Many people have been actively promoting the patronization of Black-owned businesses as an act of social justice capitalism.
Sacramento’s Farm to Fork Al Fresco program has helped restaurants at a historically tough time, but it’s also created some disability access issues.
Olive farmers in California are determined to become known as producers of high-quality olive oil, and much of that olive oil is being produced in the Mediterranean climate of the Sacramento Valley.
Yolo Delivers Hope, started in response to the COVID-19 pandemic by Woodland’s Dinner on Main organizers, contracts with Woodland restaurants to create meals for homebound seniors, low-income families and migrant farm workers.
California must once again close indoor operations of various business sectors as coronavirus cases and hospitalizations continue to spike, and resources in several counties dwindle.
Chelsea Minor has spent the months of the coronavirus pandemic ensuring that customers are informed about new measures and adaptations at the 126 supermarket locations that Raley’s operates.
Lisandro Madrigal knew 2020 would be a landmark year for Chando’s Enterprises, the Mexican restaurant group he started in 2010. But after dining rooms closed in March, every taco, burrito and mulita had to be packaged to go.
In response to the coronavirus pandemic, consumers flock to Community Supported Agriculture programs as reliable sources of fresh produce, but will they stay once the pandemic has passed?
Despite the number of confirmed cases of coronavirus still soaring around California and throughout the country, state and local governments have begun loosening restrictions on businesses. Here’s how businesses are adjusting.
While the shelter-in-place measures have helped slow the spread of COVID-19, they have taken a huge economic toll and have been devastating for breweries, especially small breweries that once relied on sales for consumption in their taprooms.