The Sacramento Natural Foods Co-op is the best place in the state to purchase sustainable seafood, and No. 2 in the nation, according to Greenpeace. “(The co-op) is one of those great stores that has taken amazing steps in realizing that sustainable seafood is incredibly important,” said Casson Trenor, seafood campaigner for Greenpeace. Greenpeace ranks the 20 biggest grocery store chains on how sustainable their seafood is, and Trenor said some smaller grocers are included as well due to their commitment to ensuring seafood is sustainable. Sustainable seafood is seafood that is not being overfished or fished in hazardous ways that deplete the ocean’s stocks or destroy the environment.

A pair of Roseville taquerias called Jalisco Fresh Mexican Grill have become so popular that their owner has opened another in Midtown Sacramento. Fans were driving from as far away as the foothill towns of Nevada City, El Dorado Hills and Auburn to get to the family-owned restaurants in Roseville. Some pleaded with owner Ramon Arias to launch his next taqueria in Auburn so they wouldn't have to travel so far for the tacos, burritos and fajitas. "They said, 'You should open another taco house,' " Arias, 42, said Monday. "We didn't think there were enough people over there (in Auburn) to keep our business open. I thought Sacramento was better." Arias and his family opened the third Jalis

Slicing off the side of a 28-pound halibut is just another day at the office for Danny Johnson, co-owner and butcher at Taylor's Market in Land Park. It’s a skill he was happy to share with a dozen Sacramentans on Saturday for one of several Butchering 101 workshops his store has held since January. The class members bombarded Johnson with their seafood, poultry and butchering questions. He didn't let them down. "Everything I tell you, it's how it works (at Taylor's)," Johnson told the class. They started with poultry. Johnson explained where dark spots on chickens and turkeys come from, the current controversies with organic labeling, and good handling and knifing technique. He showe

Jeff Pooler and Matthew Jones have just about done it all in the restaurant industry. They have a combined experience of over 35 years in the business and have held positions as everything from chefs to managers and owners. With enough experience to go at it alone, Pooler and Jones decided to combine their dining expertise and take it to the next level. In late April, the talented duo opened Sacramento’s newest waterfront dining locale, Pearl on the River. “I’ve always wanted to open my own restaurant and [experience] helps tremendously," Pooler said. "I love coming to work, and every day is fun for me." The pair met through the Paragary Restaurant Group several years back, but that doe