FALL 2015 TABLE OF CONTENTS

tocEMBfall15

4 GRIST FOR THE MILL
6 PAGE 6
8 EDIBLE NOTABLES
  A new kind of green grows in Salinas
  Alice Waters at UCSC
  Bringing the farm to the table in King City
  Food Lounge reinvents the way we eat
20 WHAT’S IN SEASON
PEPPERS
Spicy or sweet, peppers are the life of the party when the fall harvest comes around
26 WHERE TO EAT NOW
PATRIA
A Salinas restaurant worthy of the valley’s produce is leading a culinary renaissance
30 LOCAL LIBATIONS
FIELD TO GLASS
Bar Cart Cocktail Co.’s Katie Blandin Shea distills the seasons with foraged ingredients
35 ON THE FARM
AFTER THE HARVEST: GLEANING
Two local nonprofits thwart food waste and boost access to healthful produce
  38 ON THE COAST
TIDAL TREASURES
Delicious, nutritious and sustainable, seaweed is all around us
46 IN THE WOODS
IN SEARCH OF WILD PINE NUTS
An exotic delicacy turns up close to home
48 ROADSIDE DIARIES ACORNS
Manna from heaven? There are thousands of pounds of food up there
55 THE PRESERVATIONIST FORAGING AND CURING OLIVES
A nuisance is transformed into a delicious gift and a connection to a new community
57 DINE LOCAL GUIDE
66 FALL MONTEREY BAY FARMERS MARKETS
68 LOCAL SOURCE GUIDE
72 LAST CALL
CARMEL BERRY CO.
How elderberries spawned a new business and nurtured a community
  COVER PHOTOGRAPH:
Seaweed on
Monterey Bay
by John Cox
  CONTENTS PHOTOGRAPH:
Chalk drawing on the bar at King City’s
The Cork & Plough
by Patrice Ward

 

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