Just as meat alternatives have expanded, so have the eating patterns of people interested in plant-based food. A diverse set of diners are embracing plant-based restaurants, thanks to the proliferation of less restrictive plant-based diets.

From Japanese, omakase translates roughly to “I leave it up to you.” It is a covenant in which the diner cedes all decision-making power to the chef.

These days, Lake Tahoe’s south shore has enough breweries for a full tasting tour, giving explorers more reason to drive into the mountains.

A trend that helped many restaurants stay afloat during the pandemic has become a burgeoning new business model.

Northern California’s agave pioneers are helping to evolve the crop from a novelty to a force of stability within California’s changing bread basket.  

In 2007, genetic researchers in Madrid used new DNA techniques to identify the origin-point of mission vines. What they found was that the mission grape’s backstory involved more travel, travail and endurance than anyone guessed.  

In a year of rising costs, farmers have quality as an advantage. Still, farmers market vendors and shoppers are struggling to stretch their dollars.

Both the Davis and Sacramento food co-ops have expanded exponentially since their inception in the early 1970s, when they primarily served ”the hippie population.” Fifty years later, has the spirit of 1972 held up?

Midtown Association’s Street Food Sacramento grant is helping to better represent the city’s diversity in the business district and the thriving Midtown Farmers Market.

The competition’s American debut is taking place in Sacramento partly because two of the captains for the U.S. team hail from the city.