California Bountiful is the quarterly food and lifestyle section of the California Farm Bureau, dedicated to connecting consumers with the food they eat and the farmers and ranchers who grow it. The California Farm Bureau Federation is a non-governmental, non-profit, voluntary membership organization whose purpose is to protect and promote agricultural interests throughout the state of California and to find solutions to the problems of the farm, the farm home and the rural community. Farm Bureau is California's largest farm organization, comprised of 53 county Farm Bureaus, and strives to protect and improve the ability of farmers and ranchers to provide a reliable supply of food and fiber through responsible stewardship. The California Farm Bureau Federation is a non-governmental, non-profit, voluntary membership organization whose purpose is to protect and promote agricultural interests throughout the state of California and to find solutions to the problems of the farm, the farm home and the rural community. Farm Bureau is California's largest farm organization, comprised of 53 county Farm Bureaus. Farm Bureau strives to protect and improve the ability of farmers and ranchers engaged in production agriculture to provide a reliable supply of food and fiber through responsible stewardship of California's resources.
Winter 2026 Quarterly lifestyle section of Ag Alert ® All stories feature Farm Bureau members.
Paws with purpose
CALIFORNIA’S TOP FARM DOGS
By Linda DuBois They’re hardworking helpers, tackling the tough tasks that come with life on farms and ranches. They’re also loyal companions, bringing happiness—and often a bit of mischief—to daily rural living. These are the tail-wagging champions of the California Farm Bureau’s 2025 Farm Dog of the Year contest. With support from Nationwide and open to Farm Bureau members, the competition invites participants to share photos and answer a few questions about their cherished farm dogs. The top winner received a $1,000 Grand Prize, with additional prizes of $500 for First Place, $250 for Second and $100 for Third. Following is the story of this year’s Grand Prize winner, a miniature long-haired dachshund named Willy.
See DOGS, Page 2
Willy, a miniature long-haired dachshund from Shasta County, is the 2025 winner of the annual California Farm Bureau Farm Dog of the Year contest.
Something familiar, something fresh For decades, California Bountiful magazine connected readers to the food they enjoy and the people who produce it. That tradition continues in Ag Alert . This new quarterly lifestyle section, for both Agricultural and Associate Farm Bureau members, shares stories that celebrate California agriculture. Look for the next section on April 22.
6 Poultry prodigy 4-H’er turns a handful of chicks into a thriving business. What’s inside
8 Bountiful finds Explore a curated collection of goods made by Farm Bureau members.
4 Recipes 7 Good for you 7 The scenic route
Feature | California Bountiful
Tireless and courageous “He’s fearless,” Thomas said, adding that he’s even broken up bullfights. “For a small dog, he has a lot of heart and grit. … Willy may be small, but he makes a big impact.” Thomas acknowledged it might seem strange that cattle could be controlled by such a tiny dog, but she said she thinks they are startled into complying because “he surprises them.” Hagedorn agrees. “He’s so small, and when he comes out of the grass at full speed, they don’t really know what to think,” he said. Willy occasionally does need a break after hours on the ranch. That’s when he’ll get off his feet by asking for a horseback ride, Thomas said. “He’ll come and he’ll put his front feet up on your horse’s leg so you can pick him up, and then he’ll ride around on your lap,” she said. “After work, he’s helping break horses, checking cows or leading horses back to the trailer.” Work and snuggles Willy enjoys tagging along with Thomas and Hagedorn when they participate in various ranching-skills competitions or horse shows, just to be with them and cheer them on from the sidelines. At home, he’s a “snuggler” who loves to sit on laps, Thomas said. “And he’s incredibly soft, so whenever you need something to pet, he’s a pretty dang good choice,” Hagedorn added. When he gets a playful streak, he loves chasing his tennis ball around the house and tossing his toy monkey around. “He’s just a fun personality all the time,” Hagedorn added. The only one who doesn’t always appreciate Willy’s incessant playful spirit is 8-year-old Kimber. The older dog sometimes seems a little annoyed by the spirited dachshund—like when Willy keeps jumping up and playing with his floppy ears and licking his face. But they’re also pals. “They go on adventures all the time and chase squirrels and cows together,” Hagedorn said. “It’s pretty cute,” Thomas added. “When they’re out, they can go for miles, and Willy will be keeping up with Kimber the whole time.” Popular pooch Willy has a bit of fashion flair, often sporting a cowboy hat and bow tie at formal events such as weddings. Dressed up or not, Willy always behaves like a gentleman while out in public. “If we take him places, he’s very respectful of other people and dogs,” Thomas said. “Typically, with these littler dogs, they’re pretty yappy and high-strung and anxious all the time,” Hagedorn said. “But he’s just really calm and laid back.” On top of that, Willy has impeccable manners. He won’t touch food left in the truck without permission. These attributes, along with his adorable appearance, often endear him to everyone he meets. “He’s pretty popular,” Thomas said. “He has fans wherever he goes.”
