Edible Monterey Bay

  • Email
  • Instagram
  • Facebook
  • Twitter
  • Pinterest

Summer 2017 Table of Contents

4     GRIST FOR THE
       MILL

9     EDIBLE
       NOTABLES

Big Sur reopens for 
business

Meander throws a party on the San Lorenzo River

Wagyu wranglers

Marion Nestle on where the food movement needs to go from here (hint: vote with your votes)

24    WHAT’S IN
         SEASON
DEMYSTIFYING
ASIAN GREENS

Punch up your meals with something new and nutritious

33     FOODSHED
SUMMER
FARMERS’ MARKETS

A complete guide for the Monterey Bay area

36     EDIBLE
         ARTISANS
BACKYARD BAKER

Crusty wood-fired loaves made by Evan Lohr inspire a cult following
 
 

40    OUT TO SEA
COOKING WITH OCEAN WATER

Beyond surfing and foraging, local chefs find new ways to play with the Pacific

48    ON THE FARM
FEAR IN THE FIELDS

Increased immigration uncertainty deepens problems for local farms and farmworkers

56    EDIBLE ICONS
ALAN CHADWICK

On the occasion of the 50th anniversary of UCSC’s Alan Chadwick garden, Paul A. Lee remembers the English gardener who helped ignite the local organic farming movement

60    THE
PRESERVATIONIST
INDIAN PICKLES

The secret to preparing authentic Indian cuisine

63    DINE LOCAL
         GUIDE

77    LOCAL SOURCE
       GUIDE

80    FIRST PERSON STRANDED

The Big Sur wilderness and a lot of love provide an improvised dinner party south of the failed Pfeiffer Canyon Bridge

RECIPES IN
THIS ISSUE

Pea Tips Stir-fried with Garlic

Simple Stir-fried Pea Tips

Mezcal and Seawater Martini

Seawater Pickle Brine

Seawater Pickled Prawns

Seawater Kimchi

Seawater Caramels

COVER PHOTOGRAPH

Big Sur in bloom
by Michelle Magdalena

CONTENTS PHOTOGRAPH

Farmworkers and their crops in a field at Tanimura & Antle in Spreckels
by Michelle Magdalena

 

facebookShare on Facebook
TwitterTweet
FollowFollow us
PinterestSave

About the author

+ posts

At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.