This year, Josephine garnered national attention when the married chefs and co-owners were both named as semifinalists for the James Beard chef award.

Davis’ Upper Crust Baking celebrates its 40th anniversary this year. The founders, New Yorkers who moved to Davis for graduate school, credit their success to a supportive community (and a friendship with Julia Child didn’t hurt). 

Balance Beerworks opened this June at the location of a former well-known Sacramento craft brewer, Device Brewing.

New restaurants and longtime delis are courting returning office workers with affordable lunches, but some owners say the hoped-for boost hasn’t arrived.

A nearly $597 million public project promises to help the Sacramento Valley’s struggling aquifers to recover. 

Decades of growth are still being supported by water delivery systems built for half the population. California needs more water storage capacity but has not provided a clear or reliable funding source to put plans into action.

One of the best ways to support local farmers is to visit a certified market, where farms can sell directly to consumers instead of working through the often convoluted supply chain that ends in chain supermarkets.

Technology and innovation offer rare solutions for family farms in tough economic times and fuel Sacramento’s status as “America’s Farm-to-Fork Capital.”

Kombucha is appearing on more Sacramento-area menus as breweries and coffee shops respond to demand for low- and no-alcohol options.

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.