Despite his small size, Willy plays a big role in logging and ranching, according to owners Marshal Hagedorn and Bailey Thomas, top. He helps corral cattle, right, even though he’s not a traditional herding breed. He also maintains a playful side and loves chasing his ball, above.
DOGS, continued from Page 1
Small pup, big mission At first glance, Willy doesn’t fit the stereotype of a farm dog. He’s just shy of 15 pounds, with short legs and a sweet face that seems better suited to laps than livestock. But according to his people—Bailey Thomas and her boyfriend Marshal Hagedorn—this little dog plays a large role in logging and cattle ranching. Willy was adopted in 2023 to be a companion to Kimber, a golden-retriever lab mix, and soon evolved into a job partner on the ranch and in the forest. Hagedorn owns Hagedorn Forestry Management, working as a tree feller mostly in Shasta and Tehama counties. He also has cattle near Montague, close to the Oregon border. At the cattle ranch, Willy is an active working dog, but during logging excursions, Willy’s role offers moral support and companionship during long hours in a solitary environment. Willy starts most days at 3 a.m., ready for the two- hour drive into the mountains.
“I hike around and cut the oversized trees that the loggers can’t handle with their machines,” Hagedorn said, adding Willy is always by his side, watching him work from a safe distance. “He goes with me everywhere every single day.” Willy even tagged along on a 2-month-long logging excursion throughout the mountains of the U.S. to forests in Ohio, Kentucky, Tennessee and Pennsylvania, among other states. At the cattle ranch, Willy is diligent in hunting critters such as rabbits and ground squirrels, which can be a “real nuisance,” especially when they dig holes, Hagedorn said. Despite not being a traditional herding breed, Willy seems to have picked up the job naturally. He’s never been taught to corral livestock, but when he realized his people often wanted the cattle to go in a certain direction, he started helping move calves and even many of the larger cattle with his energy and bark.
Linda DuBois is a reporter in West Sacramento. She can be reached at agalert@cfbf.com.
2 California Bountiful Winter 2026
Feature | California Bountiful
And the runners-up are…
First runner-up Jim, border collie Photo by Kelsey Nichols
Second runner-up Corduroy, labradoodle Photo by Sam Terpstra
Third runner-up Sheila, Australian cattle dog Photo by August D’Amato
Sam Terpstra, Stanislaus County Farm Bureau Life on the Terpstra family’s Wood Colony Farm Stand in Modesto wouldn’t be the same without Corduroy. The 11-year-old labradoodle is always by their side, helping them with tasks on the farm, where they grow 1/4 acre of flowers, 1/2 acre of pumpkins and 1 acre of fruit trees. “He is always excited to head outside and start the day,” Sam Terpstra said. Corduroy’s favorite job is hunting for gophers. “He has a good nose and usually alerts us to a pest before we see any damage in our gardens,” Terpstra said. When he’s not on patrol, you might find him sampling fruit in the orchard or happily tagging along on flower and fruit deliveries. While Corduroy is not a typical “working dog,” he “earns his keep every day, patrolling for gophers and joining in on daily tasks,” Terpstra said. “He is a loyal companion who enriches our lives in countless meaningful ways.”
August D’Amato, Napa County Farm Bureau August D’Amato and her husband, Ben Forgeron, both work as vineyard managers in the Napa area and have “long, inconsistent hours and a lot of after-work commitments,” D’Amato said. They need a dog that can match their pace and contribute to the work. “Sheila is the most excited in our family to go to work every day,” D’Amato said. Her primary role is pest control. She catches gophers, helps trappers by digging mounds and chases deer off the property. During planting season, she digs holes for new vines and soil samples and helps spread hay for erosion control. She also works alongside the vineyard crews and “always brings a welcome smile or laugh to a difficult job,” D’Amato said. No matter who she’s with, she’s a source of joy, she added. “She is able to sense stress and sadness and will come to comfort you in a time of need,” D’Amato said.
