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3. Chi Spacca: At this restaurant in Los Angeles, the menu is drafted by meat-obsessed Chef Chad Colby. Even with keen attention to detail, his menu still features quirks and is not necessarily traditional.

When it comes to cattle operations there are three main avenues available: breeding, and beef or milk production. With milk, production typically starts at age two, when females have their first calf. The first milk, known as the colostrum, goes to the offspring. After that, the dairy cow can be milked as part of a commercial operation. Even without giving birth to another calf, the cow will produce milk dependably for another two years before she dries up. There are a variety of cows bred for dairy production, including the Ayr, originally from Scotland, and the alpine Brown Swiss. The Guernsey was initially raised by monks residing on the English Channel island Guernsey, while the Holstein was brought to the United States by a Dutch settler in the early 17th century. The best milk cow for a particular farm depends largely on geography, environment, and climate.

David Asay started his entrepreneurial career as the owner and sales executive of Pro Reps Costa, a foodservice equipment manufacturer. The president and founder of the trenchless pipe repair company Advantage Reline, David Asay maintains affiliations with several professional organizations, including the California Restaurant Association. The California Restaurant Association is a professional organization that seeks to unite and promote the restaurant industry within California by impacting legislation, fostering relationships, and providing educational resources. Legislation requires all employees in California who handle food to have Food Handler Card. To obtain the card, an employee must complete the Food Handler training and pass the assessment with at least 75 percent. The California Restaurant Association offers its members the ServSafe California Food Handler Training program at a discounted price. Food handlers can complete the training in person or online. It includes an interactive course that addresses crucial topics such as basic food safety, cleaning, sanitation, cross-contamination, and personal hygiene. The training program is offered in English and Spanish. However, food handlers need to complete the registration in English. The ServSafe California Food Handler Program lasts approximately 90 minutes.