Califonia Bountiful

From the editors: Be well

March/April 2020 California Bountiful magazine



If you want to live a healthy life, you're in the right state. California supplies a rainbow of healthful foods to tables all across America. This issue, we're looking at a few ways California farmers, ranchers and nurseries are helping us all walk the path of wellness.

For years, nutritionists have promoted olive oil as a healthy fat, leading to a global boom in consumption. Now, farmers are focusing on quality and freshness, hoping to usher in a golden age of California olive oil.

Hankering for a steak or burger that's tasty and also lean and low in cholesterol? Meet a ranching family producing one of America's original protein sources: grass-fed bison.

A crop that's thrived in the California desert for a century is finding new fans. Health-conscious noshers have discovered dates can satisfy sweet cravings without sacrificing nutrition.

Indoor plants have been shown to lift moods, boost productivity and clean the air. For those looking for the benefits of plants without the work, air plants—now found in stunning, modern designs—are just what the doctor ordered.

And for when you actually need to see the doctor, one hospital chef has gained national recognition for a groundbreaking food-service program that puts fresh, appetizing meals at the center of healing. It will change your idea of "hospital food."

Enjoy the read and be well. And always, always be bountiful.


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