Author Archive | Kathryn McKenzie

Summit Spotlights Boom in Organics Sector

July 18, 2017 – Enthusiasm for organic products was palpable at last week’s sold-out Organic Produce Summit 2017 in Monterey. A vendors’ exhibition, speakers and farm tours all demonstrated how organic is the wave of the future, and a challenge for the present.

More than 900 attendees and 200 exhibitors crowded buildings at the Monterey Regency Hyatt last Thursday to see the latest and greatest in organic produce and related products. Those who attended taste-tested organic fare ranging from coconuts to fast-food chicken sandwiches and chocolate-drizzled popcorn, exclaimed over living herbs and mushroom logs, and examined a cornucopia of lettuces, peppers, potatoes and more, both naked and in retail packaging, along with products that included everything from dried fruit to juices.

Organic is by far the fastest-growing food category in the United States; … Read More

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Solar Technologies: A Local Pioneer in Solar Energy

With so many solar companies around, customers might wonder how in the world they’re supposed to choose among them when searching for a way to reduce home or business electricity costs. There’s so much to consider—everything from commitment to customer service to how the panels themselves are manufactured.

One of the original solar companies in the Monterey Bay area has been refining its approach for almost 20 years. And that’s why Solar Technologies Inc. has been able to provide its customers with superior service, high-quality U.S.-made solar panels and equipment, and experienced personnel—all at a reasonable price.

“We’ve been helping customers save money on their electric bills since 1998,” says Jeff Parr, president of Solar Technologies. “We figure that over the life of the systems we’ve installed, we’ve helped customers save … Read More

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Aquarium Launches Partnership with Hollister Farm

June 6, 2017 – Monterey Bay Aquarium executive chef Matt Beaudin is always looking for new projects that make a difference in the world—and planting his own organic vegetables is his latest effort.

As you might recall, Beaudin was the guy who (literally) went the extra mile to discover Evergreen Acres Dairy in Tres Pinos, featured on the cover of EMB’s spring issue. He began buying goat feta cheese and duck eggs from the dairy, and then was inspired to buy rare breed sheep and care for them on the ranch belonging to Mike and Jane Hulme.

Now, he’s journeying into produce, helping out at an organic farm in San Benito County that has signed on to be the main supplier of vegetables for the aquarium. As with his other … Read More

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MBA Chef Wins International Seafood Champion Award

June 6, 2017 – Monterey Bay Aquarium executive chef Matthew Beaudin was honored with the Seafood Champion Award for Vision during the opening reception of the SeaWeb Seafood Summit in Seattle on Monday.

Beaudin received the top honor in the vision category for leading the shift to local and sustainable seafood within the Monterey Bay restaurant scene. In addition, he visited more than 20 cities last year to promote Seafood Watch and responsible sourcing, and developed an aquaponics programs to support HIV-positive orphans in Mexico.

“Matthew Beaudin is forward-thinking and an inspiration for how all seafood supply chains should function in the future—local, traceable, sustainable and socially responsible,” said judge Momo Kochen, director of programs and science for MDP Indonesia Foundation. “How can we multiply him?”

Beaudin was recognized along Read More

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Edible Notables: After the Storm

Kirk Gafill is experiencing both the stress of being a business owner and a family man in the 45-mile stretch of Highway 1 that last winter became known as “Big Sur Island.”

Cut off from car travel to the rest of the world last February after a series of extreme storms battered the coast, causing landslides to the south and a bridge failure to the north, the “island” is home to iconic restaurants like Gafill’s family-owned Nepenthe restaurant, a Big Sur landmark since 1949. After being forced to shut down for a brutal eight weeks, Nepenthe reopened just as this issue of Edible Monterey Bay was going to press, with the hope of serving 40 to 60 meals a day at first, down 90% from the usual 400 to 600,

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