From shaker to plate: California Walnut Board and Commission showcases industry's quality and craftsmanship

The California Walnut Board and Commission (CWBC) hosted its annual Harvest Tour, offering a firsthand look at the state’s walnut harvest and the growers who make it possible to media, international and US influencers, and culinary professionals.

The multiday event was designed to deepen understanding of the industry’s scale, innovation, and commitment to quality.

By connecting global storytellers directly with walnut growers, this initiative aims to strengthen relationships, encourage authentic storytelling, and support the industry’s long-term efforts to build demand for local walnuts in both international and domestic markets.

Influencers get chummy with California walnuts

More than two dozen attendees from Germany, India, Japan, Korea, Türkiye, the United Kingdom, the Middle East, and the United States explored orchards, toured processing facilities, and participated in culinary sessions showcasing the care and craftsmanship behind the Golden State's walnuts. 

“Our goal is to build long-term ambassadors for California walnuts,” said Christine Lott, director of integrated communications for the CWBC. “By bringing people to the source—to feel the shaker, see the huller and meet our growers—they gain a true appreciation for what makes California walnuts exceptional.”

The tour featured a complete orchard-to-table experience of the California harvest, including shaking in the orchard and visits to see hulling, drying, and processing stages. Participants also met both multi-generational and first-generation growers, including CWBC board members Brent Barton and Kali Dittrich.

Learning some nutty cooking

The itinerary also included a culinary workshop led by Chef in Residence Robert Danhi at Cavallo Point Cooking School in Mill Valley.  Participants prepared a variety of sweet and savory walnut dishes, including tacos, dumplings, parfaits, and cold foam coffee, along with other activities to showcase California culture and connection.

A foodservice-focused harvest tour took place shortly after, welcoming chefs and foodservice operators to experience the walnut harvest firsthand. Participants met with growers and explored new ways to feature walnuts across a variety of cuisines. Together, these efforts demonstrate the industry’s commitment to building awareness and driving demand for California walnuts through both consumer and professional channels.

“These experiences build trust and understanding,” Lott said. “When tastemakers and trusted voices share what they’ve learned with their audiences, it helps consumers everywhere appreciate the quality and care behind California walnuts.”

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