SPRING 2015 TABLE OF CONTENTS

4 GRIST FOR THE MILL
6 PAGE 6
8 EDIBLE NOTABLES
LIQUID LOVE
11 2015 LOCAL HEROES
AND THE
WINNERS ARE…
  Best Farmer
  Best Chef/Restaurant
  Best Food Purveyor
  Best Beverage Artisan
  Best Pastry Chef
  Best Nonprofit
  Best Food Artisan
26 WHAT’S IN SEASON
FRESH PEAS
AND PEA GREENS
Spring’s first taste of sweetness
30 FOODSHED
SPRING
FARMERS’ MARKETS
Grace for the market goers:
Tom and Laurie Coke
34 HOME COOKING
DINNER AT SOMEONE
ELSE’S HOUSE? THERE’S AN APP FOR THAT.
The sharing economy comes to fine dining
36 IN THE FIELD
OUR DAILY BREAD
Reclaiming wheat on the Central Coast
46 IN THE KITCHEN
GOOD TO THE BONE
Kitchen Witch Bone Broth brews deep nourishment
50 EDIBLE LIFE
NOT EASILY LABELED
Why “natural” has become a bad word and how best to navigate the rising tide of food seals and certifications
59 DINE LOCAL GUIDE
68 LOCAL SOURCE GUIDE
72 LAST CALL
KICKIN CHICKEN
  COVER PHOTOGRAPH:
A loaf of Companion Bakeshop’s bread by Angela Aurelio
  CONTENTS PHOTOGRAPH:
Darryl Wong and the wheat harvest at UCSC’s Center for Agroecology & Sustainable Food Systems by Angela Aurelio

tocSpr15

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