California rice farmers use GPS-guided equipment to ensure their fields are fully level, which helps them get the most out of their water and produce abundant crops.
Friday, March 30, 2012
Seeding of 2011 California rice fields
View an airplane applying seeds to a rice field at Montna Farms in Sutter County.
The making of Rice Harvest, Colusa County
Sacramento artist Boyd Gavin describes what went into his painting, Rice Harvest, Colusa County, which highlights rice farming in the Sacramento Valley.
Wednesday, March 28, 2012
New Josh Sheppard Blog: Rice Season about to begin
Family farmer Josh Sheppard describes the upcoming steps for the 2012 California rice season.
Josh Sheppard is proud to be part of the fourth generation of his family that have been farming rice in Butte County for many generations. After receiving degrees in Agribusiness and Water Science from Cal Poly-San Luis Obispo in 1997 he returned to the 3,000 acre family rice operation with his parents, a brother, and a sister. Josh and his wife, Kathryn, have two children.
When he’s not on the farm, he enjoys time as a volunteer for the California Waterfowl Association and his children's youth basketball programs.
Josh Sheppard is proud to be part of the fourth generation of his family that have been farming rice in Butte County for many generations. After receiving degrees in Agribusiness and Water Science from Cal Poly-San Luis Obispo in 1997 he returned to the 3,000 acre family rice operation with his parents, a brother, and a sister. Josh and his wife, Kathryn, have two children.When he’s not on the farm, he enjoys time as a volunteer for the California Waterfowl Association and his children's youth basketball programs.
Monday, March 26, 2012
Book Publisher comments on the Sacramento Valley
Acclaimed book publisher Malcolm Margolin of Heydey Books comments on what he thinks of the Sacramento Valley.
Tuesday, March 20, 2012
New Sandy Denn Blog- Water, our Lifeblood
By Sandy Denn
With an apparently water-short irrigation season approaching, I can’t help but think of how much irrigation water should mean to all of us, whether we are farmers or not. I just had the privilege of visiting Japanese irrigation districts and meeting with the managers of six of those districts.
The Japanese government is concerned about water policies in their country and was seeking input and knowledge from the US and Australia. While Japan receives plenty of rain, they are feeling the pressures of increasing municipal and industrial demands, environmental needs and growing pollution. The government wants to increase awareness about the value of water, especially in its agricultural sector.
While fielding questions from the participants in this symposium, and reflecting on the water-short spring we are experiencing, it made me examine my own personal values attached to water.
Since 9/11 I have felt it is increasingly important that we protect our local food supplies in the United States, so we don’t become dependent on foods from countries that don’t necessarily have our best interest at heart! And of course, that food supply requires adequate water.
Japan also is worried about sustainability of their food supply. Since their major food product is rice, they also have clean water as a main source of worry.
They are teaching their children to have pride in their agrarian heritage, and how to protect it for future generations, thus building in a concern for the value of water in their lives.
The long plane ride home gave me a lot of time to think over these similarities, as well as our differences, and reflect on how the entire central valley of California is dependent on water. The value of that water can’t begin to be measured in dollars and cents, though we often attempt to do just that! It is our very life’s blood in the Great Central Valley, and I hope one day every Californian will recognize its value as well as the value of our agricultural community, so it becomes as important to all parts of our state as it is becoming in Japan.
Sandy Denn and her husband Wally own and operate Snow Goose Farms near Willows in Glenn County. She holds a law degree and has served on numerous boards and committees dealing with water in the North State. Sandy and Wally have six grown children. Her passions include hunting and fishing, and she used to fly a hot air balloon and a stunt plane for relaxation.
With an apparently water-short irrigation season approaching, I can’t help but think of how much irrigation water should mean to all of us, whether we are farmers or not. I just had the privilege of visiting Japanese irrigation districts and meeting with the managers of six of those districts.
The Japanese government is concerned about water policies in their country and was seeking input and knowledge from the US and Australia. While Japan receives plenty of rain, they are feeling the pressures of increasing municipal and industrial demands, environmental needs and growing pollution. The government wants to increase awareness about the value of water, especially in its agricultural sector.
While fielding questions from the participants in this symposium, and reflecting on the water-short spring we are experiencing, it made me examine my own personal values attached to water.
