Aug 1, 2022
Taste Sacramento in summer: thinly sliced bluefin tuna from Sunh Fish, wedges of Blenheim apricots from Cloverleaf Farm, torn basil, a drizzle of lemon juice and pinch of zest from our backyard, a splash of Bariani early harvest olive oil, black sea salt.
The tuna’s red fattiness melts against the orange apricot’s bright tang and basil’s floral aroma.
As I walk through Cloverleaf’s 8-acre orchard on the edge of Davis with the owners, our region’s bounty hits me. Looking up at bright red and orange globes of satiation and nourishment, we munch on snow queen nectarines and Robada apricots in prime ripeness.
Jun 28, 2022
Kin Thai Street Eatery opened in December 2020, a tough time to start a restaurant. Yet the lively Midtown spot thrived from the start.
Intense flavors and novel dishes familiar to Bangkok street markets make this exceptional restaurant flourish, even in difficult times.
Street food is having a moment. Over the last decade, street food, especially Asian street food, jumped many rungs on the culinary ladder. Thanks to television personalities Andrew Zimmern and the late Anthony Bourdain, less adventurous diners have seen how some of the world’s best food comes from small stands on busy streets.
Jun 28, 2022
Thin channels of water weave through green marshland along East Levee Road in North Natomas. Large geese, blue herons and egrets poke for food in mud still plump from a rare spring rain.
To the road’s left, a vibrant pasture, thick with clover, rye, alfalfa and fescue, raises each blade to greet the sunlight. Behind me in the distance Downtown Sacramento’s buildings sit as dark dots. Tracts of suburban houses stand guard between the city’s agricultural and industrial land.
May 28, 2022
Flourishing, fragrant blossoms of orange, lemon, lime, yuzu and grapefruit trees infuse the morning air. Kiwi vines twist up arbors still wet with last night’s rain.
For more than 39 years, Tony and Joye Inzana have tended this former dairy land south of Modesto, transforming it into one of the most diversely planted landscapes in our region. Sacramento residents can buy Inzana Ranch products from an online store, and the couple sells at several Bay Area farmers markets.
Row upon row of almond, walnut, pecan, chestnut, pistachio, olive, cherry, plum, pluot, plumcot, apricot, fig, pomegranate, apple, quince, peach, pear, wine and table grapes, avocado, mulberry, blueberry, kiwi and more than 20 varieties of citrus line the ranch acreage. Each type of fruit gets represented by three to five varieties. Diversity equals not just options to tantalize the palate, but health and resiliency for the organic farm.
May 28, 2022
The Green Room, one of East Sacramento’s newest eating and drinking spots, brings refined cocktails and small plates to J Street. This offering from Billy Zoellin and Amber Michel, owners of breakfast standout Bacon & Butter, is a rebrand of their second B&B location.
When the pandemic shut down restaurants, Zoellin and Michel decided to try a new formula at their J Street space. Rather than a second Bacon & Butter less than 3 miles from their Broadway location, the sibling pair overhauled an East Sacramento storefront and turned it into a modern, inviting cocktail lounge and small-bite gastropub.
Apr 28, 2022
Over the last year and a half, I have become intimately involved with how farmers and ranchers work to rejuvenate land burned by fire.
My partner, Jarrod McBride, bought a 10-acre ranch bounded by Mountain Ranch, Railroad Flat and Mokelumne Hill in Calaveras County that had been devastated by the Butte Fire in 2015. He calls the land Pasture Works.
While many are scared off by these charred areas, we were attracted to Pasture Works because we saw enormous potential in the less expensive mountainous terrain and felt that once land burns, it will not catch fire for quite some time.