Kelsey Nichols, Solano County Farm Bureau Jim is a loyal, hardworking herding dog and constant companion to his owner, Kelsey Nichols, on her 3,000-acre Rio Vista ranch, where she raises sheep and grain. Just a month after losing a hind leg to infection, Jim was already back to limited herding and is now back to normal work, but in shorter spurts. As Nichols’ main working dog, the 5-year- old border collie moves sheep between pastures and catches individuals needing care. “He will gather sheep from up to a half a mile away and take commands at that distance,” Nichols said. “He is a courageously hard worker and never gives up even on the most challenging sheep.” Beyond his skills, Jim is by Nichols’ side day and night—riding in the pickup or four- wheeler, sleeping by her bed and offering steady support. “There are many great farm dogs, but Jim has shown so much resilience and determination this year during his illness and amputation. He has gone above and beyond,” Nichols said.
Winter 2026 California Bountiful 3
Recipes | California Bountiful
Cozy recipes you haven’t tried When the chill sets in and the craving for comfort hits, most of us turn to familiar favorites. But this season, why not bring something unexpected to the table? These four cozy recipes lean into the warmth of seasonal California-grown ingredients—from California prunes and roasted sweet potatoes to fresh citrus and creamy California dairy. Whether you’re curling up on a rainy afternoon or feeding a small crowd, each dish offers something familiar, with a twist. Think of them as comfort food’s creative cousins—just as warming, a little surprising and undeniably delicious. Courtesy of California Grown • californiagrown.org
Hot buttered lemonade
Photo and recipe by James Collier
This warming twist on a summer staple uses freshly squeezed California lemons, honey and a touch of butter for a rich, soothing sip. It’s a cozy punch ideal for chilly nights or slow weekend brunches.
Serves 12
Creamy baked gnocchi with kale, artichoke hearts and provolone
1 cup lemon juice (from 5 to 6 large lemons) 2 tsp. grated lemon zest 1/4 cup honey 1/3 cup granulated sugar 5 to 6 cinnamon sticks 4 cups water Additional lemon, orange, apple, pear, jalapeño or other seasonal garnish, thinly sliced 2 tbsp. unsalted butter, diced 1. In a medium saucepan over medium-high heat, combine the lemon juice, lemon zest, honey, sugar, cinnamon sticks and water. 2. Bring the mixture to a boil, then reduce the heat to low and let it gently simmer for 10 minutes. This allows the flavors to meld and the cinnamon to infuse the lemonade. 3. Taste and adjust the sweetness if needed by adding more honey or sugar. If you prefer a stronger citrus flavor, simmer a few minutes longer to concentrate the taste. 4. Remove from heat. Transfer the hot lemonade to a small punch bowl or heatproof serving vessel. 5. Garnish with thin slices of lemon or other seasonal fruit. 6. To serve, ladle the hot lemonade into individual mugs or glasses. Add a small pat of butter to each glass just before serving—it will melt and create a silky, comforting finish.
Photo and recipe by Alison Needham
Creamy, cheesy and loaded with hearty greens, this baked gnocchi stars California cream, butter and provolone—perfect for when you need a one-pan dish that’s indulgent yet grounded in fresh California produce. Serve with the same Golden State wine you use to cook.
1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Blanch the kale for 30 seconds until vibrant green. 2. Drain and transfer to an ice bath to stop the cooking. Once cool, squeeze out excess moisture and set aside. 3. In a large (12-inch) ovenproof skillet, melt the butter over medium heat. Add sliced garlic and sauté until fragrant and just golden, about 2 minutes. Stir frequently to avoid burning. 4. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the cream. Bring to a gentle simmer and cook, whisking often, until the sauce reduces and thickens slightly, about 5 minutes. 5. Stir in the wine and simmer 5 more minutes. Add the chicken stock and return to a simmer. Season with salt and pepper to taste. 6. Remove the skillet from heat. Add the kale, gently separating the ribbons. Stir in the artichoke hearts and gnocchi, mixing until everything is well coated with sauce. 7. Sprinkle chopped basil over the top, then arrange provolone slices in an even layer to fully cover the dish. 8. Bake for 25 to 30 minutes, or until the cheese is golden and bubbling and the gnocchi are tender. 9. Let cool for 5 minutes before garnishing with red pepper flakes and additional basil. Serve warm.
