Online Magazine Archives - Page 78 of 80 - Edible Monterey Bay

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THE PRESERVATIONIST: FERMENTED: SAUERKRAUT AND PICKLES

Edible Monterey Bay

LOCAL FOODS IN SEASON: GABRIELLA CAFÉ’S CHICORY SALAD WITH DUNGENESS CRAB

Edible Monterey Bay

EDIBLE NOTABLES SPRING 2012

Edible Monterey Bay

GRIST FOR THE MILL SPRING 2012

Edible Monterey Bay

SPRING 2012 TABLE OF CONTENTS

Edible Monterey Bay

LOCAL LIBATIONS: MIXING IT UP AT MONTRIO

Edible Monterey Bay

THE PRESERVATIONIST: THREE-FRUIT MARMALADE AND HONEYED ORANGES

Edible Monterey Bay

EDIBLE COMMUNITY: TED AND CINDY WALTER AND THEIR PASSIONFISH

Edible Monterey Bay

EDIBLE ARTISANS: CHARCUTERIE

Edible Monterey Bay

OUT TO SEA: MONTEREY BAY SPOT PRAWNS

Edible Monterey Bay

FOOD POLITICS: THE 2012 FARM BILL

Edible Monterey Bay

LIQUID ASSETS: BREWING COMMUNITY

Edible Monterey Bay

WINTER FORAGING: THE CULT OF THE WILD MUSHROOM

Edible Monterey Bay

ON THE FARM: HUMANE HARVEST

Edible Monterey Bay

URBAN FOOD SHED: FOOD AND ART GROW TOGETHER IN SAND CITY

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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