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Hollywood Set Decorator Julie Ochipinti

By Marc Weidenbaum

Holy Roadster, Batman!

By Hillary Louise Johnson

Take Me to the River

By Rob Turner

Go Climb a Bridge

By Rob Turner

Animated Figure

Death takes a holiday in the Día de los Muertos-centric film Coco, which made its Netflix debut on May 29. Having spent over four years bringing the Pixar animated feature to life, its co-director/writer Adrian Molina talks about taking a holiday of his own, saying proper thank yous at the Oscars and making “awful” movies while growing up in Grass Valley.

By Tori Masucci Cummins

Great New Places to Eat 2018

It's a good time to be a foodie in Sacramento. As the city's culinary reputation expands, restaurateurs are stepping up their game. Some are longtime locals looking to raise the bar on regional cuisine, some are returning home after working in Michelin-starred kitchens elsewhere, and others are moving here to take part in our gastronomic gold rush. Wherever they're from, they're pushing our dining scene forward in exciting ways, from duck confit tacos to shiitake mushroom doughnuts that taste like maple. Here's our look at 10 shiny new local restaurants—the oldest ones opened in the fall—that are worth going outside your comfort food zone for.

All Americans

On Feb. 22, just over 1,000 immigrants from 81 different countries gathered at Memorial Auditorium to take the oath of allegiance to become our country's newest citizens. It was, ironically, the same day that the United States Citizenship and Immigration Services agency removed the description of the U.S. as "a nation of immigrants" from its mission statement. We spoke with 15 of the proud new Americans who were sworn in about this milestone moment in their lives and what it meant to them. "I was born today—reborn, actually," said Tunisian native Gaith Ben Younes after the ceremony. "It's something I've been dreaming of for a long time."

Hold the Mayo

By Jessica Rine

The Curious Case of William T. Vollmann

By Hillary Louise Johnson

Parking Attendance

By Rob Turner