Serves 6
8 oz. lacinato kale, stemmed and sliced into 1/2-inch ribbons 4 tbsp. butter 6 large garlic cloves, thinly sliced 1 tbsp. flour 2 cups heavy cream 1/4 cup dry white wine 1 cup chicken stock 1 (14-oz.) can artichoke hearts, drained and chopped 2 lb. gnocchi (uncooked, shelf-stable or fresh) 1/4 cup chopped fresh basil leaves 8 oz. sliced provolone Salt and pepper, to taste Red pepper flakes, to taste Additional fresh basil, for garnish
4 California Bountiful Winter 2026
Recipes | California Bountiful
Toasted marshmallow and almond butter swirl roasted sweet potato brownies
Photo and recipe by Meg van der Kruik
These rich brownies are packed with roasted California sweet potato and swirled with creamy almond butter and marshmallow for the ultimate cozy bite. Sweet, nutty and nostalgic all at once.
Braised chicken thighs with tomatoes and prunes
Makes 16 brownies
Almond butter and marshmallow swirl: 1/4 cup creamy almond butter 2 tbsp. confectioners’ sugar 1 tbsp. salted butter, softened 1/2 tbsp. milk 1/2 tsp. vanilla extract 1/4 cup marshmallow fluff (plus more if desired)
Brownie layer: Olive oil or cooking spray (for greasing) 8 tbsp. salted butter, cold 1 1/2 cups granulated sugar 1/2 tsp. coarse kosher salt 1 tsp. vanilla extract 3/4 cup cocoa powder 3 large eggs 3/4 cup gluten-free or all-purpose flour 1 tsp. baking powder 1 packed cup roasted, mashed sweet potato 1 cup chopped walnuts or pecans
Photo by James Collier • Recipe by James Collier and Danny Alas
Sweet, savory and deeply aromatic, this rustic braise uses California prunes to add natural richness and balance to a red wine tomato sauce. It’s weeknight-simple but dinner party-worthy.
Serves 4
4 bone-in, skin-on chicken thighs 1 tsp. black pepper 1 tsp. kosher salt 2 tbsp. extra virgin olive oil, divided 1 medium yellow onion, thinly sliced 3 to 4 cloves garlic, minced 1/2 cup dry red wine
4 sprigs fresh thyme 2 small sprigs fresh rosemary 1 cup crushed tomatoes 1/2 cup pitted prunes 1 cup chicken stock 1 tsp. red wine vinegar Fresh parsley, for garnish
1. Preheat oven to 350°F. Grease an 8" square or 9" round baking pan with oil or spray, then line with parchment paper for easy removal. 2. In a small saucepan over medium heat, melt the butter. Once nearly melted, begin adding sugar in batches, stirring well between each addition until fully dissolved. Stir in salt and vanilla. 3. Remove from heat, transfer mixture to a large mixing bowl and whisk in cocoa powder until smooth and thick. 4. Beat in the eggs one at a time, mixing until the batter becomes glossy and cohesive. 5. Fold in flour and baking powder just until no dry streaks remain. Stir in the mashed sweet potato and chopped nuts until evenly combined. 6. Pour the batter into the prepared pan and smooth the top. 7. In a small bowl, stir together almond butter, confectioners’ sugar, softened butter, milk and vanilla until smooth. 8. Drop alternating spoonfuls of the almond butter mixture and marshmallow fluff over the surface of the brownie batter. Use the tip of a butter knife to swirl the mixtures decoratively across the top. 9. Bake for 38 to 40 minutes, or until the top is set and slightly cracked and a toothpick inserted in the center comes out with moist crumbs but no wet batter. 10. Let cool completely in the pan on a wire rack. Use the parchment sling to lift out, then slice into 16 brownies.
