Edible Monterey Bay

THE PRESERVATIONIST

10 EASY WAYS TO STOP WASTING FOOD

PHOTOGRAPHY BY MARGAUX GIBBONS

Save money and help save the planet with these thrifty tips


Food waste is a huge problem impacting the environment. In fact, reducing food waste is the third most important change we can make in our everyday lives to lower carbon emissions and reverse global warming, according to a worldwide project called Drawdown, which identifies 100 solutions to rapid environmental change. Its top solution is reducing refrigerants and number two is using more wind turbines to generate electricity—things that aren’t nearly as easy to do at home.

The challenge is intimidating and encouraging at the same time. The report finds that globally nearly one-third of food grown or produced goes to waste. In low-income countries, most of the food waste occurs in production, storage and distribution. … Read More

ORANGE CRANBERRY MARMALADE

Perfect for a winter holiday breakfast or brunch

PHOTOGRAPHY BY MARGAUX GIBBONS

Fresh winter oranges are such a delight in the deep, cold winter. It is actually a treat to slice oranges for an hour or two while making this recipe, with their fragrance lifting one’s spirits the whole time.

The color, texture and flavor of this marmalade are remarkable. The cranberries maintain their independent structure in the translucent medium of the oranges. They add a rosy glow and delicious tart flavor to balance against the sweetness of the oranges.

The joy of preserving fruits is like hanging out with an old friend in the kitchen. Life is short and time is scarce, but making your own marmalade can be a luxury that we should all afford ourselves. Then you … Read More

SUMMER SALAD

A fresh, healthful and delicious way to enjoy the seasonal bounty

Photography By Margaux Gibbons

Serves 2 for a meal or 6 as a side salad

This is one of my favorite summer salads for a picnic or a potluck. It is light and packed with nutrients and protein and will fit most everyone’s dietary needs. Quinoa and millet are two grains containing some of the most digestible proteins on the planet. The kimchi or sauerkraut is alive with beneficial bacteria that help you digest your food properly and absorb all of those delicious nutrients; they also add a flavor punch. All of this is a wonderful canvas for fresh, ripe heirloom tomatoes and avocados.

½ cup quinoa
½ cup millet
1 cup kale, finely chopped
3 tablespoons olive oil … Read More

THE PRESERVATIONIST: MAKING GOAT CHEESE

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

PHOTOGRAPHY BY PATRICK TREGENZA


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
conversation.”

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

THE PRESERVATIONIST: YOGURT AND KEFIR

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

PHOTOGRAPHY BY MICHELLE MAGDALENA

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

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