Edible Monterey Bay

SPRING 2016 TABLE OF CONTENTS

6GRIST FOR THE MILL
9LOCAL HEROES
 Best Chef/Restaurant
 Best Food Purveyor
 Best Beverage Artisan
 Best Farmer/Farm
 Best Nonprofit
 Best Pastry Chef
 Best Food Artisan
22WHAT’S IN SEASON
FENNEL
An overabundance of an unusual crop leads to love in the kitchen
29FOODSHED
MONTEREY BAY CERTIFIED FARMERS’ MARKETS TURN 40
Putting farmers back in the farmers’ market
32ON THE FARM
BREAD AND LIQUID BREAD
Suncoast Organic Farm breathes new life into a Hollister farmstead with lots of yeast
34PROFILE
THE UPSIDE-DOWN RIVER
Both the life blood and one of the biggest threats to the region’s agriculture, the Salinas River is the focus of an unusual collaboration of farmers, nonprofits and government agencies, all working together to preserve life along it
42BACK OF THE HOUSE
SENSE OF PLACE
How chef John Cox developed his signature Big Sur cuisine
52SPRING FORAGING
BOW HUNTING
Taking slow food to a whole new level
56THE PRESERVATIONIST
MISO
Gathering to make a savory Japanese condiment provides a window on a traditional food culture and a lesson in patience
59DINE LOCAL GUIDE
68LOCAL SOURCE GUIDE
72LAST CALL
 COVER PHOTOGRAPH:
Monterey Red Abalone with Locally Foraged Sea Vegetables, a course from Sierra Mar restaurant’s “Taste of Big Sur” tasting menu by Kodiak Greenwood. See p. 42.
 CONTENTS PHOTOGRAPH:
Smoked Venison with Pine Nuts, Sea Beans and Wood Mint at Sierra Mar by Kodiak Greenwood. See p. 42.

 tocEMBspr16

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