In May 2019, the Davis City Council approved the “Food and Economic Development (FED) in Davis” report that urges the city to rethink its relationship with food.

While the general American drinking public prefers lagers over ales, craft breweries often give these cold-fermented brews the cold shoulder. Yet some area brewers believe the balance is starting to shift.

These days, the Sacramento region’s beer scene is so large and bustling that a consumer may find it hard to keep tabs on it without a scorecard and roadmap.

The famed Buckhorn empire stretches across the country, with 12 restaurants from the Bay Area and Capital Region to New York City.

Unlike a typical orchard with rows of olive trees, Coldani Olive Ranch’s olives are grown on trellises, resulting in dense, long walls of olives for its oil label, Calivirgin. 

Operated by a local nonprofit, the Alchemist Microenterprise Academy is a business training course geared toward food entrepreneurs from underserved communities.

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. 

Colonized in the late 1800s, Fair Oaks Village is the quaint, charming center of town. It is currently experiencing a renaissance, largely driven by a burgeoning dining scene.

Though Legado Whiskey is a dark American rye, the company is as unaged as moonshine. The owners have leveraged their story — homegrown, women-owned — to reach consumers around the Capital Region, a key strategy in the crowded craft beverage market.

Across the Sacramento region, food truck owners are riding their mobile success into more stationary ventures, from sit-down restaurants like Culinerdy Kitchen to food-court outposts and drive-through kiosks.