California Bountiful connects you with the food you eat, the farmers and ranchers who grow and raise it, and the lifestyles that make California bountiful.
October 11, 2025
This episode is buzzing with stories reflecting the spirit of agriculture. We learn about a beehive re-homing business, moving bees from unwanted locations to Southern California backyards that are welcoming them with open arms. Plus, we check in with a premium beef company that’s using carrots to feed into their business interests. Plus, a cooking demo, just for the “halibut,” and a San Diego garden and cooking teacher making way for her students to enjoy agriculture.
Santa Carota is feeding its cattle carrots on the ranch to deliver beef that’s an incredible eating experience second to none.
Meet the classroom teacher who is growing young minds using on-campus agriculture.
We discover an ice cream shop that uses California dairy and plugs the farmers and their farms on all of their flavors.
Backyard Bees offers an alternative to honeybee extermination by finding new homes for unwanted bees.
Executive Chef Jonathan De La Cruz from The Mayor’s House at Lido House in Newport Beach cooks up a tasty fish recipe, just for the “halibut.”
Orange County native and executive chef Jessica Roy enjoys celebrating fresh, California flavors in her cuisine.
Farm Bureau Foodies correspondent Anna Genasci meets up with “Farm Girl Chef” for a cooking lesson highlighting processed tomatoes.
Brought to you by California Grown
Orchard delivers California agricultural icons for 80 years
“This recipe can be easily adapted to make a lot of flautas. They freeze wonderfully and can be easily reheated in the oven or microwave, which is great for kids,” says chef William Eick.
Farmer mentor program expands agriculture’s roots
Family’s mushroom legacy grows with Far West Fungi
TV show’s segments present fun-with-produce activities
