Several local nonprofits are leading women to
self-sufficiency through a holistic approach, with culinary
training programs that arm them with transferable skills.
Sarah Hemly is the president of Hemly Cider, an
award-winning cider company that uses fruit from one of the
oldest family-run orchards in the Capital Region.
As director of the California Department of Cannabis Control, Nicole Elliot leads 400 employees through what is essentially a testing ground for future legislation. She describes her regulatory work in the new industry as “a massive social experiment.”
Fairfield-based FarmX enables farmers to sell directly to grocery chains and restaurants via its e-commerce platform.
Food waste recycling is vital to transforming California
into a circular economy. City and state organizations are
creating mandates to get us there.
The market-kitchen hybrid offers Afro-Caribbean favorites like jerk chicken, curry goat and oxtail.
Sourdough is having a moment, and so is artisan flour business Capay Mills, thanks to an influx of small business bonds.
PODCAST: Young restaurateurs in the Capital Region are rewriting the definition of authenticity.
Capital Region restaurant owners with mixed backgrounds are
channeling their points of view into creative dishes.
Local food may be the future, but many Northern
California farmers are struggling
or retiring. To brighten the future of farming,
nonprofits are cultivating a new crop of agrarian
dreamers with comprehensive farming programs.