Edible Monterey Bay

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SPRING 2016 TABLE OF CONTENTS

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

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