• Alice Waters

    Alice Waters

    Alice Waters opened Chez Panisse in 1971 and founded California Cuisine.

  • Marcus Samuelson

    Marcus Samuelson

    Celebrity chef Marcus Samuelsson taught a cooking class for local residents at the Spectrum® Evolve Beyond Olive tour at CUESA’s Ferry Plaza Farmers Market on Saturday, Nov. 4, 2017, in San Francisco.

  • Pomegranates

    Pomegranates

    Pomegranates have anti-oxidant, anti-viral, and anti-tumor properties and are said to be a good source of vitamins, especially vitamin A, C, and E, as well as folic acid.

  • Pomegranates

    Pomegranates

    Pomegranates have anti-oxidant, anti-viral, and anti-tumor properties and are said to be a good source of vitamins, especially vitamin A, C, and E, as well as folic acid.

  • Pho

    Pho

    Pho is a Vietnamese soup. The main ingredients in pho bac are rice noodles and thinly sliced rare beef cooked quickly in the hot broth. It is usually topped with popular herbs and garnishing such as basil, sliced jalapeños and bean sprouts.

  • Errotabere Farms

    Errotabere Farms

    The license plate at Errotabere Farms.

  • Dying Wheat

    Dying Wheat

    Farmer Joe Del Bosque stands in a field of abandoned wheat which he let die because he didn't have enough of a water allocation from the San Luis Water District.

  • Cooking Class

    Cooking Class

    Kim Costel and her daughter Julia, 11, participate in a cooking class for local residents at the Spectrum® Evolve Beyond Olive tour with Chef Marcus Samuelsat CUESA’s Ferry Plaza Farmers Market on Saturday, Nov. 4, 2017, in San Francisco.

  • Cooking Class

    Cooking Class

    Celebrity chef Marcus Samuelsson taught a cooking class for local residents at the Spectrum® Evolve Beyond Olive tour at CUESA’s Ferry Plaza Farmers Market on Saturday, Nov. 4, 2017, in San Francisco.

  • Thai Food

    Thai Food

    Thai Food is very healthy.

  • Janna Melkonian

    Janna Melkonian

    Janna Melkonian is a lifelong vegetarian with boundless energy and a talent for cooking. So it's no wonder why this human Energizer Bunny called her new food-based business Rappit Up.

  • Donuts

    Donuts

    Clovis Donuts (Ashlan/Fowler), owner is Dy Hin, and Lena Bun. They are home to cronuts, the cross between a croissant and doughnut. They also have traditional and fruit-filled doughnuts.

  • Frying Donuts

    Frying Donuts

    Clovis Donuts (Ashlan/Fowler), owner is Dy Hin, and Lena Bun. They are home to cronuts, the cross between a croissant and doughnut. They also have traditional and fruit-filled doughnuts.

  • Cherries

    Cherries

    Cherries are processed at Warmerdam Packing in Hanford, CA.

  • Nathan Chandler hauls plums.

    Nathan Chandler hauls plums.

    Nathan Chandler, son of Tom Chandler of Chandler Farms in Selma, hauls a basket of plums.

  • Pollo Parmigiana

    Pollo Parmigiana

    Pollo Parmigiana is a breaded chicken breast topped with marinara sauce and mozzarella cheese then baked. Andiamo Ristorante Italiano in Clovis serves chicken or pollo in many different Italian incantations.

  • Spices

    Spices

    Some of the spices on the flavor profile of the Caspian Grill include cumin, crushed pepper, and cayenne. The Caspian Grill in Fresno serves up an amazing spicy chicken kabob plate. The chicken has a spice kick that balances well with the rice and vegetables.

  • Replinishing Aquifer

    Replinishing Aquifer

    Don Cameron, a valley grower at Terranova Ranch in Helm,CA, is using high flows off the Kings River to flood vineyards, nut groves and alfalfa fields to recharge the local groundwater basin. Cameron walks in a field of flooded grapes. He is spearheading a $7.5 million project that will, when finished, send wet year river flows across 16,000 acres for groundwater replenishment. There was so much water in California this winter that the big government projects reduced water shipments south because a major San Joaquin Valley reservoir was full. Yet there is plenty of empty storage space in the valley's over pumped aquifer; California's complex plumbing system just isn't designed to get it there.

