Sam Khanal doesn’t play favorites, but you’re likely to see him in Scotts Valley
There’s more than toppings to the longtime local frozen yogurt favorite
Local entrepreneurs get into the permitting weeds to sell ‘special’ confections
Meet the matriarch behind Santa Cruz’s latest BBQ eatery
Chad Glassley says running a mini-restaurant is trickier than it seems
What the newest local oil artisans learned after buying an olive orchard
Sharp-Quick’s Terry Beech on his unusual art
Sundara Clark on making gelato without all the nasties
The rise of a new GF at Melinda's Gluten Free Bakery
Vinegar fit for breakfast, lunch, dinner and dessert
Fizzy fermented drinks are high in prebiotics and low in sugar
Surfing chef Sergio Di Sarro plans for new Scotts Valley location
Scotts Valley confectioner details chocolate sourcing, new concoctions
Owner Austin Towne aims to go whole-hog with a full restaurant and bar.
Owner Daniel Aguirre says you should put a condiment on that wiener
Jun is a different approach to the fermentation craze
Rockers replacement promises fresher ingredients, pizza and a side of junk food
Co-owner Brayden Estby on inspiration and how he named his café
New restaurant in former Hoffman’s spot is a work in progress
Boardwalks's Twisselman family takes good ingredients seriously at its four concession stands
Vrinda Quintero’s pop-up finds success with ‘grandma’s street food’
The Japanese restaurant’s name loosely translates to ‘ocean lover’
With Hawaiian leanings and a small eco footprint, Santa Cruz Poke is a must-try
Why less is more in California’s bean-to-bar movement
Keith McHenry on how he fuels his volunteer-run outfit to feed the homeless
Longtime coffee shop supplier is one of the area’s little-known gems
Jenn Ulmer Jenkins’ kitchen hosts several edibles companies, plus her own line, Sweet Blossoms
Drinking and painting: together again, in art class!
Pop-up goes beyond typical Indian fare while embracing philanthropy
Melanie Geist on a more exciting, more local take on meal delivery services