If Davida Douglas had one word to describe her ideal Sacramento community, she would choose “equitable.”

When Davy Bui decided to start a bread-baking business, he wasn’t sure how much demand there would be for his “drunken” loaves.

SactoMoFo, which had held regular events over the years that opened the door for food trucks in Sacramento, hosted its 10th and final central city gathering at the Railyards on April 29.

On Tuesday, Rubicon Brewing Company announced that after 30 years they are closing their doors at the end of the month. The news hit me much harder than it should have and I have been trying to figure out why. Finally it came to me. Rubicon wasn’t just another brewery. It was Midtown. To me, it was everything good Sacramento had to offer.

Patricio Wise spent more than a decade climbing the ladder in international finance, and he attributes his success to hard work and a belief in scientific methods. Last year, though, he started working with a different kind of formula: recipes, to be exact. He opened Nixtaco, a taqueria and craft beer spot on Cirby Way in Roseville, fully-equipped with a menu of cuisine inspired by his native Monterrey.

Just off of the historic Lincoln Highway, Old Town Galt is getting a second chance at life as revival efforts bring new events and businesses to the downtown streets. The newest addition, The Coffee Shop Bakery, embraces small-town pride, classic cars and coffeecake.

During the economic recession and its aftermath, some restaurants and sweet shops in the region were hit hard by the rising cost of ingredients and cost-conscious customers, and forced to shutter their doors or scale back on business.

Since 2012, there has been a significant spike in the number of food policy legislation and ordinances passed at the state and local levels.

Typically, fruit goes through many hands — farmer, packer, shipper, broker — before reaching the supermarket. Based in Lodi, Branch to Box focuses on cutting out the middlemen (hence the name) to provide the freshest possible fruit to offices.

The Waffle Experience isn’t just another waffle house with packaged waffle batter and the usual breakfast fare. Instead, Donoho has taken his training in classical cuisines and worked to change the perception of how customers view the traditional belgian-style waffle.