Since 9/11 I have felt it is increasingly important that we protect our local food supplies in the United States, so we don’t become dependent on foods from countries that don’t necessarily have our best interest at heart! And of course, that food supply requires adequate water.
Japan also is worried about sustainability of their food supply. Since their major food product is rice, they also have clean water as a main source of worry.
They are teaching their children to have pride in their agrarian heritage, and how to protect it for future generations, thus building in a concern for the value of water in their lives.
The long plane ride home gave me a lot of time to think over these similarities, as well as our differences, and reflect on how the entire central valley of California is dependent on water. The value of that water can’t begin to be measured in dollars and cents, though we often attempt to do just that! It is our very life’s blood in the Great Central Valley, and I hope one day every Californian will recognize its value as well as the value of our agricultural community, so it becomes as important to all parts of our state as it is becoming in Japan.
Sandy Denn and her husband Wally own and operate Snow Goose Farms near Willows in Glenn County. She holds a law degree and has served on numerous boards and committees dealing with water in the North State. Sandy and Wally have six grown children. Her passions include hunting and fishing, and she used to fly a hot air balloon and a stunt plane for relaxation.
Sunday, March 18, 2012
New Tom Butler video- High tech water efficiency
Family rice farmer Tom Butler describes how the latest land leveling equipment helps save water and maximize efficiency on the farm.
More about Tom: Tom Butler farms rice with his father, Steve, in Sutter and Yolo Counties. Tom is the fourth generation of his family to farm.
When he’s not on the job, the University of Nebraska graduate enjoys swimming, water polo, hunting and spending time with his family.
More about Tom: Tom Butler farms rice with his father, Steve, in Sutter and Yolo Counties. Tom is the fourth generation of his family to farm.When he’s not on the job, the University of Nebraska graduate enjoys swimming, water polo, hunting and spending time with his family.
Wednesday, March 14, 2012
New Blog- Some basics about a Worldwide Staple Food
By Brendan O’Donnell
I tend to get questions about rice when our family gets together for dinner. Maybe this is because they all know I work in the rice business, or maybe I get these questions because we like to serve different kinds of rice. I find that in general, people are very interested in rice because there’s a certain amount of mystery behind it. We see white rice, brown rice, wild rice, rice that comes in various shapes, sizes and colors. We see rice used in almost every type of cuisine- Japanese, Chinese, Indian, Thai, Mexican, Spanish- the list goes on and on. With all this diversity among rice, this leads me to my most frequently asked question: “What’s the difference between all these different kinds of rice?”
To begin, the vast majority of rice consumed in the United States is grown in the United States, so at least for today, let’s focus on U.S.- grown rice.
There are two main lineages of rice: Indica, which as the name suggests has history from India, and Japonica, which also as the name implies includes rice with a Japanese heritage. These two classifications of rice are fundamentally very different. To understand why, we must also understand rice starch. At its most elementary level, rice starch is composed of two things: Amylose (not sticky) and Amylopectin (sticky).
The majority of rice grown in the United States (not in California) are Indica varieties. They are typically a long, skinny grain with more Amylose and less Amylopectin. This is why the U.S. Long Grain rice many of us grew up with does not stick together. This rice is commonly used in traditional American rice dishes as well as Mexican dishes. (By the way- the single largest export market for U.S. Rice is Mexico.)
Japonica varieties, which encompass nearly all varieties grown in California, are shorter and wider with less Amylose and more Amylopectin. This is why California medium and short grain rice sticks together and is the preferred rice to use in Japanese and Korean dishes including sushi. There’s even a variety known as Sweet Rice, Mochi Rice or Waxy Rice (all different names for the same thing) that is 100 percent Amylopectin with no Amylose. This is extremely sticky and is commonly used for confectionary purposes like the outer cover on mochi ice cream.
The next question I inevitably get is: “With all these choices, what kind of rice should I buy?” The answer to that one is quite simple. All of them! Everyone’s palette is different and I strongly encourage people to buy several kinds of rice and try them all. With the enormous diversity and unrivaled quality of U.S. Rice, there will surely be one that will quickly become your favorite.
Brendan O’Donnell is Vice President, Sales at The Sun Valley Rice Company, LLC, which mills, packages and markets premium California rice both domestically and around the world. He is the Fifth generation of his family to be involved in California agriculture and has been marketing and promoting California rice since 2007. He is a graduate of UC Davis with a B.S. in Agricultural Systems and Environment and Communications. Brendan is also an active member of the Rice Leadership Development Program. When he’s not selling rice, Brendan enjoys golfing, skiing and spending time with his family. He and his wife, Erin have Two children, Bridget and Liam.
