Spring 2017 Table of Contents

4 GRIST FOR THE MILL
9 EDIBLE NOTABLES
  As she prepares to speak in Carmel, Ruth Reichl discusses the power of story telling
  Rosie McCann’s is green in more ways than one
  A Hollister café springs from a family farm
19 WHAT’S IN SEASON
AVOCADOS
Getting to know locally grown varieties of the buttery treat
26 BEHIND THE BOTTLE
BECOMING BIRICHINO
Naughty Bonny Doon offshoot puts down roots in Santa Cruz
32 BACK OF THE HOUSE
OVERWORKED
Chef John Cox offers a rare glimpse into the grueling life of local line cooks
36 ON THE FARM
MAN ON A MISSION
Aquarium chef forges friendships and spreads sustainability at a Tres Pinos farm and around the world
  RELATED STORY:
Tech Couple Finds Happiness on a Goat Farm
40 EDIBLE ENTREPRENEURS
FINE FOOD, REINVENTED
How three new ventures — Home restaurant, Cultura – comida y bebida and Revival Ice Cream — are helping reshape our local food culture
48 EDIBLE ICONS
BIG SUR BLISS
Globe-trotting farm dinner series shines a light on local land preservation
53 THE PRESERVATIONIST
ONE JAR OF PRESERVED TOMATOES
Spring’s most precious preserves and two recipes for enjoying them
55 DINE LOCAL GUIDE
69 LOCAL SOURCE GUIDE
72 FIRST PERSON
A TINY SILVER SPOON
A school garden inspires as well as informs
  SPRING MONTEREY BAY FARMERS’ MARKETS
  RECIPES IN
THIS ISSUE
25 Dungeness Crab Salad with Avocado and Meyer Lemon
54 Best Tomato Soup Ever
54 Winter Salsa
  Additional recipes online:
  Chanterelle Sope
  Revival Bouquet
  Whiskey Thief Demi-glace

  COVER PHOTOGRAPH:
Monterey Bay Aquarium chef Matt Beaudin’s Jacob sheep, photographed where it resides at Evergreen Acres Dairy in Tres Pinos, by Amanda Pargh
  CONTENTS PHOTOGRAPH:
Home restaurant in Soquel, photographed by Michelle Magdalena

 

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