Edible Monterey Bay

STORRS WINERY’S ECO-EDEN


Co-proprietors and winemakers Pamela Bianchini-Storrs
and Steve Storrs. Photo by Ted Holladay

BY CHRISTINA WATERS

Walking the winery trails tucked away behind Corralitos, it’s easy to feel that you’ve stumbled upon an environmental demo farm. Hidden Springs Ranch, home to Storrs Winery, sits in a panoramic hollow, generously populated with deer, hawks, owls, bats and beneficial insects. From the start, Pamela Bianchini-Storrs and Steve Storrs wanted to encourage the helpful animals, as well as native plants and pollinators such as bees, butterflies and hummingbirds. Applying principles of sustainable and organic growing to their vineyard practice was a reflection of their winemaking philosophy—to step back and let natural processes do what they do best.

This innovative alliance between agriculture and nature is already an estate vineyard, and by summer’s end, the … Read More

YOU CAN TRY THIS AT HOME


Back to school: Patricia Poritzky at Let’s Cook Santa Cruz.
Photo by Keana Parker.

Patricia Poritzky is sitting by the curb in her hybrid, planning tonight’s menu and waiting to pick up the kids in her carpool, one of the many ways she shares and conserves resources throughout her day. Another is the 2,000-square-foot professional kitchen she timeshares. By day, another business cooks there; at night, Poritzky transforms it into a cooking school.

“Let’s Cook Santa Cruz,” which opened with sold-out classes in January, is where she and guest chefs teach the community how to cook SOLE food—sustainable, organic, local and ethical grub. “SOLE food is part of a movement to help change the way people eat and access their food,” Poritzsky says, adding that if her students “learn one … Read More

SQUID SEASON


Moonlighting: Squid are caught at night; the fishing boats in photo
above were at work off of the Pacific Grove shoreline. Drawing of
market squid by Bambi Edlund. Photo by Darrell Robinson

Once Monterey stopped canning sardines in the 1960s, it quickly earned another moniker: “Calamari Capital of the World.” Yet, today, as part of a fast-food nation that prefers fish sticks to squid tubes, we seem to have lost our connection with the 10-armed cephalopod the rest of the world craves.

Bright lights will again illuminate our bay at night when the season opens in April, bringing local boats out in force to lure market squid from the depths, much as they did when the fishery began in the 1860s. Squid is still the second largest (counted in tons) … Read More

A GENERAL STORE FOR EVERYONE


Homesteading: Jorah Roussopoulos and Andi Rubalcaba
with their children, Ember and Reese. Photo by Ted Holladay.

“We really just want to be a homesteader’s convenience store,” says Mountain Feed and Farm Supply owner Jorah Roussopoulos. But instead of a six-pack of Budweiser and some Lay’s potato chips, this colorful “convenience store” offers books and kits on how to brew your own beer and seed potatoes for growing your own crop.

In fact, if a do-it-yourselfer’s convenience store sounds a bit like an oxymoron, the truth is that Mountain Feed is so much more than that: a veritable sustainable-living country store, ready to outfit anyone from any walk of life who wants to live a little more in harmony with the planet—and find stellar customer service while they’re at it. Roussopoulos … Read More

FISH-FRIENDLY SUSHI


Rare fish: Chef David Graham is one of just a half dozen
or so sustainable sushi chefs in the nation. Photo by Ted Holladay.

As sun streams in the huge arched windows of Geisha Sushi, Chef David Graham beams.

“Just look at how beautiful this Arctic char is,” says Graham, showing off the plump, silky, 14-inch cuts.

“It’s sustainably farm raised in ideal conditions—no pollutants— and every bit as delicious as its cousin, the salmon.”

Moving down the row of fresh-as-can-be seafood, he holds up a slab of Tombo Ahi, a species of Pacific Albacore that isn’t suffering the same fate as its overly fished and endangered relative, the bluefin tuna. “It has a buttery taste, very mild and tender,” Graham says. As delighted as Graham is to display the … Read More

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