Califonia Bountiful

From the editors: Growing great ideas

September/October 2021 California Bountiful magazine

Farmers turn imagination into successful enterprises

Farming and ranching require creative people who can be nimble and innovative when opportunity presents itself. In this issue of California Bountiful, we share stories of several farmers who saw potential in ideas and ran with them, growing their sparks of imagination into successful enterprises.

Food beautifully presented on a plate can transform a simple meal into an artistic experience. Learn how a farmer behind bursts of culinary color turned his nursery of vegetable seedlings into the nation's largest producer of edible flowers and microgreens. David Sasuga's business idea blossomed after a chef visited his nursery and requested tiny basil seedlings to garnish plates.

Jill Spruance wanted something to fill her empty land and empty-nest years. So, she bought a few dairy goats. Ending up with too much milk to drink, she used the excess to make soap that gave her and her family smooth skin—and the impetus for a new business.

Always on the lookout for something new and unusual to catch the eye of shoppers, farmer Doug Phillips began growing red kiwifruit. The variety has trouble thriving in the Central Valley heat, but he's found some creative solutions.

Former restaurateurs Jensen and Grace Lorenzen combined a timely high-demand service with a legendary piece of California history. Their quest for quality meats for their family ended up with a partnership with Hearst Ranch to offer home deliveries.

Even the creativity of kids is showcased this issue. Read about young writers and their winning entries in the California Foundation for Agriculture in the Classroom's annual "Imagine this…" Story Writing Contest.

We hope you find inspiration in the following pages—along with ideas for new ways you can enjoy the bounty that is California agriculture.

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