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Ashley is Meeting Local Soccer Players Head to Norway for the Homeless World Cup
A group of local soccer players are headed to the Homeless World Cup in Oslo, Norway. Their attendance is to support local players and promote/ highlight street soccer USA.
Sunset Yoga season is back at Drakes every other Tuesday!
Unwind from your day with some deep stretches at sunset. Dina Kupfer is in West Sacramento getting in on some deep yoga at Drake's The Barn.
Time to Choose Your News!
If you're tired of being told what the news is - don't worry! It's time to decide for ourselves in 'Choose the News'
Cool Poses for Duos! | TikTok Tuesday
Follow us at: @gooddaysac
Molly Cooks Like a Pro with Chef Aimal Formoli of Chow and The Cannery | Like a Chef
Beef short ribs By Chef Aimal Formoli INGREDIENTS: 5-6 Beef short ribs, 10-14 oz each 1.5 tsp each salt & pepper 2 tbsp olive oil 3 garlic cloves, crushed 1 large onion, chopped (brown, onion or white) 2 celery ribs, choped 2 carrots, chopped 2 tbsp tomato paste 2 cups (500ml) dry red wine 2 cups beef stock/broth 2 sprigs thyme 2 bay leaves COOKING: Preheat oven to 375 degrees Sprinkle beef all over with salt and pepper Heat oil in a large ovenproof pot over high heat Add half the ribs and brown aggressively all over (about 5-7 minutes total) Remove and repeat with remaining ribs, then remove Turn heat down to medium Add oinon and garlic into the same pot and cook for 2 minutes Add carrot & celery, cook for 5 minutes until carrots are softened and sweet Add tomato paste and cook for 1 minute Add wine broth, thyme and bay leaves - Stir until tomato paste is dissolved Return beef into liquid, arranging them so they are submerged Cover with lid and transfer to oven for three hours, or until the meat can easily be pried apart with forks Remove beef carefully, keeping the meat on the bone - Cover to keep warm Strain all liquid in the pot, pressing juices out of the onion, carrot, etc (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir Adjust as necessary - Simmer to reduce/thicken, add water to thin Season with salt & pepper if needed Place beef on serving plate and spoon over sauce. Serve!
Dina Finds Out What’s New at Tiger Restaurant & Lounge!
Tiger is turning up the energy in downtown Sacramento with the launch of two new weekly signature events — and a bold refresh to its food and cocktail program.
Hillenbrand Farmhaus Brewery Turns 8!
A local brewery is gearing up to celebrate its eight-year anniversary next month with new features and events. Ashley Williams is live in Newcastle checking out what’s new at Hillenbrand Farmhaus Brewery.
This Adorable Dog is Looking for Her Forever Home | Pet of The Week
Stockton Animal Shelter
Is Ashley a Bad Parker? Can She Park next to her Car? See for Yourself!
An argument is brewing in the newsroom—and the parking lot. We go live to the lot, where Ashley Williams is trying to prove her parking isn’t that bad.
Latest News
Big Al Sams, Good Day reporter, dies
Big Al – whose name was Alvin Sams – was part of Northern California television and radio for more than 25 years.
How to watch the memorial service for Good Day reporter Big Al Sams
Alvin "Big Al" Sams will be remembered at a funeral service on Thursday.
Elusive, palm-sized shrew caught on camera for the first time
To take photos of the Mount Lyell shrew, three students laid out over 100 traps last November in the Eastern Sierra Nevada region and checked them every two hours.
Final farewell given to historic Hotel Marysville 7 months after fire
A farewell celebration for the Hotel Marysville took place Monday, seven months after a fire devastated the historic vacant building.
First marijuana dispensary in Manteca holds soft opening
The first dispensary of three planned in the city of Manteca held its soft opening.
Pearl Jam's Jeff Ament and Eddie Vedder on the road
Since their debut nearly 35 years ago, Pearl Jam has been one of the world's most popular and influential rock groups. Lead singer Eddie Vedder and bassist Jeff Ament talk about success, friendship, creativity, and giving back to their loyal fans.
Sacramento's Farm-to-Fork Festival returns to Capitol Mall
The free two-day event highlights what the region is known best for: quality local food.
Earth will get a second moon for nearly 57 days this year
The asteroid was discovered in August and is set to become a mini-moon, spinning around Earth in a horseshoe shape for about two months.
Hillary Clinton on Harris' White House run, Trump's criminal conviction, and more
The former first lady, senator, secretary of state and presidential nominee opens up about personal matters in her new book, "Something Lost, Something Gained: Reflections on Life, Love, and Liberty."
Latest Videos
MoreLatest Videos
Ashley is Meeting Local Soccer Players Head to Norway for the Homeless World Cup
A group of local soccer players are headed to the Homeless World Cup in Oslo, Norway. Their attendance is to support local players and promote/ highlight street soccer USA.
Sunset Yoga season is back at Drakes every other Tuesday!
Unwind from your day with some deep stretches at sunset. Dina Kupfer is in West Sacramento getting in on some deep yoga at Drake's The Barn.
Time to Choose Your News!
