Edible Monterey Bay


Transforming milk to chèvre with the help of some inspiring local goat herders


Jordan Champagne making chèvre

“He was the first
person I ever met
who actually spoke
goat. As we walked
with the goats, he
called when they
drifted too far and
they would bleat back
to him, as if in

When I was a new mother, I hung clothes out on a line in the full sun to dry. The quiet would sometimes be broken by a shrill cry and I would run inside, thinking I had heard my young baby crying as he awoke from his nap. I would bolt at top speed and then halt as I neared the room, slowly peeking in to see my baby sleeping happily in peaceful … Read More


Learn how to make nutritious and delicious cultured milk products in your own kitchen


I first made yogurt while living on a remote farm in Norway. It was a summer that truly changed my life. We would take a sunset walk about a mile out to pasture and call for the animals to come. The cows had about 5,000 acres to roam, but they would usually be near the gate waiting for us as the sun fell low in the sky. Ninny led them home so that she could feel the relief of being milked. Milking Ninny in the barn during the everlasting sunset of the far northern climate remains one of my most profound experiences. I always enjoyed the gentle sounds of her chewing and … Read More

The Preservationist: Giving Tree





For 10 years I taught jam workshops at a historic Victorian home in Oakland. In the yard lived the oldest surviving barn in Oakland and a fig tree that appeared older than the barn. That fig tree was a serious conversation piece. With its bark and trunk so uniquely shaped with bumps and curves, it looked almost scarred. The bare branches of the winter and the dense shade of the spring and summer all made this tree look gigantic. When gathered in the backyard, people often asked, “What kind of tree is that?” And then when they found out they would ask, “What can you do with figs?” No one asked about the lemon tree next to it; it was always that fig.

It is no Read More

The Preservationist: Indian Pickles

Home-cooked Indian cuisine can be an intimidating concept. To begin with, cracking the code to combinations of unique spices that most Westerners have never heard of—ingredients like fenugreek, asafoetida (the root of a plant similar to wild fennel, used powdered) and ajwan (tiny berries somewhat like coriander that add bitterness)—can be a daunting task. Even the ours have different names. And often it seems that cooking an authentic Indian meal demands a trip to a specialty grocery store in San Jose—where the largest population of Indians out- side of India resides. It’s a great resource, but feels like a long way to go to procure ingredients for dinner. ere is one trick, however, that can make your meal taste like the real thing without too much fuss: Serv- ing Indian

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Spring’s most precious preserves
and two recipes for enjoying them


Photo by Margaux Gibbons

“She cans the songs of the whippoorwill
And the morning dew and the evening moon
’N’ I really got to go see her pretty soon
’Cause these canned goods I buy at the store
Ain’t got the summer in them anymore.”

From “Canned Goods” by folk artist Greg Brown,
referring to his grandmother’s home-canned foods

Greg Brown pretty much sums it up.

Spring is the time of year when we most long for the fresh, vineripened local tomatoes of summer and autumn. But tomatoes that are found in the market now pale in comparison to the flavor of tomatoes at their peak, and most canned tomatoes in the store are not preserved from … Read More