Edible Monterey Bay

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PARTNER CONTENT

Don’t Panic! Organic Sanitizers Are Here!

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When the pandemic hit, David Blume already had his hands full directing Whiskey Hill Farms’ time-honored practice of organic and regenerative agriculture and its sister enterprise Monterey Bay Renewable Fuels 1, exporting biorefineries around the world.

He never planned on getting into the sanitizer business.

But unprecedented times inspire innovation. And suddenly Whiskey Hill is home to an unprecedented operation that’s making unique 100% organic sanitizers for hands and surfaces under the label BlumesOrganics™.

Whiskey Hill Farms is a 14-acre wonderland on Calabasas Road in Watsonville that integrates all sorts of clever permaculture practices: Pipes that pass beneath compost piles heat five glass greenhouses; cultivated habitat encourages frogs to make the farm home and manage bugs without chemicals; carbon dioxide from distilling alcohol for fuel vents into the greenhouses to … Read More

PARTNER CONTENT

Monterey Bay Food Tours Loves All Things Local

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Tucked into the heart of downtown Monterey is a whale bone sidewalk that borders The Old Whaling Station. Despite its central location, not a lot of locals know the beautiful and uncommon piece of architecture exists.

The whale bone walkway is part of a fascinating property that contains a magical garden, a historic building and a quirky destination full of intriguing details, including a burglar’s stair that’s unevenly tall to trip up the uninitiated (and uninvited).

It’s also a fitting metaphor for the Monterey Bay Food Tours that often include a visit to The Old Whaling Station and other memorable sites like Casa de Oro Gardens and California’s First Theatre. Both the Whaling Station and Monterey Bay Food Tours are hiding in plain sight. Both are thoroughly of and about … Read More

PARTNER CONTENT

The Wild Plum: Monterey’s Pioneering Organic Café Celebrates 20th Anniversary

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Wild Plum combines art and organic American comfort food (photo: Patrice Ward)

For all the important and pioneering work chef Pamela Burns and her Wild Plum Café & Bakery have done in organic sourcing, vegetarian fare and sustainable practices, she knows it doesn’t count for much at all.

At least not if what’s on the plate doesn’t taste really good.

“The food has to be delicious,” Burns says. “Nothing matters if things aren’t super yummy.”

Fortunately for her loyal local following—and growing international audience—Wild Plum’s robust salads, rustic sandwiches and vegan chili are homespun and 10/10 tasty. A small sampling of best sellers include the Mediterranean tacos with eggplant, Greek salad and local feta; her Market Salad with seasonal veggies, roasted beets, smoked uncured bacon and local goat cheese (when … Read More

PARTNER CONTENT

Helping Consumers Be the Force for Change

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Packaging has become a necessary evil, for reasons of food safety, convenience, efficiency, value preservation and cosmetic appeal. Local solutions provider Sambrailo Packaging has been an innovator in packaging for the fresh produce industry since 1923, when Charles Sambrailo began developing progressive methods to protect produce and improve product quality. Located in Watsonville, with a reach that extends across the major ag regions of California and Mexico, Sambrailo has become a powerful force in the produce packaging world. Family owned and operated for four generations, they have been innovators and forward thinkers, helping players in the complex agricultural food chain to more efficiently and safely get their products to consumers. 

Sambrailo began with apples, building those beautifully painted or labeled wooden produce boxes that have become collectible heirlooms. Adding paper … Read More

PARTNER CONTENT

Edgar’s Updates Menu, Rolls Out New Happy Hour for the New Year

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If it’s been a spell since you’ve dined at Edgar’s at Quail Lodge, now is an opportune time to check it out: the indoor and outdoor fireplaces feel especially festive during the winter season. Not only was Edgar’s voted “Best Family Restaurant” by Carmel Pine Cone readers in 2019, as well as “Best Dining at a Golf Course” by Monterey County Weekly readers, there’s also a new chef in town.  

Executive chef Brian Parks knew from the moment the Edgar’s opportunity presented itself that this would be his next move. Having spent ten years in Santa Barbara and four in San Luis Obispo, he and his family relocated to Pacific Grove and couldn’t be happier. Parks is delighted to be surrounded by a particularly prodigious pool of culinary talent on … Read More

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