Edible Monterey Bay

SUMMER 2014 TABLE OF CONTENTS

 tocSum14

4GRIST FOR THE MILL
6PAGE SIX
FOOD PHILOSOPHY
Three ocean scientists on why maritime matters
8EDIBLE FACTS
WATER TABLE
Our foodshed’s most taken-for-granted nonrenewable resource, by the numbers
11EDIBLE NOTABLES
SOS
Save our Shores sustains sea life
14WHAT’S IN SEASON
FRESH FIGS
Fragile and fleeting, a quintessential fruit to be enjoyed close to the tree
18FOODSHED
YOUR FARMERS’ MARKET WANTS YOU!
Special programs abound at local markets this summer
22THE PRESERVATIONIST
TAKE BACK SODA
Returning a joy of summer to its healthful origins
26IN THE KITCHEN
MOON JELLYFISH
How I became a medusivore
31ROADSIDE DIARIES
BEER PEOPLE
A taproom tour reveals yet another reason to celebrate our local craft brew explosion
Also: Tips on planning your own trip and a handy map to take you there
36ON THE WATER
WILD SALMON, STEELHEAD AND THE DROUGHT
Canaries in our modern coastal coal mine?
Also: How safe is it to eat fish from Monterey Bay?
44ON THE FARM
FARMERS
AGAINST FRACKING

Farmers, vintners and ranchers speak out
Also: At the front lines of the drought
50EDIBLE FUTURE
IS AQUAPONICS
THE ANSWER?

A Watsonville company tries to perfect an infinite loop of food production
Also: A traditional ag firm jumps in
55DEPARTMENT OF LAWN REPLACEMENT
IN DEFENSE
OF FOOD

Putting your precious water to use in an edible garden
58IN THE GARDEN
FIFTY SHADES
OF GREYWATER

Capturing perfectly good water—be it rain or wash water—before it goes down the drain
63DINE LOCAL GUIDE
75LOCAL SOURCE GUIDE
80LAST CALL
AGUAS FRESCAS
One final story about water…Mexican style
 COVER PHOTOGRAPH:
Monterey Moon Jellyfish with Pickled Myoga Ginger and Togarashi at Post Ranch Inn’s Sierra Mar
by John Cox
 CONTENTS PHOTOGRAPH:
Monterey Peninsula coastal waters,
by Rob Fisher

 

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