The “Nose to Tail” approach is an all-encompassing term when it comes to utilizing every part of an ingredient, which is an economically and environmentally friendly practice. And yet, there are some aspects of food products often underestimated and tossed aside! With the new harvest of walnuts just in, this…

As October winds down, so does the annual walnut harvest. During the first weeks of September to the beginning of November, walnuts primarily grown in Northern and Central California produce 99% of the US crop and approximately 67% of the world’s walnut trade, many of which come from multi-generational family…

On August 21, a group of eight select chefs representing a wide variety of restaurants and restaurant groups traveled from around the country to Napa, CA for an exclusive three day California Walnut Chef Summit. During their time in Northern California, the chefs tasted and explored the use of walnuts…

Walnuts on their own have been shown to offer a variety of health benefits. However, some benefits related to inflammation and metabolism may be even better when this omega-3 rich nut is paired with select other whole foods, according to animal research published in the Journal of Nutrition. The study…

Chef Ian Palazzola, Chef de Cuisine at Mourad in San Francisco, sat down with us to share his path to the kitchen as well as his love of cooking with California walnuts. It all began at the height of the Emeril Lagasse ‘BAM’ craze, when Palazzola was very young and…

When ordering California walnuts from your restaurant purveyor, it is common to be provided with light walnut halves and pieces. But what about the other options? California walnuts are sold according to size and color, ranging from light to amber, with the lighter walnuts being the most popular for aesthetic…