Edible Monterey Bay

Grist for the Mill: Spring 2017

It’s our goal with every issue of Edible Monterey Bay to help our readers think more about the value of our food—especially local, sustainably produced and artisanal food, and what it brings to our community.

In this issue, you’ll find a lot on this topic to ponder.

We’re especially proud of the peek into the lives of line cooks provided by chef and contributor John Cox. The cooks he interviews—whose names have been changed at their request— share stories that are not unlike those of thousands of others who work long, arduous hours to feed diners across the country. And as is often the case, they are immigrants, sharing already low wages not just with their own children and spouses but also, generously, with relatives back home in their countries of origin. Their accounts help shed light on the current debates over restaurant wages and tips—not to mention immigration—and may change how you think about your check the next time you eat out.

In an interview with EMB’s Rosie Parker, chef and author Ruth Reichl talks about why food writing is so important right now.

Deborah Luhrman shows all the effort and thought that go into the very fine wines of Santa Cruz’s Birichino—and you can count on having some laughs before you finish the story of these highly entertaining winemakers.

We also feature a few of the most exciting new local food enterprises—Revival, Home and Cultura—which have all been started by chefs who left fine-dining or other high-end dining establishments. Each is a vibrant expression of its founders’ particular passions and offers food that is somewhat more affordable while still sustainable, seasonal, local and extremely creative.

And also in the restaurant department, we take you inside Farmhouse Café, a restaurant launched by a local organic farm, and Rosie McCann’s, a family-friendly pub that’s been greencertified not for its Irish origins, but for its environment-friendly practices.

Farmer and writer Jamie Collins reveals that there are several types of avocados that grow right here in our tri-county region, and that the time to plant them is now, in spring. Lucky for us, we have Epicenter Avocado Trees & Fruit in La Selva Beach to set us up with the right trees, no matter what local microclimate we call home.

And where do our wacky, multi-horned cover models fit into all of this? As Kathy McKenzie writes, they are being raised by Jane and Mike Hulme at their Evergreen Acres Dairy in Tres Pinos for Matt Beaudin, the Monterey Bay Aquarium’s executive chef. This chef-farmer collaboration is the product of a shared passion for going to remarkable lengths to create delicious, healthful food that is also good for the planet, and the story is especially inspiring.

We’re guessing that since you’re reading this magazine, you already place a pretty high value on what you eat. But we hope when you finish this issue, you’ll appreciate our local food scene all the more.


Sarah Wood and Rob Fisher