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TASTE News Service, April 14, 2021 – Avocado trees are a rarity here in Northern California, but in the southern parts of the state, particularly in San Diego and Riverside Counties, avocado groves are prominent.
TASTE News Service, April 7, 2021 – Nothing growing in this world seems more evocative of spring than asparagus.
TASTE News Service, March 10, 2021 – You can find asparagus nearly year-round these days.
By Dan Clarke Crab season has finally opened. Ordinarily, fresh Dungeness crab becomes available around the first of December.
By Rachael Lucas In the United States, we are notorious for bastardizing namesakes. 
TASTE News Service, February 2, 2021 – Editor’s note:   Sometimes you just need a break.
By Dan Clarke I’ve just sent a reminder to Mike and Gary that the 23rd of this month is Pie Day.
TASTE News Service, January 5, 2021 - Eating locally is in — again. During the pandemic, Americans renewed their appetite for the "locavore" diet, which consists of food from local places like nearby gardens, farmers markets, and farm-to-table restaurants.
By Jill Hammond It’s been a trying year all around, so we’re finding ourselves looking for a bit of joy in everyday moments.
By Dan Clarke It doesn’t have to be on the actual first day of the year, but we suggest you begin 2021 with a special meal someday soon.  
By Dan Clarke All right, it’s been a lousy year. Most of us want to put 2020 in the rear-view mirror and look forward to what must be a better 2021. 
By Rachael Lucas, The Cheese Lady Tucked away in north-central Washington lies a town called Omak.  Omak is fortunate to have a micro-creamery in its midst known as Pine Stump Farms. 
By Dan Clarke Our title, Taste California Travel, plays on all three of those words. Today’s recipe emphasizes that word Taste.  
By Dan Clarke Sheep are such versatile, giving creatures. Although Americans may recognize them for producing wonderful woolen goods, we don’t seem to appreciate them in a culinary sense as much as many other of the world’s cultures.
By Jennifer Porter Family and food are the heart of the Thanksgiving tradition, a time to come together and celebrate everything we are thankful for.
Better with bones: After a summer of salads and veggies on the grill, it’s braising season again.
TASTE News Service, October 12, 2020 – Who wouldn’t be enjoying our progress into fall after the summer we’ve had? 
By Dan Clarke Maybe someday Taste California Travel will have a dedicated kitchen just for developing recipes that we can share with you. We understand that, at least at one time, some magazines had such resources
By Rachael Lucas, The Cheese Lady I am currently studying for the Society of Wine Educator’s CSW (Certified Specialist of Wine) exam.  The main thing I have extrapolated is I have much more to learn. 
By Rachael Lucas Wine and cheese people can get into heated debates about what constitutes a good pairing. 
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