Shannon Douglass, a longtime farmer and president of the California Farm Bureau, argues that protecting the state’s food supply will require balanced regulations, infrastructure investments and stronger markets for California-grown food.

In a state known for its huge farming economy, small farms earn just a sliver of the revenue, and many struggle to stay in business.

A growing number of Capital Region bakeries are reinvigorating Northern California’s sourdough heritage with flavors that evoke the region’s diversity.

Comstock’s Editor Judy shares updates from the Tower Bridge Dinner and other signature events of the Sacramento region.

Buenos Aires Grill has an apparent monopoly on Argentinian cuisine, drawing in the handful of Argentinian expats in the region as well as local foodies eager to expand their palates. 

Starting a food business isn’t easy at any age. These Sacramento-area entrepreneurs are navigating permits, finances and self-doubt before age 25.

Whether strengthening tribal operations or reviving a neighborhood festival, Anthony Uribe enjoys bringing people together around shared experiences.

Although he considers himself an outsider to the food world, Jacob Sacks has played a behind-the-scenes role in the growth of Sacramento’s small food businesses.