A few years back I was invited to a media event and had a chance to meet one of my real life heroes, chef José Andrés. The Spanish-born restaurateur and humanitarian was in our area to promote olives and other products from the European Union.
The tapas and cava at the reception were exceptional, but “how can I write about Spanish olives in a local food magazine?” I asked him.
He said while it’s always important to value local products first, we should also extend that appreciation to the skill and artistry that go into crafting traditional foods from other parts of the world.
In addition to worrying about what will happen to imports in the coming years, I’ve been thinking a lot lately about the skills and culinary talent that immigrants bring to the Monterey Bay area and the uncertainty they currently face.
Topping that list, of course, are the farmworkers who grow and harvest our fresh produce. Let’s give thanks for all the hard work they do and pray they are willing to continue doing it. Then let’s show appreciation for immigrants who bring culinary diversity to our region with their traditions, restaurants and businesses. In this issue we feature foods from four different parts of the world that are happily being embraced by locals.
You’ll meet a French woman who is crafting French cheeses in Carmel Valley, learn how to make spiced Mexican-style hot chocolate, discover how a traditional Italian Christmas feast found its way to Monterey and find out why a Japanese sake maker has made Hollister its home away from home.
Yes, we can grow olives here on the Central Coast; we love our Monterey Jack cheese and like to imbibe in locally distilled spirits, but what a pleasure it is to enjoy the diversity of flavors that immigrants bring with them. Let’s celebrate them this holiday season, along with the entire local food community!
Deborah Luhrman
Publisher
About the author
Deborah Luhrman is publisher and editor of Edible Monterey Bay. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.
