a la carte
Are you one of the many Californians who began exploring the ancient art of fermented foods during the pandemic? If so, food scientists at the University of California, Davis, want you to send them samples of your kimchi, miso, sauerkraut and more. They’re looking for “fresh” ferments that are composed mainly of fruits and vegetables. The researchers’ goal: to better understand the role fermentation can play in healthy diets. For details, visit eatlac.org. Give us your kimchi!
We’re shopping
differently
It’s clear the pandemic has changed the way Americans shop for food. The New York Times has reported that instead of going to the grocery store three or more times a week, we’re averaging a single trip—and making it count. Rather than buying just what we need for dinner that night, we’re stocking up for the entire week. Among other trends: We’re opting for food that’s raised or grown locally, shopping more online, buying frozen items and generic brands, and buying more oranges.
are abundant and diverse Organic options Cow’s milk leads in sales of organic products fromCalifornia farms. A new study from the University of California names milk, strawberries, carrots and grapes as the state’s top organic products. The report said California farmers produce more than 360 organic crops
and commodities, with sales of more than $3 billion. San Diego County has the most organic farmers in the state and Kern County leads in organic farm revenue.
www.californiabountiful.com 5
Powered by FlippingBook