Edible Monterey Bay

  • Email
  • Instagram
  • Facebook
  • Twitter
  • Pinterest

GRIST FOR THE MILL SPRING 2021

Last year about this time I wrote about the hope and promise that springtime brings and how it is my favorite season of all. The 12 months since then turned out to be a time that most of us would rather forget. We’ve run the gauntlet of pandemic phases starting with hope and followed by attempts at resilience, perseverance, pivoting, self-reliance, love for the local community and even holiday celebrations by Zoom.

What’s next? We at Edible Monterey Bay think it’s time for ADVENTURE! Turn off Netflix, get off the couch, mask up and try something new. We hope our fresh spring issue inspires you to get out of that rut.

Start small by making a new dish for dinner. We have fabulous recipes from chefs David Kinch, Cori Goudge-Ayer and Ben Spungin, as well as the lightest, most luscious spring cheesecake you’ve ever tasted, from our own writer and recipe developer Jessica Tunis.

Give in to temptation and sample an exotic new dish in takeout form, cooked by one of the multitude of home-based pop-ups that Raúl Nava found on Instagram for his story “A Taste of Home,” about the positive flip side of pandemic dining.

Then maybe venture out and discover a new market, like the revitalized and youthful Carmelby- the-Sea Farmers’ Market that Kathryn McKenzie explores in her story “Friendly Posh.” Or try the new Staff of Life natural foods market in Watsonville, set to open March 30 and joining us as a much-appreciated advertising partner for the first time with this issue.

While you’re out shopping, pick up a couple heads of radicchio and read Jamie Collins’ story about how to use the beautiful and bitter vegetable, including the way local farmer Joe Schirmer of Dirty Girl Produce prepares it for his kids.

For big time adventure, join Eric Keener of Fin + Forage and contributor Mark C. Anderson as they navigate the ebb and flow of spearfishing off the Big Sur coast and bring back a haul of seafood for a cover-worthy, over-the-top feast on the shore, prepared by acclaimed Monterey chef Colin Moody.

Then for armchair travelers or those making plans for a future vacation, we take you north for an exclusive glimpse into the new life of EMB contributor and former local chef John Cox, who is now an innkeeper and busy rehabilitating a famously haunted hotel in the San Juan Islands of Washington.

And there’s more—don’t miss our expanded marketplace of artisan food products, our spring farmers’ market guide and our provisions department with an amazing array of local nut butter producers.

As we wait for fun food events to resume, for dining out to get back to normal and for the opportunity to gather safely with friends and relatives once again, we hope this issue of Edible Monterey Bay can be your valued connection to the local food community.

We sincerely thank all the loyal advertisers that make this publication possible. Please show them your appreciation by patronizing their businesses—which are simply the best of the Monterey Bay area!

Deborah Luhrman
Publisher

About the author

+ posts

Deborah Luhrman is publisher and editor of Edible Monterey Bay. A lifelong journalist, she has reported from around the globe, but now prefers covering our flourishing local food scene and growing her own vegetables in the Santa Cruz Mountains.