Barbara Arciero

Oct 29, 2024 | californiabountiful.com | Linda DuBois |Barbara Arciero

Fall 2024 California Bountiful magazine Story by Linda DuBois Photos by Lori FusaroA visit to an expansive gourmet food hall housed in a 100-year-old former packing facility, a sturgeon farm that produces caviar, popular restaurants owned by celebrity chefs, and a date garden and café where date shakes originated: Viewers of the California Bountiful TV show will travel along to these locations and many more when new episodes debut in October.

Oct 17, 2024 | californiabountiful.com | Barbara Arciero

Fall 2024 California Bountiful magazine Story by Barbara Arciero Photos by Mollie KimberlingWith chef Michael Hung, the conversational topics run the gamut: literature, ocean sustainability, investment strategies, surfing, mental health, animated movies and, oh yeah, food. Hung acknowledges an insatiable curiosity. “My brain is always working, so if I don’t feed it something, then it will move in the wrong direction,” he says with a laugh.

Jul 18, 2024 | californiabountiful.com | Barbara Arciero

Summer 2024 California Bountiful magazine Chef Mark Stark says grilling is one of the easiest and most fun ways to prepare and enjoy the season’s bounty. Photo: © 2024 Paige GreenChef savors career, family and backyard grillingStory by Barbara Arciero Photos by Paige GreenWhen he’s cooking in his Santa Rosa backyard, chef Mark Stark equates “grill” with “chill.”“It’s fun,” he says. “You’re outside. It’s good weather. You’ve got a cocktail.

Apr 18, 2024 | californiabountiful.com | Barbara Arciero

Spring 2024 California Bountiful magazine Story by Barbara Arciero Photos by Lori EanesCulinary entrepreneur Fabrizio Cercatore knows how to build a business. Literally. When the COVID-19 lockdown disrupted his plans to open a restaurant in Berkeley in 2020, the Italian-trained maestro pizzaiolo, or master pizza chef, took on some of the construction himself.

Nov 9, 2023 | californiabountiful.com | Barbara Arciero

November/December 2023 California Bountiful magazine Story by Barbara Arciero Photos by David Poller High school graduation unfolded a little differently for Sergio Jimenez. At 16, the  San Diego native received his diploma as well as his culinary arts degree within a week of each other, while also holding down a part-time restaurant job. “I’m very impatient,” says Jimenez, as he laughingly recalls his overlapping and accelerated timeline. “I want things now.