In California, where 90 percent of American strawberries are grown, the time is ripe for a faster, better way to pick them. That’s the idea behind Advanced Farm Technologies, a Davis-based startup that uses customized tools to lend farmers a helping robotic hand.
She was the woman who helped keep Frank Fat’s a vital component of regional political life while expanding the brand and solidifying the Fat family as one of the most prominent names in the Sacramento hospitality scene.
With a seasonal menu, beautifully arranged florals, and a patio and mural for that OK-I-have-to-Instagram-this moment, The Pour Choice is about providing an experience to those who visit Auburn.
Peter Hoey, co-owner of Urban Roots Brewing & Smokehouse, is hoping a long-term gamble on barrel-aged beer will pay off in the form of satisfied customers who leave thirsty for more.
Tracey and Mark Berkner opened Taste Restaurant in 2006 and the nearby Rest, a 16-room boutique hotel, in 2016.
With as much as 10 percent of all food products sold around the world mislabeled, experts at UC Davis and elsewhere are working hard to ensure what’s on the label accurately represents what’s in the food.
At 11 years old, Yolanda Vega started selling buñuelos and other local foods at street festivals around Michoacán. When she relocated to Sacramento in 1996, she did the same thing, driving around town and growing her clientele.
While IPAs are better, more nuanced and more popular than ever, it’s also the style that continues to keep many would-be craft beer drinkers on the outside looking in.
The company recently broke ground on a new Woodland facility that will double its warehouse size and serve as a community hub at the intersections of gourmet food, farm to fork and pollinator support.
Even the founders of Kiki’s Chicken Place, Sacramento’s latest temple to the twin gods of tenders and wings, are surprised by how fast their chain has spread.