Edible Monterey Bay

Winter 2016 Table of Contents

tocembwin16 

4GRIST FOR THE MILL
7EDIBLE NOTABLES
Cat & Cloud brews community
 A chef keeps his kitchen open for the firefighters at the Santa Lucia Preserve
15WHAT’S IN SEASON
PARSNIPS
Celebrating a deceptively delicious and versatile winter root
18EDIBLE ARTISANS
BURN HOT SAUCE
A local chef and farmer create a condiment like no other
22ON THE FARM
CANNABIS BOWL
OF THE WORLD?
Marijuana legalization promises challenges as well as opportunities for the Monterey Bay agricultural community
26HOME ON THE RANGE
CALIFORNIA KUROBUTA
How a Hollister family bet its farm on a pig and wound up raising worldclass pork
32EDIBLE INNOVATORS
STILL FARMING
Organic vegetables and “the world’s second oldest profession” go hand in hand on Whiskey Hill
40EDIBLE ICONS
READY FOR ITS NEXT CHAPTER
A century later, the Highlands is still a pioneer
44PRESERVATIONIST
HOMEMADE POP-TARTS
Empowering children to cook—even their own “junk food”—is good for everyone
47DINE LOCAL GUIDE
61WINTER 2016
LOCAL SOURCE GUIDE
64LAST CALL
HOT CHOCOLATE
An illustrated guide to a singular winter treat
 COVER AND CONTENTS:
Photos by Amanda Pargh
 WINTER MONTEREY BAY FARMERS’ MARKETS
 RECIPES IN
THIS ISSUE
31Simple Kurobuta Pork Roast from California Kurobuta
 Additional recipes online:
Seafood Bouillabaisse
from Santa Lucia Preserve
Parsnip Hazelnut Gratin from Assembly
Parsnip Nutmeg Ice Cream from The Penny Ice Creamery
Grilled Turmeric Chicken Breast from Ella’s at the Airport
Butternut Squash Soup from California Market at Pacific’s Edge
Homemade Pop-Tarts
from Happy Girl Kitchen

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