From the editors

November/December 2022 California Bountiful magazine

We at California Bountiful always aim to highlight the abundant diversity of foods produced by our state’s farmers and ranchers. In this issue, though, we feature a few that may be a little beyond the ordinary for the average Californian’s dinner table.

Here, you’ll read about a farmer who raises squab and why this flavorful dark-meat bird could provide a tasty twist on a traditional holiday menu.

You’ll also learn about a spice—saffron—that could add a sweet-savory accent to that squab. And you’ll visit a small farm that grows this labor-intensive and pricey crop. 

Other features focus on three women who run an apéritif tasting lounge, a nursery that grows 37 poinsettia varieties, a veterinarian who specializes in caring for cows, a registered professional forester and more.