Jennifer Fergesen is senior editor for Comstock’s magazine. She writes about food for publications around the world and has received awards for her reporting on the restaurants of the global Filipino diaspora. See her work at jcfrgsn.journoportfolio.com and globalcarinderia.com.
Olivia Kasirye, public health officer of Sacramento County, is often called on to be a stable figure at the center of a crisis.
Placer Valley is classic Gold Country, named for the gold-bearing deposits that run beneath its rivers. Today, there’s another kind of gold flowing through the Valley: craft beer.
Molly Hawks, chef and co-owner of Hawks and Hawks Provisions and Public House, led a high-end restaurant to success in the midst of the Great Recession.
“If customers believe that you’re passionate about what you’re doing, they feel it,” says Karen Bond, CEO and cofounder of the medical technology company Cedaron.
“I do bills that are tough, and I’m not doing the ones that you see on the front page of the papers,” says California Assemblywoman Cecilia Aguiar-Curry, who has authored or co-authored 49 bills.
Since the Industrial Revolution, the myth of the American Dream has centered around cities. As the story goes, the most promising rural youth leave their hinterland homes to seek their fortunes in the metropolis, perhaps never to return.
Part of this month’s Rural Living series
“No estate plan is bulletproof,” says Michael Hackard, founder of the Mather- based firm Hackard Law, which specializes in estate, trust and probate litigation. In more than 40 years of practice, he’s seen the gamut of gaps in plans: Some are big enough for self-servers to worm through, while others let assets bleed out.
Operated by a local nonprofit, the Alchemist Microenterprise Academy is a business training course geared toward food entrepreneurs from underserved communities.
At some point in their lives, about half of Americans will be diagnosed with a mental health disorder, according to the Centers for Disease Control and Prevention. And those issues don’t go away just because they have to clock in at work.
In ordinary English, “disruptor” might conjure up images of a kid acting out in class, or someone holding up traffic. Among the startup set, though, disruptor has become one of the highest compliments one can receive — or give to oneself.
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.
Outside the Hyatt Regency in downtown Sacramento, tower cranes rise above the skyline, harbingers of the city’s burgeoning building boom. Inside, the designers who are determining the new face of our city took to the runway to envision our future through fashion.
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.
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.