Edible Monterey Bay


It happened so suddenly. One moment we were looking forward to spring break, graduation celebrations and summer beach parties. Then, without much warning, it was all about hand washing, sheltering at home and frightening statistics.

Activities we love, activities that sustain this magazine— like dining out, beer and wine tasting, travel— vanished overnight. Scary times for any publication.

But we sprang into action, reporting through our weekly newsletter and social media about the closures, cancellations and ways to help our beloved food community survive—such as ordering to-go meals, shopping at farmers’ markets, supporting local fishermen and donating to the food banks.

As the lockdown dragged on, we began to notice people from all walks of life coming back to the values that Edible Monterey Bay has stood for since it … Read More

Donating Meals for Those on the Front Lines

April 14. 2020 – Two groups in Santa Cruz are organizing meal deliveries for healthcare workers and others on the front lines of the fight against COVID-19.

“It benefits the Mom & Pop restaurants and gives them a little boost while at the same time honoring our frontline heroes,” says Deborah Elston, one of the organizers of Santa Cruz Feeds Frontline Heroes. The other group, Covid-Meals made a delivery of 20 meals to Dominican Hospital today and is also motivated by the need to support local restaurants.

“It started as a family member’s birthday wish,” explains Covid-Meals founder Liz Picco. “We were already ordering take out meals almost every night to help our restaurants, but decided we needed to do more.”

While some local restaurants have shut down in response … Read More


We have a friend who is originally from Iran, where they observe New Years on the first day of spring—this year on March 19. We’ve celebrated with her many times at parties that usually include leaping over bonfires. But the Persian custom I love most involves growing a small dish of wheatgrass or other seeds in anticipation of the New Year.

By the equinox it becomes a 2-inch tall patch of bright green, which is called sabzeh and used to decorate the table or give to friends. It symbolizes the greening and rebirth of the earth after the bleakness of winter.

Nothing makes more sense to me than taking our cues from Mother Nature and celebrating the new year as spring begins. Even though we’ve had a mild, sunny winter … Read More

Carmel Launches New Culinary Week

January 7, 2020 – An exciting new culinary event debuts in Carmel this month. Carmel-by-the-Sea Culinary Week from January 19 to 26 includes special meals at 24 participating restaurants and 20 intimate chef-led events where you can hone your cooking skills and learn something new.

“We have a very high concentration of restaurants in one square mile and almost all of them are locally owned,” says organizer Amy Herzog of Visit Carmel. “The small events allow people to have a hands-on experience and a chance to be involved with the chefs and the owners.” 

The purpose of Culinary Week is to elevate the destination of Carmel as a culinary brand both with locals and visitors, according to Herzog. It is one of the first initiatives of the Restaurant Improvement District … Read More


Powerless. That’s how we were and that’s how I felt when our electricity was turned off for three days due to high fire danger in the Santa Cruz Mountains just as we were finishing up this winter issue.

So instead of being glued to my computer screen, editing stories and selecting photos, I found myself lighting candles, building a fire in the fireplace and trying to make the best of a bad situation by cooking up a comforting dinner.

Under normal circumstances I probably would have gone online and downloaded Suzanne Goin’s sublime short ribs recipe— which has become a winter favorite at our house—or tried Andrea Nguyen’s recipe for Viet Beef Stew with Star Anise that I’ve been saving on my computer for months.

But instead I pulled out … Read More