Edible Monterey Bay

GRIST FOR THE MILL

 

GRIST FOR THE MILL

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We’re always amazed at how much we learn about our local food community as we plan each new issue of Edible Monterey Bay. We hope you feel the same way about reading it— and that it leads you to local discoveries that enrich your lives and improve our community’s connectedness.

Some of the most interesting local food personalities you’ll meet are our 2014 Local Heroes, which we announce (cue the fireworks!) in this issue on p. 8. This is our third annual celebration of the people and organizations that our readers have chosen because of the contributions they make to our local food movement, and once again, the voters have made terrific choices. Watch our weekly e-newsletter for ticket information for the spectacular farm dinner we’re planning to honor them this fall.

Meantime, in this issue, we take you inside the Carmel kitchen of the Best Chef/Restaurant winner, the über popular La Balena and its chef, Brad Briske, to see what running a true farm-to-table restaurant really looks like.

On the occasion of its 30th anniversary, we take you to Earthbound Farm, where Myra Goodman weighs in on why she believes—and we agree—that while you can never beat local organic, big organic has an important role to play in the health of our country’s people and our planet.

For really local, really slow food you may not have to look far beyond the sidewalk in front of your door. Literally. For more on this, be sure to experience Molly Watson’s hilarious account of foraging and cooking local escargot . . . yes, we’re talking about garden-variety snails here, and while the journey was as icky as you might think, the results were très bon!

Also in this issue, we introduce you to our personal friend and legendary local hero, Nancy Costello, who led a more than 40-year mission to improve the wellbeing of local farmworkers before passing away last year at 95, and to Jeff Emery, one of the fascinating founding fathers of Santa Cruz Mountains winemaking—and now, distilling.

And for what may be some surprises right off the beaten path, we transport you to The Haute Enchilada, tucked just off Route 1 in Moss Landing, and the world’s leading farming region of the healthful almond—a $2.5 billion business thriving just over the Pacheco Pass, along I-5 in the Central Valley.

Finally, we get you back to your kitchen, where, after reading about the remarkable health-promoting power of lowly onions and garlic, we hope you’ll give alliums a starring role in your spring cooking.

To get you started, you’ll find lots of recipes—including Jordan Champagne’s delicious ones for cooking with the pickles and preserves you put up last year, so you can make room in your pantry for the new season’s harvest.

Happy spring!

Sarah Wood and Rob Fisher Publishers

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