WINTER 2012 TABLE OF CONTENTS

4	GRIST FOR THE MILL
6	EDIBLE NOTABLES
	RISTORANTE AVANTI
	A NEW LAW BRINGS COTTAGE FOODS TO MARKET, WITH SOME DEBATE
	LA BALENA
	THE FAULT LINE
14	ON THE VINE BARRY JACKSON AND HIS EQUINOX CHAMPAGNE CELLARS Santa Cruz’s bard of bubbles—very good ones, in fact
18	WHAT’S IN SEASON PERSIMMONS Demystifying a winter culinary jewel
24	WINTER FORAGING MUSSELS, SEA VEGETABLES AND OTHER LOCAL SURPRISES FROM THE SEA A Santa Cruz legend shares his secrets
32	ON THE FARM THE 33RD ECOFARM CONFERENCE JAN. 23 TO 26 Beyond organics: farming to save the world
36	ROOT CAUSES HUNGER IN THE LAND OF PLENTY An alarming disconnect and those who are working to alleviate it

40	ROADSIDE DIARIES BREAKING BREAD ABOVE THE CLOUDS The monks of Big Sur find new inspiration in their food
44	THE PRESERVATIONIST PRESERVED LEMONS AND BIG SUR MARMALADE On the hunt for local treasure
48	EDIBLE EVENTS STONE CREEK KITCHEN, LIVE EARTH FARM, LA CRÈME, HOLMAN RANCH AND THE SANTA CRUZ COMMUNITY FARMERS’ MARKET Four pop-up meals, a potluck and an anniversary celebration
54	LOCAL LIBATIONS SÜDA A taste of Santa Cruz in every sip
59	DINE LOCAL GUIDE
69	LOCAL SOURCE GUIDE
72	WINTER FARMERS’ MARKETS
	COVER PHOTOGRAPH: Urchin foraging by Bradley Dunbaugh
	CONTENTS PHOTOGRAPH: Local red abalone at Sierra Mar by Melissa Barnes

At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

OUR MISSION