SPRING 2016 TABLE OF CONTENTS

December 29, 2017February 27, 2016 by Edible Monterey Bay

6	GRIST FOR THE MILL
9	LOCAL HEROES
	Best Chef/Restaurant
	Best Food Purveyor
	Best Beverage Artisan
	Best Farmer/Farm
	Best Nonprofit
	Best Pastry Chef
	Best Food Artisan
22	WHAT’S IN SEASON FENNEL An overabundance of an unusual crop leads to love in the kitchen
29	FOODSHED MONTEREY BAY CERTIFIED FARMERS’ MARKETS TURN 40 Putting farmers back in the farmers’ market

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.

tocEMBspr16

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Edible Monterey Bay

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.