1. Pat the chicken thighs dry and season with salt and pepper. 2. Heat 1 tbsp. of olive oil in a large, deep skillet or Dutch oven over medium- high heat. Add the chicken thighs, skin-side down, and sear for 3 to 4 minutes until deeply golden. Flip and cook another 3 to 4 minutes. Transfer to a plate. 3. Reduce heat to medium. Add the remaining olive oil and sliced onions. Sauté until softened and beginning to caramelize, about 5 minutes. Add garlic and cook for 1 minute more. 4. Pour in the red wine, scraping the browned bits from the bottom of the pan. Add thyme and rosemary and simmer until the wine is reduced by half, about 5 minutes. 5. Stir in the crushed tomatoes, then nestle the chicken back into the pan, skin-side up. Scatter California prunes around the chicken. 6. Pour in the chicken stock, taking care not to fully submerge the chicken skin. Bring to a simmer. 7. Cover and cook over low heat for 20 minutes. Uncover and simmer an additional 10 minutes, or until the sauce has thickened and the chicken is tender. 8. Just before serving, stir in the red wine vinegar for brightness. 9. Garnish with chopped fresh parsley and serve hot with rice, polenta or crusty bread flakes and additional basil. Serve warm.
This work is supported by the USDA Dept. of Food and Agriculture Specialty Crop Grant Program.
Brought to you by
Winter 2026 California Bountiful 5
Feature | California Bountiful
4-H’ER TURNS A HANDFUL OF CHICKS INTO A THRIVING BUSINESS Poultry prodigy
By Linda DuBois
When Nathan Hutchison was 9 years old, starting a business was the last thing on his mind. The young bird enthusiast just wanted to raise a few backyard chickens. But what began as a childhood hobby grew into Nate’s Chicks—a thriving, solar-powered poultry operation in Madera County with more than 600 chickens and customers statewide. Now 19, Hutchison’s path from a 4-H member to an award-winning farmer hasn’t always been easy. In fact, getting his very first chickens came with obstacles, including convincing his mom he was mature enough to care for them. “I was pretty young, and she was a single mother of two and just didn’t want the extra responsibility,” he recalled. Undaunted, he kept “nagging” her until she finally gave in and let him order four female chicks. However, two unexpectedly grew into roosters, so he gave them away and went to buy replacement hens at the local feed store, where the owner showed him a book of all the available breeds. “We walked into the store to get two, and we walked out with 14,” Hutchison said. Soon, the family was overrun with eggs, and he started sharing the extras with neighbors. One day, a neighbor handed him the spare change in her pocket as a thank-you gesture. “That was basically the defining moment of when Nate’s Chicks was born,” Hutchison said. “I realized I could sell the eggs for a profit—and then I could buy more chickens.” As he expanded his flock and sold eggs to friends and neighbors, he learned about poultry raising through Sierra Shadows 4-H and Madera Liberty High School’s FFA chapter, got his business license at age 15 and eventually moved his birds from his Madera Ranchos backyard to a nearby ranch.
Nathan Hutchison, above left, owner of Nate’s Chicks, has won state and national FFA awards for poultry production.
‘A lot of work’ Hutchison raises heritage turkeys for the
ration—one Hutchison developed himself after years of trial and error. “What you feed them really makes all the difference in flavor, whether it’s meat or eggs,” he said. Chicken challenges The growth of Nate’s Chicks has had its share of setbacks. A few years ago, dogs killed all his Thanksgiving turkeys and many chickens. Hutchison now uses strong fencing and secures all birds in a barn at night. He survived the avian flu outbreaks that have devastated many poultry farms through strict biosecurity and isolation. Last year, he allowed only three guests onto his farm, requiring everyone to wear protective booties or dip their feet into a sanitizer before entering. Transport vehicles are sprayed down with sanitizer before entering. Chickens get sick more easily than other livestock such as cattle, sheep or goats, Hutchison said. “You have to monitor them constantly,” he said. “Even a cold can spread through the whole flock and wipe out a lot of birds.” Adjusting to inflation has also been tough. Nevertheless, Hutchison has kept prices as low as
Thanksgiving season and more than 50 breeds of chickens, selling day-old chicks, chicken and turkey meat and anywhere from 2,500 to 5,000 eggs a month. He also brokers chickens from other farms and leads workshops on food sustainability, raising poultry and hands-on processing. His mom, Camille Hutchison Sanders, helps by taking some calls and handling most of the website, Facebook and Instagram postings, and his friend, Brandon Howard, helps on the farm during crunch times. Otherwise, Hutchison operates the business himself, putting in about 16 hours a day. He also built the farm’s solar- powered infrastructure so that everything is run by renewable energy. Chicks require precision in temperature, lighting and diet. He keeps chicks inside for at least a month in the summer and for two months in winter, with a heat lamp running almost constantly, he said. Feeding is just as critical. Hutchison starts chicks on medicated feed to protect them against disease. After the first week, he transitions them to a higher-fat, high-protein feed and switches laying hens to pellets at around six months. His meat chickens get an entirely different
See POULTRY, Page 8
6 California Bountiful Winter 2026
Scenic Route the Pit stops at California farms and ranches Chilly days call for an adventure. Many tasting rooms see smaller crowds in winter, giving visitors a chance to explore, meet the people behind the products and enjoy locally crafted goods right where they’re produced. On your next road trip, make a stop and get a taste of what California agriculture has to offer. Here are three ideas to get you started.
