FALL 2015 TABLE OF CONTENTS

4	GRIST FOR THE MILL
6	PAGE 6
8	EDIBLE NOTABLES
	A new kind of green grows in Salinas
	Alice Waters at UCSC
	Bringing the farm to the table in King City
	Food Lounge reinvents the way we eat
20	WHAT’S IN SEASON PEPPERS Spicy or sweet, peppers are the life of the party when the fall harvest comes around
26	WHERE TO EAT NOW PATRIA A Salinas restaurant worthy of the valley’s produce is leading a culinary renaissance
30	LOCAL LIBATIONS FIELD TO GLASS Bar Cart Cocktail Co.’s Katie Blandin Shea distills the seasons with foraged ingredients

35	ON THE FARM AFTER THE HARVEST: GLEANING Two local nonprofits thwart food waste and boost access to healthful produce
	38 ON THE COAST TIDAL TREASURES Delicious, nutritious and sustainable, seaweed is all around us
46	IN THE WOODS IN SEARCH OF WILD PINE NUTS An exotic delicacy turns up close to home
48	ROADSIDE DIARIES ACORNS Manna from heaven? There are thousands of pounds of food up there

55	THE PRESERVATIONIST FORAGING AND CURING OLIVES A nuisance is transformed into a delicious gift and a connection to a new community
57	DINE LOCAL GUIDE
66	FALL MONTEREY BAY FARMERS MARKETS
68	LOCAL SOURCE GUIDE
72	LAST CALL CARMEL BERRY CO. How elderberries spawned a new business and nurtured a community
	COVER PHOTOGRAPH: Seaweed on Monterey Bay by John Cox
	CONTENTS PHOTOGRAPH: Chalk drawing on the bar at King City’s The Cork & Plough by Patrice Ward

OUR MISSION