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DUNGENESS CRAB SALAD WITH AVOCADO AND MEYER LEMON

Edible Monterey Bay

Grist for the Mill: Spring 2017

Edible Monterey Bay

Spring 2017 Table of Contents

Edible Monterey Bay

SALVAGE BEAUTY

Deborah Luhrman

VINTAGE REPORT

Pete Rerig

BARKING UP A NEW TREE

Deborah Luhrman

FILL ’ER UP

Edible Monterey Bay

KEG PARTY

Amber Turpin

STORRS WINERY’S ECO-EDEN

Edible Monterey Bay

YOU CAN TRY THIS AT HOME

Lisa Crawford Watson

SQUID SEASON

Mike Hale

A GENERAL STORE FOR EVERYONE

Amber Turpin

FISH-FRIENDLY SUSHI

Pete Rerig

EAT, BAKE, COMMUNE

Edible Monterey Bay

FEASTING ON FELLOWSHIP

Lisa Crawford Watson

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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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