boggs Tract Community Farm, where the children grow seedlings into vegetables in one small patch of land.

In America’s farm-to-fork capital, it’s easy to place attention on the fork side of the story – the amazing chefs and restaurants feeding us. Yet, there’s a complicated web of grassroots services, part of a larger food system, which covers everything including health, environment, economy, social justice and more. Nonprofits provide core services that keep this delicate system moving toward a better community. Comstock’s explores this side of Sacramento’s local food network.

Raley’s recently nabbed the coveted Retailer of the Year award from Wine Enthusiast, thanks to Director of Alcohol and Beverage Curtis Mann

The Sangre del Dragon project started in August 2016 when Sac High seniors Leo Lopez, Angel Roque, Benny Perez and Jordan Salvador were given an assignment to create a business plan for hot sauce.

What happens when a high school business plan assignment turns into reality? For a team from Sacramento Charter High School, it’s just the beginning of a budding hot sauce business.

While California boasts some of the highest numbers of female farmers in the U.S., at 33 percent of the state’s total farmers, that’s still only one in seven farmers. Yet, the women who have chosen this profession don’t see themselves as statistics. They see themselves as hard workers feeding their communities.

Comstock’s recently spoke with three women about the joys and challenges of running small farms.

Here in America’s farm-to-fork capital, consumers tend to understand this connection through our region’s rich agricultural heritage and California’s role as the nation’s largest agricultural producer. Local chefs like Brad Cecchi showcase seasonal produce and proteins from local farmers and ranchers who respect the land they farm and animals they raise, through practices intended to keep the land productive for generations to come.