  • Octopus

    Octopus

    Actress and model, Molly Sims and Chef Fabio Viviani cook up fine Italian cuisine at the Dacor Dinner Times Meets Showtime at the Dacor's Entertainers' Pavilion on Friday, April 21, 2017, in Pebble Beach, Calif.

  • Etrog

    Etrog

    A Rabbi’s prayer book and an etrog sit on a bench at the Kirkpatrick’s residence. Celebrated during the Jewish harvest festival of Sukkot, the etrog citron is a medium- size citrus fruit with a color, scent and taste similar to a lemon. Kosher etrogs are grown under the watchful eye of a rabbi and must be unblemished, have an intact stem and come from a tree grown from seed. While Jewish people typically source this product from Israel, Lindcove Ranch in Exeter, owned by John and Shirley Kirkpatrick with their son Greg, has grown the ceremonial citrus for more than 30 years. Unblemished etrogs can sell for $80 each for Sukkot, which is Oct. 4-11 this year.

  • Etrogs

    Etrogs

    Rabbi Yaakov Rothberg prays before grading etrogs at the Kirkpartick’s citrus orchards. Celebrated during the Jewish harvest festival of Sukkot, the etrog citron is a medium- size citrus fruit with a color, scent and taste similar to a lemon. Kosher etrogs are grown under the watchful eye of a rabbi and must be unblemished, have an intact stem and come from a tree grown from seed. While Jewish people typically source this product from Israel, Lindcove Ranch in Exeter, owned by John and Shirley Kirkpatrick with their son Greg, has grown the ceremonial citrus for more than 30 years. Unblemished etrogs can sell for $80 each for Sukkot, which is Oct. 4-11 this year.

  • Etrog

    Etrog

    Rabbi Yaakov Rothberg examines etrogs at the Kirkpartick’s citrus orchards. Celebrated during the Jewish harvest festival of Sukkot, the etrog citron is a medium- size citrus fruit with a color, scent and taste similar to a lemon. Kosher etrogs are grown under the watchful eye of a rabbi and must be unblemished, have an intact stem and come from a tree grown from seed. While Jewish people typically source this product from Israel, Lindcove Ranch in Exeter, owned by John and Shirley Kirkpatrick with their son Greg, has grown the ceremonial citrus for more than 30 years. Unblemished etrogs can sell for $80 each for Sukkot, which is Oct. 4-11 this year.

  • Etrogs

    Etrogs

    Rabbi Yaakov Rothberg examines etrogs at the Kirkpartick’s citrus orchards. packing shed Celebrated during the Jewish harvest festival of Sukkot, the etrog citron is a medium- size citrus fruit with a color, scent and taste similar to a lemon. Kosher etrogs are grown under the watchful eye of a rabbi and must be unblemished, have an intact stem and come from a tree grown from seed. While Jewish people typically source this product from Israel, Lindcove Ranch in Exeter, owned by John and Shirley Kirkpatrick with their son Greg, has grown the ceremonial citrus for more than 30 years. Unblemished etrogs can sell for $80 each for Sukkot, which is Oct. 4-11 this year.

  • Etrogs

    Etrogs

    Rabbi Yishoscher Steinharter looks off as Rabbi Yaackof Rothberg seems perplexed as his son Rabbi Dovid Rothberg holds an etrog during an intense discussion about the merits of an etrog they are grading in a packing shed near the Kirkpatrick orchards. Celebrated during the Jewish harvest festival of Sukkot, the etrog citron is a medium- size citrus fruit with a color, scent and taste similar to a lemon. Kosher etrogs are grown under the watchful eye of a rabbi and must be unblemished, have an intact stem and come from a tree grown from seed. While Jewish people typically source this product from Israel, Lindcove Ranch in Exeter, owned by John and Shirley Kirkpatrick with their son Greg, has grown the ceremonial citrus for more than 30 years. Unblemished etrogs can sell for $80 each for Sukkot, which is Oct. 4-11 this year.

  • Beer Tioga Sequoia

    Beer Tioga Sequoia

    A beer is poured at Tioga Sequoia Brewery in Fresno.

FOOD CULTURE