Foodie File
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6.2KAmbrosia India Bistro Grows on Central Coast
Sam Khanal doesn’t play favorites, but you’re likely to see him in Scotts Valley
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8.2KThe Story Behind Top A Lot Yogurt Shop
There’s more than toppings to the longtime local frozen yogurt favorite
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9.9K1Dollar Dose Banks on Cannabis Cough Drops
Local entrepreneurs get into the permitting weeds to sell ‘special’ confections
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6.1KHoly Smokes Makes BBQ A Family Affair
Meet the matriarch behind Santa Cruz’s latest BBQ eatery
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6.7KRoux Dat Expands Cajun Mini-Empire
Chad Glassley says running a mini-restaurant is trickier than it seems
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7.1KThe Santa Cruz Sisters Behind Wild Poppies Olive Oil
What the newest local oil artisans learned after buying an olive orchard
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9.6KNo Dull Moments For Santa Cruz’s Go-To Sharpener
Sharp-Quick’s Terry Beech on his unusual art
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5.5KHow Vixen Kitchen Gelato Reinvented Ice Cream
Sundara Clark on making gelato without all the nasties
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8.0K3Melinda’s Not Your Girlfriend: Lessons From a Gluten-Free Bakery
The rise of a new GF at Melinda's Gluten Free Bakery
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5.7K1Santa Cruz Balsamics Masters the Art of Infusion
Vinegar fit for breakfast, lunch, dinner and dessert
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6.3KOlipop Launches Local Soda Alternative
Fizzy fermented drinks are high in prebiotics and low in sugar
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5.8KStar Bene Plans New Argentine-Italian Outpost
Surfing chef Sergio Di Sarro plans for new Scotts Valley location
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5.0KAshby Confections: Yes, Virginia, There is Healthy Candy
Scotts Valley confectioner details chocolate sourcing, new concoctions
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8.1K1Gordo Gustavo’s Cooks Up BBQ Expansion Plan
Owner Austin Towne aims to go whole-hog with a full restaurant and bar.
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7.5KAre Happy Dog Hot Dogs California’s Best?
Owner Daniel Aguirre says you should put a condiment on that wiener
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8.5K1ViDA Juice Offers Kombucha Alternative
Jun is a different approach to the fermentation craze
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8.3KCatalyst Kitchen Opens in Former Rockers Pizza
Rockers replacement promises fresher ingredients, pizza and a side of junk food
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6.2K11th Hour Coffee’s Search for Meaning
Co-owner Brayden Estby on inspiration and how he named his café
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9.1KHōM Brings Korean Barbecue and Poke to Pacific Avenue
New restaurant in former Hoffman’s spot is a work in progress
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18.5KMatt Twisselman Loves the Food Vendor Life
Boardwalks's Twisselman family takes good ingredients seriously at its four concession stands
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10.6K2Areperia 831 Brings Vegan Venezuelan BBQ to Santa Cruz
Vrinda Quintero’s pop-up finds success with ‘grandma’s street food’
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4.9KKaito’s Koji Gotu Talks Noodles
The Japanese restaurant’s name loosely translates to ‘ocean lover’
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6.5KSanta Cruz Poke is a Healthy Destination in Capitola Village
With Hawaiian leanings and a small eco footprint, Santa Cruz Poke is a must-try
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6.0K1Meet the Couple Behind Tiny House Chocolate
Why less is more in California’s bean-to-bar movement
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5.5K1Food Not Bombs Celebrates 38 Years
Keith McHenry on how he fuels his volunteer-run outfit to feed the homeless
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4.8KAunt Nettie’s Kitchen and Bakery Celebrates 30 Years of Baking
Longtime coffee shop supplier is one of the area’s little-known gems
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5.9K1Gluten-free Business In The Breadbox Takes On Edibles
Jenn Ulmer Jenkins’ kitchen hosts several edibles companies, plus her own line, Sweet Blossoms
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4.9KPainted Cork Melds Social Gathering with Art Instruction
Drinking and painting: together again, in art class!
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6.2KKarma Khana: The Pop-Up with Good Karma
Pop-up goes beyond typical Indian fare while embracing philanthropy
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6.0KGolden Roots Kitchen’s New Take on Meal Delivery
Melanie Geist on a more exciting, more local take on meal delivery services
