Edible Monterey Bay

FALL 2016 TABLE OF CONTENTS

4GRIST
7EDIBLE NOTABLES
 FINE, HEALTHFUL
FOOD FOR THE 99%
 FEEDING SOULS
 DRINKS TO GO
16WHAT’S IN SEASON
FARM TO LUNCHBOX
A farming mom’s own strategies for getting the healthful, delicious fall harvest into your kids’ lunches — and their stomachs
22ON THE VINE
RIVER ROAD REVIVAL
Once sleepy, this beautiful wine trail is attracting fresh attention
28ROADSIDE DIARIES
THE WILD, WILD EAST OF MONTEREY
COUNTY
South County is both more tame and more tasty than you might think
34EDIBLE ARTISANS
SECRET WEAPON
Knife sharpeners are some of the most valued, yet seldom sung heroes of our local culinary world
38BACK OF THE HOUSE
CHEF IN MOTION
Aubergine chef Justin Cogley gets out of the kitchen
44THE PRESERVATIONIST
KIMCHI
Easy to make, this Korean obsession is nutritious as well as luscious
47DINE LOCAL GUIDE
59LOCAL SOURCE GUIDE
64LAST CALL
EATING AT HOME
An illustrated reflection on why and what we eat at home
 COVER PHOTOGRAPH:
Pressed squash blossoms at Aubergine by Kodiak Greenwood
 CONTENTS PHOTOGRAPH:
A KraftBar event by Rebecca Adam
 FALL FARMERS’ MARKETS
 RECIPES IN
THIS ISSUE
15Rosemary Whiskey Sour
45Spicy Kimchi
 Additional recipes online:
 Serendipity Farms’ Veggie Burgers
 Salmon with Rice, Smoked Avocado and Purée of Zucchini

 embTOCfall16

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