Edible Monterey Bay

Grist For the Mill Winter 2014

            “… In an age of acceleration, nothing can be more exhilarating than going slow. And in an age of distraction, nothing is so luxurious as paying attention. And in an age of constant movement, nothing is so urgent as sitting still.”

—Pico Iyer, author of The Art of Stillness: Adventures in Going Nowhere (Simon & Schuster, 2014), from his TED Talk, Where is Home?

Screen Shot 2014-09-02 at 1.22.40 PM 1We hope that each edition of Edible Monterey Bay prompts you to seek what Iyer so insightfully calls the ultimate luxury of slowing down, being still and paying attention.

We think you’ll find a lot in this issue to keep you cozy and still in a chair at home—and a lot to move you to venture out and get to know some fascinating new local people and places. We hope that by following Iyer’s example of going slow, paying attention and allowing yourself the stillness to reflect on them, these experiences will deeply enrich your life.

In this issue, Elizabeth Limbach discovers that the kitchen, being the center of the home, is also the best place to start if your hopes for the new year include adopting a more sustainable lifestyle. In her story, Limbach reveals the rewards of running—and even designing—your kitchen in greener ways, and she introduces some of the local nonprofits and businesses that are there to help.

If you’ve heard about the debate over beef and its impact on health and the environment, it may surprise you to learn that our local cattle ranchers tend to be healthconscious environmentalists. Julie Morris hopes her piece will clear up some of the confusion and make eating beef something to celebrate—so long as it is grassfed.

Deborah Luhrman shares the story of a former mathematician who nurtures a serious citrus obsession in Watsonville, and she also interviews a globe-trotting chef whose arrival in Carmel Valley has proven that farm-to-table can be as good for a restaurant’s bottom line as it is for the farmers.

As usual, this edition contains a number of pieces about the connectors who help make our food community a community, including Elaine Hesser’s piece about Salinas’ Cherry Bean Coffeehouse & Roastery, Amber Turpin’s article on the Santa Cruz Community Farmers’ Markets and Lisa Crawford Watson’s profiles of the passionate woman behind Annieglass and an adventurous young chef couple in Carmel.

Finally, for inspiration in achieving the stillness that Iyer talks about, there is perhaps no better model than Santa Cruz’s Hidden Peak Teahouse, which Limbach describes in her profile of proprietor David Wright and the calming experience he has created.

This winter, challenging as we know it will be, we’d like to be more intentional ourselves about slowing down, paying attention and just being still. As Iyer says, it’s hard to imagine a greater luxury.

All the best for a very happy—and slow—New Year, Sarah Wood and Rob Fisher