FALL 2016 TABLE OF CONTENTS

4 GRIST
7 EDIBLE NOTABLES
  FINE, HEALTHFUL
FOOD FOR THE 99%
  FEEDING SOULS
  DRINKS TO GO
16 WHAT’S IN SEASON
FARM TO LUNCHBOX
A farming mom’s own strategies for getting the healthful, delicious fall harvest into your kids’ lunches — and their stomachs
22 ON THE VINE
RIVER ROAD REVIVAL
Once sleepy, this beautiful wine trail is attracting fresh attention
28 ROADSIDE DIARIES
THE WILD, WILD EAST OF MONTEREY
COUNTY
South County is both more tame and more tasty than you might think
34 EDIBLE ARTISANS
SECRET WEAPON
Knife sharpeners are some of the most valued, yet seldom sung heroes of our local culinary world
38 BACK OF THE HOUSE
CHEF IN MOTION
Aubergine chef Justin Cogley gets out of the kitchen
44 THE PRESERVATIONIST
KIMCHI
Easy to make, this Korean obsession is nutritious as well as luscious
47 DINE LOCAL GUIDE
59 LOCAL SOURCE GUIDE
64 LAST CALL
EATING AT HOME
An illustrated reflection on why and what we eat at home
  COVER PHOTOGRAPH:
Pressed squash blossoms at Aubergine by Kodiak Greenwood
  CONTENTS PHOTOGRAPH:
A KraftBar event by Rebecca Adam
  FALL FARMERS’ MARKETS
  RECIPES IN
THIS ISSUE
15 Rosemary Whiskey Sour
45 Spicy Kimchi
  Additional recipes online:
  Serendipity Farms’ Veggie Burgers
  Salmon with Rice, Smoked Avocado
and Purée of Zucchini

 embTOCfall16

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