FALL 2018 TABLE OF CONTENTS

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
  How once-sleepy Pacific Grove is becoming a hip dining destination
  A young Salinas man works hard to prove vegan farming is the next big thing
  Linking fishermen with customers is a passion for two longtime friends turned entrepreneurs
19 WHAT’S IN SEASON
TOMATILLOS
Discover an easy-to-love, easy-to-grow way to add flavor to your cooking
27 FOODSHED
FALL FARMERS’ MARKETS
A complete guide for the Monterey Bay area
30 BEHIND THE BOTTLE
NIGHT HARVEST
A photo essay by winemaker Alex Krause captures the pre-dawn beauty of the grape harvest
35 ON THE FARM
GENIUS AND JUSTICE
Organic agriculture and activism intersect at UCSC’s farm apprentice program
40 BACK OF THE HOUSE
CHEFS’ KIDS
Are they born with a discerning palate? Or are the children of local chefs just luckier than other kids?
46 EDIBLE D.I.Y.
HARD CIDER
Quench your thirst for hard cider by making it at home
49 DINE LOCAL GUIDE
64 LAST CALL
NEPTUNE IN OPPOSITION
Try this spicy drink when the season gets a little spooky
  RECIPES IN THIS ISSUE
17 Miso-Marinated Sablefish
22 Italian-Style Roasted Tomatillo Dressing
41 Mateo’s Salsa Verde
42 Roast Chicken
43 Honey Balsamic Drizzle
44 Meatballs for Maya and Duke
45 Pan-Roasted Brussels Sprouts
47 Hard Cider
64 Neptune in Opposition

  COVER PHOTOGRAPH:
Beet, burrata and tomato salad at Poppy Hall in Pacific Grove
by Margaux Gibbons
  CONTENTS PHOTOGRAPH:
Strawberry field at UCSC Farm
by Crystal Birns

 

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