Linda DuBois

Jan 16, 2025 | californiabountiful.com | Linda DuBois

Winter 2025 California Bountiful magazine Story by Linda DuBois Photos by Fred GreavesDiners at Sunnyside Restaurant & Lodge in Tahoe City who sample the popular bolognaise on the winter-season menu may be getting their very first taste of its main ingredient. When Executive Chef Christian Novak and his team make this dish, instead of using traditional ground beef or pork, they use meat from domesticated yaks descended from shaggy bovines native to the Himalayan mountains.

Nov 14, 2024 | ivpressonline.com | Linda DuBois

As Brussels sprouts have become trendy on social media and restaurant menus during the past several years, California farmers have been able to cash in on the vegetable’s popularity. “The market’s really grown, especially the fresh market, and a lot of that has to do with the food shows on TV and chefs’ artistic abilities,” said Monterey County-based vegetable grower Jeff Hitchcock.

Nov 12, 2024 | agalert.com | Linda DuBois

By Linda DuBois As Brussels sprouts have become trendy on social media and restaurant menus during the past several years, California farmers have been able to cash in on the vegetable’s popularity. “The market’s really grown, especially the fresh market, and a lot of that has to do with the food shows on TV and chefs’ artistic abilities,” said Monterey County-based vegetable grower Jeff Hitchcock.

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.

Jul 9, 2024 | californiabountiful.com | Linda DuBois

Summer 2024 California Bountiful magazine Story by Linda DuBois Chef photos by Nicholas Koon Farm photos by Bryan Meyer As summer approaches, chef Rich Mead can count on multiple diners at his Corona Del Mar restaurant asking, “When are you going to have the peach pizza?” They’re talking about the prosciutto and peach pizza with pesto, mozzarella and fontina cheese, one of the most anticipated seasonal dishes at Farmhouse at Roger’s Gardens, Mead’s outdoor restaurant at the back of a 7-acre...