Pat Mahony, a fixture in the California art scene, is featured in the annual PBS KVIE Art Auction. Her paintings of urban scenes, river landscapes, still life and more are filled with saturated tones and lush abstraction that create a harmonious balance between dark and light.
Unrestricted homeless camping on public property should not be accepted as an inevitability of city life. It’s neither compassionate nor practical to let unhoused people engage in unlawful behavior and flagrant drug use while they live in squalor on our streets.
This is why residents passed Measure O, the Emergency Shelter and Enforcement Act of 2022. Voters expected City Council members to see the measure as a mandate to prioritize public safety and clean up our city.
Citizens sent a message: Make our neighborhoods and Downtown feel safe again. Promote a successful business environment. Elevate our quality of life.
Has City Council heard the will of the people? The answer, judging by council actions in August, is maybe.
They take the stage like a Hollywood movie cast. Asian, African American, white. Three men and one woman. A doctor, a lawyer. Career politician. Community activist. A gay man. A Latino standing by. The only category not represented are Republicans.
The campaign for Sacramento mayor doesn’t officially start until December, when candidate nominations close. But the race has been underway for months, since Darrell Steinberg confirmed he wouldn’t compete for a third term.
Gov. Gavin Newsom included $50 million in the 2020-21 state budget to stop the killing of adoptable dogs and cats in California animal shelters.
It was a bold move. Then came the hard part. How should those dollars be spent? Where can they make the biggest impact?
Here’s where things went wrong. The governor assigned the responsibility of dishing out the money to the UC Davis Koret Shelter Medicine Program.
For almost six years, I cooked at a farm-to-table restaurant that bought a whole lamb every week, locally raised, sustainably grown.
We butchered down the lamb into meals and made salumi and sausage with the scraps. Bones went into our Brodo, a mixed meat stock. We cooked and sliced kidneys and tongues for salads or antipasti dishes. Every part of the lamb was used and appreciated.
I also worked for restaurants and catering companies that relied on industrial produced lamb cuts, racks and deboned legs, shipped from Australia or New Zealand, where the animals were brought to slaughter in mass for lower cost.