I tend to get questions about rice when our family gets together for dinner. Maybe this is because they all know I work in the rice business, or maybe I get these questions because we like to serve different kinds of rice. I find that in general, people are very interested in rice because there’s a certain amount of mystery behind it. We see white rice, brown rice, wild rice, rice that comes in various shapes, sizes and colors. We see rice used in almost every type of cuisine- Japanese, Chinese, Indian, Thai, Mexican, Spanish- the list goes on and on. With all this diversity among rice, this leads me to my most frequently asked question: “What’s the difference between all these different kinds of rice?”
To begin, the vast majority of rice consumed in the United States is grown in the United States, so at least for today, let’s focus on U.S.- grown rice.
There are two main lineages of rice: Indica, which as the name suggests has history from India, and Japonica, which also as the name implies includes rice with a Japanese heritage. These two classifications of rice are fundamentally very different. To understand why, we must also understand rice starch. At its most elementary level, rice starch is composed of two things: Amylose (not sticky) and Amylopectin (sticky).
The majority of rice grown in the United States (not in California) are Indica varieties. They are typically a long, skinny grain with more Amylose and less Amylopectin. This is why the U.S. Long Grain rice many of us grew up with does not stick together. This rice is commonly used in traditional American rice dishes as well as Mexican dishes. (By the way- the single largest export market for U.S. Rice is Mexico.)
Japonica varieties, which encompass nearly all varieties grown in California, are shorter and wider with less Amylose and more Amylopectin. This is why California medium and short grain rice sticks together and is the preferred rice to use in Japanese and Korean dishes including sushi. There’s even a variety known as Sweet Rice, Mochi Rice or Waxy Rice (all different names for the same thing) that is 100 percent Amylopectin with no Amylose. This is extremely sticky and is commonly used for confectionary purposes like the outer cover on mochi ice cream.
The next question I inevitably get is: “With all these choices, what kind of rice should I buy?” The answer to that one is quite simple. All of them! Everyone’s palette is different and I strongly encourage people to buy several kinds of rice and try them all. With the enormous diversity and unrivaled quality of U.S. Rice, there will surely be one that will quickly become your favorite.
Brendan O’Donnell is Vice President, Sales at The Sun Valley Rice Company, LLC, which mills, packages and markets premium California rice both domestically and around the world. He is the Fifth generation of his family to be involved in California agriculture and has been marketing and promoting California rice since 2007. He is a graduate of UC Davis with a B.S. in Agricultural Systems and Environment and Communications. Brendan is also an active member of the Rice Leadership Development Program. When he’s not selling rice, Brendan enjoys golfing, skiing and spending time with his family. He and his wife, Erin have Two children, Bridget and Liam.
Monday, March 12, 2012
New CRC blog- History and Cuisine come alive in the Gold Country
By Julie Cader
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new culinary experiences- especially if they feature California Rice.
Our long time friends, Russ and Marianne, recently ventured down from the snow-covered Sierra to the Auburn foothills for a weekend of blazing new trails. We had heard the Ore Cart Steakhouse and Red Dirt Saloon was under new ownership and decided to give it a try. Thirty minutes later we were in Foresthill. As we walked through the Saloon doors, we were warmly greeted by owner Joan Elliott and Executive Chef Don Hanley (right), formerly with Radisson Hotels.
Now back to swinging open the Saloon doors, just like they did in the Old West, sans spurs on our boots and horses tied to hitching posts, we felt like we had stepped back in time. Built in 1852, the Steakhouse is the oldest standing building on the Foresthill Divide, surviving the test of time, Indian attacks, earthquakes and fire. Originally a mercantile and one of the first Wells Fargo Stage Stops, the brick walls, wood ceiling with a layer of sod op top and another layer of brick on top of that, were structural oddities designed to fend off Indian attacks and fire. The city of Foresthill has burned to the ground several times and this particular building has remained standing.
