Edible Monterey Bay

FALL 2015 TABLE OF CONTENTS

tocEMBfall15

4GRIST FOR THE MILL
6PAGE 6
8EDIBLE 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
20WHAT’S IN SEASON
PEPPERS
Spicy or sweet, peppers are the life of the party when the fall harvest comes around
26WHERE TO EAT NOW
PATRIA
A Salinas restaurant worthy of the valley’s produce is leading a culinary renaissance
30LOCAL LIBATIONS
FIELD TO GLASS
Bar Cart Cocktail Co.’s Katie Blandin Shea distills the seasons with foraged ingredients
35ON 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
46IN THE WOODS
IN SEARCH OF WILD PINE NUTS
An exotic delicacy turns up close to home
48ROADSIDE DIARIES ACORNS
Manna from heaven? There are thousands of pounds of food up there
55THE PRESERVATIONIST FORAGING AND CURING OLIVES
A nuisance is transformed into a delicious gift and a connection to a new community
57DINE LOCAL GUIDE
66FALL MONTEREY BAY FARMERS MARKETS
68LOCAL SOURCE GUIDE
72LAST 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

 

Facebook