| 4 |
GRIST FOR THE MILL |
| 6 |
EDIBLE NOTABLES
CHEFS BY THE SEA
Carmel’s bohemian heritage lives on in chefs Aaron and Candice Koseba |
| |
FURNACE TO TABLE
Annieglass’ lovingly made vessels for lovingly made food |
| |
SCOTCH CHEF
Quail Lodge chef Ken MacDonald shows that farm-to-table is good for profits as well as people |
| 16 |
IN MEMORIAM
ERIK SENISKA
Remembering a beloved designer who taught young local restaurateurs to create settings that reflect their cuisine—and to have fun in the process |
| 20 |
WHAT’S IN SEASON
CITRUS
The Watsonville mathematician turned- farmer behind California’s largest private citrus collection talks lemons, limes and mandarins |
|
| 28 |
FOODSHED
MONTEREY BAY
WINTER FARMERS’
MARKETS
Santa Cruz Community Farmers’ Markets celebrate 25 years |
| 34 |
SIPS OF STILLNESS
HIDDEN PEAK TEAHOUSE
A cup (or six) of tea with proprietor David Wright |
| 38 |
ON THE RANGE
IS BEEF BACK?
Compelling evidence shows sustainably raised cattle are good for the environment and good for you, too |
| 44 |
EDIBLE LIFE
GREEN DREAMS:
YOUR KITCHEN
Cleaner, lighter living in the new year may come more easily than you think |
|
| 57 |
DINE LOCAL GUIDE |
| 67 |
LOCAL SOURCE GUIDE |
| 72 |
LAST CALL
THE CHERRY BEAN
A Salinas original serves great coffee with a shot of community |
| |
COVER PHOTOGRAPH
Gene Lester offers a wedge of his blood orange by Eric Wolfinger |
| |
CONTENTS PHOTOGRAPH
Erik Seniska’s entrance sign at the Big Sur Bakery by Sara Remington |
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