Edible Monterey Bay

GRIST FOR THE MILL FALL 2019

Snapped at Henry Cowell Redwoods State Park

Like many of you, we had visitors over the summer. I always love showing off our stunning Monterey Bay area when friends and family come to town, taking them to the beach and the redwoods, to my favorite restaurants and to the farmers’ markets, soaking it all in with fresh eyes and experiencing favorite spots with them for the first time.

It’s not so different from what we try to do with Edible Monterey Bay magazine. Every issue is a kind of love letter to our beautiful community.

The talented writers and photographers who worked on this fall issue you are reading all have a deep appreciation for our area and love showcasing it with their carefully crafted words and pictures.

Our dear advertising partners are equally committed to supporting all the things that make our home such a special part of the world.

What’s more, the stories that we choose to tell and the people whom we interview tend to reflect this same kind of passion for the local community, for making the Monterey Bay area a better place to live, work and visit.

This issue is packed with people like that, starting with a young Santa Cruz couple that overcame serious setbacks and rallied the local craft beer community to open a brewery of their own. Rosie Parker reports on how it is helping revitalize an up and coming part of Watsonville. Maria Gaura had the enviable task of talking with three dedicated gardeners in Big Sur, Carmel Valley and Santa Cruz—each one of them passionate about sharing their expertise through classes, fine dining and a brand new book.

We meet the wonderful folks who are helping young people in Salinas become successful adults in the culinary and agricultural sectors. We also meet others who are working to protect the oceans from plastic pollution.

In our cover story, Mark C. Anderson talks to local chefs about what effect the new Michelin California guide has already had on the local dining scene, and how it will impact the Monterey Bay area in the future.

Additionally, it wouldn’t be EMB without new recipes to try throughout the fall season and a new back-to-school guide to area cooking classes, where you can seriously up your culinary game.

September and October are sometimes called our “secret summer” because the crowds thin out and the weather is unbeatable. Thank you for allowing us to be your guide to a delicious fall in the Monterey Bay area.

Deborah Luhrman
Publisher

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