The hardware on the doors was stamped-forged in Ohio in 1856. There were shelves for ware from floor to soffit, the length of the building, all fitted together without the use of nails. The wine rack (my favorite spot) in the dining room is the old Post Office boxes. The ore cart, where your steaks are broiled, is from a mine above Colfax, and the rails it sits on as well as the foot rail in the Saloon are from the Mayflower mine above Foresthill. The back bar in the Saloon was the original counter for the mercantile where miners would weigh the gold to pay for their goods.
We ate baskets of salty peanuts in the Saloon, whimsically tossing the peanut shells on the wooden floors (which I've been told makes it easier to keep wooden floors clean from dirt and dust), while admiring all of the Old West treasures displayed from local residents, including mining equipment, shotguns, lumberyard tools, a hangman's noose and much, much more.
As we did the "John Wayne cowboy walk" into the Dining Room, we were welcomed by our server/pastry chef, Christine, who recommended the chicken and risotto dish made with California Premium Arborio, one of my favorite varieties. White Arborio is a medium grain rice that when cooked has a creamy texture around a slightly chewy center, perfect for use in risotto and rice pudding recipes.
Chef Hanley prepared an amazing risotto dish that was a unique, classic gourmet experience. The chicken breast was cooked to perfection and the vibrant green asparagus was equally delicious.
Chef Hanley promises to create other unique dishes, and so as we rode off into the sunset, or rather drove away with our bellies full, we were already making plans to return to the Old West and toss a few more peanut shells onto the floor.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new culinary experiences- especially if they feature California Rice.
Our long time friends, Russ and Marianne, recently ventured down from the snow-covered Sierra to the Auburn foothills for a weekend of blazing new trails. We had heard the Ore Cart Steakhouse and Red Dirt Saloon was under new ownership and decided to give it a try. Thirty minutes later we were in Foresthill. As we walked through the Saloon doors, we were warmly greeted by owner Joan Elliott and Executive Chef Don Hanley (right), formerly with Radisson Hotels.Now back to swinging open the Saloon doors, just like they did in the Old West, sans spurs on our boots and horses tied to hitching posts, we felt like we had stepped back in time. Built in 1852, the Steakhouse is the oldest standing building on the Foresthill Divide, surviving the test of time, Indian attacks, earthquakes and fire. Originally a mercantile and one of the first Wells Fargo Stage Stops, the brick walls, wood ceiling with a layer of sod op top and another layer of brick on top of that, were structural oddities designed to fend off Indian attacks and fire. The city of Foresthill has burned to the ground several times and this particular building has remained standing.
The hardware on the doors was stamped-forged in Ohio in 1856. There were shelves for ware from floor to soffit, the length of the building, all fitted together without the use of nails. The wine rack (my favorite spot) in the dining room is the old Post Office boxes. The ore cart, where your steaks are broiled, is from a mine above Colfax, and the rails it sits on as well as the foot rail in the Saloon are from the Mayflower mine above Foresthill. The back bar in the Saloon was the original counter for the mercantile where miners would weigh the gold to pay for their goods.
We ate baskets of salty peanuts in the Saloon, whimsically tossing the peanut shells on the wooden floors (which I've been told makes it easier to keep wooden floors clean from dirt and dust), while admiring all of the Old West treasures displayed from local residents, including mining equipment, shotguns, lumberyard tools, a hangman's noose and much, much more.
As we did the "John Wayne cowboy walk" into the Dining Room, we were welcomed by our server/pastry chef, Christine, who recommended the chicken and risotto dish made with California Premium Arborio, one of my favorite varieties. White Arborio is a medium grain rice that when cooked has a creamy texture around a slightly chewy center, perfect for use in risotto and rice pudding recipes.
Chef Hanley prepared an amazing risotto dish that was a unique, classic gourmet experience. The chicken breast was cooked to perfection and the vibrant green asparagus was equally delicious.
Chef Hanley promises to create other unique dishes, and so as we rode off into the sunset, or rather drove away with our bellies full, we were already making plans to return to the Old West and toss a few more peanut shells onto the floor.
Friday, March 9, 2012
New video- Congresswoman Matsui on the historic Wakamatsu Project
Congresswoman Doris Matsui provides commentary on the importance of the Wakamatsu Tea & Silk Colony Project in California's Gold Country - the first Japanese settlement in North America.
Sunday, March 4, 2012
New video- Watch California Rice Boxes assembled at PRIDE Industries
Watch special limited-edition California Rice boxes assembled at PRIDE Industries.
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