Jennifer writes about food, travel and sustainability for publications around the world. She earned her B.A. in geology and English at Mount Holyoke College and is currently completing her M.A. in creative writing at UC Davis. See her work at jcfrgsn.journoportfolio.com.
A “sammich” from the Nash & Proper food truck is not merely a sandwich; it’s a feat of engineering. There’s intent behind every stratum of the structure, from the coarse-cut slaw that props up the top bun to the pickles laid carefully on the bottom so they hit your tongue first.
Sacramento is one of the most culturally diverse cities in the country, and the metropolitan area’s dining scene is just as varied, due to local chefs and restaurateurs who recognize the connective power of the table.
Sacramento is on track to get a dedicated makerspace for food entrepreneurs who want to launch and scale their brands.
How are Sacramento’s restaurateurs appealing to new diet preferences?
At Mezcalito Oaxacan Cuisine in Rocklin, the mole takes two days and nearly two dozen ingredients to complete. The recipe reads like a catalog of the Mexican state of Oaxaca’s agricultural bounty: plantains, green apples and raisins; warm spices and half a dozen kinds of chiles; a liberal dose of sparsely-sweetened chocolate.
Dutchman’s Stroopwafels may be the first business to cook on a bicycle in Sacramento, but local entrepreneurs have been finding creative ways to combine the area’s twin passions for cuisine and cycles for decades.
Sacramento’s effort to expand mobile food codes is part of a statewide push to legitimize California’s long tradition of sidewalk vending.
While a cottage food career comes with plenty of challenges, Karla McNeil-Rueda has leveraged it as an opportunity to create her own vision of success.