Edible Monterey Bay

Spring 2017 Table of Contents

4GRIST FOR THE MILL
9EDIBLE NOTABLES
 As she prepares to speak in Carmel, Ruth Reichl discusses the power of story telling
 Rosie McCann’s is green in more ways than one
 A Hollister café springs from a family farm
19WHAT’S IN SEASON
AVOCADOS
Getting to know locally grown varieties of the buttery treat
26BEHIND THE BOTTLE
BECOMING BIRICHINO
Naughty Bonny Doon offshoot puts down roots in Santa Cruz
32BACK OF THE HOUSE
OVERWORKED
Chef John Cox offers a rare glimpse into the grueling life of local line cooks
36ON THE FARM
MAN ON A MISSION
Aquarium chef forges friendships and spreads sustainability at a Tres Pinos farm and around the world
 RELATED STORY:
Tech Couple Finds Happiness on a Goat Farm
40EDIBLE ENTREPRENEURS
FINE FOOD, REINVENTED
How three new ventures — Home restaurant, Cultura – comida y bebida and Revival Ice Cream — are helping reshape our local food culture
48EDIBLE ICONS
BIG SUR BLISS
Globe-trotting farm dinner series shines a light on local land preservation
53THE PRESERVATIONIST
ONE JAR OF PRESERVED TOMATOES
Spring’s most precious preserves and two recipes for enjoying them
55DINE LOCAL GUIDE
69LOCAL SOURCE GUIDE
72FIRST PERSON
A TINY SILVER SPOON
A school garden inspires as well as informs
 SPRING MONTEREY BAY FARMERS’ MARKETS
 RECIPES IN
THIS ISSUE
25Dungeness Crab Salad with Avocado and Meyer Lemon
54Best Tomato Soup Ever
54Winter Salsa
 Additional recipes online:
 Chanterelle Sope
 Revival Bouquet
 Whiskey Thief Demi-glace

 COVER PHOTOGRAPH:
Monterey Bay Aquarium chef Matt Beaudin’s Jacob sheep, photographed where it resides at Evergreen Acres Dairy in Tres Pinos, by Amanda Pargh
 CONTENTS PHOTOGRAPH:
Home restaurant in Soquel, photographed by Michelle Magdalena

 

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