Good for you Tips and insights from a registered dietitian By Ashley Hawk
Talley Vineyards, Arroyo Grande Nestled in the San Luis Obispo Coast AVA, this family-owned winery is led by third-generation farmer Brian Talley. With farming roots dating back to 1948,
Talley Vineyards emphasizes stewardship, sustainability and the land. Visitors can enjoy tastings of estate-grown chardonnay and pinot noir while learning how coastal climate, farming practices and family legacy shape each bottle. To complement the wine-tasting experience, Talley Vineyards offers culinary pairings featuring local artisan cheeses. talleyvineyards.com
Earthy, savory and endlessly versatile, mushrooms are one of the most underrated foods in the produce aisle. They add depth and richness to meals while delivering impressive nutrition—no matter how you slice or sauté them. Health benefits of mushrooms Mushrooms may be low in calories, but they’re rich in the nutrients your body relies on daily. • Support immune health: Mushrooms contain antioxidants such as ergothioneine and beta-glucans that help protect cells and support immune function. • Heart-healthy: They’re naturally low in sodium and rich in potassium, which supports healthy blood pressure. • Energy support: B vitamins found in mushrooms help the body convert food into energy. • A rare plant-based source of vitamin D: Some mushrooms provide vitamin D, especially those exposed to UV light. Are all mushrooms created equal? Not exactly. Different varieties offer unique flavors and benefits. • White button and cremini: Mild, affordable and versatile for everyday cooking. • Portobello: Meaty texture that works well as a plant-forward main dish. • Shiitake: Rich, savory flavor with compounds linked to immune and heart health. • Oyster and maitake: Delicate textures with antioxidants and anti-inflammatory properties. Easy ways to use mushrooms The good news? All mushrooms offer benefits, so choosing a variety you enjoy is what matters most. Mushrooms adapt effortlessly to almost any meal. Why mushrooms deserve a spot on your plate
Olivina, Livermore
Established in 1881, Olivina is the largest olive orchard in the East Bay, with more than 10,000 trees rooted in Livermore Valley soil. Olives are
grown, harvested, milled and bottled entirely on the estate. Under Master Miller Charles Crohare, the team produces six distinct cultivars shaped by varietal and season. Visitors can walk the orchard, sample oils and explore a working operation with deep agricultural roots. Monthly tastings are hosted the first and third Sunday, with private groups by appointment. theolivina.com
Gowan’s Cider, Philo For 150 years, the Gowan family has crafted cider from organic heirloom apples grown in Mendocino County’s Anderson Valley. The
• Sauté with garlic and olive oil as a simple side. • Add to omelets, scrambles or breakfast burritos.
multigeneration business grows, harvests and presses its apples on site, producing fruit-forward alcoholic and nonalcoholic ciders shaped by the region’s climate and soils. Named Cidery of the Year by the American Beer Festival, Gowan’s Cider reflects a long history of hands-on orchard work. Visitors can taste cider beneath the apple trees or take home a bottle—and maybe even return for a refill. gowansheirloomcider.com
• Roast with herbs and vegetables for an easy sheet-pan dinner. • Finely chop and mix into ground meat for tacos, burgers or sauces. • Stir into soups, grain bowls and pasta for extra flavor and texture.
The bottom line: Whether you’re cooking for flavor, nutrition or both, mushrooms deliver. They enhance meals with savory depth while quietly supporting heart health, immunity and overall wellness—proof that healthy eating doesn’t have to be complicated.
Farm Bureau members: Do you operate an agritourism site? Contact us to be featured: agalert@cfbf.com.
