Contents
EDIBLE NOTABLES
Bitter and beautiful, learn how to use these stunning vegetables
A complete guide for the Monterey Bay area
Fin + Forage aims to change perceptions of spearfishing and takes our intrepid reporter on a freediving adventure in Big Sur
While the pandemic keeps us physically distant, a boom of cottage bakeries and residential restaurants brings new faces and new cuisines into the local food community
How four California specialty olive oil producers are making the whole more than the sum of the parts
A festive dessert for any springtime occasion
Chef John Cox follows his heart to a haunted hotel on a remote island in the Pacific Northwest
Forget the grow lights and fancy fertilizers, a gardening expert explains how to grow your own in 10 easy steps
Trendy new spot combines vegan food and CBD cocktails
RECIPES IN THIS ISSUE
COVER PHOTOGRAPH
Seafood feast prepared by chef Colin Moody after Fin + Forage freedive in Big Sur by Glen McDowell
CONTENTS PHOTOGRAPH
Joe Platko
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
