From the editors: From farm to fork

Next time you sit down for a meal, take a good look at what's on your plate. Chances are, many of those vegetables, fruits and meats you're about to enjoy came from this bountiful state, which is unlike any other region in the world.

Thanks to California's diverse climates, rich soil and production techniques, we can enjoy an amazing variety of healthy foods grown by family farmers and ranchers year-round, from Eureka to El Centro and all points in between.

Is it any wonder that the popular farm-to-fork movement that has spread across the country has its roots here in the Golden State?

In this issue, you will meet some of the folks who produce and market our food, as well as some talented culinary magicians who transform our food from the farm to the fork. We'll even surprise you with a story about a few non-humans who do their nightly part in keeping food growing strong in our state.