Ashley Hawk is a registered dietitian with a master’s degree in nutritional science. To learn more tips and tricks to help you feel your best, follow her at @ashleyhawkrd.
Winter 2026 California Bountiful 7
Feature | California Bountiful
2022 and has been purchasing his meat and eggs ever since. Buying local meat and eggs keeps food dollars local and “connects you directly to the farmer,” McIntyre said, adding, “You are getting not only the freshest but the most nutrient-dense ingredients.” She took his processing workshop after she began raising her own chickens and later hosted a bone-broth class featuring Hutchison’s chicken carcasses and feet, sharing his belief in sustainability and honoring the animal by using every part of it. Hutchison even sells feathers for mulch and intestines for cooking or fishing bait. Hutchison’s efforts have earned him several agriculture awards, including the state and national FFA Poultry Production Proficiency Awards in 2024. Because almost all of Nate’s Chicks’ profits “go straight back into the business,” he also works for other companies while growing his business. But for Hutchison, Nate’s Chicks isn’t really a job, anyway—it’s a calling. “I'm passionate about birds, hatching and selling healthy chicks, teaching others about processing and food sustainability and feeding the community,” he said.
POULTRY, continued from Page 6
possible. “I finally did have to raise my egg prices by a dollar a dozen, but that was the first time in seven years,” he said.
Community connections He sells most of his products directly to
customers through word of mouth or social media. He also raises roosters for Hmong neighbors, who use them in weddings and celebrations of life. A fellow Madera Ranchos resident, Ashlee McIntyre, found Nate’s Chicks on Facebook in
Hutchison, above, raises 50 breeds of chickens, selling meat, day-old chicks and eggs, above right. He also raises heritage turkeys for the Thanksgiving season and leads workshops on raising poultry and hands-on processing.
Linda DuBois is a reporter in West Sacramento. She can be reached at agalert@cfbf.com.
Little joys can make any moment feel special. These everyday indulgences highlight simple comforts meant for savoring the season. Find them here: agalert.com/bountifulfinds.
A curated collection of goods made by Farm Bureau members
Point Reyes Farmstead Cheese Co. Farm Fresh Collection, $60 “When life gives you four daughters, make cheese.” Based in Marin County, this family business produces cheese using milk from its own farm. The Giacominis’ farm-to-cheese tradition spans four generations. Their Farm Fresh Collection features three cheeses that showcase a range of styles: Original Blue, extra creamy with a bright, peppery boldness; Toma, a versatile everyday cheese; and Quinta, known for its smooth, herbaceous character. Use code CFB15 for 15% off through Dec. 31 .
Old California Botanicals Orange Blossom Perfume, $12 to $50 Inspired by the historic citrus groves of the Inland Empire, Orange Blossom Perfume reflects a classic California scent. J.P. Beall, a fifth-generation citrus grower in Riverside and Redlands, created the fragrance to celebrate California’s citrus heritage and describes it as “a modern interpretation of the perfumes once sold in grand hotels and iconic destinations.” His work emphasizes a sense of place. Use code BountifulFinds-4CA for 15% off through April 30 .
Clif Family Winery & Farm Organic Napa Nash Hot Sauce, $14
Mighty Cap Mushrooms Body Lotion with Mushroom Complex, $24.50 Using the natural moisture- retaining benefits of mushrooms, this lotion helps skin heal and rehydrate. Made with a blend of mushroom varieties, the formula soothes irritation, restores balance and aids the skin in recovering from everyday stress. Based in Paso Robles, owners Chris and Summer Batlle focus on growing mushrooms as a way for people to reconnect with their food, health and the natural systems around them. Use code FB2026 for 10% off all skin products through April 30 .
With flavors drawn from Executive Chef Magnus Young’s Napa Nash Hot Chicken Sandwich—served on the Clif Family Food Truck—this sauce combines Fresno, Stocky Red Roaster, Aleppo and red jalapeño peppers grown and handpicked on the Clif Family Organic Farm in the Napa Valley. From grilled dishes to morning eggs, the versatile staple adds a bold bite to whatever it’s paired with. Use code NAPANASH10 for 10% off two or more bottles through April 30 .
Farm Bureau members: Selling California-made goods online? Contact us to be featured: agalert@cfbf.com.
8 California Bountiful Winter 2026
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8Powered by FlippingBook