Today our road trip took us to TCC: 3D Prints, Gifts & More in Clovis, a shop that brings more than 30 local vendors under one roof. We found kitchen mixes, botanical tea kits, and Brandi Cakes cookies on the shelves, and a full calendar of classes in the back room. Here’s a look at a small business model worth learning from.

Our road trip brought us to Nourish in Old Town Clovis, a market, kitchen, and movement studio that promises no artificial colors, seed oils, or fake flavors. We wandered the bakery case, the apothecary wall, and shelves full of local makers, played a round of Eye Spy, and found one of my favorites: Wise Goat Organics. Their stone-ground tahini is the secret to my homemade hummus, and I’m sharing the recipe.Our road trip brought us to Nourish in Old Town Clovis, a market, kitchen, and movement studio that promises no artificial colors, seed oils, or fake flavors. We wandered the bakery case, the apothecary wall, and shelves full of local makers, played a round of Eye Spy, and found one of my favorites: Wise Goat Organics. Their stone-ground tahini is the secret to my homemade hummus, and I’m sharing the recipe.

A day at the Big Fresno Fair, from prize-winning grapes and Coalinga garlic in the Agriculture Building to the livestock barns and the midway. Plus the Original Soft Taco I’ve loved since I was a kid, and my recipe to make them at home.

Bailey and I drove down to Fresno for a tour of Raw Farm, a family-owned dairy, where we tasted cream top milk, raw cheddar and cold-pressed farm juice. We brought home a bottle of plain kefir and turned it into our first creation, a bright and tangy kefir tzatziki. The recipe is inside, along with a peek at what’s coming next from our test kitchen.

From a gluten-free bakery on State Street to a salt cave carved from the Himalayas, to feet in the Pacific off a 150-year-old wharf.

Windmills, warm æbleskiver, and a Santa Ynez Valley town that decided, one bakery at a time, to become the most Danish place in America.

A drive down Highway 1 to a 150-year-old ranch where a barn built like an upside-down ship still stands, and the goats outnumber the visitors.

Bailey and I spent the day in San Carlos with Tony, better known as Meat Dad, watching him break down a whole chuck roll into individual cuts. With meat prices climbing, learning to buy a bigger cut and portion it yourself is one of the most practical skills a home cook can have, and Tony makes it approachable.

From a museum exhibit built around her batterie de cuisine to a working culinary garden at the CIA, a day tracing the valley's food story — one stop, one bite at a time.