Yes, the state's abundant produce can make cooking seem effortless. But a real test is making something grand out of that thing from the back of the fridge. Example: broth from old Parmesan rinds.
Here in California we love to brag about our abundance of wonderful seasonal ingredients and how that makes good food easy. That's more or less true, but I have to confess that I've also always had a sneaking admiration for those cooks who can whip up something from nothing.
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