Califonia Bountiful

From the editors: Sharing their bounty—and their stories

January/February 2022 California Bountiful magazine



In this issue of California Bountiful, most of the articles and features tell the stories of members of the California Farm Bureau, which publishes California Bountiful and is the state's largest agricultural organization.

Members who have the pleasure of introducing you to their farms and ranches and the bounty they yield include Ben Gregersen and partner John Dundon. As owners of Sierra Nevada Cheese Co., they're helping keep Northern California dairy farming traditions alive while producing farmhouse-style cheeses.

Member Denise Godfrey of Olive Hill Greenhouses in Fallbrook grows flowering houseplants that brighten indoor environments like works of art.

Meanwhile, at Aicha Moroccan Cuisine in San Francisco, chef Reda Bakhouya cooks up his signature Lamb Tagine with Prunes & Almonds with fruit from farmers like Michael Vasey, a member who grows prunes on a 400-acre orchard in Red Bluff and, yes, delights in eating them.

In keeping with tradition, our first issue of the year also showcases the winning images from Farm Bureau's annual photo contest. We hope you enjoy this glimpse of farm life from our members' personal perspectives.

As a new feature for 2022, we're offering "farm-fresh tips" from our members. Frank Fitzpatrick, who raises grass-fed beef in Orange County, has advice for cooking your favorite cut of steak. Rose grower Janet Louie in Monterey County can tell you how to extend the life of a bouquet. And citrus farmers John and Shirley Kirkpatrick in Tulare County offer guidance for protecting your backyard lemons and oranges from pests and disease.

These California farm producers are inspired to share their bounty—and their stories—with you.


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