WINTER 2014 TABLE OF CONTENTS

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

OUR MISSION