—My food story August —’24— 63 as leaders in sustainability and sharing best practices and technology throughout the U.S. and the world. The dairy industry has pioneered technology that allows them to use bovine waste as a carbon-negative energy source. Methane, a byproduct of cow manure, is a greenhouse gas that drives climate change by trapping heat in the atmosphere. To counter this, many California dairies have installed anaerobic digesters. This technology allows producers to capture the methane emissions from the manure to create a resource instead of a problem. The resulting natural gas powers the dairy’s operations and is used as a carbon-negative transportation fuel. The remaining material is a potent fertilizer used to enrich farmland. The wine industry has embraced automation technology to conserve natural resources, enhance yields, and reduce human error. While winemaking techniques have evolved significantly in the past century, sensors in vineyards now monitor sugar, moisture, and detect pests and diseases. In wineries, automation spans sorting, crushing, fermenting, and bottling processes, streamlining operations without replacing the human touch essential to winemaking as an art. These advancements, paired with decades of sustainable farming and winemaking expertise, propel wineries towards ambitious goals like climate neutrality. Bonterra recently achieved recognition as the world’s first organically farmed, climate-neutral winery. Many certified sustainable Napa and Sonoma wineries target carbon neutrality by 2027. However, California’s wineries strive for continuous improvement; Jackson Family Wines and others are aiming for carbon positivity. Third-party audits ensure these goals are met, facilitating the sharing of successful methods across the wine industry. INNOVATIVE, ICONIC CALIFORNIA RECIPES THAT SHAPE U.S. TASTES California’s farmers, ranchers, and vintners are celebrated for their innovative spirit, which goes beyond food production to the creation of iconic dishes. Tri-Tip, Cheeseburgers, and Popsicles are prime examples of this creativity—a result of serendipity or accidental discoveries turned into global sensations. Tri-tip steak originated when a Santa Maria butcher grilled sirloin typically used for ground beef. Cheeseburgers were born when a 16-year-old cook added cheese to a burned hamburger, while Popsicles emerged from a forgotten sugary drink left outside overnight, freezing into a solid treat with a stick. California’s diverse population contributed to fusion cuisine, blending immigrant traditions with local ingredients. Cioppino, a San Francisco favorite, melds Italian roots with locally grown tomatoes and wine, while California Rolls swapped raw fish for Dungeness crab, abundant on the state’s coast. Chinese Chicken Salad, created by a Los Angeles restaurant owner for a Hollywood star, marries Chinese spices with American salad staples like sesame seeds and Mandarin oranges. These dishes exemplify California’s culinary innovation, where cultural diversity meets local abundance. FAMOUS RESTAURANTS FROM CALIFORNIA California’s influence extends beyond iconic recipes to encompass some of the world’s most renowned restaurants. McDonald’s, originating in San Bernardino, alongside IHOP and Baskin Robbins, exemplifies California’s role as a cradle for global restaurant franchises. Other successful ventures born in California include In-N-Out, Orange Julius, and Taco Bell, each achieving international acclaim. Chipotle, although founded in Denver, drew inspiration from San Francisco’s Mission-style burritos, reshaping the fast-casual dining landscape. Even Starbucks, initially from Seattle, sought guidance from Peet’s Coffee in the Bay Area before roasting its own beans. California’s impact transcends fast food, with its fine dining scene also garnering global attention. Seven of the 14 Michelin 3-Star restaurants in the United States are located in California, notably The French Laundry in Napa Valley, celebrated for its innovative cuisine and extensive wine selection. Chez Panisse in Berkeley pioneered the farm-to-table movement, emphasizing local, seasonal ingredients and influencing culinary trends worldwide, from restaurants to school cafeterias. FEEDING THE NATION IS A LABOR OF LOVE California is a place unlike any other. Our varied topography, fertile soils, and favorable climate create an ideal environment allowing us to grow over 400 specialty crops - many of which are exported worldwide. We’re proud of our agricultural abundance, but the real star of our story is the people. Farming is a demanding job. The hours are long and the work is often physically challenging. Farming is a calling - and a labor of love. Our farmers, ranchers, vintners, and farmworkers are proud to feed the world. We invite you to come visit the Golden State and enjoy a taste of the California sunshine wherever you live. California is the world’s fourth-largest wine producer and a key player in the global dairy industry
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