If you're tired of being told what the news is - don't worry! It's time to decide for ourselves in 'Choose the News'
Cool Poses for Duos! | TikTok Tuesday
Follow us at: @gooddaysac
Molly Cooks Like a Pro with Chef Aimal Formoli of Chow and The Cannery | Like a Chef
Beef short ribs By Chef Aimal Formoli INGREDIENTS: 5-6 Beef short ribs, 10-14 oz each 1.5 tsp each salt & pepper 2 tbsp olive oil 3 garlic cloves, crushed 1 large onion, chopped (brown, onion or white) 2 celery ribs, choped 2 carrots, chopped 2 tbsp tomato paste 2 cups (500ml) dry red wine 2 cups beef stock/broth 2 sprigs thyme 2 bay leaves COOKING: Preheat oven to 375 degrees Sprinkle beef all over with salt and pepper Heat oil in a large ovenproof pot over high heat Add half the ribs and brown aggressively all over (about 5-7 minutes total) Remove and repeat with remaining ribs, then remove Turn heat down to medium Add oinon and garlic into the same pot and cook for 2 minutes Add carrot & celery, cook for 5 minutes until carrots are softened and sweet Add tomato paste and cook for 1 minute Add wine broth, thyme and bay leaves - Stir until tomato paste is dissolved Return beef into liquid, arranging them so they are submerged Cover with lid and transfer to oven for three hours, or until the meat can easily be pried apart with forks Remove beef carefully, keeping the meat on the bone - Cover to keep warm Strain all liquid in the pot, pressing juices out of the onion, carrot, etc (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir Adjust as necessary - Simmer to reduce/thicken, add water to thin Season with salt & pepper if needed Place beef on serving plate and spoon over sauce. Serve!
Latest News
More Latest News
Big Al Sams, Good Day reporter, dies
Big Al – whose name was Alvin Sams – was part of Northern California television and radio for more than 25 years.
How to watch the memorial service for Good Day reporter Big Al Sams
Alvin "Big Al" Sams will be remembered at a funeral service on Thursday.
Elusive, palm-sized shrew caught on camera for the first time
To take photos of the Mount Lyell shrew, three students laid out over 100 traps last November in the Eastern Sierra Nevada region and checked them every two hours.
Final farewell given to historic Hotel Marysville 7 months after fire
A farewell celebration for the Hotel Marysville took place Monday, seven months after a fire devastated the historic vacant building.
First marijuana dispensary in Manteca holds soft opening
The first dispensary of three planned in the city of Manteca held its soft opening.
Latest Videos
More Latest Videos
Latest Videos
Ashley is Meeting Local Soccer Players Head to Norway for the Homeless World Cup
A group of local soccer players are headed to the Homeless World Cup in Oslo, Norway. Their attendance is to support local players and promote/ highlight street soccer USA.
Sunset Yoga season is back at Drakes every other Tuesday!
Unwind from your day with some deep stretches at sunset. Dina Kupfer is in West Sacramento getting in on some deep yoga at Drake's The Barn.
Time to Choose Your News!
If you're tired of being told what the news is - don't worry! It's time to decide for ourselves in 'Choose the News'
Cool Poses for Duos! | TikTok Tuesday
Follow us at: @gooddaysac
Molly Cooks Like a Pro with Chef Aimal Formoli of Chow and The Cannery | Like a Chef
Beef short ribs By Chef Aimal Formoli INGREDIENTS: 5-6 Beef short ribs, 10-14 oz each 1.5 tsp each salt & pepper 2 tbsp olive oil 3 garlic cloves, crushed 1 large onion, chopped (brown, onion or white) 2 celery ribs, choped 2 carrots, chopped 2 tbsp tomato paste 2 cups (500ml) dry red wine 2 cups beef stock/broth 2 sprigs thyme 2 bay leaves COOKING: Preheat oven to 375 degrees Sprinkle beef all over with salt and pepper Heat oil in a large ovenproof pot over high heat Add half the ribs and brown aggressively all over (about 5-7 minutes total) Remove and repeat with remaining ribs, then remove Turn heat down to medium Add oinon and garlic into the same pot and cook for 2 minutes Add carrot & celery, cook for 5 minutes until carrots are softened and sweet Add tomato paste and cook for 1 minute Add wine broth, thyme and bay leaves - Stir until tomato paste is dissolved Return beef into liquid, arranging them so they are submerged Cover with lid and transfer to oven for three hours, or until the meat can easily be pried apart with forks Remove beef carefully, keeping the meat on the bone - Cover to keep warm Strain all liquid in the pot, pressing juices out of the onion, carrot, etc (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir Adjust as necessary - Simmer to reduce/thicken, add water to thin Season with salt & pepper if needed Place beef on serving plate and spoon over sauce. Serve!
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Plant Lady - Succulent Care 101
Marlene Simon shows us how to take proper care of succulents!
The Plant Lady, 8am (part 2)
Marlene Simon is in studio today answering all your plant and garden related questions!
The Plant Lady, 8am (part 1)
Marlene Simon is in studio answering all your plant and garden related questions!
The Plant Lady 9am Pt. 2
Send your plant and garden questions to Marlene The Plant Lady!
The Plant Lady 9am Pt. 1
The Plant Lady is back! Send your questions!
Editor's Picks
More Editor's Picks
Elusive, palm-sized shrew caught on camera for the first time
To take photos of the Mount Lyell shrew, three students laid out over 100 traps last November in the Eastern Sierra Nevada region and checked them every two hours.
Earth will get a second moon for nearly 57 days this year
The asteroid was discovered in August and is set to become a mini-moon, spinning around Earth in a horseshoe shape for about two months.
Hillary Clinton on Harris' White House run, Trump's criminal conviction, and more
The former first lady, senator, secretary of state and presidential nominee opens up about personal matters in her new book, "Something Lost, Something Gained: Reflections on Life, Love, and Liberty."
Experts warn against vaccine skepticism
Thanks to vaccinations, measles was declared eliminated in the U.S. in 2000. But measles cases are now back; one reason is that more families have exempted their children from routine immunizations than ever before.
Ketanji Brown Jackson on Supreme Court ethics and court's future
In her first broadcast interview, Justice Ketanji Brown Jackson talks about her historic ascension to the nation's highest court; her dissent in the Trump immunity decision; and the controversy over ethics involving justices.