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