The California Farm Water Coalition partnered with Western Growers Association to hold its most recent tour for food and lifestyle bloggers in the amazing Salinas Valley.

The first stop of the day was at Tanimura and Antle near Salinas where artisan lettuce harvest was underway.

Hard at work harvesting lettuce, some of Tanimura and Antle's owners- It is an employee-owned family farm.

With multiple varieties of lettuce planted in each row, harvest crews moved quickly, cutting the lettuce and passing it to others who pack it into retail-ready containers.

Quality Control and packaging of artisan lettuce.

Next, Brent McKinsey at Mission Ranches discussed what it takes to grow snow white cauliflower: Securing the large leaves over the cauliflower head to shade it from the sun. Who knew?!

Learning about Cauliflower at Mission Ranches.

Cauliflower floret.

Near Moss Landing, Jackie Vasquez at Andrew & Williamson strawberry farms discussed irrigation sustainability and worker benefits designed to maintain employee health and wellness.

Strawberries at Andrew and Williamson- this variety of strawberry is called the Monterey.

Strawberry in fieldStrawberries ready to head to market

Lunch was hosted by Western Growers at their fabulous Center for Innovation and Technology, an incubator for new technology aimed at finding solutions to help make agriculture more efficient and sustainable. Kate Hitchcock from American Farms spoke about her experiences farming in California.

Breakfast, lunch, and dinner- where farming matters most?

Good food, good conversation- learning about innovation in the Salinas Valley with Western Growers.

Taylor Farms processing plant was the final stop of the day where the tour made its way through an immense, energy independent operation that processes and packages fresh produce for wholesale, retail, and foodservice customers across the country.

Taylor Farms- producer of fresh veggies and salads to millions- Food Safety Matters

Batches of salad are washed, spun dry and packaged, ready for transport to the grocery store.

Salad. A. Lot. Of. Salad.

Broccoli waiting to be cut into florets. Unused parts go to cattle feed or compost, part of a zero-waste approach adopted by Taylor Farms.

Broccoli in bins. When every pound matters, nothing goes to waste.

Farm tours are a great way to help consumers make the connection between farm water and the food they eat. Learn more by following these wonderful bloggers who joined us on a fantastic tour!

Bloggers, Innovators, and Technology

Recommended Posts