Edible Monterey Bay

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WINTER 2012 TABLE OF CONTENTS

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table of contents photo
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

 

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

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