Califonia Bountiful

From the editors: Age of innovation

July/August 2016 California Bountiful magazine

While the art of cultivation is as old as civilization, modern farming and ranching in California are as cutting-edge as Silicon Valley. The pioneering spirit that put California on the map lives on in the men and women who work to make this one of the richest agricultural areas in the world. And it thrives among those inspired to find new ways to bring people the best of what the Golden State has to offer.

In this issue of California Bountiful, we introduce you to some of these innovators.

Meet the ninth-generation family farmers who harnessed the science of genetics to pursue the world's most flavorful peaches, saving the family farm in the process. Find out how a Stanford business school grad engineered her way to success with a patented technology for freezing ultra-smooth ice cream from farm-fresh ingredients. Follow a family of farmers on their 70-year journey to test hundreds of varieties to develop corn defined by melt-in-your-mouth sweetness. Discover why freeze-dried food isn't just for astronauts anymore, and learn how an entrepreneurial Napa Valley couple found a new use for leftovers of the age-old process of winemaking.

Sometimes, the greatest innovation lies in rediscovering old secrets. Searching for something new, one family of ranchers turned to an heirloom breed, boosting wooly pigs to rising stardom in the food world. And an airline pilot ventured into new territory, becoming a farmer of one creature that predates any domesticated animal by millions of years: worms.

Whether you take comfort in tradition or get a thrill from the latest advancements in science and technology, you'll find plenty of both to celebrate in California agriculture—and in our pages.

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