January 15, 2021
Nothing says Minnesota like beer. And pie. Both play prominently in J. Ryan Stradal’s latest novel, “The Lager Queen of Minnesota.” Two sisters and a granddaughter find their way through the brewing industry with equal parts laughter and tragedy.
September 2, 2020 | Sammy Caiola
As COVID-19 makes it harder for low-income Sacramentans to put meals on the table, a group of mothers is trying to make healthy food more accessible.
June 26, 2020 | Rich Ibarra
Harvest is approaching for many crops including plums, peaches and cucumbers, and some, such as leafy vegetables, have already been affected by recent high temperatures. Forecasters predict July will be even hotter.
May 21, 2020
Sacramento is among 40 counties that now have the green light from the state for more Phase 2 reopenings. That means restaurants will soon reopen their doors for dine-in. We check in with a pair of local restaurant owners on their plans.
May 16, 2020
Farming shellfish in deep ocean waters is a potentially lucrative industry in California. But environmental concerns, federal and state requirements and a recent failed project could be hard to overcome.
May 14, 2020 | Bob Moffitt
The state has approved more than a dozen counties to enter stage two of modifying the COVID-19-related stay-at-home orders. That means restaurant dining rooms can be re-open to the public.
May 6, 2020 | Scott Rodd
As stay-at-home orders stretch another week, people are turning to food as an outlet for creativity and connection.
May 6, 2020 | Sammy Caiola
A state-run and federally funded nutrition assistance program launching Wednesday could give Sacramento’s struggling restaurants a boost, if establishments can whip up 50 meal kits a day for seniors.
May 6, 2020
The co-owner of Mountain Slice Café and Creamery in Tahoe City on how the restaurant is managing during the pandemic and its new do-it-at-home pizza kits.
April 20, 2020 | Bob Moffitt
Around 270,000 bar employees have asked for help from the United States Bartenders' Guild, which typically hands out only 15 to 25 grants each year. The group says it hopes more volunteers will help it approve more applications.
Food and Sustainability NEWSMarch 7, 2021
New York Times restaurant critic Tejal Rao,, tells NPR's Lulu Garcia-Navarro about the remedies she's tried in the quest to regain her sense of smell after COVID-19.
March 7, 2021
Los Angeles Times food columnist Lucas Kwan Peterson breaks down his "official" — and very biased — rating system that led him to rate 12 kinds of Girl Scout Cookies.
March 4, 2021
Scotch whisky and other goods have been subject to a 25% tariff. The levies cost companies hundreds of millions of dollars in lost exports, according to the Scotch industry.
March 3, 2021
Investigative reporter Michael Moss explores how some food companies tweak their products to take advantage of evolved biology, creating room for novelty that triggers the brain to make us want more.
February 27, 2021
NPR's Michel Martin speaks with writer James Bennett II, whose latest piece in Eater explores the deep history of Black brewers in America.
