Here’s how four businesses are engaging in the Capital Region’s farm-to-fork economy and have adapted to the pandemic so far.
Folsom’s Sutter Street banks on its dining options to draw foot traffic. Now, the community is working to lift restaurants out of record-breaking lows.
A group of 13 restaurants have joined together to participate in Downtown Woodland Fair Days, a special event to bring iconic foods to customers missing fairs canceled due to the pandemic.
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.