In the Capital Region, there’s an emerging market among boutique vineyards and wineries focused on low-intervention farming and production methods.

Many Sacramento entrepreneurs, when forced to consider what it means to launch a business during a time of crisis, realized there could be plant-based opportunities.

West Sacramento’s Washington District has transformed in the past decade, due to efforts by the City of West Sacramento, developers and food entrepreneurs.

Folsom’s Sutter Street banks on its dining options to draw foot traffic. Now, the community is working to lift restaurants out of record-breaking lows. 

Olive farmers in California are determined to become known as producers of high-quality olive oil, and much of that olive oil is being produced in the Mediterranean climate of the Sacramento Valley.

While the shelter-in-place measures have helped slow the spread of COVID-19, they have taken a huge economic toll and have been devastating for breweries, especially small breweries that once relied on sales for consumption in their taprooms.

In the Capital Region, a homegrown meal prep market has been thriving for years. There are more than a dozen meal prep services in the region, ranging from the home-based and dubiously legal to nationally distributed brands. 

The Sacramento food scene is often defined more by its restaurateurs than its restaurants. Some culinary titans roll out an array of unique concepts throughout their careers. However, microcelebrity status doesn’t come without challenges.

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.