Edible Monterey Bay

GRIST FOR THE MILL SUMMER 2014

gristSum14Scientists say that warming trends could cause jellyfish to one day take over the oceans, and at certain points in history, beer has been used as a safe substitute for clean drinking water.

We hope that there will never be a day when climate change and neglect of our waters take down our food system and we find ourselves all eating only jellyfish and drinking only beer!

But John Cox and Camilla Mann’s entertaining stories in this issue explain why trying jellyfish and going on a craft brew crawl are definitely worth putting on your to-do list! We’ve chosen water as the connecting theme for much of this summer’s edition of Edible Monterey Bay because as our 3-year drought has taught us, clean, plentiful water is arguably the most precious substance in our local foodshed. And yet, it’s still one that so many of us take largely for granted.

If we stop to think about it, what is the future of farming in this water-strained climate, and what is the future of our ocean and watersheds when we’ve already caused them so much harm? Deborah Luhrman offers plenty to think about concerning both topics with her pieces on aquaponics and the canary in our modern coastal coal mine—wild salmon. Meanwhile, pieces by Lis Bensley provide a picture of how local farmers are dealing with the drought.

As always, the pages of one magazine only allow enough space to moisten the surface of our topics, but we hope this issue will provoke deep dives for you into interesting thought and conversation about them over great food, like Soerke Peters’ recipe for fig pizza or Jamie Collins’ grilled figs. And be sure to have it with a glass of José Luis Barajas’ aguas frescas or one of the delicious homemade sodas that Jordan Champagne teaches you how to make.

We also imagine this edition will stoke your yen for action, so we include lots of ideas and tips for you. Lisa Crawford Watson takes you on a beach cleanup with Save our Shores (SOS), and Jillian Steinberger shows you how to plant a water conservation-minded edible garden and capture rain and recycled water to help it thrive.

And when it’s time to restock your kitchen and make dinner, Amber Turpin gives you the lowdown on what’s new at our local farmers’ markets this summer.

Personally, we do hope to try jellyfish this summer, and we do plan to use our handy map (look between pages 32 and 33) to visit a few craft breweries and taprooms. In fact, if time allows, we’d love to meet everyone and do everything described in this edition, and we hope to see you along the way!

Happy summer,

Sarah Wood and Rob Fisher
Publishers

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