| | 32 | ON THE FARM
BREAD AND LIQUID BREAD
Suncoast Organic Farm breathes new life into a Hollister farmstead with lots of yeast | | 34 | PROFILE
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 | | 42 | BACK OF THE HOUSE
SENSE OF PLACE
How chef John Cox developed his signature Big Sur cuisine |
| | 52 | SPRING FORAGING
BOW HUNTING
Taking slow food to a whole new level | | 56 | THE PRESERVATIONIST
MISO
Gathering to make a savory Japanese condiment provides a window on a traditional food culture and a lesson in patience | | 59 | DINE LOCAL GUIDE | | 68 | LOCAL SOURCE GUIDE | | 72 | LAST 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.
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