FALL 2016 TABLE OF CONTENTS

4	GRIST
7	EDIBLE NOTABLES
	FINE, HEALTHFUL FOOD FOR THE 99%
	FEEDING SOULS
	DRINKS TO GO
16	WHAT’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
22	ON THE VINE RIVER ROAD REVIVAL Once sleepy, this beautiful wine trail is attracting fresh attention
28	ROADSIDE DIARIES THE WILD, WILD EAST OF MONTEREY COUNTY South County is both more tame and more tasty than you might think

34	EDIBLE ARTISANS SECRET WEAPON Knife sharpeners are some of the most valued, yet seldom sung heroes of our local culinary world
38	BACK OF THE HOUSE CHEF IN MOTION Aubergine chef Justin Cogley gets out of the kitchen
44	THE PRESERVATIONIST KIMCHI Easy to make, this Korean obsession is nutritious as well as luscious
47	DINE LOCAL GUIDE
59	LOCAL SOURCE GUIDE
64	LAST 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
15	Rosemary Whiskey Sour
45	Spicy Kimchi
	Additional recipes online:
	Serendipity Farms’ Veggie Burgers
	Salmon with Rice, Smoked Avocado and Purée of Zucchini

OUR MISSION