Edible Monterey Bay

GRIST FOR THE MILL SPRING 2019

Shelby, Kate and I hopped on a red-eye flight to the East Coast last month to represent Edible Monterey Bay at the national conference of Edible magazine publishers—which we will host here in the Monterey Bay area in 2021!

There are about 80 independently owned Edible magazines published in the United States and Canada, but we only get together once a year so it’s always an exciting time—exchanging ideas, talking trends and indulging in the best local cuisine.

The big news at this year’s conference—superbly hosted by our friends at Edible Sarasota—was the return of founder Tracey Ryder to the helm of our network. Tracey, who started the very first magazine, Edible Ojai, had the vision to grow that small magazine into the community of local food publications you see … Read More

WHAT’S IN SEASON: BROCCOLI RABE

A vegetable with many names, this delicious brassica has found a New World home in the Salinas Valley

PHOTOGRAPHY BY PATRICK TREGENZA

It’s early spring and not many sexy new spring vegetables are on the market tables yet. Now is the time to venture into uncharted territory and experiment with healthy, spiked leaf bunches of broccoli rabe, also known as broccoli raab or rapini. This tasty green, with its tender thin stems, complements rich meats like lamb and pork, adds a mustardy, slightly bitter—yet nutty—punch to carb-laden dishes like polenta and pasta and gives nice flavor and texture when steamed or sautéed and added to sandwiches made on a thick baguette soaked with olive oil and vinegar.

A cruciferous turnip relative, broccoli rabe is also called Italian turnip greens and … Read More

OUT OF THE SHADOWS

Cannabis farmers get ready to show off their amazing farms and talk about their growing methods in a different type of farm tour

PHOTOGRAPHY BY MICHELLE MAGDALENA

The legalization of marijuana in 2018 not only means products are now more accessible; it also means cannabis farmers can finally step into the light. “We’re peeking our heads out of prohibition,” says Terry Sardinas, and she couldn’t be more excited.

Sardinas owns Watsonville cannabis farm Bird Valley Organics with her partner Manny Alvarez and they are teaming up with farm tour expert Penny Ellis to begin offering a new type of agritourism based on cannabis farms.

To test the waters on their concept, they are organizing the 420 Farm Tour for April 20—a date long associated with celebrations of cannabis culture. The … Read More

Eat the World

A local food writer shares lessons from eating, drinking and fasting in 15 countries in 13 months

PHOTOGRAPHY BY MARK C. ANDERSON

For the past year and change, I’ve lived in 15 countries across five continents. After that, the math gets muddy. I say that because there’s no real way to count the number of weird foods I’ve tasted, obscure local liquors I’ve sipped or meaningful meals I’ve shared, from Malaysia to Morocco to Mexico.

It’s an inspiring challenge to distill a few lessons from all of my experiences, but the following vignettes from the road represent the type of food and drink revelations that await, if you have the good fortune to find yourself in the neighborhood.

Nasi lemak, Malaysia’s national dish and a ubiquitous presence.
Left: The amazing
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CAMP FIRE WALNUT BITTERS

A good taste for a good cause

PHOTOGRAPHY BY MICHELLE MAGDALENA

Brian Mazurek started his company The Bitter Ginger in the very wet winter of 2017, when Big Sur was cut off from the rest of the world for eight months due to mudslides to the south and a collapsed bridge to the north.

As the bar manager of Sierra Mar restaurant at the exclusive Post Ranch Inn, he had been experimenting with housemade bitters created from ingredients foraged on the property and from the citrus ranch where he lives in Big Sur. The restaurant closure gave him the time and impetus to start bottling his small-batch shrubs and bitters and launch his own business, selling them on Etsy.

Last fall Mazurek, and his wife Lacey, had been looking forward … Read More

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