Edible Monterey Bay

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In the Fall 2025 Issue

Contents

GRIST FOR THE MILL

EDIBLE NOTABLES

Continental Shift: How a Monterey-based chef inspires zoos and museums from coast to coast

Rural Revelation: Suncoast Organic Farm pulls in hundreds with its weekend lunch

Flavor Reeducation: Recovery leads to redemption and A+ school nutrition

WHAT’S IN SEASON

HONEYNUT SQUASH

A heartfelt love note to an adorable li’l autumn treat

FALL SEASONAL TABLE

BAKING WITH THE SEASONS

Companion Bakery

The smash hit had to survive crazy days—and get creative—to reach 20 years with style points

LOCAL FOODS IN SEASON

FOODSHED

FALL FARMERS’ MARKETS

A complete guide for the Monterey Bay area

IN THE KITCHEN

HEIRLOOM BEANS

EMB’s first bilingual story stirs up wisdom inspired by legend-level legumes

IN THE VINEYARD

A FAMILY TRADITION

Gary Pisoni changed the Santa Lucia landscape—now new generations up the buzz

IN THE FIELD

STEINBECK CHASER

Exploring the author’s preferred terrain and the thoughts and plots that come with it

APPETITE FOR TRAVEL

SMALL WONDER

A singularly tiny town delivers similarly rare character

COOKBOOK CONFIDENTIAL

SEASONS OF GREENS

Chef-author Katie Reicher draws from femi-Zen wisdom to create a remarkable plant-based guide

DINE LOCAL GUIDE

LAST CALL

CORRALITOS VODKA

The area’s very small catalog of local liquors gains a farm-fresh addition

RECIPES IN THIS ISSUE

Momma Carol’s Meatloaf

Pumpkin-Yogurt Muffins

Savory Autumn Gallettes

Fall Bean Salad

Tepoztlán-Style Bean Soup

A Steinbeck Cocktail: The Slow Like Suzy

Caramelized Mushroom and Onion Pasta

COVER PHOTOGRAPH

Patrick Tregenza

CONTENTS PHOTOGRAPH

Mark C. Anderson

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