SPRING 2012 TABLE OF CONTENTS

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Contents
 
GRIST FOR THE MILL
EDIBLE NOTABLES
A general store for everyone
Fish-friendly sushi
Squid season
You can try this at home
Storrs Winery’s eco-eden
WHAT’S IN SEASON
GABRIELLA CAFÉ’S CHICORY SALAD WITH DUNGENESS CRAB
Paul Cocking and his chefs plot their next act at one of the local food scene’s longest-running Santa Cruz supporters
FOODSHED
SPRING FARMERS’ MARKETS
Find ultra-fresh vegetables and support your local farmers!
THE PRESERVATIONIST
FERMENTED: CLASSIC SAUERKRAUT AND MIXED PICKLES
Capturing the essence of spring’s first tender vegetables
ROADSIDE DIARIES
THE COOKS OF TASSAJARA
The influential kitchen in the Ventana Wilderness
LIQUID ASSETS
BARISTA BATTLES
Verve Coffee Roasters takes on the competition
EDIBLE HISTORY
ARTICHOKE ARISTOCRACY
One family’s tale of a Monterey Bay icon
ON THE FARM
CULTIVATING A
CUTTING EDGE

Cynthia Sandberg’s Love Apple Farms
 
IN THE KITCHEN
LOCAL TREASURE
Cal Stamenov’s glorious obsession with ingredients
ON THE VINE
BERNARDUS WINERY
A passion for food-friendly, French-style vintages
HOME ON THE RANGE
LOCAL GRASSFED RANCHES
TAKE ROOT

Making healthier choices for animals and people alike
OUT TO SEA
COOKING FOR SOLUTIONS 2012
A party with a purpose
SPRING FORAGING
COOKS GONE WILD
Miner’s lettuce, wood nettles, sorrel and how to find them
DINE LOCAL GUIDE
A guide to some of our region’s best restaurants and cafés that emphasize local ingredients
MAP OF THE REGION
EMB LOCAL SOURCE GUIDE
Some of the best of everything the region has to offer
LOCAL LIBATIONS
WHAT’S IN A NAME?
Addison Kester and 515 Kitchen & Cocktails
COVER PHOTOGRAPH: A salad prepared in the Tassajara kitchen, by Kodiak Greenwood
CONTENTS PHOTOGRAPH: Joe Morris of Morris Grassfed Beef, by Ted Holladay

 

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