Photos by Patrice Ward
Chaing Mai noodles, a chance to meet fellow environmentally–minded foodies and tips for growing organic blueberries were all part of the menu at Edible Monterey Bay’s second Popup Supper Club, with Charlie Hong Kong and the UCSC Farm & Garden.
The premise of Edible Monterey Bay’s new Supper Club series is ultimately all about community building, creating opportunities for the public to come together, sharing a delicious meal and cultivating bonds that celebrate the food of our region. The platform is also aimed at thanking the magazine’s supporters, and it is exciting to think of the possibilities that could come out of the new monthly event. The magazine’s lastest Supper Club, its second, proved to be a terrific example of what could result.
Breaking from your … Read More