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ON THE HOOK: TRASH TALK

John Cox

EDIBLE ICONS; M.F.K. FISHER AND ME

Anina Marcus

THE PRESERVATIONIST: MAKING GOAT CHEESE

Jordan Champagne

SPRING 2018 TABLE OF CONTENTS

Edible Monterey Bay

LAST CALL: DECIPHERING DESSERT

Edible Monterey Bay

ASPARAGUS RISOTTO

Edible Monterey Bay

LOCAL VERMILION ROCKFISH IN PINK PEPPERCORN-SALT CRUST

Edible Monterey Bay

CHÈVRE

Edible Monterey Bay

EDIBLE NOTABLES: CANNABIS MEETS CAPITALISM

Wallace Baine

VALLEY KITCHEN SPRING ASPARAGUS PURÉE

Edible Monterey Bay

MONTEREY BAY KING SALMON WITH ASPARAGUS AND SPRING VEGETABLES

Edible Monterey Bay

Maple and Carrot Panna Cotta with Candied Almonds

Edible Monterey Bay

Shaved Carrot and Fennel Salad with Poached Shrimp, Mizuna and Citrus with a Carrot Vinaigrette

Edible Monterey Bay

HOMEMADE YOGURT

Edible Monterey Bay

MARK DAVIDSON’S PERFECT GIN AND TONIC

Edible Monterey Bay

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OUR MISSION

At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

We believe in sustainability, and that everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is a powerful thing, and we hope our magazine, website and events will inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.

EMB is one of 80+ magazines in the award-winning and beloved Edible Communities family. The Edibles span North America, but each is locally owned and run.

We hope you enjoy all that we have to offer, and we look forward to hearing from you!

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©2020 Edible Monterey Bay